High Salt-Resistant Urethanase Degrades Ethyl Carbamate in Soy Sauce-Reference-Cited by-同舟云学术

High Salt-Resistant Urethanase Degrades Ethyl Carbamate in Soy Sauce

Published:2024-09-13 Issue: Volume: Page:
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Qingtao¹²,Wang Han¹,Zhang Wenqing³,Cheng Fan³,Qian Senhe¹,Li Chuang¹,Chen Yu¹,Zhu Sibao¹,Wang Tianwen¹²^ORCID,Tian Shufang¹²

Affiliation:

1. Anhui Engineering Laboratory for Industrial Microbiology Molecular Breeding, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China

2. Wuhu Green Food Industry Research Institute Co., Ltd., Wuhu 241000, China

3. Research Center of Xuanjiu Group Co., Ltd., Xuancheng 242000, China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Anhui Province

Key Research Projects of Natural Science in Colleges and Universities in the Anhui Province

Anhui Polytechnic University Introduced Talent Research Start-up Fund

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c06162

Reference39 articles.

1. Ethyl carbamate: An emerging food and environmental toxicant

2. Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

3. Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content

4. Urethane-induced lung carcinogenesis

5. Health Canada. Health Canada’s maximum levels for chemical contaminants in foods. 2020. https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/maximum-levels-chemical-contaminants-foods.html.Datemodified:2020-07-24 (accessed July 08, 2024).