Control of Histamine in Food: Emerging Approaches: Reduction of Histamine in 'Rihaakuru'

 
9783659217814: Control of Histamine in Food: Emerging Approaches: Reduction of Histamine in 'Rihaakuru'
View all copies of this ISBN edition:
 
 

This book introduces a novel concept to reduce histamine in food that would benefit both food processors and food consumers. Histamine oxidizing bacteria and enzymes were utilized to degrade preformed histamine, as an emerging approach. This is the first time that an enzyme has been used to reduce histamine in food for human consumption. The histamine oxidizing enzyme was found to completely degrade histamine in tuna soup used to produce Rihaakuru, which is a nutritious and shelf-stable, cooked fish paste of the Maldives, consumed as a side dish. It is generally produced from poor quality fish therefore presence of biogenic amines is suspected. Rihaakuru was found to contain ten different biogenic amines, with histamine in excess of 500 ppm. This may cause histamine poisoning with symptoms such as skin rashes, vomiting and fever. Most of the histamine is likely to be produced by bacteria in raw fish. These bacteria are likely to die during the production of Rihaakuru, however, the histamine would remain. A regression model that was developed may be used to determine conditions that will reduce histamine in other foods that have similar characteristics to this soup.

"synopsis" may belong to another edition of this title.

About the Author:

Aishath Naila received her PhD in Food Technology from Massey University, New Zealand, in June 2012. Dr. Naila is a food expert who worked at the Maldivian regulatory authority, qualified in food auditing for HACCP; was a significant contributor in drafting the food regulations; and is responsible for the popular crackdown of food outlets in 2007.

"About this title" may belong to another edition of this title.

Buy New View Book
List Price: US$ 99.00
US$ 77.24

Convert currency

Shipping: US$ 7.63
From United Kingdom to U.S.A.

Destination, rates & speeds

Add to Basket

Top Search Results from the AbeBooks Marketplace

1.

Aishath Naila (author)
Published by LAP Lambert Academic Publishing 2012-09-04 (2012)
ISBN 10: 3659217816 ISBN 13: 9783659217814
New paperback Quantity Available: > 20
Seller:
Blackwell's
(Oxford, OX, United Kingdom)
Rating
[?]

Book Description LAP Lambert Academic Publishing 2012-09-04, 2012. paperback. Condition: New. Seller Inventory # 9783659217814

More information about this seller | Contact this seller

Buy New
US$ 77.24
Convert currency

Add to Basket

Shipping: US$ 7.63
From United Kingdom to U.S.A.
Destination, rates & speeds

2.

Naila, Aishath
ISBN 10: 3659217816 ISBN 13: 9783659217814
New Quantity Available: 1
Seller:
Rating
[?]

Book Description Condition: New. Publisher/Verlag: LAP Lambert Academic Publishing | Emerging Approaches: Reduction of Histamine in 'Rihaakuru' | This book introduces a novel concept to reduce histamine in food that would benefit both food processors and food consumers. Histamine oxidizing bacteria and enzymes were utilized to degrade preformed histamine, as an emerging approach. This is the first time that an enzyme has been used to reduce histamine in food for human consumption. The histamine oxidizing enzyme was found to completely degrade histamine in tuna soup used to produce Rihaakuru, which is a nutritious and shelf-stable, cooked fish paste of the Maldives, consumed as a side dish. It is generally produced from poor quality fish therefore presence of biogenic amines is suspected. Rihaakuru was found to contain ten different biogenic amines, with histamine in excess of 500 ppm. This may cause histamine poisoning with symptoms such as skin rashes, vomiting and fever. Most of the histamine is likely to be produced by bacteria in raw fish. These bacteria are likely to die during the production of Rihaakuru, however, the histamine would remain. A regression model that was developed may be used to determine conditions that will reduce histamine in other foods that have similar characteristics to this soup. | Format: Paperback | Language/Sprache: english | 472 gr | 220x150x18 mm | 304 pp. Seller Inventory # K9783659217814

More information about this seller | Contact this seller

Buy New
US$ 84.67
Convert currency

Add to Basket

Shipping: US$ 3.13
From Germany to U.S.A.
Destination, rates & speeds

3.

Naila, Aishath
Published by LAP Lambert Academic Publishing (2016)
ISBN 10: 3659217816 ISBN 13: 9783659217814
New Paperback Quantity Available: 1
Print on Demand
Seller:
Ria Christie Collections
(Uxbridge, United Kingdom)
Rating
[?]

