Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review

Food Chemistry

Volumn 278, Issue , 2019, Pages 1-9

  Park, Young Kyoung ^a   Lee, Jae Hoan ^a   Mah, Jae Hyung ^a  

^a Korea University   (South Korea)

Author keywords

Biogenic amines; Fermented soybeans; Regulation and reduction; Traditional Asian foods

Indexed keywords

BIOHAZARDS; FOOD SUPPLY;

ASIAN COUNTRIES; BIOGENIC AMINES; FERMENTATION PROCESS; FERMENTED FOODS; FERMENTED SOYBEANS; FOOD MANUFACTURING PROCESS; HARMFUL SUBSTANCES;

AMINES;

BIOGENIC AMINE;

CHINA; FERMENTED SOYBEAN; INDONESIA; JAPAN; KOREA; MICROORGANISM; NONHUMAN; REVIEW; SOY FOOD; ANALYSIS; ASIA; CHEMISTRY; FERMENTED PRODUCT; FOOD HANDLING; GOVERNMENT REGULATION; METABOLISM; SOYBEAN;

ASIA; BIOGENIC AMINES; FERMENTED FOODS; FOOD HANDLING; GOVERNMENT REGULATION; SOY FOODS; SOYBEANS;

EID: 85056220799     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.11.045     Document Type: Review

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