Biogenic Amines In Wines
Yazarlar (2)
R. Ertan Anli
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) (SCI, SSCI, AHCI, SCI-Exp dergilerinde yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale) | ||
| Dergi Adı | FOOD REVIEWS INTERNATIONAL (Q1) | ||
| Dergi ISSN | 8755-9129 Dergi Bilgileri (2009) | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2009 |
| Cilt / Sayı / Sayfa | 25 / 1 / 86–102 | DOI | 10.1080/87559120802458552 |
| Makale Linki | https://www.tandfonline.com/doi/full/10.1080/87559120802458552?scroll=topneedAccess=true | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| Biogenic amines are low molecular weight organic compounds that occur in fermented foods and are produced mainly through the microbial decarboxylation of amino acids. Decarboxylation of several amino acids can form some biogenic amines in wines such as histamine, tyramine, putrescine, and phenylethylamine. Biogenic amines can cause direct or indirect toxicity when their concentrations are high in food. The enological importance of the biogenic amines in wines is due to their possible toxicological risks and the possibility of the relationship between high amine content and unsanitary conditions during wine production. Various analytical techniques have been developed for the determination of biogenic amines in wines. In this article, the presence, the formation, the microorganisms and the methods of determination of biogenic amines in wine and other fermented foods are reviewed. |
| Anahtar Kelimeler |
| Biogenic amines | wine |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Yöksis | 66 |
| Web of Science | 91 |
| Google Scholar | 152 |