Preparation of low sodium chloride containing soy sauce using amino acid based saltiness enhancers
- Author
- SEGAWA, D1 ; NAKAMURA, K1 ; KURAMITSU, R2 ; MURAMATSU, S3 ; SANO, Y3 ; UZUKA, Y4 ; TAMURA, M1 ; OKAI, H1
[1] Hiroshima univ., fac. eng., dep. fermentation technology, Higashi-hiroshima, Hiroshima 724, Japan
[2] Akashi coll. technology, fac. gen. education, dep. chemistry, Akashi, Hyogo 674, Japan
[3] Tenyo Takeda Co., Ltd, Kofu, Yamanashi 400, Japan
[4] Yamanashi univ., fac. eng., dep. applied chemistry biotechnology, Kofu, Yamanashi 400, Japan - Source
Bioscience, biotechnology, and biochemistry. 1995, Vol 59, Num 1, pp 35-39 ; ref : 9 ref
- ISSN
- 0916-8451
- Scientific domain
- Biochemistry, molecular biology, biophysics; General biology; Biotechnology
- Publisher
- Japan Society for Bioscience Biotechnology and Agrochemistry, Tokyo
- Publication country
- Japan
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse sensorielle Aptitude technologique Glycine Propriété organoleptique Sauce soja Saveur salée Taurine Assaisonnement Additif alimentaire Aminoacide
- Keyword (en)
- Sensory analysis Processing quality Glycine Organoleptic properties Soy sauce Salty taste Taurine Food additive Aminoacid
- Keyword (es)
- Análisis sensorial Aptitud tecnológica Glicina Propiedad organoléptica Salsa soya Sabor salado Taurina Aditivo alimentario Aminoácido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B16 Research and development. New food products, dietetic foods and beverages
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3480093
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1271/bbb.59.35 
https://dx.doi.org/10.1271/bbb.59.35
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