scholarly journals Biochemical changes in low-salt solid-state fermented soy sauce

2010 ◽  
Vol 9 (48) ◽  
pp. 8215-8221 ◽  
Author(s):  
Yanfang Zhang
Keyword(s):  
Solid State ◽  
Biochemical Changes ◽  
Soy Sauce ◽  
Low Salt

Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods

2016 ◽  
Vol 81 (11) ◽  
pp. C2639-C2646 ◽  
Author(s):  
Liqiang Zhang ◽  
Rongqing Zhou ◽  
Ruiying Cui ◽  
Jun Huang ◽  
Chongde Wu
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
High Salt ◽  
Soy Sauce ◽  
Low Salt ◽  
Soy Sauce Moromi

Preparation and Characteristics of Low-salt Soy Sauce with Anti-hypertensive Activity by Addition of Miduduk Tunic, Mulberry, and Onion Extracts

2014 ◽  
Vol 43 (6) ◽  
pp. 854-858 ◽  
Author(s):  
Yu-Jin Shin ◽  
Chang-Kwon Lee ◽  
Hyun-Jin Kim ◽  
Hyoun-Sung Kim ◽  
Han-Geuk Seo ◽  
...  
Keyword(s):  
Soy Sauce ◽  
Low Salt ◽  
Hypertensive Activity

Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce

2008 ◽  
Vol 107 (4) ◽  
pp. 1597-1604 ◽  
Author(s):  
Wei Xu ◽  
Gang Yu ◽  
Changhu Xue ◽  
Yong Xue ◽  
Yan Ren
Keyword(s):  
Biochemical Changes ◽  
Fish Sauce ◽  
Low Salt ◽  
By Products

Bread-making Qualities of Low-salt Dough with Soy Sauce

2021 ◽  
Vol 68 (6) ◽  
pp. 242-252
Author(s):  
Chisato Kaya ◽  
Junki Iwata ◽  
Koji Ishiguro ◽  
Tadashi Nakamura ◽  
Kanenori Takata ◽  
...  
Keyword(s):  
Soy Sauce ◽  
Bread Making ◽  
Low Salt

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

2014 ◽  
Vol 145 ◽  
pp. 126-134 ◽  
Author(s):  
Yunzi Feng ◽  
Yu Cai ◽  
Guowan Su ◽  
Haifeng Zhao ◽  
Chenxia Wang ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Liquid State ◽  
High Salt ◽  
Low Salt

Influence of prebrining treatments on microbial and biochemical changes during the baceman stage in Indonesian kecap (soy sauce) production

1994 ◽  
Vol 77 (4) ◽  
pp. 400-406 ◽  
Author(s):  
Wilfred F.M. Röling ◽  
Frank P. Schuurmans ◽  
Kris H. Timotius ◽  
Adriaan H. Stouthamer ◽  
Henk W. Van Verseveld
Keyword(s):  
Biochemical Changes ◽  
Soy Sauce
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