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what are biogenic amines

biogenic amines ppt

Definition: Biogenic amines are basic nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones (Askar and Treptow, 1986; Maijala et al., 1993). They are organic bases with low molecular weight and are synthesized by microbial, vegetable and
19 Dec 2017 Full-text (PDF) | Biogenic amines (BA) are organic, basic, nitrogenous compounds with biological activity, mainly formed by the decarboxylation of amino acids. BA are present in a wide range of foods, including dairy products, and can accumulate in high concentrations. In some cheeses more than 10
They are basic nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. Biogenic amines are organic bases with low molecular weight and are synthesized by microbial, vegetable and animal metabolisms. In food and beverages they are
Budapest, Hungary. The Role of Biogenic Amines in Foods. V. TARJ~N and G. JANOSSY. Biologically active amines are normal constituents of many foods for example cheese, plant foods ahd wines. These low molecular weight organic bases do not represent any hazard to individuals. unless large quantities are ingested
It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels
Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaverine,
Biogenic Amines in Food. J. KAROVICOVA and Z. KOHAJDOVA. 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. Recent trends in food security are promoting an increasing

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February 2018