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dc.contributor.authorCharalampos Proestos*
dc.date.accessioned2021-02-11T09:08:18Z
dc.date.available2021-02-11T09:08:18Z
dc.date.issued2019*
dc.date.submitted2019-10-03 07:51:53*
dc.identifier37814*
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/42199
dc.description.abstractBiogenic amines (BAs) are low-molecular-mass organic bases that occur in plant- and animal-derived products. BAs in food can occur by free amino acid enzymatic decarboxylation and other metabolic processes. Usually, in the human body, amines contained in foods are quickly detoxified by enzymes such as amine oxidases or by conjugation; however, in allergic individuals or if monoamine oxidase inhibitors are applied, the detoxification process is disturbed and BAs accumulate in the body. Knowing the concentration of BAs is essential because they can affect human health and also because they can be used as freshness indicators to estimate the degree of food spoilage.*
dc.languageEnglish*
dc.subjectQH301-705.5*
dc.subject.otherLife Sciences*
dc.subject.otherMolecular Biology*
dc.subject.otherGenetics and Molecular Biology*
dc.subject.otherBiochemistry*
dc.titleBiogenic Amines*
dc.typebook
oapen.identifier.doi10.5772/intechopen.75221*
oapen.relation.isPublishedBy78a36484-2c0c-47cb-ad67-2b9f5cd4a8f6*
virtual.oapen_relation_isPublishedBy.publisher_nameIntechOpen
virtual.oapen_relation_isPublishedBy.publisher_websitehttps://www.intechopen.com/
oapen.relation.isbn9781789841343*
oapen.relation.isbn9781789841336*
oapen.pages88*
oapen.edition1st Edition*


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