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Книга ISBN13 9783659217814 - Control of Histamine in Food (Aishath Naila) в магазинах, библиотеках и электронных библиотеках с он-лайн чтением

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Название: Control of Histamine in Food
This book introduces a novel concept to reduce histamine in food that would benefit both food processors and food consumers. Histamine oxidizing bacteria and enzymes were utilized to degrade preformed histamine, as an emerging approach. This is the first time that an enzyme has been used to reduce histamine in food for human consumption. The histamine oxidizing enzyme was found to completely degrade histamine in tuna soup used to produce Rihaakuru, which is a nutritious and shelf-stable, cooked fish paste of the Maldives, consumed as a side dish. It is generally produced from poor quality fish therefore presence of biogenic amines is suspected. Rihaakuru was found to contain ten different biogenic amines, with histamine in excess of 500 ppm. This may cause histamine poisoning with symptoms such as skin rashes, vomiting and fever. Most of the histamine is likely to be produced by bacteria in raw fish. These bacteria are likely to die during the production of Rihaakuru, however, the...
Авторы: Aishath Naila
Издательство: LAP Lambert Academic Publishing
Год: 2012
Местонахождение: OZON.ru
ISBN: 9783659217814


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10 января 2015 года: Запуск базы ISBN10 и ISBN13

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