Decoding the molecular basis for temperature control by metabolomics to improve the taste quality of soy sauce fermented in winter-Reference-Cited by-同舟云学术

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Decoding the molecular basis for temperature control by metabolomics to improve the taste quality of soy sauce fermented in winter

Published:2023-08 Issue: Volume:54 Page:102889
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liu Miao,Feng Yunzi,Zhao Mouming,Huang Mingtao

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference60 articles.

1. Effect of salt and sucrose addition on the formation of the Amadori compound from methionine and glucose at 40 degrees C;Cerny;Food Chemistry,2011

2. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce;Chen;Journal of the Science of Food and Agriculture,2015

3. Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing;Cui;CyTA - Journal of Food,2014

4. Soy sauce fermentation: Microorganisms, aroma formation, and process modification;Devanthi;Food Research International,2019

5. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China;Feng;Food Chemistry,2014

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1. Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature;Food Chemistry;2024-12

2. Mechanistic insights into soy sauce flavor enhancement via Co-culture of Limosilactobacillus fermentum and Zygosaccharomyces rouxii;Food Bioscience;2024-10

3. Current Food Processing Methods for Obtaining Umami Peptides from Protein-Rich Foods: A Review;Trends in Food Science & Technology;2024-09

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

5. Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review;Critical Reviews in Food Science and Nutrition;2024-07-16

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