Browsing by Author "Simpson, B.K."
Now showing 1 - 2 of 2
Results Per Page
Sort Options
Item Biogenic Amines in Foods(Food Biochemistry and Food Processing: Second Edition, 2012-04) Danquah, A.O.; Benjakul, S.; Simpson, B.K.Biogenic amines (also known as biologically active amines) are low-molecular weight organic compounds produced in biological systems by enzymatic decarboxylation of certain amino acids such as histamine and tyrosine. Examples include dopamine, histamine, norepinephrine, serotonin, and tyramine. They function in the body as neurotransmitters and relay signals between neurons across synapses to impact on mental functions, blood pressure, body temperature, appetite, and several other physiological processes. The levels of biogenic amines in the body are regulated for proper functioning of the various physiological processes that they are associated with. Certain foods contain biogenic amines that can add to the amounts naturally present in the body. High intake of these foods could upset the balance of biogenic amines in the body to cause health problems such as hypotension, hypertension, gastrointestinal distress, headaches and migraine, and others. Thus, it is crucial to curtail the formation and levels of these compounds in certain food products. This chapter discusses the formation and occurrence of biogenic amines in selected food products, their effects of human health and significance to the food industry, their detection, and their fate during processing and storage. The chapter also covers regulation of biogenic amines in foods. © 2012 John Wiley & Sons, Inc..Item Fish and Shellfish Allergens(Allergen Management in the Food Industry, 2010-08) Danquah, A.O.; Boye, J.I.; Simpson, B.K.This chapter discusses fish and shellfish allergens. Topics include food allergy, abnormal reaction of body's immune system to certain foods, food products containing fish and fish ingredients and processing effects on allergenicity. The chapter is divided into sections discussing fish and shellfish allergy; food products containing fish and fish ingredients; and effects of processing on allergenicity.