Detail publikace

Current Trends in Detection of Histamine in Food and Beverages

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

Originální název

Current Trends in Detection of Histamine in Food and Beverages

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

histamine; biogenic amines; food safety; analytical chemistry

Autoři

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

Vydáno

23. 1. 2019

ISSN

0021-8561

Periodikum

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ročník

67

Číslo

3

Stát

Spojené státy americké

Strany od

773

Strany do

783

Strany počet

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"
}