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Dergiler / Türk Hijyen ve Deneysel Biyoloji Dergisi / 2026 / Cilt: 58 Sayı: 2

GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD

Neslihan Alper(Hacettepe Üniversitesi, Gida Mühendisligi Bölümü, Beytepe, Ankara)
Ayhan Temiz(Hacettepe Üniversitesi, Gida Mühendisligi Bölümü, Beytepe, Ankara)
Sayfa
71–80
Yayın Tarihi
2001-06-01
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Bunlar alifatik, aromatik veya heterosiklik yapıda düşük molekül ağırlığına sahip organik bazlı bileşikler olup, hayvan, bitki ve mikroorganizmaların normal metabolik aktiviteleri sonucunda oluşmaktadırlar 2,3-7

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Amaç & Hipotez:Biyojen aminler, aminoasitlerin dekarboksilasyonu ya da aldehit ve ketonların aminasyon ve transaminasyonu ile oluşan temel azotlu bileşiklerdir 1,2 .
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Temel Bulgular & Veri:Biyojen aminler, aminoasitlerin dekarboksilasyonu ya da aldehit ve ketonların aminasyon ve transaminasyonu ile oluşan temel azotlu bileşiklerdir 1,2 .
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Sonuç & Katkı:Bunlar alifatik, aromatik veya heterosiklik yapıda düşük molekül ağırlığına sahip organik bazlı bileşikler olup, hayvan, bitki ve mikroorganizmaların normal metabolik aktiviteleri sonucunda oluşmaktadırlar 2,3-7
🔬Tür:Makale
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Özet

Biyojen aminler, aminoasitlerin dekarboksilasyonu ya da aldehit ve ketonların aminasyon ve transaminasyonu ile oluşan temel azotlu bileşiklerdir 1,2 . Bunlar alifatik, aromatik veya heterosiklik yapıda düşük molekül ağırlığına sahip organik bazlı bileşikler olup, hayvan, bitki ve mikroorganizmaların normal metabolik aktiviteleri sonucunda oluşmaktadırlar 2,3-7

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Bu Makaleye Atıf Yap

Alper, N., Temiz, A. (2001). GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD. Türk Hijyen ve Deneysel Biyoloji Dergisi, Cilt: 58 Sayı: 2, 71–80. https://ajindex.com/articles/1322291

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