Effect of Ginger Extract to Inhibit Biogenic Amines Accumulation during Nham Fermentation
Jirasak Kongkiattikajorn
Biogenic amines (BAs) are naturally present in many foods and relatively high contents of some BAs can be present in fermented foods. The aromatic BAs have been reported as vasoactive or psychoactive amines and they have been associated with food histaminic intoxications, food-induced migraines and severe hypertensive crisis.