Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 32, Issue 2, Pages 97-107Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2013.05.009
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Funding
- Major State Basic Research Development Program of China (973 Program) [2012CB720802]
- National Natural Science Foundation of China [31130043, 31000807, 21276109]
- Natural Science Foundation of Jiangsu Province [BK2010150, BK2011004]
- Program for New Century Excellent Talents in University [NCET-12-0876]
- Foundation for the Author of National Excellent Doctoral Dissertation of PR China (FANEDD) [2011046]
- 333 Project, Jiangsu Province
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Ethyl carbamate (EC) is a potentially carcinogenic compound that is widely found in alcoholic beverages. Because of its toxicity, carcinogenicity, and universality, EC is currently one of the biggest challenges in the alcoholic beverages industry. Many methods for reducing the EC level have been investigated, incorporating physical, chemical, enzymatic, and metabolic engineering technologies. This review focuses on the traditional methods as well as several new methods. Furthermore, by comparing the advantages and disadvantages of these methods, various issues are addressed relating to the development of measures to eliminate EC in alcoholic beverages on a laboratory scale and an industrial scale.
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