Biogenic Amines in Food: Analysis, Occurrence and Toxicity - by Freddy Lawrence (Hardcover)

About the Book

Biogenic amines (BAs) are organic and nitrogenous compounds found in certain fermented foods, such as sausage, wine, cheese, fish and fermented vegetables. They are involved in controlling various functions of the brain such as emotions, blood pressure, movements, endocrine secretion, behavior and temperature. Bacterial decarboxylation of the amino acids in food leads to the production of BAs. The consumption of large amounts of BAs in food can have toxic effects and may also lead to gastrointestinal, neurological, respiratory and cardiovascular issues, as well as hypertensive, psychotropic and vasoactive effects. The regulation of decarboxylase activity of amino acids can help in controlling the concentrations of BAs in food items. Their levels can be decreased through various techniques including hydrostatic pressure, smoking, temperature, packing, irradiation, starter culture, oxidizing formed biogenic amine, additives, and pasteurization. This book explores all the important aspects of biogenic amines, including their occurrence and toxic effects in the present day scenario. It will also provide interesting topics for research, which interested readers can take up. This book is a resource guide for experts as well as students.

Book Synopsis

Biogenic amines (BAs) are organic and nitrogenous compounds found in certain fermented foods, such as sausage, wine, cheese, fish and fermented vegetables. They are involved in controlling various functions of the brain such as emotions, blood pressure, movements, endocrine secretion, behavior and temperature. Bacterial decarboxylation of the amino acids in food leads to the production of BAs. The consumption of large amounts of BAs in food can have toxic effects and may also lead to gastrointestinal, neurological, respiratory and cardiovascular issues, as well as hypertensive, psychotropic and vasoactive effects. The regulation of decarboxylase activity of amino acids can help in controlling the concentrations of BAs in food items. Their levels can be decreased through various techniques including hydrostatic pressure, smoking, temperature, packing, irradiation, starter culture, oxidizing formed biogenic amine, additives, and pasteurization. This book explores all the important aspects of biogenic amines, including their occurrence and toxic effects in the present day scenario. It will also provide interesting topics for research, which interested readers can take up. This book is a resource guide for experts as well as students.