Biogenic amines and hygienic quality of lucerne silage
نویسندگان
چکیده
منابع مشابه
Biogenic Amines
Examples of G-protein-coupled receptors that can be biochemically detected in homoor heteromeric complexes are emerging at an accelerated rate. Biophysical approaches have confirmed the existence of several such complexes in living cells and there is strong evidence to support the idea that dimerization is important in different aspects of receptor biogenesis and function. While the existence o...
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The aim of the current study was to investigate biogenic amines and mycotoxins concentrations in baled silage (mainly Poaceae family grasses) prepared in organic and conventional farms and to relate these parameters to fermentative parameters. The mean dry matter (DM) content was 364.10±93.31 and 424.70±95.93g/kg in the silage from organic and conventional farms respectively. The silage samples...
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Sea food products are being processed through various techniques, i.e. chilling and freezing, heating, irradiating, and curing; regard to the condition of processing, formation of biogenic amines are probable, as raw materials are usually rich in respective precursors. Fermented fish products are among the most vulnerable items to this challenge, these products due to their nutritious value are...
متن کاملBiogenic amines and the states of sleep.
In the past 10 years the study of sleep mechanisms has developed very rapidly and has become one of the major fields of neurophysiological and psychological research. This rapid growth is in part due to some discoveries which have changed the classical neurophysiological picture of sleep from the concept of a passive resting state of the brain to that of a heterogeneous and complicated successi...
متن کاملREVIEW Biogenic Amines in Food
Recent trends in food security are promoting an increasing search for trace compounds that can affect human health. Biogenic amines, the so-called natural amines with physiological significance, belong to this group of substances. Their amounts are usually increased during controlled or spontaneous microbial fermentation of food or in the course of food spoilage. Several methods exist for isola...
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ژورنال
عنوان ژورنال: Open Life Sciences
سال: 2016
ISSN: 2391-5412
DOI: 10.1515/biol-2016-0037