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Food Chemistry, Function and Analysis
Biogenic Amines in Food: Analysis, Occurrence and Toxicity
Edited by
Bahruddin Saad;
Bahruddin Saad
Universiti Teknologi PETRONAS, Malaysia
Search for other works by this author on:
Rosanna Tofalo
Rosanna Tofalo
Università degli Studi di Teramo, Italy
Search for other works by this author on:
Hardback ISBN:
978-1-78801-436-6
PDF ISBN:
978-1-78801-581-3
EPUB ISBN:
978-1-78801-919-4
Special Collection:
2019 ebook collection
No. of Pages:
329
Published online:
01 Nov 2019
Published in print:
12 Nov 2019
About this book
A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them.
As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.
Biogenic Amines in Food: Analysis, Occurrence and Toxicity, The Royal Society of Chemistry, 2019.
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Digital access
$235.00
Print format
Biogenic Amines in Food
$235.00
Table of contents
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Chapter 1: Biogenic Amines Formation, Toxicity, Regulations in Foodp1-17ByYesim Özogul;Yesim ÖzogulDepartment of Seafood Processing Technology, Faculty of Fisheries, Cukurova University01330Balcali, AdanaTurkey[email protected]Search for other works by this author on:Fatih ÖzogulFatih ÖzogulDepartment of Seafood Processing Technology, Faculty of Fisheries, Cukurova University01330Balcali, AdanaTurkey[email protected]Search for other works by this author on:
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Chapter 2: Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activityp18-40ByPasquale Russo;Pasquale RussoDepartment of the Sciences of Agriculture, Food and Environment, University of FoggiaVia Napoli 2571122FoggiaItaly[email protected][email protected]Search for other works by this author on:Mariagiovanna Fragasso;Mariagiovanna FragassoDepartment of the Sciences of Agriculture, Food and Environment, University of FoggiaVia Napoli 2571122FoggiaItaly[email protected][email protected]Search for other works by this author on:Carmen Berbegal;Carmen BerbegalDepartment of the Sciences of Agriculture, Food and Environment, University of FoggiaVia Napoli 2571122FoggiaItaly[email protected][email protected]Enolab. Estructura de Recerca Interdisciplinar en Biotecnología i Biomedicina (ERIBioTecMed), Universitat de Valènciac/Dr. Moliner 50, E46100Burjassot-ValènciaSpainSearch for other works by this author on:Francesco Grieco;Francesco GriecoIstituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità di LecceVia Prov. Lecce-Monteroni73100LecceItalySearch for other works by this author on:Giuseppe Spano;Giuseppe SpanoDepartment of the Sciences of Agriculture, Food and Environment, University of FoggiaVia Napoli 2571122FoggiaItaly[email protected][email protected]Search for other works by this author on:Vittorio CapozziVittorio CapozziDepartment of the Sciences of Agriculture, Food and Environment, University of FoggiaVia Napoli 2571122FoggiaItaly[email protected][email protected]Search for other works by this author on:
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Chapter 3: Controlling Biogenic Amine Formation in Foodp41-61ByJosé M. Lorenzo;José M. LorenzoCentro Tecnológico de la Carne de GaliciaAdva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas32900OurenseSpain[email protected]Search for other works by this author on:Paulo E. Munekata;Paulo E. MunekataCentro Tecnológico de la Carne de GaliciaAdva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas32900OurenseSpain[email protected]Search for other works by this author on:Belén Gómez;Belén GómezCentro Tecnológico de la Carne de GaliciaAdva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas32900OurenseSpain[email protected]Search for other works by this author on:Aristide Maggiolino;Aristide MaggiolinoDepartment of Veterinary Medicine – University of Bari A. MoroItaly, S.P. per Casamassima, km 370010ValenzanoBariItalySearch for other works by this author on:Daniel Franco;Daniel FrancoCentro Tecnológico de la Carne de GaliciaAdva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas32900OurenseSpain[email protected]Search for other works by this author on:Pasquale De Palo;Pasquale De PaloDepartment of Veterinary Medicine – University of Bari A. MoroItaly, S.P. per Casamassima, km 370010ValenzanoBariItalySearch for other works by this author on:Francisco J. BarbaFrancisco J. BarbaNutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de ValènciaAvda. Vicent Andrés Estellés, s/n46100BurjassotValènciaSpainSearch for other works by this author on:
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Chapter 4: Biogenic Amines in Fermented Fishp62-75ByLivia Simon SarkadiLivia Simon SarkadiSearch for other works by this author on:
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Chapter 5: Biogenic Amines in Non-fermented Foodp76-102ByJ. L. OrdÓÑez;J. L. OrdÓÑezDepartment of Food Science and Health, IFAPA-Alameda del ObispoAvda. Menéndez-Pidal, s/n. 14071CórdobaSpainSearch for other works by this author on:R. CallejÓnR. CallejÓnÁrea de Nutrición y Bromatología, Dpto. Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de SevillaC/P. García González n° 2E-41012SevillaSpain[email protected]Search for other works by this author on:
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Chapter 6: Fermented Sausages: A Potential Source of Biogenic Aminesp103-118ByA. Paparella;A. PaparellaFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:R. TofaloR. TofaloFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:
