Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12172
Abstract: BACKGROUND Soybeans and defatted soybeans, commonly used as protein ingredients, have different flavors of their fermented soy sauce. Clarifying the differences between the two soy sauces, as well as the formation mechanism, is an important… read more here.
Keywords: fermented soy; defatted soybean; sauce; soy sauce ... See more keywords
Quality changes in high hydrostatic pressure treated enriched tomato sauce.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13736
Abstract: BACKGROUND Use of high hydrostatic pressure (HHP) with reduced processing times is gaining traction in the food industry as an alternative to conventional thermal treatment. In order to enhance functional benefits while minimizing processing losses,… read more here.
Keywords: pressure; sauce; quality; high hydrostatic ... See more keywords
Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-05065-w
Abstract: We investigated the effect of different levels of organic acids on the formation of biogenic amines in anchovy fish sauce. Fish sauce samples were prepared with fresh anchovies used immediately after being caught (F), and… read more here.
Keywords: sauce; acids formation; organic acids; formation biogenic ... See more keywords
Limited compensation at the following meal for protein and energy intake at a lunch meal in healthy free-living older adults.
Sign Up to like & getrecommendations! Published in 2018 at "Clinical nutrition"
DOI: 10.1016/j.clnu.2017.03.032
Abstract: Various interventions have previously been found to increase protein intakes in older adults, but in free-living individuals, compensation for increased intakes at one meal may easily negate these effects resulting in limited long term benefit.… read more here.
Keywords: protein; compensation; meal; lunch meal ... See more keywords
Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132214
Abstract: This study was aimed at evaluating the effect of basic ingredients (white radish, red pepper powder, garlic, ginger, Welsh onion, fish sauce, and sticky rice porridge) used for kimchi seasoning on the accumulation of biogenic… read more here.
Keywords: accumulation biogenic; biogenic amines; fish sauce; sauce ... See more keywords
From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2017.06.003
Abstract: Abstract Wine is often used as an ingredient in butter sauces such as hollandaise sauce, but normally in its reduced form. Hollandaise sauce is an emulsion, and roughly consists of a continuous phase (water based… read more here.
Keywords: reduction; wine; hollandaise sauce; influence ... See more keywords
Effect of fatty acids on the flavor formation of fish sauce
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110259
Abstract: Abstract An appropriate fish model helps track changes of lipid and fatty acid during fermentation. Here we selected three freshwater fish (Culter alburnus, Carassius auratus and Ietalurus Punetaus) as the fermentative materials of fish sauce… read more here.
Keywords: effect fatty; fatty acid; fatty acids; flavor ... See more keywords
Simultaneous determination of mercury, cadmium and lead in fish sauce using Diffusive Gradients in Thin-films technique.
Sign Up to like & getrecommendations! Published in 2020 at "Talanta"
DOI: 10.1016/j.talanta.2020.121059
Abstract: Fish sauce is a popular seasoning liquid originating from southeastern Asian cuisine, consisting of fermented fish, salt and additional ingredients. Fish can contain high amounts of metals, some of which are hazardous for human health.… read more here.
Keywords: diffusive gradients; thin films; gradients thin; sauce ... See more keywords
When Sauce for the Goose is not Sauce for the Gander—The divergent impact of transparency law in infrastructure procurement: evidence from EPC and PPP road projects in India
Sign Up to like & getrecommendations! Published in 2025 at "Construction Management and Economics"
DOI: 10.1080/01446193.2025.2545241
Abstract: Abstract Transparency in procurement, especially for large capital investments like infrastructure projects, is essential for enhancing accountability and performance. In the infrastructure sector, two procurement models are prevalent: the traditional Engineering, Procurement, and Construction (EPC)… read more here.
Keywords: sauce; infrastructure; transparency; transparency law ... See more keywords
Identification of taste active compounds in Mackerel sauce prepared by enzymolysis-fermentation
Sign Up to like & getrecommendations! Published in 2025 at "International Journal of Food Science and Technology"
DOI: 10.1093/ijfood/vvaf135
Abstract: Mackerel sauce was prepared by enzymolysis-fermentation method using mackerel as raw material. Then, the key umami-related compounds were identified, and the umami peptides were separated by column chromatography. 17 free amino acids, 5 organic acids… read more here.
Keywords: sauce; enzymolysis fermentation; mackerel sauce; prepared enzymolysis ... See more keywords
How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis
Sign Up to like & getrecommendations! Published in 2021 at "British Food Journal"
DOI: 10.1108/bfj-07-2020-0578
Abstract: PurposeHere the authors investigate the effects of a visual color cue (brown color) on saltiness expectations, emotional responses and purchase intention of commercial soy sauce products.Design/methodology/approachThe study enrolled 100 participates, and three sauce colors (light… read more here.
Keywords: sauce; purchase intention; structural equation; color ... See more keywords