Search Results - "Sauce"

Moisture content detection in anchovy sauce using microstrip sensor by Fadhil, Omar Ayad

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Process enhancement of a fermented soy sauce system using ultrasound-assisted technology by Goh, Kok Ming

Subjects: “…Soy sauce…”
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Soy sauce and its umami taste: a link from the past to current situation. by Lioe, Hanifah Nuryani, Selamat, Jinap, Yasuda, Masaaki

Subjects: “…Soy sauce.…”
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Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken by Alam Shah, Nur Syifaa

Subjects: “…Soy sauce - Fermentation…”
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Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production by Ab Kadir, Safuan, Wan Mohtar, Wan Abd Al Qadr Imad, Mohammad, Rosfarizan, Abdul Halim Lim, Sarina, Mohammed, Abdulkarim Sabo, Saari, Nazamid

Subjects: “…Aspergillus oryzae; Glutamic acid; γ-Aminobutyric acid; Fermentation; Soy sauce…”
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Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation by Devanthi, Putu Virgina Partha, Linforth, Robert, Onyeaka, Helen, Gkatzionis, Konstantinos

Subjects: “…Soy sauce; Tetragenococcus halophilus; Zygosaccharomyces rouxii; Co-inoculation; Sequential inoculation; Volatile compounds; Aroma; GC–MS…”
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Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce by Devanthi, Putu Virgina Partha, Linforth, Robert, El Kadri, Hani, Gkatzionis, Konstantinos

Subjects: “…Soy sauce; Moromi fermentation; Salt reduction; W1/O/W2 double emulsion; Yeast encapsulation; Sequential inoculation; Aroma compounds; GC–MS…”
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