Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01

Published:2021-12 Issue: Volume:150 Page:110793
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liu Shuangping,Sun Hailong,Liu Caixia,Zhou Zhilei,Mao Jieqi,Hu Zhiming,Xu Xibiao,Han Xiao,Zhang Songjing,Mao Jian

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. The effect of temperature and pH on the growth of lactic acid bacteria: A pH-auxostat study;Adamberg;International Journal of Food Microbiology,2003

2. Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar;Albarracín;LWT - Food Science and Technology,2013

3. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution;Alvarez;Trends in Food Science & Technology,2014

4. Current knowledge about the presence of amines in wine;Ancín-Azpilicueta;Critical Reviews in Food Science and Nutrition,2008

5. Effect of soaking on wet-milling of rice;Chiang;Journal of Cereal Science,2002

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions;Food Microbiology;2024-09

2. Multicopper Oxidase from Lactobacillus hilgardii: Mechanism of Degradation of Tyramine and Phenylethylamine in Fermented Food;Journal of Agricultural and Food Chemistry;2024-07-24

3. Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu;Journal of Food Composition and Analysis;2024-03

4. Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives;Comprehensive Reviews in Food Science and Food Safety;2023-10-12

5. Lactobacillus plantarum F25‐4 assisted rice soaking reduces the cooking strength of japonica rice for Chinese rice wine brewing;International Journal of Food Science & Technology;2023-05-28

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3