High-density Cultivation of Koji Using Sponge Cake Made from Egg White and Development of Fermented Egg White Sauce-Reference-Cited by-同舟云学术

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High-density Cultivation of Koji Using Sponge Cake Made from Egg White and Development of Fermented Egg White Sauce

Published:2014 Issue:2 Volume:61 Page:77-84
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Sho Sakiko,Ueno Yosie,Hatta Hajime,Narita Hiroshi

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference27 articles.

1. 2) Uchida, M., Ou, J., Chen, B., Yuan, C., Zhang, X., Chen, S., Funatu, Y., Kawasaki, K., Satomi, M. and Fukuda, Y., Effect of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix. Fishers Science., 71, 422-430 (2005).

2. 3) Indoh, K., Nagata, S., Kanzaki, K., Shiiba, K. and Nishimura, T., Comparison of characteristics of fermented salmon fish sauce using wheat gluten koji with those using soy sauce koji. Food Sci. Technol. Res., 12, 206-212 (2006).

3. 4) Trang, N, H., Shimada, K., Sekikawa, M., Ono, T. and Mikami, M., Fermentation of meat with koji and commercial enzymes, and properties of its extract. J. Sci. Food Agric., 85, 1829-1837 (2005).

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1. Preparation of egg-koji for developing a novel food;Journal of Bioscience and Bioengineering;2023-06

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