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Abstract
The non-protein nitrogen (NPN) fraction is an important group of food components for both technological and nutritional reasons. Free amino acids (FAAs), oligopeptides, amines, nucleic acids, and nucleotides, as well as other low-molecular nitrogen-containing components (cyanogenic glycosides, alkaloids, thiazoles, oxazoles, pyrroles, and pyrazines), are found in most foods. Their content depends on many factors, starting from the condition of cultivation and breeding, through the method of obtaining, to the hygienic and storage conditions of raw material and finished product, as well as the applied processing technology. NPNs and the compounds formed during their transformation also create the sensory properties of food. Some of them, such as biogenic amines and nitrosamines, can be harmful to human health.
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Keywords
Details
- Category:
- Monographic publication
- Type:
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Language:
- English
- Publication year:
- 2023
- Bibliographic description:
- Malinowska-Pańczyk E.: Nonprotein nitrogenous compounds// Chemical and Functional Properties of Food Components/ : , , s.203-223
- DOI:
- Digital Object Identifier (open in new tab) 10.1201/9781003265955
- Sources of funding:
-
- Free publication
- Verified by:
- Gdańsk University of Technology
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