Soy sauce
Morphological evaluation of the protective role of dark soy sauce against acrylamide induced neurotoxicity in albino rats
... Shuming et al. [27] proved the protective role of DSS. They declared that serotonin is known as a neuro- transmitter and it synthesised in the intestinal chromaf- fin cells, central and peripheral nervous systems. They ...
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Effects of co inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation
... in soy sauce, such as acetic acid, formic acid, benzaldehyde, methyl acetate, ethyl 2-hydroxypropanoate, 2-hydroxy-3-methyl-2-cyclopenten-1-one, and 4- hydroxy-3-methoxybenzaldehyde are produced by ...
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3 Chloropropane 1,2 diol (3 MCPD) in soy sauce: A review on the formation, reduction, and detection of this potential carcinogen
... in soy sauces and related prod- ucts in locally available markets have had a significant impact on the enforcement of maximum tolerances of 3-MCPD in food sam- ...in soy sauce between 1999, 2000, and ...
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A study on shelf life prolonging process of chili soy sauce in Malaysian SMEs’ (small medium enterprise)
... In this study, the spicy soy sauce will be added with sodium benzoate and analysed for microbiological, chemical composition and physical sensory. In this analysis, values of fatty acids, moisture content, ...
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The Contribution of Iron Fortified Soy Sauce in the Decrease of Anemia Prevalence in China
... and in most cases, manufactures would produce IFSS according to orders from traders or distributors. Therefore, the production data are reasonably reliable to be used in this study as a represent data of consumption. The ...
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Rapid detection of total nitrogen content in soy sauce using NIR spectroscopy
... in soy sauce using NIRS (Ouyang et ...of soy sauce using NIRS combined with different PLS methods and select the relatively best model and finally find a simple and rapid ...
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Primary processing technology on gluten soy sauce with low salt and solid state fermentation
... fermentation soy sauce was based on soybean meal and wheat bran as raw material, after stewing, making Koji, then mixing with brine and fermenting again, that made soy sauce ...gluten ...
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Complete genome sequence of Bacillus cereus FORC_005, a food-borne pathogen from the soy sauce braised fish-cake with quail-egg
... Due to abundant contamination in various foods, the pathogenesis of Bacillus cereus has been widely studied in physiological and molecular level. B. cereus FORC_005 was isolated from a Korean side dish, soy ...
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Chromatographic Profiles of Umami Fractions from Indonesian Commercial Salty Soy Sauce
... fermented soy products including Japanese soy sauce (shoyu), Indonesian soy sauce made from yellow soybeans (Lioe et ...Korean soy sauce (Kim et ...several soy ...
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New model for flavour quality evaluation of soy sauce
... Soy sauce is a fermented product which includes volatile organic flavour compounds consisting of alcohols, esters, phenols, acids, and ...the soy sauce and classification of the type of ...
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The development of soy sauce from organic soy bean
... yield soy sauce mash (brine fermentation or soy sauce mash fermentation process) ...ripened soy sauce mash was pressed to yield soy ...g soy sauce mash were ...
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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
... Tetragenococcus halophilus in moromi stage of soy sauce fermentation with reduced NaCl.. and/or substitution with KCl.[r] ...
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In Vitro Antioxidative Activity and Antihypertensive Activity of Soy Sauce Cake Derived from the Manufacturing of Japanese Style Fermented Soy Sauce
... Reactive oxygen species (ROS) such as the superoxide anion radical, hydroxyl radical, singlet oxygen, and hy- drogen peroxide are known to generated both by normal cellular metabolism and by exogenous factors, including ...
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Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures
... Soy sauce is one of the world’s most popular condi- ments with value of ...lightly-coloured soy sauce products ...of soy sauce through absorption and filtration, to generate a ...
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Anticancer effect of the five surfactin isomers produced during cheonggukjang fermentation by Bacillus pumilus HY1 isolated from Korean traditional fermented soy sauce
... cheonggukjang against the cancer cell lines MCF-7 (human breast cancer line) and Caco-2.. (human intestinal cancer line) was studied. Materials and methods.[r] ...
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A Controlled Fermentation Environment for Producing Quality Soya Sauce
... The question need to be addressed was why formal nitrogen and amino nitrogen contents are considered as quality indexes for soy sauce, but these contents in the tested soy sauce were negative ...
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Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia
... Sweet soy sauce, 2) Salty soy sauce, 3) Tauco (fermented soybean paste), 4) Tomato sauce, 5) MSG, 6) Premix seasoning, 7) Fermented fish/shrimp paste, 8) Chili sauce, 9) Ready to ...
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A Taste of China pdf
... In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and some pepper. Add the beef and marinate overnight in the refrigerator, turning once. Heat the broiler. Pat the marinated meat dry and ...
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The likely impact of genetically modified soybeans in the Brazilian collective feeding service
... containing soy as an ingredient declared in labels identi- fied on the menu of the Food and Nutrition Unit from the ...dough, soy sauce, soy yogurt, French fries (frozen), cookies, pasta for ...
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Risk-related Factors for Rural Household Decisions to Grow Orange-Fleshed Sweet Potatoes in Uganda
... (2006) found a similar negative effect of perceived risk on behavioural intentions to buy fortified soy sauce among rural Chinese women that was not found among their urban counterpar[r] ...
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