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Chapter 7: Occurrence of Biogenic Amines in Cheese: An Overviewp119-132ByL. M. Perin;L. M. PerinDepartamento de Veterinária, Universidade Federal de Viçosa, Campus UniversitárioCentro36570-900ViçosaMinas GeraisBrazil[email protected]Search for other works by this author on:L. A. NeroL. A. NeroDepartamento de Veterinária, Universidade Federal de Viçosa, Campus UniversitárioCentro36570-900ViçosaMinas GeraisBrazil[email protected]Search for other works by this author on:
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Chapter 8: Biogenic Amines in Global Beveragesp133-156ByG. Perpetuini;G. PerpetuiniFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:F. Tittarelli;F. TittarelliFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:N. Battistelli;N. BattistelliFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:G. Arfelli;G. ArfelliFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:G. Suzzi;G. SuzziFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:R. TofaloR. TofaloFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:
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Chapter 9: Biogenic Amines in Baby Foodsp157-172ByAnna Czajkowska;Anna CzajkowskaMass Spectrometry Laboratory, PORT Polish Centre for Technology Development147 Stablowicka Str.54-066WroclawPoland[email protected]Search for other works by this author on:Joanna LeszczyńskaJoanna LeszczyńskaFaculty of Biotechnology and Food Sciences, Lodz University of Technology4/10 Stefanowskiego90-924LodzPolandSearch for other works by this author on:
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Chapter 10: Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Productsp173-186ByN. Battistelli;N. BattistelliFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:F. Tittarelli;F. TittarelliFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:G. Perpetuini;G. PerpetuiniFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:G. Suzzi;G. SuzziFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:R. TofaloR. TofaloFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramovia Balzarini 164100TeramoTEItaly[email protected]Search for other works by this author on:
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Chapter 11: Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancerp187-211ByAmanat Ali;Amanat AliDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos UniversityP.O. Box 34Al-Khoud 123MuscatOman[email protected]Search for other works by this author on:Mostafa I. Waly;Mostafa I. WalyDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos UniversityP.O. Box 34Al-Khoud 123MuscatOman[email protected]Search for other works by this author on:Sankar DevarajanSankar DevarajanNutrition and Food Sciences Program, Department of Human Sciences, University of Arkansas at Pine Bluff1200 North University DrivePine BluffAR 71601USASearch for other works by this author on:
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Chapter 12: Sample Preparation Methods for the Analysis of Biogenic Aminesp212-238ByBahruddin Saad;Bahruddin SaadFundamental and Applied Sciences Department & Institute of Self-Sustainable Building, Universiti Teknologi PETRONAS32610Seri IskandarPerakMalaysia[email protected]Search for other works by this author on:Chanbasha BasheerChanbasha BasheerDepartment of Chemistry, King Fahd University of Petroleum and Minerals31261DhahranSaudi ArabiaSearch for other works by this author on:
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Chapter 13: Derivatization Strategies for the Determination of Biogenic Amines with Chromatographic Techniquesp239-267ByTauqir Ahmad;Tauqir AhmadChemistry Department, King Fahad University of Petroleum and MineralsDhahranSaudi Arabia[email protected]Search for other works by this author on:Chanbasha Basheer;Chanbasha BasheerChemistry Department, King Fahad University of Petroleum and MineralsDhahranSaudi Arabia[email protected]Search for other works by this author on:Bahruddin SaadBahruddin SaadFundamental and Applied Sciences Department & Institute of Self-Sustainable Building, Universiti Teknologi PETRONAS32610Seri IskandarPerakMalaysiaSearch for other works by this author on:
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Chapter 14: Chromatographic and Capillary Electrophoretic Methods for the Determination of Biogenic Aminesp268-291ByAbdalghaffar M. Osman;Abdalghaffar M. OsmanDepartment of Chemistry, King Fahd University of Petroleum and MineralsDhahran31261Saudi Arabia[email protected]Search for other works by this author on:Chanbasha Basheer;Chanbasha BasheerDepartment of Chemistry, King Fahd University of Petroleum and MineralsDhahran31261Saudi Arabia[email protected]Search for other works by this author on:Mohd NaimMohd NaimDepartment of Chemistry, King Fahd University of Petroleum and MineralsDhahran31261Saudi Arabia[email protected]Search for other works by this author on:
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Chapter 15: Miscellaneous Methods for the Detection of Biogenic Aminesp292-312ByD. Zare;D. ZareDepartment of Biotechnology, Iranian Research Organization for Science and Technology (IROST)P.O. Box33535111Tehran 3313193685I. R. Iran[email protected]Search for other works by this author on:M. EnshaeiehM. EnshaeiehDepartment of Biotechnology, Iranian Research Organization for Science and Technology (IROST)P.O. Box33535111Tehran 3313193685I. R. Iran[email protected]Search for other works by this author on:
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