JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Ηλιοπούλου, Σταυρούλα | el |
| dc.date.accessioned | 2015-11-24T21:02:10Z | |
| dc.date.available | 2015-11-25T03:15:52Z | |
| dc.date.issued | 2015-11-24 | |
| dc.identifier.uri | http://nestor.teipel.gr/xmlui/handle/123456789/14439 | |
| dc.title | Βιογενείς αμίνες στα τρόφιμα | el |
| heal.type | Προπτυχιακή/Διπλωματική εργασία | el |
| heal.secondaryTitle | el | |
| heal.keyword | Ρόφιμα | el |
| heal.contributorName | el | |
| heal.language | gre | el |
| heal.access | free | el |
| heal.accessText | el | |
| heal.license | Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ελλάδα | el |
| heal.fileFormat | * | |
| heal.recordProvider | ΤΕΙ Πελοποννησου | el |
| heal.publicationDate | 2011-01-01 | el |
| heal.abstract | Biogenic amines represent a group of low-molecular-mass organic bases occurring in all organisms. Enzymatic decarboxylation of free amino acids and other metabolic processes can lead to the presence of biogenic amines in food. Under normal conditions in humans exogenous amines absorbed from food are rapidly detoxified by the action of amine oxidase or conjugation, but in the case of allergic individuals or if monoamine inhibitors are applied or when too high levels are consumed the detoxification process is disturbed and biogenic amines accumulate in the body. Estimation of biogenic amines is important not only from the point of view of their toxicity, but also because they can be used as indicators of the degree of freshness or spoilage of food. The content of various foods and feed such as cheese, fish and meat products, eggs and mushrooms in biogenic amines has been widely studied. Food substances which are prepared by the fermentation process, or have been exposed to microbial contamination during aging or storage, may contain amines. Alcoholic beverages such as beer may contain biogenic amines, as well as some other foods that are fermented as sauerkraut and soy products. Histamine has been implicated in causing outbreaks of food poisoning, while tyramine and beta-phenylethylamine have been proposed as activators of hypertensive crisis. The toxicity of histamine appears to be enhanced by the presence of other amines such as cadaverine, putrescine and tyramine. Biogenic amines can also be considered as carcinogens because of their ability to react with nitrites to form potentially carcinogenic nitrosamines. The maximum permissible limits in biogenic amines that have been adopted by the EU, concern unfortunately only fish and salted fish species which belong to the families of Scombridae and Clupeidae, while they must be defined in other foods (cheeses, meats, sausages ripening beverages by a.) and include other amines that have been implicated in the occurrence of allergic shock, as well. As mentioned above, biogenic amines are more likely to form in foods that are aged or fermented. For the formation of biogenic amines certain conditions are essential, such as the availability of free amino acids, the presence of microorganisms positive in decarboxylation, as well and the conditions that allow bacterial growth and the composition and activity of decarboxylase (pH, 02, temperature, duration of fermentation, the amount of lactic acid bacteria involved in the decarboxylation, the period of maturation or aging of the food, etc.). It is therefore imperative to control the food chain and various food processing methods to ensure not only the health of consumers, but the quality of goods for consumption. The ensuring of the food chain is responsibility of the producers, the industries and the suppliers and of the National and European control services. | el |
| heal.advisorName | Σπηλιόπουλος, Ιωακείμ | el |
| heal.committeeMemberName | el | |
| heal.academicPublisher | ΤΕΙ Πελοποννήσου | el |
| heal.numberOfPages | 104 | * |
