Egg-koji enhances the richness and umami taste of whole egg
Author:
Affiliation:
1. Graduate School of Integrated Sciences for Life, Hiroshima University
2. Higuchi Matsunosuke Shoten Co., Ltd.
3. R&D Division, Institute of Technology Solution, Kewpie Corporation
Publisher
Japanese Society for Food Science and Technology
Link
https://www.jstage.jst.go.jp/article/fstr/30/3/30_FSTR-D-23-00202/_pdf
Reference25 articles.
1. Anantayanon, J., Jeennor, S., Panchanawaporn, S., Chutrakul, C., and Laoteng, K. (2021). Significance of two intracellular triacylglycerol lipases of Aspergillus oryzae in lipid mobilization: A perspective in industrial implication for microbial lipid production. Gene., 793, 145745.
2. Fujimoto, A., Yamase, N., and Oki, H. (2008). Meat extract, Japanese Patent, JP193968.
3. Hagiwara, K. (1980). Bitter components of food. Journal of Cookery Science of Japan. (Nippon Chouri Kagakukai Shi), 13, 1, 21–26 (in Japanese).
4. Hartvigsen, K., Lund, P., Hansen, L. F., and Holmer, G. (2000). Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage. Journal of Agricultural and Food Chemistry., 48, 10, 4858–4867.
5. Hayase, F. and Watanabe, H. (2014). Volatile components contributed to Koku taste. Journal of the Brewing Society of Japan. (Nippon Jouzou Kyoukai Shi), 109, 3, 161–167. (in Japanese)
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