Abstract

In this chapter, biogenic amine (BA) production in dairy products, beverages and sausages is described, and their potential harm to human health is addressed. To control the production of toxic compounds it is necessary to know how they are produced, and under which environmental conditions their synthesis is induced. Therefore, the molecular bases for BA production are discussed here. Techniques for detection of the BAs as well as their producing organisms are also described in this chapter, as are current and future strategies to control production. Finally, legislation relating to BA content in food is presented.

Autore Pugliese

• Spano Giuseppe

Tutti gli autori

• Mohedano M.L. , López , P. , Spano G. , Russo P.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2014

ISSN

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ISBN

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Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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