Fish sauces are fermented seasonings traditionally used throughout Asia, including Japan. Here, we report on the antioxidant activity of 30 fish sauces, among them a puffer fish sauce developed specifically for this study. To determine the antioxidant activity (i.e., the peroxyl radical elimination capacity) of the fish sauces, the oxygen radical absorbance capacity (ORAC) was measured. ORAC va...

Tomato sauces were produced from unique tomato varieties to study carotenoid absorption in humans. Tangerine tomatoes, high in cis-lycopene, especially prolycopene (7Z,9Z,7'Z,9'Z), and high-beta-carotene tomatoes as an alternative dietary source of beta-carotene were grown and processed. Sauces were served after 2 week washout periods and overnight fasting for breakfast to healthy subjects (n =...

Soy sauce powders were made by spray drying liquid soy sauce using maltodextrin as the drying aid. Maltodextrins of DE 5, DE 10 and DE 15 with concentrations of 20% and 40% (w/v) were incorporated into the soy sauce, respectively, as a carrier. The moisture adsorption isotherms of the powders with and without maltodextrins were studied. Tg of the powders were determined using a differential sca...

use of natural antimicrobial compounds extracted from plants such as cinnamon as preservative to extend the shelf life has gain much attention. in this study, we evaluated the antimicrobial activity and bio- preservative potential of the methanolic extract of cinnamomum verum bark and its oil against bacillus subtilis , pseudomonas aeruginosae and escherichia coli in ketchup sauce. in order to ...

Soy sauce is a salty condiment and is known as shoyu in Japan, chiang-yu (or -yi) in China, kecap in Indonesia, kanjang in Korea, toyo in The Philippines, and see-ieu in Thailand (O’Toole, 1997). In the fermentation of soy sauce in Thailand, Aspergillus oryzae strains have been used for koji production (Lotong, 1998). Zygosaccharomyces rouxii strains were reported to ferment glucose or other su...

We show that Japanese-style fermented soy sauce (shoyu) contains anticarcinogenic activity. Female ICR mice were fed a semipurified diet containing soy sauce (0-30%). Two weeks later a regimen consisting of 4 doses of benzo(a)pyrene (1 dose/week p.o. for 4 weeks) was begun to initiate forestomach neoplasia. Twenty-three weeks after the first intubation the animals were sacrificed, and forestoma...

Problem statement: Biogenic amines are basic nitrogenous compounds present in a wide variety of foods and beverages. Their formations were mainly due to the amino acids decarboxylase activity of certain microorganisms. Excessive intake of biogenic amines could induce many undesirable physiological effects determined by their psychoactive and vasoactive action. Fish sauce which is considered as ...

BACKGROUND Although botulism is rare, recognition of a possible case of this illness represents a public health emergency. To prevent more cases, prompt investigation must be done to determine whether illness is linked to commercial product or restaurant. Botulism can masquerade as other illnesses, and seemingly unlikely foods can harbor botulinum toxin. OBJECTIVE To confirm the diagnosis and...