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A review of biogenic amines in fermented foods: Occurrence and health effects. [PDF]
HeliyonSaha Turna N, Chung R, McIntyre L.
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Influence of Inoculating <i>Saccharomyces cerevisiae</i> and <i>Levilactobacillus brevis</i> on the Quality of Fermented Large Yellow Croaker (<i>Larimichthys crocea</i>): Biogenic Amines, Volatile Components, and Microbial Communities Changes. [PDF]
FoodsWu J +6 more
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New Trends for Hydrogen Sulfide Scavenging Using Natural Compounds as Biogenic Amines. [PDF]
ACS OmegaCastro YE, Viloria A.
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Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation. [PDF]
Food Chem XShi B, Moon B.
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Biogenic Amines in Foods [PDF]
Food Science and Biotechnology, 2017 Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation.
Munkhtugs Davaatseren, Myung-Sub Chung
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Biogenic Amines in Dairy Products
Critical Reviews in Food Science and Nutrition, 2011Biogenic amines (BA) are organic, basic, nitrogenous compounds with biological activity, mainly formed by the decarboxylation of amino acids. BA are present in a wide range of foods, including dairy products, and can accumulate in high concentrations. In some cheeses more than 1000 mg of BA have been detected per kilogram of cheese.
Miguel A. Alvarez +2 more
exaly +4 more sources
Biogenic amines in coelenterates
Comparative Biochemistry and Physiology Part C: Pharmacology, Toxicology and Endocrinology, 19931. This mini review highlights the most important findings during three decades of research on biogenic amines in coelenterates. 2. Histochemical, analytic chemical and physiological evidences clearly indicate that dopamine is used as an intercellular messenger in hydrozoans. 3.
M, Carlberg, M, Anctil
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Canadian Journal of Physiology and Pharmacology, 1977
Biogenic amines, with a primary amino group, were reacted with glutaraldehyde to form insoluble precipitates. These precipitates had distinctive ultrastructural features upon further reaction with osmic acid. When tested in vitro, they had biological activity and showed evidence that part of this biological activity was due to the large polymer of ...
J B, Richardson, T, Bouchard, G N, Boyd
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Biogenic amines, with a primary amino group, were reacted with glutaraldehyde to form insoluble precipitates. These precipitates had distinctive ultrastructural features upon further reaction with osmic acid. When tested in vitro, they had biological activity and showed evidence that part of this biological activity was due to the large polymer of ...
J B, Richardson, T, Bouchard, G N, Boyd
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Biogenic amines and thyrotoxicosis
Acta Endocrinologica, 1992Circulating levels of T3, T4, γ-amino-butyric acid, glutamate, 5-hydroxytryptamine, histamine, monoamine oxidase and histaminase were studied in 45 (2 5M, 20F) hyperthyroid patients and 46 (2 5M, 21F) normal healthy volunteers. Increased levels of blood 5-hydroxytryptamine, histamine and glutamic acid were observed along with elevated T3 and T4 ...
I, Upadhyaya +3 more
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2022
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 ...
Ghulam Mustafa Kamal +5 more
+5 more sources
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 ...
Ghulam Mustafa Kamal +5 more
+5 more sources