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Gıdalarda biyojen amin oluşum mekanizmalarına etki eden faktörler ve biyojen aminlerin diğer bileşiklere dönüşümleri

Yıl 2018, , 1388 - 1392, 28.12.2018
https://doi.org/10.5505/pajes.2017.90022

Öz

Biyojen
aminler daha çok proteince zengin ve fermente gıdalarda mikroorganizma
faaliyetleri sonucu oluşan ve sağlık üzerinde önemli etkileri olan bileşikler
olmakla birlikte yüksek konsantrasyonlarda toksik etki gösteren bileşiklerdir.
Bu nedenle mikroorganizma gelişimlerini etkileyen faktörler, biyojen amin
oluşumunu da etkilemektedir. Biyojen aminlerin oluşumunu etkileyen temel
faktörler; şeker konsantrasyonu, pH, sıcaklık, tuz konsantrasyonu, gıdadaki
mikroorganizma türleri, starter kültürler, oksijen ve benzeri faktörler olarak
gösterilmektedir. Biyojen aminler nitrit ve azot oksitler ile reaksiyona
girebilmekte ve kanserojen nitrozaminleri oluşturabildikleri gibi, bir biyojen
amin formundan diğer bir biyojen amin formuna da dönüşebilmektedirler. Ayrıca
bazı poliaminlerin, poliamin oksidaz enzimiyle katabolizması sonucu toksik bir
bileşik olan akrolein de oluşabilmektedir. Bu derlemede; biyojen aminlerin
oluşum mekanizmaları, etkili faktörler ve diğer bileşiklere dönüşümleri
literatür verileri incelenerek ele alınmıştır.

