The effects of food processing on biogenic amines formation
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...
Guardat en:
| Autors principals: | , , , , |
|---|---|
| Format: | Article |
| Idioma: | English |
| Publicat: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
|
| Accés en línia: | http://psasir.upm.edu.my/id/eprint/24043/1/24043.pdf |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
Sigues el primer a deixar un comentari!