Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in
fermented foods. These compounds derive from amino acid decarboxylation through …

Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary
histamine, is a disorder associated with an impaired ability to metabolize ingested histamine …

Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they
are important as an index for product stability and quality, but also for their impact on public …

Fermented and/or protein-rich foods, the most widely consumed worldwide, are the most
susceptible to the presence of high levels of biogenic amines (BAs). Many reviews have …

Biogenic amines (BAs) are a class of harmful compounds often be found in high protein
foods, especially naturally fermented foods. BAs derive from free amino acid …

Biogenic amines (BAs) are nitrogenous low molecular weight organic bases and they have
an aliphatic, aromatic, or a heterocyclic structure. Biogenic amines are produced by the …

Highlights•High-histamine and tyramine levels can cause adverse effects to human
health.•The incidence of histamine intolerance has increased recently.•A low-tyramine diet is …

Microorganism metabolic activity is critical for the formation of unique flavors in fermented
meat products. To clarify the relationship between the formation of the special flavor of …

Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by
decarboxylation of corresponding amino acids. BAs are responsible for several biological …

Most adverse reactions to food are patient self-reported and not based on validated tests but
nevertheless lead to dietary restrictions, with patients believing that these restrictions will …