Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor

Histamine is one of the most concerned safety indicators in fish sauce. Considering its charge property, electrodialysis (ED) was used to control the histamine in fish sauce, and studies were focused on three operating parameters: input current, pH, and flow velocity. A Box–Behnken design and respon...

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Detalles Bibliográficos
Autores principales: Ding, Yicheng, Qiu, Mengting, Tang, Xiaoling, Zheng, Renchao, Zhou, Xuxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048693/
https://www.ncbi.nlm.nih.gov/pubmed/36981250
http://dx.doi.org/10.3390/foods12061325

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048693/
https://www.ncbi.nlm.nih.gov/pubmed/36981250
http://dx.doi.org/10.3390/foods12061325

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