Book Description LAP Lambert Academic Publishing, 2016. Paperback. Condition: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Seller Inventory # ria9783659217814_lsuk

More information about this seller | Contact this seller

Buy New
US$ 86.19
Convert currency

Add to Basket

Shipping: US$ 4.92
From United Kingdom to U.S.A.
Destination, rates & speeds

4.

Aishath Naila
Published by LAP Lambert Academic Publishing (2012)
ISBN 10: 3659217816 ISBN 13: 9783659217814
New Quantity Available: > 20
Print on Demand
Seller:
Books2Anywhere
(Fairford, GLOS, United Kingdom)
Rating
[?]

Book Description LAP Lambert Academic Publishing, 2012. PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # LQ-9783659217814

More information about this seller | Contact this seller

Buy New
US$ 80.95
Convert currency

Add to Basket

Shipping: US$ 11.44
From United Kingdom to U.S.A.
Destination, rates & speeds

5.

Aishath Naila
Published by LAP Lambert Academic Publishing (2012)
ISBN 10: 3659217816 ISBN 13: 9783659217814
New Quantity Available: > 20
Print on Demand
Seller:
Pbshop
(Wood Dale, IL, U.S.A.)
Rating
[?]

Book Description LAP Lambert Academic Publishing, 2012. PAP. Condition: New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # IQ-9783659217814

More information about this seller | Contact this seller

Buy New
US$ 94.41
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds

6.

Aishath Naila
Published by LAP Lambert Academic Publishing Sep 2012 (2012)
ISBN 10: 3659217816 ISBN 13: 9783659217814
New Taschenbuch Quantity Available: 1
Seller:
BuchWeltWeit Inh. Ludwig Meier e.K.
(Bergisch Gladbach, Germany)
Rating
[?]

Book Description LAP Lambert Academic Publishing Sep 2012, 2012. Taschenbuch. Condition: Neu. Neuware - This book introduces a novel concept to reduce histamine in food that would benefit both food processors and food consumers. Histamine oxidizing bacteria and enzymes were utilized to degrade preformed histamine, as an emerging approach. This is the first time that an enzyme has been used to reduce histamine in food for human consumption. The histamine oxidizing enzyme was found to completely degrade histamine in tuna soup used to produce Rihaakuru, which is a nutritious and shelf-stable, cooked fish paste of the Maldives, consumed as a side dish. It is generally produced from poor quality fish therefore presence of biogenic amines is suspected. Rihaakuru was found to contain ten different biogenic amines, with histamine in excess of 500 ppm. This may cause histamine poisoning with symptoms such as skin rashes, vomiting and fever. Most of the histamine is likely to be produced by bacteria in raw fish. These bacteria are likely to die during the production of Rihaakuru, however, the histamine would remain. A regression model that was developed may be used to determine conditions that will reduce histamine in other foods that have similar characteristics to this soup. 304 pp. Englisch. Seller Inventory # 9783659217814

More information about this seller | Contact this seller

Buy New
US$ 92.53
Convert currency

Add to Basket

Shipping: US$ 19.48
From Germany to U.S.A.
Destination, rates & speeds

7.

Aishath Naila
Published by LAP Lambert Academic Publishing Sep 2012 (2012)
ISBN 10: 3659217816 ISBN 13: 9783659217814
New Taschenbuch Quantity Available: 1
Seller:
Rheinberg-Buch
(Bergisch Gladbach, Germany)
Rating
[?]

Book Description LAP Lambert Academic Publishing Sep 2012, 2012. Taschenbuch. Condition: Neu. Neuware - This book introduces a novel concept to reduce histamine in food that would benefit both food processors and food consumers. Histamine oxidizing bacteria and enzymes were utilized to degrade preformed histamine, as an emerging approach. This is the first time that an enzyme has been used to reduce histamine in food for human consumption. The histamine oxidizing enzyme was found to completely degrade histamine in tuna soup used to produce Rihaakuru, which is a nutritious and shelf-stable, cooked fish paste of the Maldives, consumed as a side dish. It is generally produced from poor quality fish therefore presence of biogenic amines is suspected. Rihaakuru was found to contain ten different biogenic amines, with histamine in excess of 500 ppm. This may cause histamine poisoning with symptoms such as skin rashes, vomiting and fever. Most of the histamine is likely to be produced by bacteria in raw fish. These bacteria are likely to die during the production of Rihaakuru, however, the histamine would remain. A regression model that was developed may be used to determine conditions that will reduce histamine in other foods that have similar characteristics to this soup. 304 pp. Englisch. Seller Inventory # 9783659217814

More information about this seller | Contact this seller

Buy New
US$ 92.53
Convert currency

Add to Basket

Shipping: US$ 19.48
From Germany to U.S.A.
Destination, rates & speeds

8.

