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发酵食品中的生物胺及其控制研究进展 被引量：32

Research progress in the biogenic amines and its control measures in fermented food
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摘要 过量生物胺的存在不仅会降低发酵食品的营养价值,而且人体因食用发酵食品而摄入过多的生物胺也会对机体造成不良反应。本文综述了发酵食品中生物胺的产生及影响因素、生物胺对人体健康的影响以及减少生物胺产生的方法。 Excessive amount of biogenic amines in fermented food,not only reduces the nutritional value of fermented foods,but also can cause adverse reactions on the body, This article introduced the generation and influencing factors of biogenic amined in fermented food,the impact of biogenic amined on human health and the reduction method of biogenic amines.
作者 肖洪 丁晓雯 梁菡峪 张亚琼 张迪 李晔
机构地区 西南大学食品科学学院 重庆市农产品加工重点实验室
出处 《食品工业科技》 CAS CSCD 北大核心 2012年第20期346-350,共5页 Science and Technology of Food Industry
关键词 发酵食品 生物胺 产生 危害 控制 fermented food biogenic amines production harzard control
分类号 TS201.6 [轻工技术与工程—食品科学]
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参考文献35

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二级参考文献93

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共引文献157

同被引文献455

引证文献32

二级引证文献185

食品工业科技
2012年 第20期

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