Biogenic Amines in Food (eBook)

Analysis, Occurrence and Toxicity

Bahruddin Saad, Rosanna Tofalo (Herausgeber)

eBook Download: PDF

2019
329 Seiten
Royal Society of Chemistry (Verlag)
978-1-78801-581-3 (ISBN)

Infos

Providing comprehensive background information on biogenic amines and their occurrence in various foods and drinks, this book serves as an excellent up-to-date reference for food scientists, food chemists and food safety professionals.

Inhalt

Biogenic Amines Formation, Toxicity, Regulations in Food; Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activity; Controlling Biogenic Amine Formation in Food; Biogenic Amines in Fermented Fish; Biogenic Amines in Non-fermented Food; Fermented Sausages: A Potential Source of Biogenic Amines; Occurrence of Biogenic Amines in Cheese: An Overview; Biogenic Amines in Global Beverages; Biogenic Amines in Baby Foods; Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products; Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer; Sample Preparation Methods for the Analysis of Biogenic Amines; Derivatization Strategies for the Determination of Biogenic Amines with Chromatographic Techniques; Chromatographic and Capillary Electrophoretic Methods for the Determination of Biogenic Amines; Miscellaneous Methods for the Detection of Biogenic Amines

Produkt-Details

• Erscheint lt. Verlag: 1.11.2019
• Reihe/Serie: ISSN
• Sprache: englisch
• Themenwelt: Medizin / Pharmazie ► Allgemeines / Lexika
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung
• Themenwelt: Naturwissenschaften ► Biologie ► Biochemie
• Themenwelt: Naturwissenschaften ► Chemie ► Analytische Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-78801-581-9 / 1788015819
• ISBN-13: 978-1-78801-581-3 / 9781788015813