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1. Full Text Soy sauce desalting by electrodialysis
by Fidaleo, Marcello and Moresi, Mauro and Cammaroto, Antonio and Ladrange, Nicolas and Nardi, Roberto
Journal of Food Engineering, ISSN 0260-8774, 05/2012, Volume 110, Issue 2, pp. 175 - 181
► Microfiltered soy sauce (∼15% w/v NaCl) was desalted in a lab-scale electrodialyser. ► Under constant electric current (6.5 A), 75% desalting was achieved in... 
Soy sauce desalting | Sensory properties | Desalination degree | Electrodialysis | AQUEOUS-SOLUTIONS | QUALITY | FOOD SCIENCE & TECHNOLOGY | DESALINATION | MODEL | REVERSE-OSMOSIS CONCENTRATION | COOKING JUICES | ENGINEERING, CHEMICAL | RECOVERY | EXTRACT | FLAVOR | WATER | Aquatic resources | Saline water conversion | Electrical conductivity | Desalination | Soy sauce | Risk | Cations | Taste | Foods | Freezing
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2. Full Text Effects of koji‐making with mixed strains on physicochemical and sensory properties of Chinese‐type soy sauce
by Chen, Zhi‐Yao and Feng, Yun‐Zi and Cui, Chun and Zhao, Hai‐Feng and Zhao, Mou‐Ming
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2015, Volume 95, Issue 10, pp. 2145 - 2154
BACKGROUND Two kinds of soy sauces were prepared with Aspergillus oryzae koji (SSAO) and mixed koji (SSAOM, A. oryzae mouldstarter:Monascus purpureus... 
Monascus purpureus | sensory attributes | flavor volatile | Chinese‐type soy sauce | free amino acid | Aspergillus oryzae | Free amino acid | Chinese-type soy sauce | Flavor volatile | Sensory attributes | FOOD SCIENCE & TECHNOLOGY | VOLATILE FLAVOR COMPOUNDS | COMPONENTS | TASTE | PIGMENTS | PEPTIDES | MONASCUS-PURPUREUS | AMINO-ACIDS | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | NITRITE | PROTEASE | RICE | China | Aspergillus oryzae - physiology | Food Handling - methods | Taste | Fermentation | Monascus - physiology | Soy Foods - analysis | Sulfur compounds | Amino acids | Analysis | Koji | Soy sauce | Color | Esters | Glucoamylase | Volatile compounds | Aldehydes | Flavours
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3. Full Text Determination of Key Volatile Compounds Related to Long‐Term Fermentation of Soy Sauce
by Lee, Sang Mi and Kim, Sa‐Bin and Kim, Young‐Suk
Journal of Food Science, ISSN 0022-1147, 10/2019, Volume 84, Issue 10, pp. 2758 - 2776
The changes of volatile compounds in soy sauce during long‐term fermentation (12 months) were investigated using solid‐phase microextraction (SPME) and stir... 
volatile compounds | soy sauce | solid phase microextraction | long‐term fermentation | stir bar sorptive extraction | Benzoic acid | Soybeans | Sauces | Pyrroles | Hydrocarbons | Pyruvic acid | Esters | Alcohol | Aldehydes | Alcohols | Lactones | Solid phase methods | Ethyl valerate | Discriminant analysis | Benzoates | Ketones | Soy sauce | Principal components analysis | Propanol | Derivatives | Fermentation | Pyrazines | Benzene | Phenols | Volatile compounds | Nonalactone | Acetic acid
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4. Full Text Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce
by Li, Huipin and Li, Xiuting and Lin, Lianzhu and Feng, Yunzi and Zhao, Mouming and Zhu, Qiyuan and Xiao, Zuobing
Food Chemistry, ISSN 0308-8146, 02/2018, Volume 240, pp. 885 - 892
The adsorption and desorption characteristics of seven macroporous resins on the antioxidants in soy sauce were investigated. SP-207 and SP-825 resins... 