Aishath Naila
ISBN 10: 3659217816 ISBN 13: 9783659217814
New Quantity Available: 5
Seller:
ReadWhiz
(Portland, OR, U.S.A.)
Rating
[?]

Book Description Condition: New. Seller Inventory # ria9783659217814_ing

More information about this seller | Contact this seller

Buy New
US$ 115.04
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

9.

Aishath Naila
Published by LAP Lambert Academic Publishing Sep 2012 (2012)
ISBN 10: 3659217816 ISBN 13: 9783659217814
New Taschenbuch Quantity Available: 1
Print on Demand
Seller:
AHA-BUCH GmbH
(Einbeck, Germany)
Rating
[?]

Book Description LAP Lambert Academic Publishing Sep 2012, 2012. Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Neuware - This book introduces a novel concept to reduce histamine in food that would benefit both food processors and food consumers. Histamine oxidizing bacteria and enzymes were utilized to degrade preformed histamine, as an emerging approach. This is the first time that an enzyme has been used to reduce histamine in food for human consumption. The histamine oxidizing enzyme was found to completely degrade histamine in tuna soup used to produce Rihaakuru, which is a nutritious and shelf-stable, cooked fish paste of the Maldives, consumed as a side dish. It is generally produced from poor quality fish therefore presence of biogenic amines is suspected. Rihaakuru was found to contain ten different biogenic amines, with histamine in excess of 500 ppm. This may cause histamine poisoning with symptoms such as skin rashes, vomiting and fever. Most of the histamine is likely to be produced by bacteria in raw fish. These bacteria are likely to die during the production of Rihaakuru, however, the histamine would remain. A regression model that was developed may be used to determine conditions that will reduce histamine in other foods that have similar characteristics to this soup. 304 pp. Englisch. Seller Inventory # 9783659217814

More information about this seller | Contact this seller

Buy New
US$ 92.53
Convert currency

Add to Basket

Shipping: US$ 33.55
From Germany to U.S.A.
Destination, rates & speeds

10.

Aishath Naila
Published by LAP Lambert Academic Publishing, Germany (2012)
ISBN 10: 3659217816 ISBN 13: 9783659217814
New Paperback Quantity Available: 10
Print on Demand
Seller:
The Book Depository EURO
(London, United Kingdom)
Rating
[?]

Book Description LAP Lambert Academic Publishing, Germany, 2012. Paperback. Condition: New. Aufl.. Language: English . Brand New Book ***** Print on Demand *****.This book introduces a novel concept to reduce histamine in food that would benefit both food processors and food consumers. Histamine oxidizing bacteria and enzymes were utilized to degrade preformed histamine, as an emerging approach. This is the first time that an enzyme has been used to reduce histamine in food for human consumption. The histamine oxidizing enzyme was found to completely degrade histamine in tuna soup used to produce Rihaakuru, which is a nutritious and shelf-stable, cooked fish paste of the Maldives, consumed as a side dish. It is generally produced from poor quality fish therefore presence of biogenic amines is suspected. Rihaakuru was found to contain ten different biogenic amines, with histamine in excess of 500 ppm. This may cause histamine poisoning with symptoms such as skin rashes, vomiting and fever. Most of the histamine is likely to be produced by bacteria in raw fish. These bacteria are likely to die during the production of Rihaakuru, however, the histamine would remain. A regression model that was developed may be used to determine conditions that will reduce histamine in other foods that have similar characteristics to this soup. Seller Inventory # AAV9783659217814

More information about this seller | Contact this seller

Buy New
US$ 132.52
Convert currency

Add to Basket

Shipping: US$ 3.81
From United Kingdom to U.S.A.
Destination, rates & speeds

There are more copies of this book

View all search results for this book