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Alejandro G Marangoni
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Amanat Ali
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Anna Czajkowska-Myslek
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Bahruddin Saad
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Chanbasha Basheer
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Davood Zare
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Fatih Ozogul
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Gary Williamson
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Giovanna Suzzi
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Imran Ali
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Jose Manuel Lorenzo
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Juliet A Gerrard
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Livia Simon Sarkadi
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Luana Martins Perin
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Raquel Maria Callejon
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Rosanna Tofalo
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Vittorio Capozzi
pubblicato da
RSC
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.
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