Antioxidants | Furanones | Soy sauce | Macroporous resins | Pyranones | Phenolic acids | Isoflavones | FOOD SCIENCE & TECHNOLOGY | SOYBEAN ISOFLAVONES | COMPONENTS | PHENOLIC-ACIDS | FLAVONOIDS | MOUSE FORESTOMACH NEOPLASIA | NUTRITION & DIETETICS | ADSORPTION RESINS | INHIBITION | REDUCTION | PURIFICATION | CHEMISTRY, APPLIED | FLAVOR | Phenols | Catechols | Soy Foods | Guaiacol - analogs & derivatives | Catechin | Adsorption | Analysis
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5. Full Text Analysis of glycative products in sauces and sauce-treated foods
by Chao, Pei-chun and Hsu, Cheng-chin and Yin, Mei-chin
Food Chemistry, ISSN 0308-8146, 2009, Volume 113, Issue 1, pp. 262 - 266
Content of Maillard reaction products (MRPs) such as pentosidine, carboxymethyllysine and furosine in soybean sauce, sour-sweet sauce, tomato sauce, barbecue... 
Maillard reaction | Soybean sauce | Carboxymethyllysine | Barbecue sauce | Pentosidine | OXIDATION | LIPID-PEROXIDATION | FOOD SCIENCE & TECHNOLOGY | FUROSINE | DIABETIC-NEPHROPATHY | GLYCOTOXINS | NUTRITION & DIETETICS | RISK-FACTOR | FREE AMINO-ACIDS | CHEMISTRY, APPLIED | MAILLARD REACTION-PRODUCTS | END-PRODUCTS
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6. Full Text Least squares fitting-polynomials for determining inflection points in adsorption isotherms of spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders
by García-Tejeda, Yunia Verónica and Barrera-Figueroa, Víctor
Powder Technology, ISSN 0032-5910, 01/2019, Volume 342, pp. 829 - 839
The modelling of adsorption isotherms is an important method for analysing the stability of spray-dried powders. These properties are intimately related with... 
Least Squares Fitting-polynomial adsorption isotherms glass transition temperature critical water activity | 05.70.Np 64.70.Pf | ENGINEERING, CHEMICAL | GLASS-TRANSITION TEMPERATURE | MALTODEXTRIN | ENCAPSULATION | INDICATOR | MICROENCAPSULATION | ANTHOCYANINS | CRITICAL WATER ACTIVITY | MOISTURE SORPTION ISOTHERMS | DYNAMIC DEWPOINT ISOTHERMS | STORAGE STABILITY | Powders | Adsorption | Analysis | Fruit juices | Particle size | Soybeans | Sauces | Approximations | Soy sauce | Inflection points | Stability analysis | Water activity | Moisture content | Isotherms | Mathematical analysis | Water content | Least squares | Polynomials | Mathematical models | Plasma spraying
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7. Full Text Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce
by Fang, Fang and Zhang, Jiran and Zhou, Jingwen and Zhou, Zhaohui and Li, Tieqiao and Lu, Liling and Zeng, Weizhu and Du, Guocheng and Chen, Jian
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 03/2018, Volume 66, Issue 9, pp. 2108 - 2113
Citrulline, the major precursor of ethyl carbamate in soy sauce, is an intermediate catabolite of arginine produced by bacteria present in soy sauce moromi... 
WINE | PRECURSOR | fatty acids | FOOD SCIENCE & TECHNOLOGY | soy sauce | FOODS | ethanol | arginine deiminase pathway | LACTIC-ACID BACTERIA | AGRICULTURE, MULTIDISCIPLINARY | DEIMINASE PATHWAY | BEVERAGES | ethyl carbamate | CHEMISTRY, APPLIED | BACILLUS | citrulline
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8. Full Text Immunological functions of soy sauce: hypoallergenicity and antiallergic activity of soy sauce
by Kobayashi, Makio
Journal of Bioscience and Bioengineering, ISSN 1389-1723, 2005, Volume 100, Issue 2, pp. 144 - 151
Soy sauce is a traditional fermented seasoning of East Asian countries and is available throughout the world. In Japanese soy sauce ( ), soybeans and wheat are... 
