Non-enzymic Browning of Soy Sauce Decolorized by Ultrafiltration
نویسندگان
چکیده
منابع مشابه
The development of soy sauce from organic soy bean
Soy sauce with a high salt liquid-state fermentation process was prepared by using organic soy beans as raw material. Beidahuang organic soy bean was selected among different raw materials. Here, the best technique was determined. Firstly, the organic soy beans were soaked for 7 hours under 121°C , steamed for 15 min and mixed with the fried wheat (5:5, w/w). After inoculated with Aspergillus o...
متن کاملIron absorption from fish sauce and soy sauce fortified with sodium iron EDTA.
BACKGROUND Fish sauce and soy sauce have been suggested as food vehicles for iron fortification in Asia. NaFeEDTA is a potentially useful fortificant because it can be added to these condiments without causing precipitation during storage. OBJECTIVES The objectives were to evaluate iron absorption from NaFeEDTA-fortified fish sauce and soy sauce against a reference fortificant (FeSO(4)), to c...
متن کاملEffect of Nucleotides on Enzymic Browning in Potato Slices.
Freshly cut slices darken as a result of oxidation of endogenous phenols in reactions catalyzed by polyphenol oxidase. Ascorbic acid, thiols, and other reducing substances prevent enzymic darkening (5, 17). Earlier studies showed that ATP substantially decreased browning in plant tissues, apparently via the reduction of quinones (14). ATP itself is not a reducing agent. The reducing compound is...
متن کاملInvestigation of Oxidation Methods for Waste Soy Sauce Treatment
To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD) of waste soy sauce, Fenton (Fe2+), Fenton-like (Fe3+), and ozone (O₃) oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe2+ and Fe3+ was varied between 100 mg/L and 300 mg/L. The dose of hydrogen peroxide for the reaction was ...
متن کاملNew Model for Flavour Quality Evaluation of Soy Sauce
Feng J., Zhan X.-B., Zheng Z.-Y., Wang D., Zhang L.-M., Lin C.-C. (2013): New model for flavour quality evaluation of soy sauce. Czech J. Food Sci., 31: 292–305. The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were identified and determined by HS-SPME GC...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1973
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.47.289