TY  - BOOK
AU  - Ruiz-Capillas, Claudia
AU  - Herranz, Ana Herrero
AB  - Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.With this aim, we are preparing a Special Issue on the topic of ""Biogenic Amines in Food Safety"", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety.
DO  - 10.3390/books978-3-03921-055-8
ID  - OAPEN ID: 35908
KW  - catecholamines
KW  - radish kimchi
KW  - Chonggak kimchi
KW  - cheese
KW  - biogenic amines
KW  - herby cheese
KW  - Kkakdugi
KW  - serotonin
KW  - screening method
KW  - storage conditions
KW  - putrescine
KW  - quality control
KW  - decarboxylase enzymes
KW  - food products
KW  - iodine feed
KW  - intervention methods
KW  - bowel diseases
KW  - tyramine
KW  - decarboxylase activity
KW  - plant-origin foods
KW  - nutrition
KW  - high hydrostatic pressure
KW  - Lactobacillus brevis
KW  - physico-chemical composition
KW  - artisanal cheese
KW  - free amino acid
KW  - histamine
KW  - gastrointestinal tract
KW  - culinary process
KW  - meat species
KW  - food quality
KW  - Bacillus spp.
KW  - inflammation
KW  - fermented soybean foods
KW  - quality index
KW  - polyamines
KW  - HPLC
KW  - public health
KW  - cadaverine
KW  - gastric cancer
KW  - kimchi
KW  - colon cancer
KW  - quality indexes
KW  - control
KW  - lactic acid bacteria
KW  - legislation–regulation
KW  - food safety
KW  - raw milk cheese
KW  - starter cultures
KW  - analytical determination
KW  - histamine intolerance
KW  - low-histamine diet
KW  - starter culture
L1  - https://mdpi.com/books/pdfview/book/1428
LA  - English
LK  - https://directory.doabooks.org/handle/20.500.12854/42202
PB  - MDPI - Multidisciplinary Digital Publishing Institute
PY  - 2019
SN  - 9783039210541
SN  - 9783039210558
TI  - Biogenic Amines on Food Safetynull
ER  - 
