Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor

Published:2017-12-21 Issue:1 Volume:66 Page:387-392
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Du Hai¹,Song Zhewei¹,Xu Yan¹^ORCID

Affiliation:

1. The Key Laboratory of Industrial Biotechnology of the Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China

Funder

Ministry of Education of the People's Republic of China

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

Jiangsu Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b05034

Reference38 articles.

1. Ethylcarbamate in fermented beverages and foods. II. Possible formation of ethylcarbamate from diethyl dicarbonate addition to wine

2. A REVIEW : Arginine metabolism in wine lactic acid bacteria and its practical significance

3. A survey of ethyl carbamate in fermented foods and beverages from Zhejiang, China

4. Analysis of ethyl carbamate in Korean soy sauce using high-performance liquid chromatography with fluorescence detection or tandem mass spectrometry and gas chromatography with mass spectrometry

5. Exposure to ethyl carbamate in alcohol-drinking and nondrinking adults and its reduction by simple charcoal filtration

Cited by 38 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. Mitigating ethyl carbamate in Chinese rice wine: Role of raspberry extract;Journal of Integrative Agriculture;2024-08

2. A Perspective of Solid-State Fermentation As Emergent Technology for Organic Waste Management in the Framework of Circular Bioeconomy;ACS Sustainable Resource Management;2024-07-27

3. Recent Advances in Resource Utilization of Huangshui from Baijiu Production;Fermentation;2024-06-12

4. Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine);Comprehensive Reviews in Food Science and Food Safety;2024-03

5. Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content;Foods;2023-10-18

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