Influence of Curing and Heating on Formation of N-Nitrosamines from Biogenic Amines in Food Model System using Korean Traditional Fermented Fish Product |
Mah, Jae-Hyung
(Department of Food and Biotechnology, Korea University)
Yoon, Mi-Young (Graduate School of Life Science and Biotechnology, Korea University) Cha, Gyu-Suk (Division of Civil and Environmental Engineering, Gwangju University) Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) Hwang, Han-Joon (Department of Food and Biotechnology, Korea University) |
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Fish fermentation technology in Korea;Fish Fermentation Technology
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Histamine food poisoning: toxicology and clinical aspects
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DOI |
3 |
Biogenic amines in cheese and other fermented foods: A review
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4 |
The biogenic amine contents of Dutch cheese and their toxicological significance
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5 |
Tyramine is a major mutagen precursor in soy sauce, being convertible to a mutagen by nitrite
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Amines in food
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Formation of heterocyclic N-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids
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DOI |
8 |
Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods
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DOI |
9 |
Biogenic amines in Jeotkals, Korean salted and fermented fish products
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DOI |
10 |
Rapid solid-phase extraction method for the detection of volatile nitrosamines in food
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DOI |
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Formation of volatile, hydroxylated, and chlorinated N-nitrosamines during the nitrosation of spermidine 3-hydrochloride
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DOI |
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Determination of biogenic amines in kimchi, Korean traditional fermented vegetable products
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Biogenic amines and their production by microorganisms in food
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DOI |
14 |
Biologically active amines in foods. A review
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