Research Progress of Biogenic Amines in Traditional Fermented Vegetable

TANG Xiao-man; TANG Yao; ZHANG Qi-sheng; CHEN Gong; YU Wen-hua; LIU Qing-bin

doi:10.13386/j.issn1002-0306.2019.15.057

TANG Xiao-man, TANG Yao, ZHANG Qi-sheng, CHEN Gong, YU Wen-hua, LIU Qing-bin. Research Progress of Biogenic Amines in Traditional Fermented Vegetable[J]. Science and Technology of Food Industry, 2019, 40(15): 345-348,355. DOI: 10.13386/j.issn1002-0306.2019.15.057

Citation:

Research Progress of Biogenic Amines in Traditional Fermented Vegetable

Graphical Abstract

Abstract

Abstract

Biogenic amines are low-molecular-weight nitrogen-containing organic compounds. Excessive intake of humans can cause poisoning,and under certain conditions can form carcinogenic nitrosamines. In recent years,biogenic amines in fermented vegetables have received extensive attention. This paper reviews the bioamine content of traditional fermented vegetables,the formation mechanism of biogenic amines,and the methods of regulating biogenic amines,which provide a reference for the quality and safety of fermented vegetables.

FullText(HTML)

References (0)

Supplements (0)

Cited By

Science and Technology of Food Industry

Research Progress of Biogenic Amines in Traditional Fermented Vegetable

Abstract

Catalog

Export File

Citation

Format

Content