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- Title
酿造调味品中生物胺分析与控制研究进展.
- Authors
钟斌; 徐雅芫; 万娅琼; 荆丰雪; 李梅青; 盛新颖; 程江华
- Abstract
Brewed condiments are prone to produce a variety of potential toxic metabolites during the fermentation process, among which, biogenic amines are one of the important risk factors affecting their quality and safety. Excessive intake will cause various toxic reactions to human body, thus causing adverse effects on health. In this paper, the causes, toxicity and detection methods of biogenic amines are summarized, and the physical, biological and chemical prevention and control measures of biogenic amines at home and abroad are elaborated, in order to provide new ideas for the edible safety and effective control of brewed condiments.
- Subjects
FOOD industry; CONDIMENTS; METABOLITES; FERMENTATION; TOXICITY testing
- Publication
China Condiment, 2024, Vol 49, Issue 1, p214
- ISSN
1000-9973
- Publication type
Article
- DOI
10.3969/j.issn.1000-9973.26024.01.03