Amino acids and biogenic amines as food quality factors

被引：35

作者：

Sarkadi, Livia Simon ^{[1
]}

机构：

[1] Szent Istvan Univ, Dept Food Chem & Nutr, Somloi U 14-16, H-1118 Budapest, Hungary

来源：

PURE AND APPLIED CHEMISTRY | 2019年 / 91卷 / 02期

关键词：

amino acids; biogenic amines; Distinguished Women in Chemistry and Chemical Engineering; food; protein; GAMMA-AMINOBUTYRIC-ACID; LIQUID-CHROMATOGRAPHY METHOD; HISTAMINE-FORMING BACTERIA; DRY FERMENTED SAUSAGES; LOW-DOSE IRRADIATION; CAPILLARY-ELECTROPHORESIS; PRINCIPAL COMPONENT; DIETARY POLYAMINES; MASS SPECTROMETRY; LEAFY VEGETABLES;

D O I：

10.1515/pac-2018-0709

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The importance of amino acids and biogenic amines is widely recognised in various fields, particularly in the fields of food science and nutrition. This mini-review contains a summary of my main research field that centres on aspects of Food Quality and Food Safety, with a particular emphasis on amino acids and biogenic amines. It also gives an overview of the recent developments on the related areas.

引用

页码：289 / 300

页数：12

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