scholarly journals On the Quality of Soy Sauce Made by Modified Chinese Method of Low Salt-Solid Fermentation

1995 ◽  
Vol 90 (1) ◽  
pp. 68-70
Author(s):  
Xiao HONG Cao
Keyword(s):  
Soy Sauce ◽  
Low Salt ◽  
Solid Fermentation

Effect of initial 5 days fermentation under low salt condition on the quality of soy sauce

LWT ◽  
2018 ◽  
Vol 92 ◽  
pp. 234-241 ◽  
Author(s):  
Nguyen Xuan Hoang ◽  
Sophia Ferng ◽  
Ching-Hua Ting ◽  
Ying-Chen Lu ◽  
Yu-Fong Yeh ◽  
...  
Keyword(s):  
Soy Sauce ◽  
Low Salt

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

Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae

2019 ◽  
Vol 292 ◽  
pp. 81-89 ◽  
Author(s):  
Chengfang Ding ◽  
Meng Meng ◽  
Yuyang Jiang ◽  
Lihua Hou
Keyword(s):  
Enzyme Activity ◽  
Aspergillus Oryzae ◽  
Soy Sauce

Mathematical Model and Algorithm of Soy Sauce Quality Evaluation Based on Fuzzy Clustering

2011 ◽  
Vol 55-57 ◽  
pp. 2018-2022
Author(s):  
Yu Feng Li ◽  
Chun Ling Wang
Keyword(s):  
Mathematical Model ◽  
Fuzzy Clustering ◽  
Quality Evaluation ◽  
Soy Sauce ◽  
New Method ◽  
The Mathematical Model

A mathematical model is created, and the algorithm is designed according to the fuzzy clustering. The main indices of the soy sauce samples are detected, and the data are analyzed using fuzzy clustering. As a result, many classes including different soy sauce sample can be obtained, and the quality within the same class is similar. The mathematical model and algorithm provide a method to identification the soy sauce. And in the others, it provides a new method to evaluate the quality of the soy sauce.

scholarly journals Quality of Dry Desalted Lees of Soy-Sauce from Whole Soy-Beans

2001 ◽  
Vol 12 (1) ◽  
pp. 26-29 ◽  
Author(s):  
Yoshio Makino ◽  
Shigeyoshi Matsushita ◽  
Itsuko Takegami
Keyword(s):  
Soy Sauce

Application of compressed sensing for selecting relevant variables for a model to predict the quality of Japanese fermented soy sauce

2020 ◽  
Vol 59 ◽  
pp. 102241
Author(s):  
Shuo Wang ◽  
Beiyi Liu ◽  
Li Xu ◽  
Takehiro Tamura ◽  
Nobuyuki Kyouno ◽  
...  
Keyword(s):  
Compressed Sensing ◽  
Soy Sauce ◽  
Relevant Variables
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