Nonprotein nitrogenous compounds

Edyta Malinowska-Pańczyk

doi:10.1201/9781003265955

Nonprotein nitrogenous compounds

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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Author (1)

Edyta Malinowska-Pańczyk dr hab. inż.

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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, 4th Edition/ Boca Raton, USA: Taylor & Francis Group, 2023,

DOI: