Recent progress and advances in soy sauce production technologies: A review-Reference-Cited by-同舟云学术

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Recent progress and advances in soy sauce production technologies: A review

Published:2021-08-05 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Sassi Soumaya¹²,Wan‐Mohtar Wan Abd Al Qadr Imad¹³^ORCID,Jamaludin Nazzatush Shimar⁴^ORCID,Ilham Zul²³^ORCID

Affiliation:

1. Functional Omics and Bioprocess Development Laboratory Institute of Biological Sciences Faculty of Science Universiti Malaya Kuala Lumpur Malaysia

2. Biomass Energy Laboratory Faculty of Science Universiti Malaya Kuala Lumpur Malaysia

3. Bioresources and Bioprocessing Research Group Faculty of Science Universiti Malaya Kuala Lumpur Malaysia

4. Department of Chemistry Faculty of Science Universiti Malaya Kuala Lumpur Malaysia

Funder

Universiti Malaya

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15799

Reference98 articles.

1. Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production

2. Improvement of soy-sauce flavour by genome shuffling in Candida versatilis to improve salt stress resistance

3. Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavour formation of soy sauce

4. Simultaneous extraction of oil and soy isoflavones from soy sauce residue using ultrasonic-assisted two-phase solvent extraction technology

5. Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions

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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. Efficacy and mechanisms of rotating algal biofilm system in remediation of soy sauce wastewater;Bioresource Technology;2024-08

3. A novel method to evaluate the moromi maturity during the long-term fermentation of traditional soy sauce;Food Control;2024-07

4. Carbon stable isotopes of glucose during the degradation of rice by the koji fungus Aspergillus oryzae;Heliyon;2024-07

5. Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based Metabolomics;Metabolites;2024-05-15

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