On‐line electroextraction in capillary electrophoresis: Application on the determination of glutamic acid in soy sauces
Sign Up to like & getrecommendations! Published in 2019 at "ELECTROPHORESIS"
DOI: 10.1002/elps.201800203
Abstract: We present an on‐line, single step coupling between liquid‐liquid extraction and capillary electrophoresis with capacitively coupled contactless conductivity detection, which allows an efficient analysis of complex food matrices with high sodium content. The sodium depletion… read more here.
Keywords: capillary electrophoresis; acid; glutamic acid; line ... See more keywords
Compositional fingerprint of soy sauces via hydrophobic surface interaction.
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DOI: 10.1016/j.foodchem.2016.09.045
Abstract: In this work, the interaction of soy sauces with hydrophobic surfaces has been analyzed. Hydrophobic self-assembled monolayers on gold or silicon dioxide were used to harvest conditioning layers from soy sauce products with varying amounts… read more here.
Keywords: compositional fingerprint; chemistry; soy; interaction ... See more keywords
Evaluation of non-volatile taste components in commercial soy sauces
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DOI: 10.1080/10942912.2018.1497061
Abstract: ABSTRACT The dominating non-volatile taste compounds in commercial brewed soy sauces were determined by HPLC and evaluated on the contributions to overall taste. Aspartic acid and glutamic acid accounted for 8.77 to 147.98 mg/mL in… read more here.
Keywords: non volatile; commercial soy; soy; soy sauces ... See more keywords