Biogenic Amines in Food

Karovičová, J. and Kohajdová, Z. Biogenic Amines in Food Chemical Papers, Vol.59, No. 1, 2005, 70-79

Document type: Článok z časopisu / Journal Article
Collection: Chemical papers  
 
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Author(s) Karovičová, J.
Kohajdová, Z.
Title Biogenic Amines in Food
Journal name Chemical Papers
Publication date 2005
Year available 2005
Volume number 59
Issue number 1
ISSN 0366-6352
Start page 70
End page 79
Place of publication Poland
Publisher Versita
Collection year 2005
Language english
Subject 290000 Engineering and Technology
290100 Industrial Biotechnology and Food Sciences
Abstract/Summary Recent trends in food security are promoting an increasing search for trace compounds that can affect human health. Biogenic amines, the so-called natural amines with physiological significance, belong to this group of substances. Their amounts are usually increased during controlled or spontaneous microbial fermentation of food or in the course of food spoilage. Several methods exist for isolation, identifying, and determination of biogenic amines in food.
 
 
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