Current Trends in Detection of Histamine in Food and Beverages

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26620%2F19%3APU131534" target="_blank" >RIV/00216305:26620/19:PU131534 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43210/19:43915128
Result on the web
<a href="http://dx.doi.org/10.1021/acs.jafc.8b05515" target="_blank" >http://dx.doi.org/10.1021/acs.jafc.8b05515</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1021/acs.jafc.8b05515" target="_blank" >10.1021/acs.jafc.8b05515</a>

Result language
angličtina
Original language name
Current Trends in Detection of Histamine in Food and Beverages
Original language description
Histamine is a heterocyclic amine formed by decarboxylation of the amino acid L-histidine. It is involved in the local regulation of physiological processes but also can occur exogenously in the food supply. Histamine is toxic at high intakes; therefore, determination of the histamine level in food is an important aspect of food safety. This article will review the current understanding of physiological functions of endogenous and ingested histamine with a particular focus placed on existing and emerging technologies for histamine quantification in food. Methods reported in this article are sequentially arranged and provide a brief overview of analytical methods reported, including those based on nanotechnologies.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
10406 - Analytical chemistry

Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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