Open access peer-reviewed Edited Volume

Biogenic Amines

Edited by Charalampos Proestos

National and Kapodistrian University of Athens

Biogenic amines (BAs) are low-molecular-mass organic bases that occur in plant- and animal-derived products. BAs in food can occur by free amino acid enzymatic decarboxylation and other metabolic processes. Usually, in the human body, amines contained in foods are quickly detoxified by enzymes such as amine oxidases or by conjugation; however, in allergic individuals or if monoamine oxidase inhibitors are applied, the detoxification process is disturbed and BAs accumulate in the body. Knowing the concentration of BAs is essential because they can affect human health and also because they can be used as freshness indicators to estimate the degree of food spoilage.

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IntechOpen
Biogenic AminesEdited by Charalampos Proestos

Published: March 20th 2019

DOI: 10.5772/intechopen.75221

ISBN: 978-1-78984-134-3

Print ISBN: 978-1-78984-133-6

Copyright year: 2019

Books open for chapter submissions

606 Total Chapter Downloads

chaptersDownloads

Open access peer-reviewed

1. Introductory Chapter: Current Knowledge on Biogenic Amines

By Proestos Charalampos

87

Open access peer-reviewed

2. Emerging Trends in Biogenic Amines Analysis

By Antonios-Dionysios G. Neofotistos, Aristeidis S. Tsagkaris, Georgios P. Danezis and Charalampos Proestos

47

Open access peer-reviewed

3. Biogenic Amines: A Claim for Wines

By Maria Martuscelli and Dino Mastrocola

99

Open access peer-reviewed

4. Histamine and Other Biogenic Amines in Food. From Scombroid Poisoning to Histamine Intolerance

By Oriol Comas-Basté, Maria Luz Latorre-Moratalla, Sònia Sánchez-Pérez, Maria Teresa Veciana-Nogués and Maria del Carmen Vidal-Carou

147

Open access peer-reviewed

5. Biochemical and Pharmacological Properties of Biogenic Amines

By Dincer Erdag, Oguz Merhan and Baris Yildiz

226

Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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