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ISSN electronic edition: 1336-9075
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Biogenic Amines in Food

J. Karovičová and Z. Kohajdová

Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, SK-812 37 Bratislava

 

E-mail: jolana.karovicova@stuba.sk

Received: 8 August 2003

Abstract: 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.

Full paper in Portable Document Format: 591a70.pdf

 

Chemical Papers 59 (1) 70–79 (2005)

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