The effects of food processing on biogenic amines formation

• Main Authors: Chong, C. Y., Abu Bakar, Fatimah, Abdul Rahman, Russly, Bakar, Jamilah, Mahyudin, Nor Ainy
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24043/1/24043.pdf; http://psasir.upm.edu.my/id/eprint/24043/; http://www.ifrj.upm.edu.my/volume-18-2011.html

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 importan...