Development of a low‐salt soy sauce with enhanced flavor and functionality with soy residue and<i>Tenebrio molitor</i>larvae powder-Reference-Cited by-同舟云学术

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Development of a low‐salt soy sauce with enhanced flavor and functionality with soy residue andTenebrio molitorlarvae powder

Published:2022-03-31 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Lee Hyejin¹,Kim Yookyung¹^ORCID

Affiliation:

1. Department of Human Ecology Graduate School, Korea University Seoul South Korea

Funder

National Research Foundation of Korea

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16546

Reference41 articles.

1. Effects of processing methods on nutritional composition and antioxidant activity of mealworm ( Tenebrio molitor ) larvae

2. Marination and fermentation of yellow mealworm larvae (Tenebrio molitor)

3. Effects ofkoji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce

4. Characteristics of fermented seasoning sauces using Tenebrio molitor larvae

5. Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder;Food Chemistry: X;2024-10

2. New applications of soybean residues in food development;International Journal of Food Science & Technology;2024-03-27

3. Innovative Applications of Tenebrio molitor Larvae in Food Product Development: A Comprehensive Review;Foods;2023-11-22

4. Enhanced antioxidant capacity of brown rice vinegar supplemented with soy residue;Cereal Chemistry;2023-09-15

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