Investigation on biogenic amines in plant-based minor korean fermented foods
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kim, J.H. | - |
dc.contributor.author | Ryu, S.-J. | - |
dc.contributor.author | Lee, J.-W. | - |
dc.contributor.author | Kim, Y.-W. | - |
dc.contributor.author | Hwang, H.-J. | - |
dc.contributor.author | Kwon, O.-K. | - |
dc.date.accessioned | 2021-09-06T09:42:31Z | - |
dc.date.available | 2021-09-06T09:42:31Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2013 | - |
dc.identifier.issn | 1976-0442 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/105871 | - |
dc.description.abstract | Ten major residual biogenic amines including toxic histamine and tyramine were investigated in the plant-based minor Korean fermented food. From the analyses of pickled vegetables, fermented vegetable extracts, fermented tea, black garlic and herbal rice wines, more than 100 mg/kg of histamine were found in pickled soy leaf and pickled mulberry leaf, and also over 1,000 mg/kg of total biogenic amines were found in pickled soy leaf. No sample was found over in black garlic, fermented tea, fermented vegetable extracts and herbal rice wine, less than 100 mg/kg of histamine and/or 1,000 mg/kg of total biogenic amines were observed. Interestingly, all the tested rice wines were found to be over 100 mg/kg of agmatine residue. © The Korean Society for Applied Biological Chemistry 2013. | - |
dc.language | Korean | - |
dc.language.iso | ko | - |
dc.title | Investigation on biogenic amines in plant-based minor korean fermented foods | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Y.-W. | - |
dc.identifier.doi | 10.3839/jabc.2013.019 | - |
dc.identifier.scopusid | 2-s2.0-84928607891 | - |
dc.identifier.bibliographicCitation | Journal of Applied Biological Chemistry, v.56, no.2, pp.113 - 117 | - |
dc.relation.isPartOf | Journal of Applied Biological Chemistry | - |
dc.citation.title | Journal of Applied Biological Chemistry | - |
dc.citation.volume | 56 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 113 | - |
dc.citation.endPage | 117 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001784482 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Biogenic amine | - |
dc.subject.keywordAuthor | Histamine | - |
dc.subject.keywordAuthor | Korean fermented food | - |
dc.subject.keywordAuthor | Quantitative analysis | - |
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