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. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them; this will help make the tests useful for both fermented and non-fermented foods. 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 and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals. | Biogenic Amines In Food by Bahruddin Saad, Perfect | Indigo Chapters