Effect of Black Bean Koji Enzyme on Fermentation, Chemical Properties and Biogenic Amine Formation of Fermented Fish Sauce-Reference-Cited by-同舟云学术

Effect of Black Bean Koji Enzyme on Fermentation, Chemical Properties and Biogenic Amine Formation of Fermented Fish Sauce

Published:2022-02-03 Issue:3 Volume:31 Page:259-270
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Chancharoonpong Chuenjit¹,Hsieh Pao-Chuan²

Affiliation:

1. Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus,Sakon Nakhon, Thailand

2. Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2022.2035879

Reference33 articles.

1. Isolation and Analysis of Molds from Soy Sauce Koji in Thailand

2. Histamine Formation in Fish Sauce Production

3. Determination of histamine in fish sauce from Thailand using a solid phase extraction and high-performance liquid chromatography

4. Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review

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