3-Chloropropane-1,2-diol (3-MCPD) in soy sauce: A review on the formation, reduction, and detection of this potential carcinogen
Soy sauce, a dark-colored seasoning, is added to enhance the sensory properties of foods. Soy sauce can be consumed as a condiment or added during the preparation of food. There are 3 types of soy sauce: fermented, acid-hydrolyzed vegetable protein (acid- HVP), and mixtures of these. 3-Chloropropan...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
2015
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/15522/1/Comprehensive_Reviews_in_Food_Science_and_Food_Safety_14%282015%2948-66_%28post-print_version%29.pdf http://eprints.um.edu.my/15522/ http://dx.doi.org/10.1111/1541-4337.12120 http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12120/abstract |
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