Formation of biogenic amines in soy sauce and reduction via simple phytochemical addition
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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2. Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste;Byun;Journal of Food Science,2012
3. Pitfalls in the 3, 5-dinitrosalicylic acid (DNS) assay for the reducing sugars: Interference of furfural and 5-hydroxymethylfurfural;Deshavath;International Journal of Biological Macromolecules,2020
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1. Monitoring and risk assessment of biogenic amines in commercial Thua-Nao, a traditional Northern Thai fermented soybean paste;Journal of Food Composition and Analysis;2024-09
2. Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI−TOF MS;Foods;2024-07-16
3. Purification, characterisation and visualisation of soybean protein hydrolysis by aspergillopepsin I from mangrove Aspergillus tubingensis;International Biodeterioration & Biodegradation;2024-06
4. Effect of exogenous tannic acid on reduction of biogenic amines and citrinin in monascal soybean and metabolomics analysis;Food Bioscience;2024-06
5. The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review;Critical Reviews in Food Science and Nutrition;2023-09-19
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