Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

Food Chemistry

Volumn 173, Issue , 2015, Pages 1119-1124

  Toro Funes, N ^a   Bosch Fuste, J ^a   Latorre Moratalla, M L ^a   Veciana Nogues M T ^a   Vidal Carou, M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Histamine; Polyamines; Risk assessment; Soybean products; Tyramine

Indexed keywords

RISK ASSESSMENT;

ADVERSE HEALTH EFFECTS; DIAMINE OXIDASE; FERMENTED SOYBEANS; HISTAMINE; PHENYLETHYLAMINES; POLYAMINES; SOYBEAN PRODUCTS; TYRAMINE;

AMINES;

AMINE OXIDASE (COPPER CONTAINING); ANTIOXIDANT; BIOGENIC AMINE; HISTAMINE; MONOAMINE; OCTOPAMINE; PHENETHYLAMINE; POLYAMINE; SPERMIDINE; SPERMINE; TRYPTAMINE; TYRAMINE; AMINE; MONOAMINE OXIDASE INHIBITOR; PHENETHYLAMINE DERIVATIVE;

ARTICLE; CONSUMER; FERMENTATION; FERMENTED PRODUCT; MARKET; PASTE; SOYBEAN; SOYBEAN MILK; SPROUT; TOFU; ANALYSIS; CHEMISTRY; FOOD DRUG INTERACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RISK ASSESSMENT; SOY FOOD; SPAIN;

AMINES; BIOGENIC AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD-DRUG INTERACTIONS; HISTAMINE; MONOAMINE OXIDASE INHIBITORS; PHENETHYLAMINES; RISK ASSESSMENT; SOY FOODS; SPAIN; TYRAMINE;

EID: 84937512309     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.118     Document Type: Article

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