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Kimchi --- Food habits --- Cooking, Korean --- History
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Dance --- Buddhism --- Buddhist antiquities --- Kimchi --- Cooking, Korean --- History.
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Korea --- History --- Civilization --- Korea - History --- Korea - Civilization --- K9130 --- Korea: History -- general histories --- Painting, Korean --- Buddhism --- Buddhist antiquities --- Kimchi --- Cooking, Korean --- History.
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Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.With this aim, we are preparing a Special Issue on the topic of ""Biogenic Amines in Food Safety"", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety.
catecholamines --- radish kimchi --- Chonggak kimchi --- cheese --- biogenic amines --- herby cheese --- Kkakdugi --- serotonin --- screening method --- storage conditions --- putrescine --- quality control --- decarboxylase enzymes --- food products --- iodine feed --- intervention methods --- bowel diseases --- tyramine --- decarboxylase activity --- plant-origin foods --- nutrition --- high hydrostatic pressure --- Lactobacillus brevis --- physico-chemical composition --- artisanal cheese --- free amino acid --- histamine --- gastrointestinal tract --- culinary process --- meat species --- food quality --- Bacillus spp. --- inflammation --- fermented soybean foods --- quality index --- polyamines --- HPLC --- public health --- cadaverine --- gastric cancer --- kimchi --- colon cancer --- quality indexes --- control --- lactic acid bacteria --- legislation–regulation --- food safety --- raw milk cheese --- starter cultures --- analytical determination --- histamine intolerance --- low-histamine diet --- starter culture
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Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in the food industry. The application of modern biotechnology methods in the food and agricultural industry is expected to alleviate hunger today and help avoid mass starvation in the future. Modern food biotechnology has in recent years been transforming existing methods of food production and preparation far beyond the traditional scope. Currently, at the global level, food biotechnological research has focused on traditional process optimization (starter culture development, enzymology, fermentation), food safety and quality, nutritional quality improvement, functional foods, and food preservation (improving shelf life). The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. Special emphasis has also been given to newly growing concepts, such as functional foods and probiotics. The application of biotechnology in the food sciences has led to an increase in food production and has enhanced the quality and safety of food.
Canavalia gladiata --- triglyceride --- glycerol --- AMP-activated protein kinase --- peroxisome proliferator-activated receptor --- obesity --- synbiotics --- Lactobacillus --- Bifidobacterium --- inulin --- fructooligosaccharide --- functional food --- milk fermentation --- flaxseed --- active acidity --- yogurt bacteria --- apparent viscosity --- syneresis --- bioactive compounds --- probiotics --- intestinal permeability --- cholesterol --- jamun --- nutrition --- antioxidant --- inflammation --- cancer --- radioprotection --- diabetes --- hyperlipidemia --- value addition --- packaging --- yoghurt --- green tea --- functional product --- sensory quality --- physical properties --- vitamins --- GABA --- phenolic compounds --- organosulfur compounds --- bioactive peptides --- biogenic amines --- stress --- galacto-oligosaccharides --- oligofructose --- inflammatory bowel disease --- Cheonggukjang --- dextran sulfate sodium (DSS)-induced colitis --- protective effect --- gajami-sikhae --- MALDI-TOF MS --- microbial community --- culture-dependent method --- fermentation --- identification --- fermentation temperature --- Godulbaegi kimchi --- antioxidant activity --- antimicrobial activity --- kimchi quality --- artificial neural network --- functional beverage --- partial least-squares regression --- teff-based substrate --- 2D-fluorescence spectroscopy
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Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.