Kaynakça

  • Özoğul F, Küley E, Özoğul Y. “Balık ve ürünlerinde biyojenik aminler”. Ege Ürünleri Su Ürünleri Dergisi, 21(3-4), 375-381, 2004.
  • Varlık H, Çiftçioğlu G. “Peynirde biyojenik amin oluşumu ve amin oluşumuna etki eden faktörler”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 26(2), 503-511, 2000.
  • Moinard C, Cynober L, de Bandt Jean-Pascal. “Polyamines: metabolism and implications in human diseases”. Clinical Nutrition, 24(2), 184-197, 2005.
  • Özdestan Ö, Üren A. “Gıdalarda biyojen aminlerle ilgili yasal düzenlemeler”. Gıda ve Yem Bilimi-Teknolojisi Dergisi, 12, 27-40, 2012.
  • Özbay-Doğu S, Sarıçoban C. “Balık ve balık ürünlerinde biyojen aminler ve önemi”. Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi, 18(3), 19-28, 2015.
  • Alper N, Temiz A. “Gıdalardaki Biyojen Aminler ve Önemi”. Türk Hijyen ve Deneysel Biyoloji Dergisi, 58(2), 71-80, 2001.
  • Bodmer S, Imark C, Kneubühl M. “Biogenic amines in foods: Histamine and food processing”. Inflammation Research, 48(6), 296-300, 1999.
  • Dadáková E, Křížek M, Pelikánová T. “Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC)”. Food Chemistry, 116(1), 365-370, 2009.
  • Kim MK, Mah JH, Hwang HJ. “Biogenic amine formation and bacterial contribution in fish, squid and shellfish”. Food Chemistry, 116(1), 87-95, 2009.
  • Kantaria UD, Gokani RH. “Quality and safety of biogenic amines”. International Journal of Research in Pharmaceutical and Biomedical Sciences, 2(4), 1461-1468, 2011.
  • Spano G, Russo P, Lonvaud-Funel A, Lucas P, Alexandre H, Grandvalet C, Coton E, Coton M, Barnavon L, Bach B, Rattray F, Bunte A, Magni C, Ladero V, Alvarez M, Fernández M, Lopez P, de Palencia PF, Corbi A, Trip H, Lolkema JS. “Biogenic amines in fermented foods”. European Journal of Clinical Nutrition, 64(3), 95-100, 2010.
  • Rodriguez R, Bacellar M, Carneiro S, Barreto M, Adam C, Júnior C, Mano SB. “Bioactive Amines: Aspects of Quality and Safety in Food”. Food and Nutrition Science, 5(2), 138-146, 2014.
  • Glória MBA, Vieira SM. “Technological and toxicological significance of bioactive amines in grapes and wines”. Food, 1(2), 258, 270, 2007.
  • Oğuzhan-Yıldız P, Kırım B. “Balık ve balık ürünlerinde biyojen amin varlığı”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 12(1), 139-145, 2015.
  • Visciano P, Schirone M, Tofalo R, Suzzi G. “Biogenic amines in raw and processed seafood”. Frontiers in Microbiology, 3(188), 1-10, 2012.
  • Eliassen KA, Reistad R, Risøen, Rønning HF. “Dietary polyamines”. Food Chemistry, 78(3), 273-280, 2002.
  • Kurt Ş, Zorba Ö. “Et ve Fermente Et Ürünlerinde Biyojen Aminler”. Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21-23 Mayıs 2008.
  • Gardinia F, Martuscelli M, Caruso MC, Galgano F, Crudele MA, Favati F, Guerzoni MA, Giovann S. “Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis”. International Journal of Food Microbiology, 64(1-2), 105-117, 2001.
  • Halász A, Baráth A, Simon-Sarkadi L, Holzapfel W. “Biogenic amines and their production by microorganisms in food”. Trends in Food Science and Technology, 5(2), 42-49, 1994.
  • Křížek M, Vácha F, Vorlová L, Lukášová J, Cupáková Š. "Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures". Food Chemistry, 88(2), 185-191, 2004.
  • Maijala RA, “Research note: Histamine and tyramine production by lactobacillus strain subjected to external pH decrease”. Journal of Food Protection, 57(3), 259-262, 1994.
  • Turgut Z. Starter Kültür Kullanılarak Üretilen Hıyar Turşularında Biyojen Amin Oluşumu Üzerine Araştırma, Yüksek Lisans Tezi, Ankara Üniversitesi, Ankara, Türkiye, 2006.
  • Kalač P, Krausová PA. “Review of dietary polyamines: Formation, implications for growth and health and occurrence in foods”. Food Chemistry, 90(1-2), 219-230, 2005.
  • Zaman MZ, Abdulamir AS, Bakar FA, Selamat J, Bakar J.” A review: Microbiological, physicochemical and health impact of high level of biogenic amines in fish sauce”. American Journal of Applied Sciences, 6(6), 1199-1211, 2009.
  • Chong CY, Abu Bakar F, Russly AR, Jamilah B, Mahyuddin NA. “The effects of food processing on biogenic amines formation”. International Food Research Journal, 18(3), 867-876, 2011.
  • Cardozo M, Souza SP De, Lima KSC, S, Lima AL. “Degradation of biogenic amines by gamma radiation process and identification by GC/MS”. International Nuclear Atlantic Conference, Belo Horizonte, Brazil. 24-28 October 2011.
