Lactic acid bacteria directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi-Reference-Cited by-同舟云学术

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Lactic acid bacteria directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi

Published:2017-01 Issue: Volume:71 Page:101-109
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Kim Sang-Hyun,Kang Kyung Hun,Kim Sung Hyun,Lee Sanghyun,Lee Sang-Ho,Ha Eun-Seon,Sung Nak-Ju,Kim Jeong Gyun,Chung Mi Ja

Funder

World Institute of Kimchi

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference23 articles.

1. Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation—a review;Al Bulushi;Critical Reviews in Food Science and Nutrition,2009

2. formation of N-nitrosodimethylamine (NDMA) from reaction of monochloramine: A new disinfection by-product;Choi;Water Research,2002

3. Novel multiple PCR for the detection of lactic acid bacteria during kimchi fermentation;Cho;Molecular and Cellular Probes,2009

4. Inhibitory effect of whole strawberries, garlic juice or kale juice on endogenous formation of N-nitrosodimethylamine in humans;Chung;Cancer Letters,2002

5. Dietary intake of nitrate and nitrite and risk of renal cell carcinoma in the NIH-AARP diet and health study;DellaValle;British Journal of Cancer,2013

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