Bibliographic Details
| Title: |
A REVIEW ON BIOGENIC AMINES IN CHEESE. |
| Authors: |
ȘOIMUȘAN, Ioana Roxana, MASTAN, Oana Andreea, LADOȘI, Ioan, LONGODOR, Adina Lia, COROIAN, Aurelia |
| Source: |
Scientific Papers. Series D. Animal Science; 2024, Vol. 67 Issue 1, p566-575, 10p |
| Subject Terms: |
BIOGENIC amines, LEAD poisoning, BLOOD pressure, MANUFACTURING processes, HISTAMINE, RAW milk |
| Abstract: |
Biogenic amines fulfill different roles in the proper functioning of the human body. They result from oxidation processes in food. Biogenic amines are mainly found in fermented products such as wine, fish, meat and cheeses. Their existence in small quantities does not affect people's health, but in a larger volume leads to poisoning. The most common biogenic amine poisonings were found in tyramine and histamine. The main symptoms of poisoning are increased blood pressure and headaches. The concentration of biogenic amines in cheeses is influenced by several factors: temperature, baking time, pH, the culture used, environmental conditions, the origin of the raw material (raw or pasteurized milk and microbiological load. Compliance with hygienic conditions and the correct manufacturing process does not increase the amount of biogenic amines. [ABSTRACT FROM AUTHOR] |
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| Database: |
Complementary Index |