  • Ercan SŞ, Bozkurt H, Soysal Ç. “Significance of biogenic amines in foods and their reduction methods”. Journal of Food Science and Engineering, 3, 395-410, 2013.
  • Komprda T, Neznalova J, Standara S, Bover-Cid S. “Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan”. Meat Science, 59(3), 267-276, 2001.
  • Kordiovská P, Vorlová L, Borkovcová I, Karpišková R, Buchtová H, Svobodová Z, Křížek M, Vácha F. “The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio)”. Czech Journal of Animal Science, 51(6), 262-270, 2006.
  • Stadnik J, Dolatowski ZJ. “Biogenic amines in meat and fermented meat products”. Acta Scientiarum Polonorum Technologia Alimentari, 9(3), 251-263, 2010.
  • Glória MBA. Bioactive Amines. Editor: Huı YH. Handbook of Food Science, Technology, and Engineering, 1-32, Boca Raton, London, Newyork, CRC Press, 2005.
  • Maijala RL, Eerola SH, Aho MA, Hirn JA. “The effect of GDL-induced pH decrease on the formation of biogenic amines in meat”. Journal of Food Protection, 56(2), 125-129, 1993.
  • Suzzi G, Torriani S. “Biogenic Amines in Fermented Foods”. 2015. http://www.frontiersin.org/books/Biogenic_Amines_in_Fermented_Foods/654 (29.07.2016).
  • Çolak H, Aksu H. “Gıdalarda biyojen aminlerin varliği ve amin oluşumunu etkileyen faktörler”. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 13(1-2), 35-40, 2002.
  • Silla-Santos MH. “Biogenic amines: their importance in foods”. International Journal of Food Microbiology, 29(2-3), 213-231, 1996.
  • Masson F, Lebert A, Talon R, Montel MC. “Effects of physico-chemical factors influencing tyramine production by Carnobacterium divergens”. Journal of Applied Microbiology, 83, 36-42, 1997.
  • Molenaar D, Bosscher JS, Ten Brink B, Driessen AJM, Konings WN. “Generation of a proton motive force by histidine decarboxylation and electrogenic histidine/histamine antiport in Lactobacillus buchneri”. Journal of Bacteriology, 175 (10), 2864-2870, 1993.
  • Bover-Cid S, Miguélez-Arrizado M Becker B, Holzapfel WH, Vidal-Carou MC. “Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability”. Food Microbiology, 25(2), 269-277, 2006.
  • Fernández M, Linares DM, Rodríguez A, Alvarez MA. “Factors affecting tyramine production in Enterococcus durans IPLA 655”. Applied Microbiology and Biotechnology, 73(6), 1400-1406, 2007.
  • EFSA. Scientific Opinion on Risk Based Control of Biogenic Amine Formation Fermented Foods. 2011. http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/2393.pdf (15.08.2017).
  • Diaz-Cinco ME, Fraijo O, Grajeda P, Lozano-Taylor J, Gonzalez de Mejia E. “Microbial and chemical analysis of Chihuahua cheese and relationship to histamine and tyramine”. Food Science, 57(2), 355-356, 1992.
  • Shalaby AR. “Significance of biogenic amines to food safety and human health”. Food Research International, 29(7), 675-690, 1996.
  • Alvarez MA, Moreno-Arribas MV. “The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution”. Trends in Food Science and Technology, 39(2), 146-155, 2014.
  • Ruiz-Capillas C, Jiménez-Colmenero F. “Biogenic Amines in Meat and Meat Products”. Critical Reviews in Food Science and Nutrition, 44(7-8), 489-499, 2005.
  • Leuschner RG, Hammes WP. “Tyramine degradation by micrococci during ripening of fermented sausage”. Meat Science, 49(3), 289-296, 1998.
  • Karovičová J, Kohajdová Z. “Biogenic amines in food”. Chemical Papers, 59(1), 70-79, 2005.
  • Mah JH, Hwang HJ. “Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture”. Food Control, 20(9), 796-801, 2009.
  • Masson F, Talon R, Montel MC. “Histamine and tyramine production by bacteria from meat products”. International Journal of Food Microbiology, 32(1-2), 199-207, 1996.
  • Ata, Ş. Biyolojik, Gıda ve Çevre Örneklerindeki Nitrit, Sekonder Amin ve Nitrozaminler, Doktora Tezi, Zonguldak Karaelmas Üniversitesi, Zonguldak, Türkiye, 2010.
  • Herrmann SS, Duedahl-Olesen L, Granby K. “Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment”. Food Control, 48, 163-169, 2015.
  • Smith TA. “Amines in food”. Food Chemistry, 6(3), 169-200, 1980.
  • Joosten HMLJ. “The biogenic amine contents of Dutch cheese and their toxicological significance”. Netherlands Milk and Dairy Journal, 42(1), 25-42, 1988.
  • Velíšek J. The Chemistry of Food. 1st ed. New York, USA, Wiley, 2014.

