Results 31 to 40 of about 17,248 (222)
Foods, 2020 This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids ...
Lucía Gómez-Limia +4 more
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Biogenic Amines in Natural Ciders
Journal of Food Protection, 2006 Biogenic amines play an important physiological role in mammals, and high amounts of some exogenous amines in human diet may contribute to a wide variety of toxic effects. These amines are commonly found in many foodstuffs, particularly in fermented products such as cheese, meat products, beer, wine, and ciders.
Garai Ibabe, Gaizka +4 more
openaire +3 more sources
FoodsA complex microbial community gives the possibility to produce biogenic amines in traditional fermented foods. In this study, the metabolism mechanisms of biogenic amines during fermentation of fermented mandarin fish Chouguiyu were revealed based on the
Jun Li +5 more
doaj +1 more source
Insights to ligand binding to the monoamine transporters – from homology modeling to LeuBAT and dDAT
Frontiers in Pharmacology, 2015 Understanding of drug binding to the human biogenic amine transporters is essential to explain the mechanism of action of these pharmaceuticals but more importantly to be able to develop new and improved compounds to be used in the treatment of ...
Heidi eKoldsø +2 more
doaj +1 more source
Elaboration of Tempranillo wines at two different pHs. Influence on biogenic amine contents
, 2012 The aim of this work was to study the effect of pH on biogenic amine formation during the elaboration and conservation (7 months) of Tempranillo wines. Grapes at two pHs (3.4 and 3.7) were vinified to achieve this purpose.
Garde-Cerdán, Teresa +23 more
core +1 more source
BMC Microbiology, 2012 Background Biogenic amines are molecules with allergenic properties. They are found in fermented products and are synthesized by lactic acid bacteria through the decarboxylation of amino acids present in the food matrix.
Bonnin-Jusserand Maryse +4 more
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Charactering the spoilage mechanism of “three sticks” of Jinhua ham
Food Science and Human Wellness, 2022 To investigate the spoilage characteristics of Jinhua ham, sensory scores, volatile compounds, biogenic amine, physicochemical parameters and microbial counts were evaluated between normal and spoiled hams.
Changyu Zhou +6 more
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Journal of Pure and Applied MicrobiologyThis study was conducted to determine the microbiological and chemical properties, as well as the biogenic amine contents, of tulum (Erzincan), kashar, and golot cheeses.
Furkan Balci +2 more
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High-Resolution Comparative and Quantitative Proteomics of Biogenic-Amine-Producing Bacteria and Virulence Factors Present in Seafood. [PDF]
J Agric Food ChemThe presence of biogenic amines (histamine, tyramine, putrescine, and cadaverine) in seafood is a significant concern for food safety. This review describes for the first time a shotgun quantitative proteomics strategy to evaluate and compare foodborne ...
Abril AG +7 more
europepmc +3 more sources
The structurally functional organization of cells in respiratory waysto norm and at a pathology
Бюллетень сибирской медицины, 2008 The term the APUD-system represents an abbreviation of four English words: Amine Precursore Uptake and Decarboxylation, these cells designating the basic property: ability to absorb predecessors entered from the outside biogenic amine to subject them ...
I. V. Sukhodolo, Ye. A. Gereng
doaj +1 more source