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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" }