Characteristics of the soy sauce taste and koji enzyme profiles as affected by soybean traits-Reference-Cited by-同舟云学术

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Characteristics of the soy sauce taste and koji enzyme profiles as affected by soybean traits

Published:2023-06 Issue: Volume:53 Page:102776
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Chen Yimin,Zhao Mouming,Feng Yunzi

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference54 articles.

1. Regulation of cellulase and hemicellulase gene expression in fungi;Amore;Current Genomics,2013

2. Purification and characterization of neutral protease from Aspergillus oryzae Y1 isolated from naturally fermented broad beans;Ao;AMB Express,2018

3. Soy sauce science and brewing technology;Bao,2011

4. Synergistic action of an X-prolyl dipeptidyl aminopeptidase and a non-specific aminopeptidase in protein hydrolysis;Byun;Journal of Agricultural and Food Chemistry,2001

5. Effect of different combinations of soybean and wheat bran on enzyme production from Aspergillus oryzae S;Chancharoonpong;APCBEE Procedia,2012

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1. Similarity recognition approach to identify zero-added MSG soy sauce using stable isotopes and amino acid profiles;Food Chemistry;2024-12

2. Effects of Inoculation with Koji and Strain Exiguobacterium profundum FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp Paste;Foods;2024-08-13

3. Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce;Food Chemistry;2024-08

4. Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI−TOF MS;Foods;2024-07-16

5. Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review;Food Research International;2024-05

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