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Biogenic Amines in Food

Biogenic Amines in Food

Wydawnictwo Royal Society of Chemistry
Data wydania 01/11/2019
Wydanie Pierwsze
Liczba stron 329
Forma publikacji książka w twardej oprawie
Poziom zaawansowania Dla profesjonalistów, specjalistów i badaczy naukowych
Język angielski
ISBN 9781788014366
Kategorie Technologia żywienia
894.00 PLN (z VAT)
$201.10 / €191.67 / £166.39 /
Produkt dostępny
Dostawa 2 dni
Ilość
Do schowka

Opis książki

Providing comprehensive background information on biogenic amines and their occurrence in various foods and drinks, this book serves as an excellent up-to-date reference for food scientists, food chemists and food safety professionals.

Biogenic Amines in Food

Spis treści

Biogenic Amines Formation, Toxicity, Regulations in Food; Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activity; Controlling Biogenic Amine Formation in Food; Biogenic Amines in Fermented Fish; Biogenic Amines in Non-fermented Food; Fermented Sausages: A Potential Source of Biogenic Amines; Occurrence of Biogenic Amines in Cheese: An Overview; Biogenic Amines in Global Beverages; Biogenic Amines in Baby Foods; Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products; Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer; Sample Preparation Methods for the Analysis of Biogenic Amines; Derivatization Strategies for the Determination of Biogenic Amines with Chromatographic Techniques; Chromatographic and Capillary Electrophoretic Methods for the Determination of Biogenic Amines; Miscellaneous Methods for the Detection of Biogenic Amines

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