Biogenic Amines in Food (Paperback)

In fermented foods, the presence of BAs is due to the decarboxylase activity of the lactic acid bacteria (LAB) used as starter culture, and to the action of some spoilage bacteria. In non-fermented foods, the presence of BAs is only indicative of undesired microbial activity. Therefore, the amine level could be used as an indicator of microbial spoilage. The amounts of histamine, putrescine, and cadaverine usually increase during spoilage of fish and meat. Early detection of BA- producing bacteria is essential in the food industry, in order to avoid the risk of amine formation and, subsequently, a cause of food-borne disease. Several methods exist for isolation, identifying, and determination of biogenic amines in fermented foods.

General

Imprint:	Lap Lambert Academic Publishing
Country of origin:	Germany
Release date:	July 2010
First published:	July 2010
Authors:	Mohamed Rabie • Hassan Siliha • Sohar Elsaidy
Dimensions:	229 x 152 x 5mm (L x W x T)
Format:	Paperback - Trade
Pages:	88
ISBN-13:	978-3-8383-5383-8
Categories:	Books > Professional & Technical > Biochemical engineering > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Chemical engineering
LSN:	3-8383-5383-8
Barcode:	9783838353838

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