The effects of food processing on biogenic amines formation

@inproceedings{Chong2011TheEO,
  title={The effects of food processing on biogenic amines formation},
  author={Cheong Yew Chong and Fatimah Abu Bakar and Russly b Abdul Rahman and Jamilah Bt Bakar and Nor Ainy Mahyudin},
  year={2011}
}
Biological amines are nitrogenous compounds that occur naturally in wide variety of food. Histamine, putrescine, cadavarine, tyramine, spermine, spermidine, tryptamine and β-phenylethylamine are the biogenic amines that are normally present in foods. Although the biogenic amines play some important physiological functions but high level of amines can cause toxicological effects. High amount of amines can be produced by bacteria during amino acids decarboxylation and have been identified as… CONTINUE READING

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