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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |