Histamine Reduction in Fish Sauce with Bentonite
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference23 articles.
1. 1) 舩津保浩,砂子良治,小長谷史郎,今井 徹,川崎賢一,竹島文雄,醤油麹を用いて製造したマルソウダ魚醤油と国内産魚醤油および大豆醤油との呈味成分の比較,日水誌,66,1036-1045 (2000).
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3. Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products During Fermentation Stage
4. Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products
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1. Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review;Critical Reviews in Food Science and Nutrition;2022-03-07
2. Histamine Food Poisoning Associated with Fisheries Products and Histamine-Producing Bacteria;Japanese Journal of Food Microbiology;2019-06-30
3. Fermented Seafood Products and Health;Fermented Foods in Health and Disease Prevention;2017
4. Effect of Histamine-producing Bacteria on Fermented Fishery Products;Food Science and Technology Research;2016
5. Removal of cadmium from fish sauce using chelate resin;Food Chemistry;2015-04
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