The factors affecting biogenic amines formation in the foods and transformation of biogenic amines to other compounds

Yıl 2018, , 1388 - 1392, 28.12.2018
https://doi.org/10.5505/pajes.2017.90022

Öz

Biogenic
amines mainly occur by microbial activity in high-protein foods and fermented
foods and have important health effects, but may cause toxicological effects at
high concentrations. For this reason, the factors influencing microbial growth
also affects production of biogenic amines. The factors that affect the
formation of biogenic amines are carbohydrate concentration, pH, temperature,
sodium chloride concentration, types of microorganisms in the foods, starter
cultures, oxygen and so on. While biogenic amines can react with nitrosating
reagents such as nitrite and nitrogen oxides to form carcinogenic nitrosamines,
they are also able to transform from one biogenic amine form to another. In
addition, some polyamines could produce toxic acrolein by their catabolism with
polyamine oxidase. The aim of this paper is to give information about the
occurrence and formation mechanisms of biogenic amines, factors influencing
their formation, and transformation of biogenic amines to other compounds.

Kaynakça

  • Özoğul F, Küley E, Özoğul Y. “Balık ve ürünlerinde biyojenik aminler”. Ege Ürünleri Su Ürünleri Dergisi, 21(3-4), 375-381, 2004.
  • Varlık H, Çiftçioğlu G. “Peynirde biyojenik amin oluşumu ve amin oluşumuna etki eden faktörler”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 26(2), 503-511, 2000.
  • Moinard C, Cynober L, de Bandt Jean-Pascal. “Polyamines: metabolism and implications in human diseases”. Clinical Nutrition, 24(2), 184-197, 2005.
  • Özdestan Ö, Üren A. “Gıdalarda biyojen aminlerle ilgili yasal düzenlemeler”. Gıda ve Yem Bilimi-Teknolojisi Dergisi, 12, 27-40, 2012.
  • Özbay-Doğu S, Sarıçoban C. “Balık ve balık ürünlerinde biyojen aminler ve önemi”. Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi, 18(3), 19-28, 2015.
  • Alper N, Temiz A. “Gıdalardaki Biyojen Aminler ve Önemi”. Türk Hijyen ve Deneysel Biyoloji Dergisi, 58(2), 71-80, 2001.
  • Bodmer S, Imark C, Kneubühl M. “Biogenic amines in foods: Histamine and food processing”. Inflammation Research, 48(6), 296-300, 1999.
  • Dadáková E, Křížek M, Pelikánová T. “Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC)”. Food Chemistry, 116(1), 365-370, 2009.
  • Kim MK, Mah JH, Hwang HJ. “Biogenic amine formation and bacterial contribution in fish, squid and shellfish”. Food Chemistry, 116(1), 87-95, 2009.
  • Kantaria UD, Gokani RH. “Quality and safety of biogenic amines”. International Journal of Research in Pharmaceutical and Biomedical Sciences, 2(4), 1461-1468, 2011.
  • Spano G, Russo P, Lonvaud-Funel A, Lucas P, Alexandre H, Grandvalet C, Coton E, Coton M, Barnavon L, Bach B, Rattray F, Bunte A, Magni C, Ladero V, Alvarez M, Fernández M, Lopez P, de Palencia PF, Corbi A, Trip H, Lolkema JS. “Biogenic amines in fermented foods”. European Journal of Clinical Nutrition, 64(3), 95-100, 2010.
  • Rodriguez R, Bacellar M, Carneiro S, Barreto M, Adam C, Júnior C, Mano SB. “Bioactive Amines: Aspects of Quality and Safety in Food”. Food and Nutrition Science, 5(2), 138-146, 2014.
  • Glória MBA, Vieira SM. “Technological and toxicological significance of bioactive amines in grapes and wines”. Food, 1(2), 258, 270, 2007.
  • Oğuzhan-Yıldız P, Kırım B. “Balık ve balık ürünlerinde biyojen amin varlığı”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 12(1), 139-145, 2015.
  • Visciano P, Schirone M, Tofalo R, Suzzi G. “Biogenic amines in raw and processed seafood”. Frontiers in Microbiology, 3(188), 1-10, 2012.
  • Eliassen KA, Reistad R, Risøen, Rønning HF. “Dietary polyamines”. Food Chemistry, 78(3), 273-280, 2002.
  • Kurt Ş, Zorba Ö. “Et ve Fermente Et Ürünlerinde Biyojen Aminler”. Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21-23 Mayıs 2008.
  • Gardinia F, Martuscelli M, Caruso MC, Galgano F, Crudele MA, Favati F, Guerzoni MA, Giovann S. “Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis”. International Journal of Food Microbiology, 64(1-2), 105-117, 2001.
  • Halász A, Baráth A, Simon-Sarkadi L, Holzapfel W. “Biogenic amines and their production by microorganisms in food”. Trends in Food Science and Technology, 5(2), 42-49, 1994.
  • Křížek M, Vácha F, Vorlová L, Lukášová J, Cupáková Š. "Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures". Food Chemistry, 88(2), 185-191, 2004.
  • Maijala RA, “Research note: Histamine and tyramine production by lactobacillus strain subjected to external pH decrease”. Journal of Food Protection, 57(3), 259-262, 1994.
  • Turgut Z. Starter Kültür Kullanılarak Üretilen Hıyar Turşularında Biyojen Amin Oluşumu Üzerine Araştırma, Yüksek Lisans Tezi, Ankara Üniversitesi, Ankara, Türkiye, 2006.
  • Kalač P, Krausová PA. “Review of dietary polyamines: Formation, implications for growth and health and occurrence in foods”. Food Chemistry, 90(1-2), 219-230, 2005.
