Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties
Author:
Affiliation:
1. College of Light Industry, Textile & Food Engineering
2. Sichuan University
3. Chengdu 610065
4. China
5. Key Laboratory for Leather and Engineering of the Education Ministry
Abstract
Membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties of soy sauce subjected to refinement.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2019/RA/C8RA08395A
Reference44 articles.
1. Effect of a halophilic aromatic yeast together withAspergillus oryzaein koji making on the volatile compounds and quality of soy sauce moromi
2. Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose
3. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
4. Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science
5. Membrane fouling mechanisms and permeate flux decline model in soy sauce microfiltration
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