Reduction of biogenic amines in sufu by ethanol addition during ripening stage

Food Chemistry

Volumn 239, Issue , 2018, Pages 1244-1252

  Qiu, Shuang ^a,b   Wang, Ying ^a   Cheng, Yongqiang ^a   Liu, Yan ^a   Yadav, Madhav P ^b   Yin, Lijun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Biogenic amines; Ethanol; High performance liquid chromatography; Ripening; Sufu

Indexed keywords

CHROMATOGRAPHY; ETHANOL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY;

BIOGENIC AMINES; ETHANOL ADDITION; MANUFACTURING PROCESS; PHENYLETHYLAMINES; RIPENING; RIPENING STAGES; SUFU; WATER SOLUBLE PROTEIN;

AMINES;

ALCOHOL; BIOGENIC AMINE; CADAVERINE; HISTAMINE; NITROGEN; PHENETHYLAMINE; POLYPEPTIDE; PUTRESCINE; TRYPTAMINE; TYRAMINE; WATER; PHENETHYLAMINE DERIVATIVE;

ACTINOMUCOR ELEGANS; ADDITION REACTION; ARTICLE; DEGRADATION; FUNGAL STRAIN; NONHUMAN; REDUCTION (CHEMISTRY); SOYBEAN; SUFU; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

BIOGENIC AMINES; CADAVERINE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ETHANOL; PHENETHYLAMINES;

EID: 85025176480     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.056     Document Type: Article

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