Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products (English)
- New search for: Zhao, Jiuxiang
- New search for: Zhao, Jiuxiang
- New search for: Jiang, Qixing
- New search for: Xu, Yanshun
- New search for: Xia, Wenshui
In:
International journal of food science & technology
;
52
, 9
; 2088-2096
;
2017
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ISSN:
- Article (Journal) / Print
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Title:Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products
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Contributors:
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Published in:International journal of food science & technology ; 52, 9 ; 2088-2096
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Publisher:
- New search for: Blackwell
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Place of publication:Oxford
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Publication date:2017
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 275/5800
- New search for: 58.34 / 44.21
- Further information on Basic classification
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Keywords:Acids , Fish , Flavor , Aspergillus niger , Sensory properties , Physiochemistry , Byproducts , Studies , fermentation , Fermentation , Koji , Nitrogen , Aspergillus oryzae , Caramel , Amino acids , Glutamic acid , Sour taste , Sensory evaluation , fish sauce , Ammonia , Phenols , Ketones , Umami , freshwater fish by‐products , Freshwater fish
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Classification:
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Source:
Table of contents – Volume 52, Issue 9
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1923
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Effects of kiwifruit and mixed dietary fibre on faecal properties and microbiota in rats: a dose–response analysisMonro, John A. / Paturi, Gunaranjan / Mishra, Suman et al. | 2017
- 1933
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Effects of the spray drying conditions of chokeberry (Aronia melanocarpa L.) juice concentrate on the physicochemical properties of powdersGawałek, Jolanta / Domian, Ewa / Ryniecki, Antoni / Bakier, Sławomir et al. | 2017
- 1942
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- 1951
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Spray drying conditions for orange juice incorporated with lactic acid bacteriaBarbosa, Joana / Brandão, Teresa R. S. / Teixeira, Paula et al. | 2017
- 1959
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Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?Bord, Cécile / Guerinon, Delphine / Lebecque, Annick et al. | 2017
- 1971
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- 1983
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- 1995
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Common components and specific weights analysis for the discrimination and evaluation of vegetable oil qualityFerreira, Maresa Custódio Molinari / Macedo dos Santos, Poliana / Rampazzo, Valéria / Bona, Evandro / Sanchez, Jorge Leonardo / Maciel, Giselle Maria / Haminiuk, Charles Windson Isidoro et al. | 2017
- 2006
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In vitroDNA damage protection and anti‐inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungiHuang, Shiqi / Ma, Yanli / Sun, Dan / Fan, Jian / Cai, Shengbao et al. | 2017
- 2018
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- 2031
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- 2040
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In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?Olivas‐Aguirre, Francisco J. / Gaytán‐Martínez, Marcela / Mendoza‐Díaz, Sandra O. / González‐Aguilar, Gustavo A. / Rodrigo‐García, Joaquín / Martínez‐Ruiz, Nina del Rocío / Wall‐Medrano, Abraham et al. | 2017
- 2049
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Study on inactivation mechanisms of Listeria grayi affected by pulse magnetic field via morphological structure, Ca2+ transmembrane transport and proteomic analysisWu, Ping / Qu, Wenjuan / Abdualrahman, Mohammed Adam Yayha / Guo, Yiting / Xu, Kangkang / Ma, Haile et al. | 2017
- 2058
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Evaluation of a novel antimicrobial (lauric arginate ester) substance against biofilm of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp.Sadekuzzaman, Mohammad / Yang, Sungdae / Kim, Hyung‐Suk / Mizan, Md. Furkanur Rahaman / Ha, Sang‐Do et al. | 2017
- 2068
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Effect of salt content on gelation of normal and wooden breast myopathy chicken pectoralis major meat battersXing, Tong / Zhao, Xue / Cai, Linlin / Guanghong, Zhou / Xu, Xinglian et al. | 2017
- 2078
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Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by‐products by ultrasound‐assisted technology and quality characterisation of the end productPasqualone, Antonella / Punzi, Rossana / Trani, Antonio / Summo, Carmine / Paradiso, Vito Michele / Caponio, Francesco / Gambacorta, Giuseppe et al. | 2017
- 2088
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Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐productsZhao, Jiuxiang / Jiang, Qixing / Xu, Yanshun / Xia, Wenshui et al. | 2017
- 2097
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Effects of different thawing methods on the quality of chicken breastZhang, Xin / Gao, Tian / Song, Lei / Zhang, Lin / Jiang, Yun / Li, Jiao‐long / Gao, Feng / Zhou, Guang‐hong et al. | 2017
- 2106
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A comparative assess of high hydrostatic pressure and superfine grinding on physicochemical and antioxidant properties of grape pomaceSheng, Kangliang / Qu, Hao / Liu, Changhong / Yan, Ling / You, Ju / Shui, Shanshan / Zheng, Lei et al. | 2017
- 2115
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Effects of thermosonication and orange by‐products extracts on quality attributes of carrot (Daucus carota) juice during storageAdiamo, Oladipupo Q. / Ghafoor, Kashif / Al‐Juhaimi, Fahad / Mohamed Ahmed, Isam A. / Babiker, Elfadil E. et al. | 2017