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,...

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Bibliografische gegevens
Gepubliceerd in:Philippine Journal of Science Vol. 150, no. 6B (Dec. 2021), 1789-1801
Hoofdauteur: Rustia, Abigail S.
Andere auteurs: Bulagao, Bebviet Franz R., Bautista, Karina Angela D., Villarano, Casiana Blanca J., Barrios, Erniel B., Capanzana, Mario V.
Formaat: Artikel
Taal:English
Gepubliceerd in: 2021
Onderwerpen:
Soy sauce
Risk assessment
Consumer protection