Bahruddin Saad & Rosanna Tofalo 
Biogenic Amines in Food [EPUB ebook] 
Analysis, Occurrence and Toxicity

Biogenic Amines Formation, Toxicity, Regulations in Food; Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activity; Controlling Biogenic Amine Formation in Food; Biogenic Amines in Fermented Fish; Biogenic Amines in Non-fermented Food; Fermented Sausages: A Potential Source of Biogenic Amines; Occurrence of Biogenic Amines in Cheese: An Overview; Biogenic Amines in Global Beverages; Biogenic Amines in Baby Foods; Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products; Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer; Sample Preparation Methods for the Analysis of Biogenic Amines; Derivatization Strategies for the Determination of Biogenic Amines with Chromatographic Techniques; Chromatographic and Capillary Electrophoretic Methods for the Determination of Biogenic Amines; Miscellaneous Methods for the Detection of Biogenic Amines