Chemical Profiling of Different Types of Soy Sauce and the Relationship with its Sensory Attributes-Reference-Cited by-同舟云学术

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Chemical Profiling of Different Types of Soy Sauce and the Relationship with its Sensory Attributes

Published:2016-12 Issue:6 Volume:39 Page:714-725
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Syifaa Alam Shah¹,Jinap Selamat¹²,Sanny Maimunah¹,Khatib Alfi³

Affiliation:

1. Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM, Serdang Selangor Malaysia

2. Institute of Tropical Agriculture, Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia

3. Kulliyyah of Pharmacy; International Islamic Universiti Malaysia; Kuantan Pahang Malaysia

Funder

Southeast Asia Association of Glutamate Science (SEAAGS)

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12240/fullpdf

Reference26 articles.

1. Biochemical changes in soy sauce prepared with extruded and traditional raw materials;Chou;Food Res. Int.,1999

2. New model for flavour quality evaluation of soy sauce;Feng;Czech J. Food Sci.,2013

3. A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis;Gao;Afr. J. Biotechnol.,2010

4. Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce;Jeong;J. Food Sci.,2004

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4. Sugar and Isoflavone Contents of Traditional Korean Soybean Fermented Foods;Journal of the Korean Society of Food Science and Nutrition;2023-01-31

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