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The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were iden...
A method of determining soy sauce chromaticity by a spectro colorimetric method was investigated to objectively evaluate the chromaticity usually decided by a visual sensory test. The objective chroma...
The effect of the combination of heating and pressurization on Maillard reaction was investigated using a model solution of glucose and glycine, and a white sauce. The apparent browning rates were cal...
We determined the protective activity of melanoidins against DNA damage using the comet assay. We used nitric oxide (NO) as a DNA damaging agent and HL60 (human promyelocytic leukemic cell line). Mela...
A method to predict the chromaticity of many kinds of raw soy sauce after pasteurization from main chemical constituents was studied. The raw soy sauce pasteurization temperatures were set at three le...
The present study examines a method of improving the desalinization efficiency of the column-type desalinization process for soy sauce waste by feeding the water upward through the column. Four small-...
The angiotensin I-converting enzyme (ACE) inhibitory activity of fish sauce, the product with the strongest ACE inhibitory activity among liquid fermented foods, was fractionated into 2 fractions with...

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