Levels of Biogenic Amines in Cheeses and Their Impact on Biochemical and Histological Parameters in Rats

Faculty	Science	Year:	2014
Type of Publication:	ZU Hosted	Pages:	73-81
Authors:	Ahmed Abdelzaher Mouhmd Staff Zu Site Abstract In Staff Site
Journal:	The Korean Society for Applied Biological Chemistry Springer	Volume:

Keywords :	Levels , Biogenic Amines , Cheeses , Their Impact
Abstract:	Composition of amino acids and biogenic amines (BA) in different cheeses (Ras, Blue and Mish) were estimated. The amino acids content of Ras cheese after 9 and 24 months of ripening were 29.2 and 25.5 mg/g, respectively. In Blue cheese, af

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