Flavor improvement of fermented soy sauce by extrusion as soybean meal pretreatment

Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation

(2014) Enbo Xu et al.   Food and Bioprocess Technology

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

(2013) Quanzeng Wei et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Determination of free amino acids and 18 elements in freeze-dried strawberry and blueberry fruit using an Amino Acid Analyzer and ICP-MS with micro-wave digestion

(2013) Hua Zhang et al.   FOOD CHEMISTRY

Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production

(2012) Hongyan Li et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Determination of Amino Acid Nitrogen in Soy Sauce Using Near Infrared Spectroscopy Combined with Characteristic Variables Selection and Extreme Learning Machine

(2012) Qin Ouyang et al.   Food and Bioprocess Technology

Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100–8 strains: Towards the production of different soy sauce flavors

(2012) Guozhong Zhao et al.   Journal of Proteomics

Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees

(2010) Bao Yang et al.   FOOD CHEMISTRY

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

(2010) Xian-Li Gao et al.   FOOD SCIENCE AND BIOTECHNOLOGY

APPLICATION OF ARTIFICIAL NEURAL NETWORK TO PREDICTION OF CANTONESE SOY SAUCE BREWING AND CHANGING PATTERN CONCERNING TOTAL NITROGEN AND α-AMINO ACID NITROGEN

(2010) LAN YANG et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Direct determination of free tryptophan contents in soy sauces and its application as an index of soy sauce adulteration

(2009) Yonghong Zhu et al.   FOOD CHEMISTRY

Effect of Low-Shear Extrusion on Corn Fermentation and Oil Partition

(2009) Hui Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enzymatic hydrolysis of soybean protein using lactic acid bacteria

(2008) Laura Aguirre et al.   FOOD CHEMISTRY

Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation

(2008) S LEE et al.   FOOD CHEMISTRY

Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

(2008) Arthur Soares Bueno et al.   JOURNAL OF FOOD ENGINEERING

Soy protein-fortified expanded extrudates: Baseline study using normal corn starch

(2008) Normell Jhoe E. de Mesa et al.   JOURNAL OF FOOD ENGINEERING