Today, the consumption of soy-based foods is increasing because of the spread of vegetarian diets and its health benefits (prevention of different types of cancers, osteoporosis and cardiovascular diseases). Moreover, soy-based products are now consumed worldwide and not exclusively in Asian countries. The presence of potentially hazardous components like biogenic amines (BAs) could compromise the positive nutritional values of these products. BAs are formed in fermented soybean products by microorganisms, and high levels of BAs have been reported for soy products, such as soy sauce, miso and tofu. This chapter is an overview of BAs occurrence in soybean products.

Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products

Noemi Battistelli;Fabrizia Tittarelli;Giorgia Perpetuini;Giovanna Suzzi;Rosanna Tofalo
2020

Abstract

Today, the consumption of soy-based foods is increasing because of the spread of vegetarian diets and its health benefits (prevention of different types of cancers, osteoporosis and cardiovascular diseases). Moreover, soy-based products are now consumed worldwide and not exclusively in Asian countries. The presence of potentially hazardous components like biogenic amines (BAs) could compromise the positive nutritional values of these products. BAs are formed in fermented soybean products by microorganisms, and high levels of BAs have been reported for soy products, such as soy sauce, miso and tofu. This chapter is an overview of BAs occurrence in soybean products.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11575/105670
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