{"product_id":"biogenic-amines-in-food-von-mohamed-rabie-hassan-siliha-und-sohar-elsaidy","title":"Biogenic Amines in Food","description":"\u003cp\u003eIn fermented foods, the presence of BAs is due to the  decarboxylase activity of the lactic acid bacteria  (LAB) used as starter culture, and to the action of  some spoilage bacteria.  In non-fermented foods, the presence of BAs is only  indicative of undesired microbial activity. Therefore,  the amine level could be used as an indicator of  microbial spoilage. The amounts of histamine,  putrescine, and cadaverine usually increase during  spoilage of fish and meat. Early detection of BA- producing bacteria is essential in the food industry,  in order to avoid the risk of amine formation and,  subsequently, a cause of food-borne disease. Several  methods exist for isolation, identifying, and  determination of biogenic amines in fermented foods.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783838353838\"\u003e\u003ch3\u003eAmines\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783838353838","offer_id":39499086331997,"sku":"9783838353838","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/f1f76f23-47c1-42bd-bd66-ac86b788c52b.jpg?v=1773382162","url":"https:\/\/shop.autorenwelt.de\/products\/biogenic-amines-in-food-von-mohamed-rabie-hassan-siliha-und-sohar-elsaidy","provider":"Autorenwelt Shop","version":"1.0","type":"link"}