Risk profiling of 3-MCPD (3-monochloropropane-1,2-diol) in soy sauce to the adult Filipino consuming population

Risk profiling of 3-MCPD (3-monochloropropane-1,2-diol) in soy sauce to the adult Filipino consuming population

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Soy sauce is one of the commonly consumed food items in the Philippines because of its vast applications as a regular sauce and a condiment in various food dishes. One method used to produce soy sauce is chemical hydrolysis that involves acid hydrolysis of vegetable protein under high temperatures,...

Deskribapen osoa

Xehetasun bibliografikoak
Argitaratua izan da:Philippine Journal of Science Vol. 150, no. 6B (Dec. 2021), 1789-1801
Egile nagusia: Rustia, Abigail S.
Beste egile batzuk: Bulagao, Bebviet Franz R., Bautista, Karina Angela D., Villarano, Casiana Blanca J., Barrios, Erniel B., Capanzana, Mario V.
Formatua: Artikulua
Hizkuntza:English
Argitaratua: 2021
Gaiak:
Soy sauce
Risk assessment
Consumer protection