지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
We determined the contents of 11 biogenic amines in 20 types of cabbage kimchi, 10 types of fish sauce, and 40 types of salted fish purchased from small- and medium-sized grocery stores in Gyeonggi-Do, Republic of Korea, from June to October 2017. The content of each of the biogenic amines in the various types of cabbage kimchi was slightly lower than that in detection amounts of each of the 10 types of biogenic amines and the values reported by Joe et al. The histamine content of all five types of anchovy sauce was lower than the limit set by the European Union (400 mg/ kg), but that of three of the five types of sand lance sauce was higher. Analyzing the ratios of the contents of five highly toxic biogenic amines to those of the 11 biogenic amines yielded no quantitative correlation. The estimated daily intake of the five highly toxic biogenic amines in cabbage-kimchi and fermented fish was ≤ 6 mg.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
The Effect of pH Control by Organic and Inorganic acid/base on Reducing Biogenic Amines in the Fermented Fish Sauce
한국식품영양과학회 학술대회발표집
2021 .10
-
시판 까나리(Ammodytes personatus) 액젓의 biogenic amines 함량
한국수산과학회지
2015 .12
-
Analysis of Biogenic Amines in Commercial Fish Sauces by HPLC
한국식품영양과학회 학술대회발표집
2021 .10
-
Biogenic Amines in Korean Fermented Food : Formation, Detection, and Control
한국식품영양과학회 학술대회발표집
2017 .10
-
Evaluation of the biogenic amines in commercial low-salt shrimp pastes
한국식품영양과학회 학술대회발표집
2022 .10
-
Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness
한국수산과학회 양식분과 학술대회
2021 .04
-
Quantitative of Biogenic Amines in Commercial Salted and Fermented Sand Lance, Ammodytes personatus, Sauce
한국수산과학회 양식분과 학술대회
2015 .10
-
발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성
Food Science and Preservation
2016 .06
-
Impact of Salt Concentration on Bacterial Diversity and Biogenic Amines Content in Ganjang
한국식품영양과학회 학술대회발표집
2024 .10
-
Biogenic Amines Content and Physiological Activities of Makgeolli According to Fermented Conditions
한국식품영양과학회 학술대회발표집
2015 .08
-
The Effect of the Sugar-amino Reaction on Reducing Biogenic Amines in the Fermented Fish Sauce
한국식품영양과학회 학술대회발표집
2021 .10
-
Determination of Biogenic Amines Contents in Agricultural·Marine and Processed Products and Suggestion of the Safety Guideline
한국식품영양과학회 학술대회발표집
2017 .10
-
국내산 시판 멸치(Engraulis japonicas) 액젓의 품질평가
한국수산과학회지
2018 .12
-
Effect of Beneficial Bacteria and Biogenic Amines Contents in Traditional Doenjang on the Anti-Obesity Activity
한국식품영양과학회 학술대회발표집
2024 .10
-
Development and Validation for the Simultaneous Analysis of Biogenic Amines in Cheonggukjang by LC-MS/MS
한국식품영양과학회 학술대회발표집
2016 .10
-
Screening of Biogenic Amines Non-producing Bacillus subtilis SCM121 and Its Characterization Analysis
한국식품영양과학회 학술대회발표집
2015 .08
-
Biogenic Amines in Agricultural, Livestock, Marine Products in Korea: Approaches of Total Diet Study with the consideration of food processing
한국식품영양과학회 학술대회발표집
2022 .10
-
Isolation and selection of biogenic amine-degrading strains from Myeolchi-jeot (salt-fermented anchovy)
한국식품영양과학회 학술대회발표집
2023 .10
-
소금 종류가 멸치액젓의 품질에 미치는 영향
수산해양교육연구
2017 .02
-
Isolation and Characterization of Biogenic Amine-Producing Pediococcus pentosaceus AJ35 in Salt-Fermented Anchovy
한국수산과학회 양식분과 학술대회
2018 .05
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-151-24-02-090175245