| Biogenic amines: their importance in foods. | |
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MedLine Citation:
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PMID: 8796424 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Biogenic amines are important nitrogen compounds of biological importance in vegetable, microbial and animal cells. They can be detected in both raw and processed foods. In food microbiology they have sometimes been related to spoilage and fermentation processes. Some toxicological characteristics and outbreaks of food poisoning are associated with histamine and tyramine. Secondary amines may undergo nitrosation and form nitrosamines. A better knowledge of the factors controlling their formation is necessary in order to improve the quality and safety of food. |
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Authors:
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M H Silla Santos |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't; Review |
Journal Detail:
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Title: International journal of food microbiology Volume: 29 ISSN: 0168-1605 ISO Abbreviation: Int. J. Food Microbiol. Publication Date: 1996 Apr |
Date Detail:
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Created Date: 1996-10-24 Completed Date: 1996-10-24 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 8412849 Medline TA: Int J Food Microbiol Country: NETHERLANDS |
Other Details:
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Languages: eng Pagination: 213-31 Citation Subset: IM |
Affiliation:
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Instituto de Agroquimica y Tecnologia de Alimentos, Valencia, Spain. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Bacteria
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enzymology,
metabolism* Biogenic Amines* / adverse effects, analysis, biosynthesis, physiology Carboxy-Lyases / metabolism* Fermentation Food Contamination* / analysis |
| Chemical | |
Reg. No./Substance:
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0/Biogenic Amines; EC 4.1.1.-/Carboxy-Lyases |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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