搜索结果: 1-5 共查到“食品科学技术基础学科 soy sauce”相关记录5条 . 查询时间(0.031 秒)
New model for flavour quality evaluation of soy sauce
headspace solid phase micro-extraction (HS-SPME) gas chromatography mass spectrum (GC/MS) high performance liquid chromatography (HPLC) principal component analysis sensory evaluation modelling
2014/2/24
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...
Studies on Determination of Soy Sauce Chromaticity Using a Synthesized Combination of a Spectro Colorimetric Method and the Multiple Regression Analysis
soy sauce chromaticity spectro colorimetric method regression analysis
2009/6/18
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...
Protective Effects of Melanoidins Derived from Soy Sauce and Soy Paste on NO-Induced DNA Damage
melanoidin DNA damage comet assay
2009/6/17
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...
Prediction of Chromaticity of Soy Sauce after Pasteurization Using Statistical Models
soy sauce chromaticity pasteurization mathematical model
2009/5/31
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...
Desalinization of Soy Sauce Waste by an Upward Flow of Water through the Column
soy sauce waste desalinization apparatus eluted extract
2010/11/24
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-...