Evaluation of Biogenic Amines in Milk and Selected Fermented Milk Products

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dc.contributor.advisorDr. B. H. Joshi
dc.contributor.authorATUL SANTUKRAO KANSATWAD
dc.date.accessioned2022-05-09T09:26:18Z
dc.date.available2022-05-09T09:26:18Z
dc.date.issued2020
dc.description.abstractBiogenic amines (BA) in food is emerged as one of the main concerns for the food illness which constitute a potential public health concern because of their toxicological and physiological effects. BA represents a group of toxic compounds, with low molecular weight which are structurally related to alkaloids. These amines play important physiological roles in plants and animals. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. BA are generally found in fermented foods and beverages of both animal or plant origin. It is especially detected in foods with high protein content which includes fish and fish products, meat and meat products, eggs, and dairy products. They are released when proteins are microbially/enzymatically hydrolyzed. Dairy products especially cheeses are one of the foods with highest biogenic amine content. Several factors such as the type of raw milk, the use of starter cultures and the conditions and time of the ripening process contribute significantly to the production of BA formation.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810184489
dc.keywordsBiogenic amines, milk, fermented milk products and HPTLCen_US
dc.language.isoEnglishen_US
dc.publisherCollege of Food Processing Technology and Bioenergy Anand Agricultural University Ananden_US
dc.subFood Technologyen_US
dc.themeEvaluation of Biogenic Amines in Milk and Selected Fermented Milk Productsen_US
dc.these.typeM.Tech.en_US
dc.titleEvaluation of Biogenic Amines in Milk and Selected Fermented Milk Productsen_US
dc.typeThesisen_US
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