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myeolchi-jeot (15) 15
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Food Control, ISSN 0956-7135, 2009, Volume 20, Issue 9, pp. 796 - 801
This study was carried out to reduce biogenic amine contents in Myeolchi-jeot, a salted and fermented anchovy ( Engraulis japonicus). The effects of potential... 
Staphylococcus xylosus | Starter culture | Myeolchi-jeot | Biogenic amines | Salted and fermented anchovy | MICROORGANISMS | BACTERIA | TYRAMINE DEGRADATION | FOOD SCIENCE & TECHNOLOGY | HISTAMINE | CHEESE
Journal Article
Food Chemistry, ISSN 0308-8146, 2009, Volume 114, Issue 1, pp. 168 - 173
Journal Article
Food Control, ISSN 0956-7135, 03/2012, Volume 24, Issue 1-2, pp. 1 - 5
Journal Article
by Park, YK and Lee, JH and Mah, JH
FOODS, ISSN 2304-8158, 11/2019, Volume 8, Issue 11, p. 547
Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the... 
ANCHOVY | Aekjeot | kimchi | FOOD SCIENCE & TECHNOLOGY | TYRAMINE PRODUCTION | Jeotgal | occurrence | biogenic amines | recommended limits | N-NITROSODIMETHYLAMINE | ORIGIN | NITROSAMINES | starter cultures | HISTAMINE-FORMING BACTERIA | PATHWAY | LACTIC-ACID BACTERIA | Myeolchi-aekjeot | Myeolchi-jeot | reduction | jeotgal | myeolchi-aekjeot | myeolchi-jeot | aekjeot
Journal Article
Food Control, ISSN 0956-7135, 2009, Volume 20, Issue 5, pp. 449 - 454
This study was carried out to reduce biogenic amine contents in Myeolchi-jeot, Korean salted and fermented anchovy ( Engraulis japonicus). The effects of a... 
Spices | Myeolchi-jeot | Korean salted and fermented fish product | Garlic | Biogenic amines | BACTERIA | ENTEROBACTER-AEROGENES | FISH PRODUCTS | FOOD SCIENCE & TECHNOLOGY | MUSCLE | HISTIDINE-DECARBOXYLASE ACTIVITY | ALBACORE THUNNUS-ALALUNGA | GROWTH | HISTAMINE | CHEESE | FOOD | Histamine | Catecholamines | Putrescine | Spice industry | Rocks, Sedimentary
Journal Article
European Food Research and Technology, ISSN 1438-2377, 10/2012, Volume 235, Issue 4, pp. 669 - 683
In this study, 65 traditional fish samples, 35 of which originated from 11 European countries and 30 from Turkey were analysed for biogenic amines, water... 
Biotechnology | Histamine | Chemistry | Analytical Chemistry | Food Science | Fish paste | Forestry | Agriculture | Food safety | Biogenic amines | Traditional fish | STORAGE | HISTAMINE FORMATION | MICROFLORA | BACTERIA | QUALITY | FOOD SCIENCE & TECHNOLOGY | FERMENTED ANCHOVY | SHELF-LIFE | TYRAMINE | MYEOLCHI-JEOT | SALMON SALMO-SALAR | Fish production | Studies | Food processing industry | Analysis
Journal Article
International Journal of Food Properties, ISSN 1094-2912, 07/2016, Volume 19, Issue 7, pp. 1465 - 1474
Cadaverine and tyramine are biogenic amines that are commenly found in fermented foods. This study focused on the reduction of cadaverine and tyramine... 
Tyramine | Chymotrypsin | Cadaverine | Trypsin | Biogenic amine reduction | STORAGE | HISTAMINE FORMATION | BIOGENIC-AMINE CONTENT | FOOD SCIENCE & TECHNOLOGY | ORGANIC-ACIDS | TUNA THUNNUS-ALBACARES | GAMMA-IRRADIATION | MYEOLCHI-JEOT | DRY FERMENTED SAUSAGES | STARTER CULTURE | MORGANELLA-PSYCHROTOLERANS | Histamine | Enzymes | Fish
Journal Article
Foods, ISSN 2304-8158, 02/2019, Volume 8, Issue 2, p. 85
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 2/2011, Volume 48, Issue 1, pp. 69 - 75
The Chinese traditional dry-cured grass carp fish (Layú) was processed with (A) and without (B) sucrose. Higher levels of free amino acids (FAA) and biogenic... 
Chemistry | Layú | Free amino acids | Food Science | Nutrition | Dry-cured | Sucrose | Chemistry/Food Science, general | Biogenic amines | Layu | PRODUCTS | FOOD SCIENCE & TECHNOLOGY | MYEOLCHI-JEOT | FOODS | FERMENTED ANCHOVY | DERIVATIZATION | SPICES | Studies | Food preservation | Amino acids | Carp | Food science | Original
Journal Article
by Kose, S
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, ISSN 1303-2712, 03/2010, Volume 10, Issue 1, pp. 139 - 160
Traditional fish products (TFPs) are usually produced by applying old preserving methods such as salting, fermenting, drying and smoking. These products also... 
LISTERIA-MONOCYTOGENES | HACCP | histamine | FERMENTED ANCHOVY | SMOKED FISH | OZONE INACTIVATION | C. botulinum | L. monocytogenes | FISHERIES | seafood safety hazards | HISTAMINE-FORMING BACTERIA | MARINE & FRESHWATER BIOLOGY | LACTIC-ACID BACTERIA | MYEOLCHI-JEOT | parasites | SALTED FISH | traditional fish | BIOGENIC-AMINE FORMATION | VOLATILE N-NITROSAMINES
Journal Article
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 10/2003, Volume 13, Issue 5, pp. 692 - 699
The changes of physicochemical and microbiological states of Myeolchi-jeot, a Korean salted and fermented anchovy, were investigated during 20 days of storage... 
Korean salted and fermented anchovy | Myeolchi-jeot | Biogenic amines | HPLC | Staphylococcus | Bacillus | FISH PRODUCTS | Staphylococcus bacillus | MICROBIOLOGY | FOODS | storage | ALBACORE THUNNUS-ALALUNGA | biogenic amines | SARDINE | HISTAMINE-FORMING BACTERIA | HISTIDINE | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | CHEESE | NITRITE | 생물학
Journal Article
FOOD SCIENCE AND BIOTECHNOLOGY, ISSN 1226-7708, 02/2005, Volume 14, Issue 1, pp. 168 - 170
The myeolchi-jeot samples were divided into different groups with or without the supplementation with biogenic amines. Subsequently, the samples were placed in... 
biogenic amines | Korean salted and fermented anchovy | VOLATILE | GC-TEA | N-nitrosamine | FOOD SCIENCE & TECHNOLOGY | myeolchi-jeot | NITRITE | CHEESE
Journal Article
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