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.
Tabanelli G., Montanari C., Gardini F. (2018). Biogenic amines in food: A review of factors affecting their formation. Cambridge (MA) : Elsevier [10.1016/B978-0-08-100596-5.21833-7].
Biogenic amines in food: A review of factors affecting their formation
Tabanelli G.;Montanari C.;Gardini F.
2018
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
