Bioactive amines in soy sauce: Validation of method, occurrence and potential health effects

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 323-328

  Guidi, Letícia Rocha ^a   Gloria, Maria Beatriz Abreu ^a  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

Author keywords

Amines; Health effects; HPLC; Method validation; Quality; Soy sauce

Indexed keywords

ADVERSE EFFECT; BIOACTIVE AMINES; HEALTH EFFECTS; HPLC; HUMAN HEALTH; METHOD VALIDATIONS; PHENYLETHYLAMINES; POTENTIAL HEALTH; SECOND GROUP; SOY SAUCE;

HEALTH; IMAGE QUALITY; SODIUM CHLORIDE;

AMINES;

AMINE; CADAVERINE; HISTAMINE; PHENETHYLAMINE; PUTRESCINE; SODIUM CHLORIDE; SOYBEAN OIL; TYRAMINE; BIOGENIC AMINE;

ARTICLE; CONTROLLED STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION PAIR CHROMATOGRAPHY; VALIDATION PROCESS; ANALYSIS; CHEMISTRY; HUMAN; REPRODUCIBILITY; SOY FOOD;

AMINES; BIOGENIC AMINES; HUMANS; REPRODUCIBILITY OF RESULTS; SOY FOODS;

EID: 84858297608     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.033     Document Type: Article

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