shoyu polysaccharides (SPS) | allergy | soy sauce | antiallergic activity | quality of life | allergen degradation | Antiallergic activity | Allergy | Allergen degradation | Shoyu polysaccharides (SPS) | Soy sauce | Quality of life | ALPHA-AMYLASE INHIBITOR | FOOD SCIENCE & TECHNOLOGY | MAST-CELLS | HISTAMINE-RELEASE | BETA-HEXOSAMINIDASE RELEASE | PERENNIAL ALLERGIC RHINITIS | MOUSE FORESTOMACH NEOPLASIA | WHEAT-FLOUR | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | DOUBLE-BLIND | QUALITY-OF-LIFE | BASOPHILIC LEUKEMIA-CELLS | Enzyme-Linked Immunosorbent Assay | Soy Foods | Anti-Allergic Agents - pharmacology | Allergens | Polysaccharides | Peptides | Proteases | Raw materials | Fermentation | Allergic reaction
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9. Full Text Trace element determination in soy sauce: A novel total reflection X-ray fluorescence procedure and comparison with inductively coupled plasma–mass spectrometry
by Monticelli, D and Cinosi, A and Siviero, G and Seralessandri, L
Spectrochimica Acta Part B: Atomic Spectroscopy, ISSN 0584-8547, 08/2018, Volume 146, pp. 16 - 20
Soy sauce is a widespread food commodity very common in East and Southeast Asia. It features a complex matrix, including a highly saline matrix (NaCl up to... 
Trace elements | ICP-MS | Risk assessment | Soy sauce | TXRF | SPECTROSCOPY | Fluorescence | X-ray spectroscopy | Mass spectrometry | Analysis
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10. Full Text Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
by Ab Kadir, Safuan and Wan-Mohtar, Wan Abd Al Qadr Imad and Mohammad, Rosfarizan and Abdul Halim Lim, Sarina and Sabo Mohammed, Abdulkarim and Saari, Nazamid
Journal of Industrial Microbiology & Biotechnology, ISSN 1367-5435, 10/2016, Volume 43, Issue 10, pp. 1387 - 1395
In this study, four selected commercial strains of Aspergillus oryzae were collected from soy sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ... 
Life Sciences | Biochemistry, general | Biotechnology | Glutamic acid | γ-Aminobutyric acid | Genetic Engineering | Microbiology | Aspergillus oryzae | Soy sauce | Inorganic Chemistry | Fermentation | Bioinformatics | BACTERIA | FUNGI | SPONTANEOUSLY HYPERTENSIVE-RATS | 4-AMINOBUTYRATE GABA | FOODS | BLOOD-PRESSURE | gamma-Aminobutyric acid | GENE | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | GLUTAMATE-DECARBOXYLASE | ENHANCED LEVELS | gamma-Aminobutyric Acid - biosynthesis | Aspergillus oryzae - classification | Glutamic Acid - metabolism | Phylogeny | Soy Foods | Aspergillus oryzae - metabolism
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11. Full Text Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
by Giri, Anupam and Osako, Kazufumi and Okamoto, Akira and Ohshima, Toshiaki
Food Research International, ISSN 0963-9969, 2010, Volume 43, Issue 4, pp. 1027 - 1040
Aroma active compounds in commercial fermented fish meat paste product (fish miso), fermented soy paste (soy miso), fish sauce and soy sauces were... 
Olfactometry | Fish sauce | Soy sauce | Aroma active compounds | Fish miso | Organoleptic | Soy miso | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPONENTS | CHEESE | IDENTIFICATION | FLAVOR | Pastes | Odors | Sauces | Perception | Fish | Aroma | Aldehydes
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12. Full Text Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis)
by Uchida, Motoharu and Kurushima, Hirotaka and Ishihara, Kenji and Murata, Yuko and Touhata, Ken and Ishida, Noriko and Niwa, Kentaro and Araki, Toshiyoshi
Journal of Bioscience and Bioengineering, ISSN 1389-1723, 03/2017, Volume 123, Issue 3, pp. 327 - 332
High-salt content seaweed sauces were prepared for the first time using nori ( ) by fermentation and characterized. Components and taste of the two nori sauces... 
