Biogenic Amines in Food

A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them.
As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.

From the book series:
Food Chemistry, Function and Analysis

Biogenic Amines in Food: Analysis, Occurrence and Toxicity Editors: Bahruddin Saad, Rosanna Tofalo

Front Matter

Preface

Contents

Biogenic Amines Formation, Toxicity, Regulations in Food

Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activity

Controlling Biogenic Amine Formation in Food

Biogenic Amines in Fermented Fish

Biogenic Amines in Non-fermented Food

Fermented Sausages: A Potential Source of Biogenic Amines

Occurrence of Biogenic Amines in Cheese: An Overview

Biogenic Amines in Global Beverages

Biogenic Amines in Baby Foods

Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products

Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer

Sample Preparation Methods for the Analysis of Biogenic Amines

Derivatization Strategies for the Determination of Biogenic Amines with Chromatographic Techniques

Chromatographic and Capillary Electrophoretic Methods for the Determination of Biogenic Amines

Miscellaneous Methods for the Detection of Biogenic Amines

Subject Index

Publication details

About this book