Continuous production of soy sauce by a bioreactor system / :: UTM Library Massive Scholar Tracking

ग्रंथसूची विवरण
मुख्य लेखक:	Takashi, Hamada
स्वरूप:
भाषा:	eng
विषय:	Soy sauce Soybean Bioreactors

Production of soy sauce powder by spray drying method : a study of product flavor retention /
द्वारा: 192105 Lau, Kok Wai
प्रकाशित: (1999)

Application of soy sauce electrodialysis brine in the koji-making of soy sauce
द्वारा: MIAO Chunlei, ZHU Yayuan, HUANG Zhuoquan, ZHU Xingui
प्रकाशित: (2024-11-01)

An optimization of mixing process parameters for soy sauce production /
द्वारा: Noorilyana Abu Bakar, 1984-, author, और अन्य
प्रकाशित: (2015)

Production of soy sauce powder : an aroma retention study /
द्वारा: 490689 Liza Md. Salleh
प्रकाशित: (2001)

Pilot scale production of instant soy sauce powder using a spray dryer /
द्वारा: Mohamad Roji Sarmidi 342774
प्रकाशित: (2003)

An optimization of mixing process parameters for soy sauce production [electronic resource] /
द्वारा: Noorilyana Abu Bakar, 1984-, author
प्रकाशित: (2015)

Test for Bacterial Content in Soy Sauce and Tomato Sauce at Masomba Market, Palu City
द्वारा: Hasrina
प्रकाशित: (2022-07-01)

Soya sauce
द्वारा: 982 SIRIM

Identification of fermented soy sauce and blended soy sauce based on dielectric spectra
द्वारा: Yingman Xie, और अन्य
प्रकाशित: (2024-09-01)

Process enhancement of a fermented soy sauce system using ultrasound-assisted technology
द्वारा: Goh, Kok Ming
प्रकाशित: (2016)

Soy sauce and its umami taste: a link from the past to current situation.
द्वारा: Lioe, Hanifah Nuryani, और अन्य
प्रकाशित: (2010)

Improving the quality of soy sauce with mixed fermentation by Aspergillus oryzae
द्वारा: HONG Qinhui
प्रकाशित: (2024-12-01)

Components Associated With Saltiness Potentiation in Frankfurters Made With Traditionally Brewed Soy Sauce
द्वारा: Elizabeth Price, और अन्य
प्रकाशित: (2021-04-01)

Production of soy sauce powder by spray drying method : a study of product flavor retention ... [et al.] / [microfilm]
द्वारा: Lau, Kok Wai, और अन्य
प्रकाशित: (1999)

Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken
द्वारा: Alam Shah, Nur Syifaa
प्रकाशित: (2016)

Penghasilan serbuk kicap yang mudah larut menggunakan kaedah pengeringan sembur /
द्वारा: 191697 Azleen Abdul Aziz
प्रकाशित: (1999)

Metabolomics mechanism of traditional soy sauce associated with fermentation time
द्वारा: Li Zhu, और अन्य
प्रकाशित: (2022-03-01)

Research progress of umami substances in soy sauce and their detection methods
द्वारा: WANG Zhen, CHEN Chao, JI Xiaomeng, REN Nan, ZHAO Wentao, WANG Jiangyue, LIU Xinyi, GUO Wenping
प्रकाशित: (2024-08-01)

Neuroprotective and antioxidant activities of bamboo salt soy sauce against H2O2-induced oxidative stress in rat cortical neurons
द्वारा: Noh, Min‑Young, और अन्य
प्रकाशित: (2016)

Evaluation of Uncertainty in Determination of Sucralose in Soy Sauce by High Performance Liquid Chromatography
द्वारा: Tingting CUI, और अन्य
प्रकाशित: (2024-04-01)

Research progress on secondary precipitation of domestic soy sauce
द्वारा: CHEN Weibo, WEN Xueqiu, LIU Wei, BAI Weidong
प्रकाशित: (2024-12-01)

Effects of Dietary Soy Sauce Dregs and Cassava Peel Meal on the Performance of Production and Reproduction of Grower Quails (Cortunix cortunix Japonica)
द्वारा: Muhammad Misbahul Ummah, और अन्य
प्रकाशित: (2024-04-01)

Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
द्वारा: Ab Kadir, Safuan, और अन्य
प्रकाशित: (2016)

Screening, identification of 4-vinylguaiacol producing yeast and its application in soy sauce
द्वारा: ZOU Mouyong, WANG Keyao, GONG Weiming, GUO Liqiong, LIN Junfang
प्रकाशित: (2024-10-01)

Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS
द्वारा: Qixin Kan, और अन्य
प्रकाशित: (2025-01-01)

Soy proteins and products for food use.
द्वारा: Asbi, Ali, और अन्य
प्रकाशित: (1990)

Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by <sup>1</sup>H-NMR-Based Metabolomics
द्वारा: Jalal Uddin, और अन्य
प्रकाशित: (2024-05-01)

Microbial Community Succession and Its Correlation with Volatile Flavor Substances during Fermentation of Soy Sauce Koji
द्वारा: HAN Yueting, CAI Jing, QIU Hexiang, WU Xuefeng, LIU Lanhua, MU Dongdong, LI Xingjiang
प्रकाशित: (2024-10-01)

Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak
द्वारा: Ashkan Jebelli Javan, और अन्य
प्रकाशित: (2025-06-01)

Studies on a soy-based low-fat spread /
द्वारा: 428962 Patel, A. A., और अन्य

The Effect of Soluble Dietary Fiber from Soybean Sauce Residue and Low-temperature Soybean Meal on the Stability and Digestive Characteristics of Oil Bodies
द्वारा: SONG Jun-cheng, और अन्य
प्रकाशित: (2024-05-01)

Protective Effect of Ganjang, a Traditional Fermented Soy Sauce, on Colitis-Associated Colorectal Cancer in Mice
द्वारा: Hyeon-Ji Lim, और अन्य
प्रकाशित: (2025-02-01)

Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces
द्वारा: Iwona Gientka, और अन्य
प्रकाशित: (2024-04-01)

Identification of Oligopeptides in the Distillates from Various Rounds of Soy Sauce-Flavored Baijiu and Their Effect on the Ester–Acid–Alcohol Profile in Baijiu
द्वारा: Qiang Wu, और अन्य
प्रकाशित: (2025-01-01)

Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI−TOF MS
द्वारा: Ting Cai, और अन्य
प्रकाशित: (2024-07-01)

Investigation of Microbial Community of Korean Soy Sauce (<i>Ganjang</i>) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics
द्वारा: Young-Wook Chin, और अन्य
प्रकाशित: (2024-12-01)

Cross modal perception interaction of flavor substances in soy sauce on umami and salt taste
द्वारा: WANG Hao, LI Xu, WANG Wenjun, ZHANG Shuyu, HE Jing, ZHAO Guozhong
प्रकाशित: (2024-01-01)

Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective
द्वारा: Lin Zhang, और अन्य
प्रकाशित: (2024-10-01)

A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality
द्वारा: Shuang Zheng, और अन्य
प्रकाशित: (2024-03-01)

Memperbaiki sifat higroskopik bagi serbuk kicap yang dihasilkan melalui pengering sembur /
द्वारा: 466047 Tan, Tiong Seng
प्रकाशित: (1999)

Continuous production of soy sauce by a bioreactor system /

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