The current study was devoted to evaluate the concentration of acrylamide among different
food products based on subgroups such as type of product, country, and analytical methods …

Biogenic amines (BAs) are low-molecular decarboxylation products of amino acids formed
during microbial fermentation. Several fermented foods may contain BAs such as histamine …

Biogenic amines (BAs) are nitrogenous low molecular weight organic bases and they have
an aliphatic, aromatic, or a heterocyclic structure. Biogenic amines are produced by the …

Coffee silver skin is produced in large amounts as a by-product during the coffee roasting
process. In this study, coffee silver skin of the species Coffea arabica L. and Coffea …

Our research aimed to evaluate the formation of Maillard reaction products in sun-dried
coffee cascara and their impact on the safety and health promoting properties of a novel …

Lentilactobacillus parabuchneri, a lactic acid bacterium, is largely responsible for the
production and accumulation of histamine, a toxic biogenic amine, in cheese. L …

This study investigates the treatment of coconut oil using thermosonic treatment in
combination with green coffee beans. Under a defined ratio of coconut oil to green coffee …

Histamine is a toxic metabolite produced in foods containing a high level of free histidine.
This compound can be present in various food sources, especially seafood, dairy products …

Introducción. A partir de 1990 se ha observado un incremento en la tasa de enfermedades
asociadas con dietas poco saludables y estilos de vida sedentaria, cuya atención supone …

This chapter will focus on the occurrence of biogenic amines (BAs) in cheese, especially in
artisanal cheeses, and will present the main aspects related to BA production by lactic acid …