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• W2794433184 endingPage "343" @default.
• W2794433184 startingPage "337" @default.
• W2794433184 abstract "Biogenic amines (BAs) are toxic compounds that can cause adverse effects on the consumers and can be present in foods. The most common and significant BA are histamine, tyramine, putrescine, cadaverine, tryptamine and 2-phenylethylamine, which occur in foods being generally produced by microbial decarboxylation of amino acids. These molecules have been related to poor food hygienic quality in not fermented foods because are associated with a massive growth of spoilage decarboxylating microorganisms. On the other hand, also fermented foods are often characterized by the presence of different BA, mainly produced by decarboxylase positive non-starter microflora. Since the accumulation of BA can affect human health, the prevention of their excessive production in food is necessary. In this chapter, the Author review both the environmental factors (temperature, salt concentration, pH) and technological factors (use of starter culture, technological additives, effects of packaging, other non-thermal treatments and antimicrobial substances) affecting biogenic amine content in foods." @default.
• W2794433184 created "2018-03-29" @default.
• W2794433184 creator A5013186747 @default.
• W2794433184 creator A5032994767 @default.
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• W2794433184 date "2019-01-01" @default.
• W2794433184 modified "2023-09-27" @default.
• W2794433184 title "Biogenic Amines in Food: A Review of Factors Affecting Their Formation" @default.
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• W2794433184 doi "https://doi.org/10.1016/b978-0-08-100596-5.21833-7" @default.
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