Special Issue "Biogenic Amines on Food Safety"
Deadline for manuscript submissions: closed (25 October 2018)
Dr. Claudia Ruiz-Capillas
Senior Research Scientist, Department of Products (DPRD), Group on Meat and Meat Products (CARPROCAR), Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
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Interests: biogenic amines; food safety; quality indices; functional and healthy food; meat and meat products; fish and fish products; flow injection analysis; additives
Dr. Ana Herrero Herranz
Departamento de Productos, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (CSIC), José Antonio Novais, 10, 28040-Madrid, Spain
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Phone: (+34)-91-549-23-00 (Ext. 231331)
Interests: Raman spectroscopy; infrared spectroscopy; development of healthy meat products; biogenic amines; food safety; quality indices
Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they may have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines in food, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.
Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.
With this aim, we are preparing a Special Issue on the topic of "Biogenic Amines in Food Safety", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compunds and their impacts on food quality and food safety.Dr. Claudia Ruiz-Capillas
Dr. Ana Herrero Herranz
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 650 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- Biogenic amines
- Food Safety
- Histamine poisoning
- Quality index
- Toxicological aspects
- Digestion Food
- Immune System
- Biogenic amines analysis
- Intake foods