Publication detail

Current Trends in Detection of Histamine in Food and Beverages

GAGIĆ, M. JAMROZ, E. KŘÍŽKOVÁ, S. MILOSAVLJEVIĆ, V. KOPEL, P. ADAM, V.

Original Title

Current Trends in Detection of Histamine in Food and Beverages

Type

journal article in Web of Science

Language

English

Original Abstract

Histamine is a heterocyclic amine formed by decarboxylation of the amino acid L-histidine. It is involved in the local regulation of physiological processes but also can occur exogenously in the food supply. Histamine is toxic at high intakes; therefore, determination of the histamine level in food is an important aspect of food safety. This article will review the current understanding of physiological functions of endogenous and ingested histamine with a particular focus placed on existing and emerging technologies for histamine quantification in food. Methods reported in this article are sequentially arranged and provide a brief overview of analytical methods reported, including those based on nanotechnologies.

Keywords

histamine; biogenic amines; food safety; analytical chemistry

Authors

GAGIĆ, M.; JAMROZ, E.; KŘÍŽKOVÁ, S.; MILOSAVLJEVIĆ, V.; KOPEL, P.; ADAM, V.

Released

23. 1. 2019

ISBN

0021-8561

Periodical

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Year of study

67

Number

3

State

United States of America

Pages from

773

Pages to

783

Pages count

11

BibTex

@article{BUT156115,
  author="Milica {Gagić} and Ewelina {Jamroz} and Soňa {Křížková} and Vedran {Milosavljević} and Pavel {Kopel} and Vojtěch {Adam}",
  title="Current Trends in Detection of Histamine in Food and Beverages",
  journal="JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY",
  year="2019",
  volume="67",
  number="3",
  pages="773--783",
  doi="10.1021/acs.jafc.8b05515",
  issn="0021-8561"
}