التفاصيل البيبلوغرافية
| العنوان: |
Biogenic Amines |
| المؤلفون: |
Suzzi G., Perpetuini G., Tofalo R. |
| المساهمون: |
Suzzi G., Paerpetuini G., Tofalo R., McSweeney, P.L.H., McNamara, J.P., Suzzi, G., Perpetuini, G., Tofalo, R. |
| بيانات النشر: |
Elsevier, Academic Press |
| سنة النشر: |
2021 |
| المجموعة: |
IRIS Universita degli Studi di Teramo |
| مصطلحات موضوعية: |
Biogenic amine, Dairy product, Cheese, Lactic acid bacteria, Decarboxylase activity, Oxidase activity, Toxicology, Health effect, Polyamine, Control |
| الوصف: |
Biogenic amines (BAs) can be formed during food processing and storage through decarboxylase positive microorganisms. Dairy products represent a suitable environment for BAs production and accumulation. Dairy products differ in terms of BAs occurrence, due to microbial load in the milk, pre and post processing techniques and length and conditions of the ripening process. In this chapter BAs origin, occurrence, relevance in public health, decarboxylate positive microorganisms, analytical methodologies for detection and control means are reported. |
| نوع الوثيقة: |
book part |
| اللغة: |
English |
| Relation: |
info:eu-repo/semantics/altIdentifier/isbn/9780128187678; ispartofbook:Encyclopedia of Dairy Sciences (Third edition); volume:4; firstpage:95; lastpage:102; numberofpages:8; alleditors:McSweeney, P.L.H., McNamara, J.P.; https://hdl.handle.net/11575/110060 |
| الاتاحة: |
https://hdl.handle.net/11575/110060 |
| رقم الانضمام: |
edsbas.3223D053 |
| قاعدة البيانات: |
BASE |