Biogenic amines - formation, methods of determination and occurence in food [Review]
2001
Kohajdova, Z. | Karovicova, J. (Chemickotechnologicaka Fakulta, Bratislava (Slovak Republic). Katedra Sacharidov a Konzervacie Potravin)
Biogenic amines are formed by decarboxylation of amino acids. Fermented meat products contain tyramine from 1mg/100 g to 56 mg/100 g and putrescine from 1 mg/100 g to 19 mg/100 g of product. The histamine content in wine is aproximately from 4.15 mg per cubic dm. Milk contains up to 1 mg per kg and cheeses more than 1 g per 1 kg of biogenic amines. The mostly used method for the determination of biogenic amines is high performance liquid chromatography
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Knowledge and Innovation - Slovakia
