Publication2020
Biogenic amines in fermented vegetables: Food safety issues
The record
- Type
- Publication
- Date
- 1 January 2020
- Level
- National
- Journal
- Microbial Biotechnology in Food and Health
- Pages
- 165-195
- Published
- 1 January 2020
- DOI
- 10.1016/b978-0-12-819813-1.00007-4
- Scopus ID
- 85129950769
- Authors
- 3
- Open access
- No
- Citations
- 11
- International co-authorship
- No
- Co-author countries
- IN
Classification
Every label below carries the reasoning it was assigned on, the confidence band it was assigned in, and what produced it. The rubric is published.
UN Sustainable Development Goals
2 End hunger, achieve food security and improved nutrition and promote sustainable agriculture
Biogenic amine reduction in fermented vegetables through probiotic management enhances food safety and nutritional quality.
- High confidence
- The subject matter is a strong and direct inference from the record type, the funding or organising body, or the programme context, even where the title alone is thin. Example: an ICMR-funded project against SDG 3, on the strength of the agency.
- Judged
- Judged against the published classification rubric, under the rubric and prompt versions recorded with the run that produced it.
- Produced by
- claude-haiku-4-5-20251001, under kortex-publication-v1
3 Ensure healthy lives and promote well-being for all at all ages
Food safety analysis of biogenic amines addresses health risks from fermented vegetables consumption.
- Moderate confidence
- The alignment is plausible and defensible but rests on an assumption a reasonable reviewer could decline. Published, and surfaced in the review queue for a human to confirm or override.
- Produced by
- claude-haiku-4-5-20251001, under kortex-publication-v1
Viksit Bharat @2047
vb-2.1 Agriculture and the rural economy
Traditional fermented vegetable safety and quality optimization supports sustainable food production and nutrition.
- Produced by
- claude-haiku-4-5-20251001, under kortex-publication-v1
Each label above carries the instrument and the version that produced it. How each classification is reached.
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- 1
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Citing this record
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KIIT Deemed to be University. “Biogenic amines in fermented vegetables: Food safety issues”. Kortex.