Halophilic lactic acid bacteria | Allergen free | Fermented seaweed sauce | Pyropia yezoensis | Nori | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | FOOD SCIENCE & TECHNOLOGY | LACTIC-ACID BACTERIA | UNDARIA-PINNATIFIDA | ALGAE | Sodium Chloride - analysis | Allergens - analysis | Humans | Potassium - analysis | Amino Acids - analysis | Nitrogen Compounds - analysis | Arsenic - analysis | Fermentation | Soy Foods - analysis | Food Analysis | Condiments - analysis | Bioreactors | Porphyra - chemistry | Seaweed - chemistry | Enzymes | Taurine | Safety and security measures | Arsenic | Sauces | Angiotensin | Research institutes | Food | Bacteria
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13. Full Text A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce
by Kim, Ji-Sang and Lee, Young-Soon
European Food Research and Technology, ISSN 1438-2377, 7/2008, Volume 227, Issue 3, pp. 933 - 944
Mixed soy sauce is one among the Korean traditional fermented soy sauces consumed as condiment for cooking in Korea, especially mixed soy sauce is made of the... 
Biotechnology | Chemistry | Analytical Chemistry | Food Science | 3-Deoxyglucosone | Forestry | Soy sauce | Maillard reaction | Agriculture | Mixed soy sauce | Fermentation | ACID | FOOD SCIENCE & TECHNOLOGY | FISH SAUCE | soy sauce | MELANOIDINS | ASPERGILLUS-ORYZAE | CHUB MACKEREL | POSTMORTEM CHANGES | 3-deoxyglucosone | MODEL SYSTEMS | PRODUCTS | mixed soy sauce | fermentation | Seafood | Amino acids | Muscle proteins | Analysis | Adenosine triphosphate | Studies | Chemical products | Food science
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14. Full Text Discussion about stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu)Response to "Discussion about stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu)"
by Dong, H and Xiao, KJ and Morais, MC and Martinelli, LA
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, ISSN 0889-1575, 06/2019, Volume 79, pp. 148 - 150
In a recent paper published in this journal by Morais et al., carbon and nitrogen (N) isotopic compositions were determined by element analyzer-isotope ratio... 
FOOD SCIENCE & TECHNOLOGY | Soy sauce | Maize | Isotopic composition | CHEMISTRY, APPLIED | EA | GEOGRAPHICAL ORIGIN | Isotope ratio mass spectrometry (IRMS) | ELEMENTAL ANALYZER | RATIO ANALYSIS | MILK | Corn | Nuclear energy | Explosives | Mass spectrometry
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15. Full Text Soy sauce fermentation: Microorganisms, aroma formation, and process modification
by Devanthi, Putu Virgina Partha and Gkatzionis, Konstantinos
Food Research International, ISSN 0963-9969, 06/2019, Volume 120, pp. 364 - 374
Soy sauce is an increasingly popular oriental fermented condiment produced through a two-step fermentation process called koji (solid-state fermentation) and... 
Antagonism | Soy sauce | Low-salt soy sauce | Mixed cultures | Moromi | Flavor | Cell encapsulation | Cell immobilization | MOROMI FERMENTATION | SODIUM-CHLORIDE | SALT-TOLERANT YEASTS | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | ASPERGILLUS-ORYZAE | MICROBIAL COMMUNITY | LACTIC-ACID BACTERIA | TETRAGENOCOCCUS-HALOPHILUS | BIOCHEMICAL-CHANGES | ZYGOSACCHAROMYCES-ROUXII | Enzymes | Microorganisms | Raw materials | Fermentation | Genetically modified organisms
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16. Full Text Solid‐phase microextraction Arrow for the volatile organic compounds in soy sauce
by Lee, Jun‐Young and Kim, Woo Seok and Lee, Yun‐Yeol and Choi, Yun‐Sang and Choi, Hyunwook and Jang, Hae Won
Journal of Separation Science, ISSN 1615-9306, 09/2019, Volume 42, Issue 18, pp. 2942 - 2948
A novel solid‐phase microextraction Arrow was used to separate volatile organic compounds from soy sauce, and the results were verified by using gas... 
volatile extraction | mass spectrometry | soy sauce | gas chromatography