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-Chloropropa...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
2015
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Subjects: | |
Online Access: | http://eprints.um.edu.my/15094/1/Comprehensive_Reviews_in_Food_Science_and_Food_Safety_14%282015%2948-66.pdf |