The concentration of ethyl carbamate in commercial ume (prunus mume) liqueur products and a method of reducing it

Bioscience, Biotechnology and Biochemistry

Volumn 74, Issue 10, 2010, Pages 2060-2066

  Hashiguchi, Tomokazu ^a   Horii, Sachie ^a   Izu, Hanae ^a   Sudo, Shigetoshi ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

Author keywords

Deoxidation; Ethyl carbamate; Food contamination of ume liqueur products; Hydrogen cyanide; Ume liqueur

Indexed keywords

DEOXIDATION; ETHYL CARBAMATE; FOOD CONTAMINATION OF UME LIQUEUR PRODUCTS; HYDROGEN CYANIDE; UME LIQUEUR;

CONCENTRATION (PROCESS); CYANIDES; HYDROGEN; OXYGEN; POTASSIUM; REACTION KINETICS;

CHEMICAL CONTAMINATION;

ANTIOXIDANT; MUTAGENIC AGENT; OXYGEN; URETHAN;

ALCOHOLIC BEVERAGE; ARTICLE; CHEMISTRY; FOOD ANALYSIS; PRUNUS;

ALCOHOLIC BEVERAGES; ANTIOXIDANTS; FOOD ANALYSIS; MUTAGENS; OXYGEN; PRUNUS; URETHANE;

PRUNUS; PRUNUS MUME;

EID: 78049381591     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.100364     Document Type: Article

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