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European Food Research and Technology, ISSN 1438-2377, 7/2008, Volume 227, Issue 3, pp. 933 - 944
Biotechnology | Chemistry | Analytical Chemistry | Food Science | 3-Deoxyglucosone | Forestry | Soy sauce | Maillard reaction | Agriculture | Mixed soy sauce | Fermentation | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | Seafood | Amino acids | Muscle proteins | Analysis | Adenosine triphosphate | Studies | Chemical products | Food science
Journal Article
Food chemistry, ISSN 0308-8146, 04/2021, Volume 342, pp. 128224 - 128224
Odor-active compounds | Switchable GC/GC × GC–olfactometry–mass spectrometry (SGC/GC2-O-MS) | Aroma extract dilution analysis (AEDA) | Sensory evaluation | Soy sauce | Olfactometry | Taste | Gas Chromatography-Mass Spectrometry | Sodium Chloride, Dietary - analysis | Soy Foods - analysis | Odorants - analysis | Index Medicus
Journal Article
Food research international, ISSN 0963-9969, 06/2019, Volume 120, pp. 364 - 374
Antagonism | Soy sauce | Low-salt soy sauce | Mixed cultures | Moromi | Flavor | Cell encapsulation | Cell immobilization | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Enzymes | Microorganisms | Raw materials | Fermentation | Genetically modified organisms | Index Medicus
Journal Article
Food chemistry, ISSN 0308-8146, 02/2018, Volume 240, pp. 885 - 892
Antioxidants | Furanones | Soy sauce | Macroporous resins | Pyranones | Phenolic acids | Isoflavones | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Phenols | Catechols | Soy Foods | Guaiacol - analogs & derivatives | Catechin | Adsorption | Analysis | Index Medicus
Journal Article
Journal of agricultural and food chemistry, ISSN 0021-8561, 10/2020, Volume 68, Issue 42, pp. 11612 - 11630
soy sauce, taste, aroma, liquid chromatography−mass spectrometry (LC-MS), gas chromatography−mass spectrometry (GC-MS), fermented, Maillard reactions | Maillard reactions | fermented | gas chromatography-mass spectrometry (GC-MS) | liquid chromatography-mass spectrometry (LC-MS) | taste | soy sauce | aroma | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Food Science & Technology | Agriculture, Multidisciplinary | Agriculture | Science & Technology | Flavoring Agents - chemistry | Taste | Gas Chromatography-Mass Spectrometry | Soy Foods - analysis | Humans | Odorants - analysis | Index Medicus | liquid chromatography−mass spectrometry (LC-MS) | Review | gas chromatography−mass spectrometry (GC-MS)
Journal Article
Journal of the science of food and agriculture, ISSN 0022-5142, 08/2015, Volume 95, Issue 10, pp. 2145 - 2154
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 | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Food Science & Technology | Agriculture, Multidisciplinary | Agriculture | Science & Technology | China | Aspergillus oryzae - physiology | Food Handling - methods | Taste | Fermentation | Monascus - physiology | Soy Foods - analysis | Sulfur compounds | Amino acids | Analysis | Oxygen | Food science | Aldehydes | Proteases | Index Medicus | Koji | Soy sauce | Color | Esters | Glucoamylase | Volatile compounds | Flavours
Journal Article
Journal of food engineering, ISSN 0260-8774, 05/2012, Volume 110, Issue 2, pp. 175 - 181
Soy sauce desalting | Sensory properties | Desalination degree | Electrodialysis | Food Science & Technology | Engineering | Engineering, Chemical | Life Sciences & Biomedicine | Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | General aspects | Food engineering | Aquatic resources | Saline water conversion | Electrical conductivity | Desalination | Soy sauce | Risk | Cations | Taste | Foods | Freezing
Journal Article
Food research international, ISSN 0963-9969, 2010, Volume 43, Issue 4, pp. 1027 - 1040
Olfactometry | Fish sauce | Soy sauce | Aroma active compounds | Fish miso | Organoleptic | Soy miso | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | Pastes | Odors | Sauces | Perception | Fish | Aroma | Aldehydes
Journal Article
Powder technology, ISSN 0032-5910, 01/2019, Volume 342, pp. 829 - 839
Least Squares Fitting-polynomial adsorption isotherms glass transition temperature critical water activity | 05.70.Np 64.70.Pf | Engineering | Engineering, Chemical | Technology | Science & Technology | Powders | Adsorption | Analysis | Fruit juices | Particle size | Soybeans | Approximation | Sauces | 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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Determination of Key Volatile Compounds Related to Long‐Term Fermentation of Soy Sauce
Journal of food science, ISSN 0022-1147, 10/2019, Volume 84, Issue 10, pp. 2758 - 2776
volatile compounds | soy sauce | solid phase microextraction | long‐term fermentation | stir bar sorptive extraction | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Alcohols - chemistry | Lactones - isolation & purification | Solid Phase Microextraction | Fermentation | Soy Foods - analysis | Soybeans - chemistry | Ketones - chemistry | Alcohols - isolation & purification | Aldehydes - isolation & purification | Volatile Organic Compounds - isolation & purification | Volatile Organic Compounds - chemistry | Ketones - isolation & purification | Aldehydes - chemistry | Lactones - chemistry | Soybeans | Sauces | Pyrroles | Hydrocarbons | Esters | Alcohol | Aldehydes | Alcohols | Lactones | Solid phase methods | Ethyl valerate | Discriminant analysis | Benzoates | Ketones | Soy sauce | Principal components analysis | Propanol | Derivatives | Pyrazines | Benzene | Phenols | Volatile compounds | Nonalactone | Acetic acid | Index Medicus
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