Determination of biogenic amines in Japanese miso products

Physiochemical Properties and Determination of Biogenic Amines in Korean Microbrewery Beer Products

“…; Shukla et al . ). However, variations in the contents of biogenic amines in beer samples could be attributed to variability in the raw materials, collection period, and microbiological composition, as well as condition and duration of fermentation (Shukla et al .…”

“…Ten Brink et al (1990) reported that the amount 100-800 mg/kg of tyramine in foods was toxic; while Silla Santos (1996) suggested that the amount more than 1,000 mg/kg (total amines in food) was hazardous for human health. In addition to this, several other methods have been employed to determine the levels of biogenic amines in several other fermented food products including beer samples (Di-Fusco et al 2011;Huang et al 2011;Shukla et al 2011). However, variations in the contents of biogenic amines in beer samples could be attributed to variability in the raw materials, collection period, and microbiological composition, as well as condition and duration of fermentation (Shukla et al 2010).…”

Effect of salt‐tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation

“…Some reports demonstrated that a high content of biogenic amines is formed by microbes during the fermentation process of beans, such as miso products, soybean paste, fish sauces and soy sauce . Factors that affect the content of biogenic amines in soy sauce include the soybean ratio of raw material, raw material quality, the composition of the microorganism, manufacturing process, manufacturing practice, etc.…”

“…15 Generally, in alcoholic beverages, the toxic dose is considered to be 8-20 mg L −1 for histamine, 25-40 mg L −1 for tyramine, 6,7 and a total biogenic amine level at 1000 mg kg −1 in food is also considered to be harmful to human health. 16 Some reports demonstrated that a high content of biogenic amines is formed by microbes during the fermentation process of beans, such as miso products, 12,17 soybean paste, 18 fish sauces 19 and soy sauce. 14,20 Factors that affect the content of biogenic amines in soy sauce include the soybean ratio of raw material, raw material quality, the composition of the microorganism, manufacturing process, 7 manufacturing practice, 6 etc.…”

Swelling behavior and chemical stability of chitosan/nanocellulose biocomposites

“…The chemical structure of Cs was determined through IR spectrum to confirm the structure and compare it with other established or published works [35,36]. The IR spectra bands of Cs at 3,600-3,000 cm 21 of (broad, OH and NH stretching, overlapped), 2,900-2,700 cm 21 (C-H stretching methyl group of glycol Cs, shoulder), 1635 cm 21 (C 5 O stretching of amide I), 1546.95 cm 21 (N-H deformation), 1377.12 cm 21 (C-H vibration) and 1,043.76 cm 21 (C-O-C bending vibration) as illustrated in Fig.…”