The deficiency of calcium, magnesium, potassium, and iron leads to severe disorders in human body organs. This study introduces Dooshab as a food source of these useful elements. The Dooshab which translates to grape syrup is widely used in Iran. In the traditional method of the Dooshab production, the white soil is added to the grape juice and the mixture is boiled. After cooling, it is fi...

To The editor Erythritol (ERT; 1,2,3,4-butanetetrol) is a 4-carbon sugar alcohol prepared from glucose by fermentation,1 ERT occurs naturally in certain foods (mushroom, watermelon, pear, grape, wine, beer, soy sauce, cheese) at levels up to 0.13%. ERT is used to sweeten beverages and snack foods in Japan, where more than 125 million people consume more than 5 billion servings of ERT-sweetened ...

Sea grape (Caulerpa racemosa) is an edible green alga which contains a high amount of protein with seafood flavor, can be released via hydrolysis. Our present work was designed to determine the optimal concentration palm sugar and carboxymethylcellulose (CMC) in sea hydrolysate sauce. The process optimization performed evaluate multiple parameters such as viscosity, color properties, hedonic sc...

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...

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...

Apurinic/apyrimidinic (AP) sites are frequently observed DNA lesions when cells are exposed to hydroxyl radicals. We developed a new method for measurement of the antioxidative activity of foods using the occurrence frequency of AP sites on DNA. Combined with the electron spin resonance (ESR) method as a standard method, we examined whether fish and soy sauces including puffer fish [Takifugu ru...

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...

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...