Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in
foods. Concentration of biogenic amines in fermented food products is affected by several …

Starters are microbial cultures used to promote and conduct the fermentation of meat
products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative …

The biogenic amines are low molecular weight organic bases present normally in the body
with biological activity influencing important physiological functions. The physiological …

Biogenic amines—polyamines (PAs), particularly putrescine, spermidine and spermine are
ubiquitous in all living cells. Their indispensable roles in many biochemical and …

Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they
are important as an index for product stability and quality, but also for their impact on public …

Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …

The polyamines spermine, spermidine, and putrescine are involved in various biological
processes, notably in cell proliferation and differentiation, and also have antioxidant …

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 …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Analysis of biogenic amines (BA) in foods was reviewed. Biogenic amines are natural
antinutrition factors and are important from a hygienic point of view as they have been …