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The presence of biogenic amines in food constitutes a potential public health concern due to their physiological and toxicological effects.
Besides their toxicological effects, biogenic amines also can be used as indicators of safety, quality and/or acceptability in foods.
For these reasons, it is important to monitor biogenic amines levels in food.
Since some people may suffer adverse reactions after consuming amines, the production of fermented foods with predictably low levels of specified amines is a goal that needs to be addressed in the future by the food industry.
Therefore a continuous investigation on biogenic amines is required by developing new analytical methods and extraction techniques.
Alfergani has obtained his Ph.D degree in analytical chemistry in 2011.Since then he has worked in the field of organic synthesis and analytical applications.
He is the author of several articles published in reputed journals and attended 6 international conferences.He is a teaching staff member, Sirte University, Libya
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