  • Zaman MZ, Abdulamir AS, Bakar FA, Selamat J, Bakar J.” A review: Microbiological, physicochemical and health impact of high level of biogenic amines in fish sauce”. American Journal of Applied Sciences, 6(6), 1199-1211, 2009.
  • Chong CY, Abu Bakar F, Russly AR, Jamilah B, Mahyuddin NA. “The effects of food processing on biogenic amines formation”. International Food Research Journal, 18(3), 867-876, 2011.
  • Cardozo M, Souza SP De, Lima KSC, S, Lima AL. “Degradation of biogenic amines by gamma radiation process and identification by GC/MS”. International Nuclear Atlantic Conference, Belo Horizonte, Brazil. 24-28 October 2011.
  • Ercan SŞ, Bozkurt H, Soysal Ç. “Significance of biogenic amines in foods and their reduction methods”. Journal of Food Science and Engineering, 3, 395-410, 2013.
  • Komprda T, Neznalova J, Standara S, Bover-Cid S. “Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan”. Meat Science, 59(3), 267-276, 2001.
  • Kordiovská P, Vorlová L, Borkovcová I, Karpišková R, Buchtová H, Svobodová Z, Křížek M, Vácha F. “The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio)”. Czech Journal of Animal Science, 51(6), 262-270, 2006.
  • Stadnik J, Dolatowski ZJ. “Biogenic amines in meat and fermented meat products”. Acta Scientiarum Polonorum Technologia Alimentari, 9(3), 251-263, 2010.
  • Glória MBA. Bioactive Amines. Editor: Huı YH. Handbook of Food Science, Technology, and Engineering, 1-32, Boca Raton, London, Newyork, CRC Press, 2005.
  • Maijala RL, Eerola SH, Aho MA, Hirn JA. “The effect of GDL-induced pH decrease on the formation of biogenic amines in meat”. Journal of Food Protection, 56(2), 125-129, 1993.
  • Suzzi G, Torriani S. “Biogenic Amines in Fermented Foods”. 2015. http://www.frontiersin.org/books/Biogenic_Amines_in_Fermented_Foods/654 (29.07.2016).
  • Çolak H, Aksu H. “Gıdalarda biyojen aminlerin varliği ve amin oluşumunu etkileyen faktörler”. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 13(1-2), 35-40, 2002.
  • Silla-Santos MH. “Biogenic amines: their importance in foods”. International Journal of Food Microbiology, 29(2-3), 213-231, 1996.
  • Masson F, Lebert A, Talon R, Montel MC. “Effects of physico-chemical factors influencing tyramine production by Carnobacterium divergens”. Journal of Applied Microbiology, 83, 36-42, 1997.
  • Molenaar D, Bosscher JS, Ten Brink B, Driessen AJM, Konings WN. “Generation of a proton motive force by histidine decarboxylation and electrogenic histidine/histamine antiport in Lactobacillus buchneri”. Journal of Bacteriology, 175 (10), 2864-2870, 1993.
  • Bover-Cid S, Miguélez-Arrizado M Becker B, Holzapfel WH, Vidal-Carou MC. “Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability”. Food Microbiology, 25(2), 269-277, 2006.
  • Fernández M, Linares DM, Rodríguez A, Alvarez MA. “Factors affecting tyramine production in Enterococcus durans IPLA 655”. Applied Microbiology and Biotechnology, 73(6), 1400-1406, 2007.
  • EFSA. Scientific Opinion on Risk Based Control of Biogenic Amine Formation Fermented Foods. 2011. http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/2393.pdf (15.08.2017).
  • Diaz-Cinco ME, Fraijo O, Grajeda P, Lozano-Taylor J, Gonzalez de Mejia E. “Microbial and chemical analysis of Chihuahua cheese and relationship to histamine and tyramine”. Food Science, 57(2), 355-356, 1992.
  • Shalaby AR. “Significance of biogenic amines to food safety and human health”. Food Research International, 29(7), 675-690, 1996.
  • Alvarez MA, Moreno-Arribas MV. “The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution”. Trends in Food Science and Technology, 39(2), 146-155, 2014.
  • Ruiz-Capillas C, Jiménez-Colmenero F. “Biogenic Amines in Meat and Meat Products”. Critical Reviews in Food Science and Nutrition, 44(7-8), 489-499, 2005.
  • Leuschner RG, Hammes WP. “Tyramine degradation by micrococci during ripening of fermented sausage”. Meat Science, 49(3), 289-296, 1998.
  • Karovičová J, Kohajdová Z. “Biogenic amines in food”. Chemical Papers, 59(1), 70-79, 2005.
  • Mah JH, Hwang HJ. “Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture”. Food Control, 20(9), 796-801, 2009.
  • Masson F, Talon R, Montel MC. “Histamine and tyramine production by bacteria from meat products”. International Journal of Food Microbiology, 32(1-2), 199-207, 1996.
  • Ata, Ş. Biyolojik, Gıda ve Çevre Örneklerindeki Nitrit, Sekonder Amin ve Nitrozaminler, Doktora Tezi, Zonguldak Karaelmas Üniversitesi, Zonguldak, Türkiye, 2010.
  • Herrmann SS, Duedahl-Olesen L, Granby K. “Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment”. Food Control, 48, 163-169, 2015.
  • Smith TA. “Amines in food”. Food Chemistry, 6(3), 169-200, 1980.
  • Joosten HMLJ. “The biogenic amine contents of Dutch cheese and their toxicological significance”. Netherlands Milk and Dairy Journal, 42(1), 25-42, 1988.
  • Velíšek J. The Chemistry of Food. 1st ed. New York, USA, Wiley, 2014.
Toplam 53 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Derleme
Yazarlar

