Preparation and characterization of fermented seaweed sauce manufactured from low-quality nori (dried and fresh fronds of Pyropia yezoensis)

Author:

Uchida Motoharu,Kurushima Hirotaka,Hideshima Nobuo,Araki Toshiyoshi,Ishihara Kenji,Murata Yuko,Touhata Ken,Ishida Noriko

Funder

Project of the NARO Bio-oriented Technology Research Advancement Institution

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Reference23 articles.

1. Akimoto T, Shimizu N (2005) The measure of effective use of low quality Pyropia laver. Bull Fukuoka Fish Mar Technol Res Cent 15:123–131 (in Japanese)

2. Codex Alimentarius Commission (1997) Report of the twenty-ninth session of the Codex Committee on Food Hygiene, ALINORM 97/13A. Food and Agriculture Organization of the United Nations, Geneva

3. Codex Alimentarius Commission (2011) Standard for fish sauce, CODEX STAN 302-2011. Food and Agriculture Organization of the United Nations, Geneva

4. DuBois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Phenol colorimetric method for determination of sugars and related substances. Anal Chem 28:350–356

5. Hamano-Nagaoka M, Hanaoka K, Usui M, Nishimura T, Maitani T (2008) Nitric acid-based partial-digestion method for selective determination of inorganic arsenic in hijiki and application to soaked hijiki. J Food Hyg Soc Jpn 49:88–92

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