cocoa nibs --- roasting --- bioactive amines --- polyphenols --- volatile organic compounds --- geographical areas --- biogenic amines --- L. plantarum --- amines oxidase --- Chinese rice wine --- industrial fermentation --- nigiri sushi --- polycyclic aromatic hydrocarbons --- histamine --- household smoker unit --- kimchi --- Jeotgal --- Aekjeot --- Myeolchi-jeot --- Myeolchi-aekjeot --- recommended limits --- occurrence --- reduction --- starter cultures --- biogenic amine --- maesil --- amino acids --- soaking --- fermentation --- temperature --- Cambodian fermented foods --- microbial characteristics --- food quality --- food safety --- microbiota --- Cheonggukjang --- Enterococcus faecium --- tyramine --- fermentation temperature --- fermentation duration --- tyrosine decarboxylase gene (tdc) --- proteolysis --- dry fermented sausage --- casing --- volatile compounds --- texture --- low temperature --- dried milkfish --- hygienic quality --- brine-salting --- biogenic amines (BAs) --- fermented foods --- chemometrics --- multivariate (MV) statistical analysis --- liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis --- public health --- lipid peroxidation --- antioxidants --- n/a
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296*16 --- Bible as literature --- Metaphor in the Bible --- Bible and literature --- Religious literature --- Joodse bijbelwetenschap--(middeleeuwse en moderne) --- Ibn Ezra, Abraham ben Meir --- -Kimhi, David --- -Maimonides, Moses --- -Kimḥi, Daṿid --- Ḳimḥi, D. --- קמחי, דוד --- קמחי, דויד --- קמחי, ד. --- Views on metaphor in the Bible --- -Views on metaphor in the Bible --- 296*16 Joodse bijbelwetenschap--(middeleeuwse en moderne) --- -Maïmonide, Moïse --- Moïse ben Maïmon, Rabbi --- ben Maimon, Mose --- Kimḥi, Daṿid --- Maïmonide, Moïse --- Ibn Ezra, Abraham ben Meïr, --- Kimhi, David, --- Maimonides, Moses, --- Maïmonide, Moïse, --- Májmúni, Móse, --- Maimonides, --- Maimonid, --- Rambam, --- Mûsâ Maimûnî, --- Maimûnî, Mûsâ, --- Ibn Maymūn, Mūsá, --- Mosche ben Maimun, --- Maimonide, Mosè, --- Moses ben Maimon, --- Mosheh ben Maimon, --- Maymūn, Mūsá ibn, --- Maimon, Moses ben, --- Maimon, Mosheh ben, --- Mūsá ibn Maimūn, --- Maimun, Mosche ben, --- Moshe ben Maimon, --- Maimon, Moshe ben, --- Mosheh bar Maimon, --- Maimon, Mosheh bar, --- Mose ben Maimon, --- Maimon, Mose ben, --- Qurṭubī, Mūsá ibn Maymūn, --- Andalusī, Mūsá ibn Maymūn, --- Ram, --- Ram Bam, --- Mozes ben Maimon, --- Maimonides, Mozes, --- Maimoides, --- Mosheh, --- Maimoni, Mosheh, --- א. חיים --- בן מיימון, משה, --- בן מימון, משה --- בן מימון, משה, --- בן־מיימון, משה --- הרמב״ם --- הרמב״ם, --- יונה מגירונדי --- כ״ץ, אלי --- מושה בן מיימון, --- מיימון --- מיימון, משה --- מיימון, משה בר, --- מיימון, משה, --- מיימון, צשה בן --- מיימוני --- מיימוני, משה --- מימון, גד --- מימון, משה --- מימון, משה בן, --- מימון, משה, --- מימונידס, משה --- ממימון, משה --- משה בו מימון --- משה בון מימון, --- משה במן מימון --- משה בן מיימון --- משה בן מיימון, רמב״ם, 1135־1204 --- משה בן מיימון, רמב״ם, --- משה בן מיימון, --- משה בן מימון --- משה בן מימון־־משנה תורה־־הלכות תשובה־־פירושים --- משה בן מימון, --- משה בן מימון--משנה תורה--הלכות דעות--פירושים --- משה בן מימון.משנה תורה --- משה בן מימון.משנה תורה־־באורים --- משה בן מימין, --- משה בן מימן --- משה בן מימן, --- משה בר מיימון --- משה בר מיימון, --- משה בר מימון --- משה בר מימון, --- משה בר מײמון רמב״ם, --- משה ברבי מיימון --- משה נן מיימוני, --- משה נן מימון --- משה קן מימון, --- משה, המיימוני --- פרנקל, שבתי, --- רבמ״ם --- רבנו משה בן מיימון, --- רמב"ם --- רמב״ם, --- ר״מ --- ابن ميمون، موسى --- ابن ميمون، موسى، --- Chimhi, Dauid --- Chimhi, David --- Ibn Ḳimḥi, Daṿid ben Yosef ben Yitsḥak, --- Kimchi, David, --- Kimḥi, David, --- Maistre Petit, --- Petit, --- Qimchi, David, --- Qimḥi, David, --- R. D. Ḳ., --- Radaḳ, --- Redak, --- Кимхи, Давид, --- קמחי, דוד, --- קמחי, דוד בן יוסף, --- רד״ק --- דוד קמחי --- Aben Ezra, Abraham ben Meir, --- Abraham Avenare, --- Abraham ben Ezra, --- Abraham ben Meir Aben Ezra, --- Abraham ibn Esra, --- Abraham ibn Ezra, --- Abraham, --- Avenare, Abraham, --- Avraham ben ʻEzra, --- Avraham ben Meʼir, --- ʻE., R.A.b., --- Esra, Abraham ibn, --- Even ʻEzra, --- Ezra, Abraham ben, --- Ezra, Abraham ben Meir Aben, --- Ezra, Abraham ibn, --- Ezra, Aven, --- ʻEzra, Even, --- Ezra, Ibn, --- Ibn Esra, Abraham, --- Ibn Ezra, --- Ibn Ezra, Abraham, --- Meir, Abraham ben Aben Ezra, --- Meʼir, Avraham ben, --- R.A.b. ʻE., --- Raʼavaʻ, --- Rabaʻ, --- Ravaʻ, --- Sefaradi, Avraham ben Meʼir, --- Spaniard, Abraham, --- אברהם אבן עזרא --- אברהם עזרא הספרדי --- אברהם ן׳ עזרא --- אברהם ן׳ מאיר, --- אברהם בן עזרא --- אברהם בן מארי, --- אברהם בן מאיר הספרדי המכונה בן עזרא --- אברהם בן מאיר הספרדי המכינה בן עזרא --- אבן עזרא --- אבן עזרא, אברהם --- אבן עזרא, אברהם בר מאיר --- אבן עזרא, אברהם ב״ר מאיר הספרדי --- אבן עזרא, אברהם בן מאיר --- אבן עזרא, אברהם בן מאיר, --- אבן עזרה, אברהם בן מאיר --- ראב״ע --- ן׳ עזרא, אברהם --- בן עזרא, אברהם --- בן עזרא, אברהם בן מאיר --- Bible. --- Antico Testamento --- Hebrew Bible --- Hebrew Scriptures --- Kitve-ḳodesh --- Miḳra --- Old Testament --- Palaia Diathēkē --- Pentateuch, Prophets, and Hagiographa --- Sean-Tiomna --- Stary Testament --- Tanakh --- Tawrāt --- Torah, Neviʼim, Ketuvim --- Torah, Neviʼim u-Khetuvim --- Velho Testamento --- Criticism, interpretation, etc., Jewish --- History --- Language, style.
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