Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals-Reference-Cited by-同舟云学术

Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals

Published:2014-06-21 Issue:4 Volume:13 Page:611-626
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Jiao Zhihua¹,Dong Yachen¹,Chen Qihe¹

Affiliation:

1. Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China

Publisher

Wiley

Subject

Food Science

Reference196 articles.

1. Effect of timing of diammonium phosphate addition to fermenting grape must on the production of ethyl carbamate in wine;Adams;Am J Enol Viticult,2010

2. Determination of ethyl carbamate in wine by high performance liquid chromatography;Ajtony;Food Chem,2013

3. Development of a novel solid-phase extraction, LC-MS/MS method for the analysis of ethyl carbamate in alcoholic beverages: application to South African wine and spirits;Alberts;Food Addit Contam A,2011

4. Ethyl carbamate kinetics in double distillation of sugar cane spirit;Alcarde;J Inst Brewing,2012

5. Ethyl carbamate and hydrocyanic acid in food and beverages. Scientific opinion of the panel on contaminants;Alexander;EFSA J,2007

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