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Título

Biogenic amines: their importance in foods

AutorSilla Santos, María Hortensia
Palabras claveBiogenic amines
Food quality
Fecha de publicaciónabr-1996
EditorElsevier
CitaciónInternational Journal of Food Microbiology 29 (2-3): 213-231 (1996)
ResumenBiogenic 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.
Descripción19 pages.
Versión del editorhttp://dx.doi.org/10.1016/0168-1605(95)00032-1
URIhttp://hdl.handle.net/10261/26680
DOI10.1016/0168-1605(95)00032-1
ISSN0168-1605
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