Assessment of the human risk by an intake of ethyl carbamate present in major Korean fermented foods
DC Field | Value | Language |
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dc.contributor.author | Noh, I-Woo | - |
dc.contributor.author | Ha, Mi-Sun | - |
dc.contributor.author | Han, Eun-Mee | - |
dc.contributor.author | Jang, In-Sook | - |
dc.contributor.author | An, Youn-Joo | - |
dc.contributor.author | Ha, Sang-Do | - |
dc.contributor.author | Park, Sang Kyu | - |
dc.contributor.author | Bae, Dong-Ho | - |
dc.date.available | 2019-05-30T06:38:24Z | - |
dc.date.issued | 2006-12 | - |
dc.identifier.issn | 1017-7825 | - |
dc.identifier.issn | 1738-8872 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24232 | - |
dc.description.abstract | Levels of ethyl carbamate, a potential carcinogen produced naturally during fermentation, in major Korean fermented foods and alcoholic beverages were determined by GC/MS/SIM, and their average daily intake and excess cancer risk in Korean people were estimated. In GC/MS/SIM analysis n.d.-4.26, 1.40-58.90, n.d.-3.76, n.d.-1.87, and 0.40-10.07 mu g/kg of ethyl carbamate were detected in kimchi, soy sauces, fermented pastes, fermented dairy products, and alcoholic beverages, respectively. The average daily intake of ethyl carbamate and excess cancer risk through major Korean fermented foods and alcoholic beverage consumption were 6.0 ng/kg bw/day and 3.0 x 10(-7), respectively for the average Korean person aged 3-64 years, and were mainly contributed by Chinese cabbage kimchi, soy sauces, and Soju. | - |
dc.format.extent | 7 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY | - |
dc.title | Assessment of the human risk by an intake of ethyl carbamate present in major Korean fermented foods | - |
dc.type | Article | - |
dc.identifier.bibliographicCitation | JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.16, no.12, pp 1961 - 1967 | - |
dc.identifier.kciid | ART001029165 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000243207500018 | - |
dc.identifier.scopusid | 2-s2.0-33846519338 | - |
dc.citation.endPage | 1967 | - |
dc.citation.number | 12 | - |
dc.citation.startPage | 1961 | - |
dc.citation.title | JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY | - |
dc.citation.volume | 16 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | ethyl carbamate | - |
dc.subject.keywordAuthor | average daily intake | - |
dc.subject.keywordAuthor | excess cancer risk | - |
dc.subject.keywordAuthor | risk assessment | - |
dc.subject.keywordPlus | STONE-FRUIT SPIRITS | - |
dc.subject.keywordPlus | ALCOHOLIC BEVERAGES | - |
dc.subject.keywordPlus | GAS-CHROMATOGRAPHY | - |
dc.subject.keywordPlus | MASS-SPECTROMETRY | - |
dc.subject.keywordPlus | URETHANE | - |
dc.subject.keywordPlus | MICE | - |
dc.subject.keywordPlus | WINE | - |
dc.subject.keywordPlus | METABOLISM | - |
dc.subject.keywordPlus | ETHYLCARBAMATE | - |
dc.subject.keywordPlus | CYP2E1-NULL | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Microbiology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Microbiology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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