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There are 12773 results for: content related to: Effect of koji fermentation on generation of volatile compounds in soy sauce production

  1. Effect of a halophilic aromatic yeast together with Aspergillus oryzae in koji making on the volatile compounds and quality of soy sauce moromi

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1352–1358, Jingjing Liu, Dongsheng Li, Yong Hu, Chao Wang, Bing Gao and Ning Xu

    Version of Record online : 21 MAR 2015, DOI: 10.1111/ijfs.12789

  2. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 10, 15 August 2015, Pages: 2145–2154, Zhi-Yao Chen, Yun-Zi Feng, Chun Cui, Hai-Feng Zhao and Mou-Ming Zhao

    Version of Record online : 25 NOV 2014, DOI: 10.1002/jsfa.6952

  3. Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2499–2505, Lili Cheng, Weifeng Lin, Pan Li, Jianfei Huang and Lixin Luo

    Version of Record online : 16 MAY 2014, DOI: 10.1111/ijfs.12575

  4. Effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1888–1899, Byoung-Mok Kim, Jae-Ho Park, Dong-Soo Kim, Young-Myung Kim, Joon-Young Jun, In-Hak Jeong, Si-Youl Nam and Young-Min Chi

    Version of Record online : 23 JUN 2016, DOI: 10.1111/ijfs.13162

  5. Characteristic odour compounds in shochu derived from rice koji

    Journal of the Institute of Brewing

    Volume 122, Issue 3, 2016, Pages: 381–387, Yohei Shiraishi, Yumiko Yoshizaki, Toshifumi Ono, Hiroaki Yamato, Kayu Okutsu, Hisanori Tamaki, Taiki Futagami, Sameshima Yoshihiro and Kazunori Takamine

    Version of Record online : 19 JUL 2016, DOI: 10.1002/jib.334

  6. Soy sauce odour induces and enhances saltiness perception

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2215–2221, Napapan Chokumnoyporn, Sujinda Sriwattana, Yuthana Phimolsiripol, Damir Dennis Torrico and Witoon Prinyawiwatkul

    Version of Record online : 14 JUL 2015, DOI: 10.1111/ijfs.12885

  7. Functional properties of soy sauce and metabolism genes of strains for fermentation

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 903–909, Guozhong Zhao, Yunping Yao, Xiaohua Wang, Lihua Hou, Chunling Wang and Xiaohong Cao

    Version of Record online : 7 NOV 2012, DOI: 10.1111/j.1365-2621.2012.03219.x

  8. Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: C228–C235, Anupam Giri, Kazufumi Osako, Akira Okamoto, Emiko Okazaki and Toshiaki Ohshima

    Version of Record online : 17 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02540.x

  9. Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix

    Fisheries Science

    Volume 71, Issue 2, April 2005, Pages: 422–430, Motoharu UCHIDA, Jie OU, Bi-Wen CHEN, Chun-Hong YUAN, Xur-Hua ZHANG, Shun-Sheng CHEN, Yasuhiro FUNATSU, Ken-Ichi KAWASAKI, Masataka SATOMI and Yutaka FUKUDA

    Version of Record online : 7 APR 2005, DOI: 10.1111/j.1444-2906.2005.00980.x

  10. Cross-Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis Panels

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: S676–S688, L. Chung and S.-J. Chung

    Version of Record online : 25 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00542.x

  11. QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY-PRODUCTS FROM FISH GEL AND KAMABOKO PROCESSING

    Journal of Food Quality

    Volume 35, Issue 3, June 2012, Pages: 217–227, T. TAKANO, K. SHOZEN, M. SATOMI, W. TAIRA, H. ABE and Y. FUNATSU

    Version of Record online : 23 APR 2012, DOI: 10.1111/j.1745-4557.2012.00434.x

  12. Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 105–113, Yeun Hong, Hyun-Ji Jung, Seon-Kyeong Han and Hae-Yeong Kim

    Version of Record online : 3 NOV 2015, DOI: 10.1111/ijfs.12973

  13. Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented food

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1115–1126, Cao-Hoang Lan, Chu-Ky Son, Ho Phu Ha, Husson Florence, Le Thanh Binh, Le-Thanh Mai, Nguyen Thi Hoai Tram, Tran Thi Minh Khanh, Tu Viet Phu, Valentin Dominique and Waché Yves

    Version of Record online : 29 JAN 2013, DOI: 10.1111/ijfs.12064

  14. You have free access to this content
    Koji Shimomura: A Memoir

    Review of International Economics

    Volume 17, Issue 2, May 2009, Pages: 209–229, Ngo Van Long and Makoto Yano

    Version of Record online : 13 APR 2009, DOI: 10.1111/j.1467-9396.2009.00819.x

  15. Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor-type Douchi

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1252–1259, Guiqiang He, Jun Huang, Ru Liang, Chongde Wu and Rongqing Zhou

    Version of Record online : 19 MAR 2016, DOI: 10.1111/ijfs.13077

  16. Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 978–985, Napapan Chokumnoyporn, Sujinda Sriwattana and Witoon Prinyawiwatkul

    Version of Record online : 19 FEB 2016, DOI: 10.1111/ijfs.13048

  17. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Version of Record online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  18. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  19. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  20. You have free access to this content
    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266