Quality Characteristic of Low Salted Yacon Jangachi Using Soybean Sauce
نویسندگان
چکیده
منابع مشابه
Quality Characteristics of Low Salt Kalopanax pictus Shoot Jangajji Using Soybean Sauce
In order to develop new Kalopanax pictus shoot Jangajji (KJ) with low salt concentration, physicochemical changes of KJ soaked at different concentration of soybean sauce (10∼50%) were investigated for 50 days. The pH of KJ increased significantly with increasing concentration of soybean sauce in soaking solution (P<0.05). Titratable acidity and NaCl concentration of all KJ increased during sto...
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A 68-year-old woman with end-stage diabetic nephropathy undergoing continuous ambulatory peritoneal dialysis for 2 years was admitted for septic shock with coma, who was found hours earlier. Physical examination revealed an unconscious febrile woman with blood pressure of 84/ 49 mmHg. Blood tests showed a haemoglobin of 11.5 (normal 12–15) g/dL, white blood cell (WBC) count of 11.3 (normal 3.8–...
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15 صفحه اولFeasibility and effect on blood pressure of 6-week trial of low sodium soy sauce and miso (fermented soybean paste).
A double-blind, randomized placebo-controlled study was conducted to evaluate the feasibility of the long-term use of low-sodium soy sauce and miso in the general Japanese population and its effect on blood pressure (BP). Forty men and 24 women were randomly allocated to a low-sodium group (n=32) or a control group (n=32). Low-sodium soy sauce and miso, which were approximately 25% and 20% lowe...
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ژورنال
عنوان ژورنال: The Korean Journal of Community Living Science
سال: 2012
ISSN: 1229-8565
DOI: 10.7856/kjcls.2012.23.1.079