Sadiye Akan 0000-0002-5508-5262

Mustafa Kemal Demirağ Bu kişi benim 0000-0001-9332-7253

Yayımlanma Tarihi 28 Aralık 2018
Yayımlandığı Sayı Yıl 2018

Kaynak Göster

APA Akan, S., & Demirağ, M. K. (2018). Gıdalarda biyojen amin oluşum mekanizmalarına etki eden faktörler ve biyojen aminlerin diğer bileşiklere dönüşümleri. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 24(7), 1388-1392. https://doi.org/10.5505/pajes.2017.90022
AMA Akan S, Demirağ MK. Gıdalarda biyojen amin oluşum mekanizmalarına etki eden faktörler ve biyojen aminlerin diğer bileşiklere dönüşümleri. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. Aralık 2018;24(7):1388-1392. doi:10.5505/pajes.2017.90022
Chicago Akan, Sadiye, ve Mustafa Kemal Demirağ. “Gıdalarda Biyojen Amin oluşum mekanizmalarına Etki Eden faktörler Ve Biyojen Aminlerin diğer bileşiklere dönüşümleri”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 24, sy. 7 (Aralık 2018): 1388-92. https://doi.org/10.5505/pajes.2017.90022.
EndNote Akan S, Demirağ MK (01 Aralık 2018) Gıdalarda biyojen amin oluşum mekanizmalarına etki eden faktörler ve biyojen aminlerin diğer bileşiklere dönüşümleri. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 24 7 1388–1392.
IEEE S. Akan ve M. K. Demirağ, “Gıdalarda biyojen amin oluşum mekanizmalarına etki eden faktörler ve biyojen aminlerin diğer bileşiklere dönüşümleri”, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 24, sy. 7, ss. 1388–1392, 2018, doi: 10.5505/pajes.2017.90022.
ISNAD Akan, Sadiye - Demirağ, Mustafa Kemal. “Gıdalarda Biyojen Amin oluşum mekanizmalarına Etki Eden faktörler Ve Biyojen Aminlerin diğer bileşiklere dönüşümleri”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 24/7 (Aralık 2018), 1388-1392. https://doi.org/10.5505/pajes.2017.90022.
JAMA Akan S, Demirağ MK. Gıdalarda biyojen amin oluşum mekanizmalarına etki eden faktörler ve biyojen aminlerin diğer bileşiklere dönüşümleri. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2018;24:1388–1392.
MLA Akan, Sadiye ve Mustafa Kemal Demirağ. “Gıdalarda Biyojen Amin oluşum mekanizmalarına Etki Eden faktörler Ve Biyojen Aminlerin diğer bileşiklere dönüşümleri”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 24, sy. 7, 2018, ss. 1388-92, doi:10.5505/pajes.2017.90022.
Vancouver Akan S, Demirağ MK. Gıdalarda biyojen amin oluşum mekanizmalarına etki eden faktörler ve biyojen aminlerin diğer bileşiklere dönüşümleri. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2018;24(7):1388-92.





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