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rdf:type
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Description
| - Fermented products belong to food items with a high level of biogenic amines, posing a health risk for consumers. Tyramine and histamine are amines with the highest health importance, followed by cadaverine and putrescine. These diamines mainly deplete a part of human capacity needed for detoxification of tyramine and histamine. Contents of tyramine may reach hundreds mg/kg in ripening cheeses and spontaneously fermented sauerkraut. In wines and beers, the levels are substantially lower, however, high intake within a short time can be of a risk. Levels of other amines, namely of phenylethylamine, tryptamine and agmatine, are usually low. Polyamines spermidine and spermine originate from raw materials and their contents are low. Biogenic amines are produced from free amino acids by the decarboxylating activity of some strains of lactic acid bacteria and Enterobacteriaceae. Lactic acid fermentation, including malolactic fermentation of wines, produces preferably tyramine. It is virtually impossible to
- Fermented products belong to food items with a high level of biogenic amines, posing a health risk for consumers. Tyramine and histamine are amines with the highest health importance, followed by cadaverine and putrescine. These diamines mainly deplete a part of human capacity needed for detoxification of tyramine and histamine. Contents of tyramine may reach hundreds mg/kg in ripening cheeses and spontaneously fermented sauerkraut. In wines and beers, the levels are substantially lower, however, high intake within a short time can be of a risk. Levels of other amines, namely of phenylethylamine, tryptamine and agmatine, are usually low. Polyamines spermidine and spermine originate from raw materials and their contents are low. Biogenic amines are produced from free amino acids by the decarboxylating activity of some strains of lactic acid bacteria and Enterobacteriaceae. Lactic acid fermentation, including malolactic fermentation of wines, produces preferably tyramine. It is virtually impossible to (en)
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Title
| - Biogenic amines in cheeses, wines, beers and sauerkraut
- Biogenic amines in cheeses, wines, beers and sauerkraut (en)
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skos:prefLabel
| - Biogenic amines in cheeses, wines, beers and sauerkraut
- Biogenic amines in cheeses, wines, beers and sauerkraut (en)
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skos:notation
| - RIV/60076658:12220/09:00010871!RIV10-MSM-12220___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60076658:12220/09:00010871
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - biogenic amines; cheese; wine; beer; sauerkraut (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - Biological Aspects of Biogenic Amines, Polyamines and Conjugates
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...v/pocetStranKnihy
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Transworld Research Network
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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