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Analytical Letters Volume 52, 2019 - Issue 11
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Food Analysis

Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation

Shuo WangDepartment of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan;
,
Takehiro TamuraAkita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
,
Nobuyuki KyounoAkita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
,
Xiaofang LiuDepartment of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan;
,
Han ZhangDepartment of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan;
,
Yoshinobu AkiyamaDepartment of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan;
&
Jie Yu ChenDepartment of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan; Correspondence[email protected]
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Pages 1813-1827 | Received 19 Nov 2018, Accepted 11 Jan 2019, Published online: 08 Feb 2019

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Read on this site (2)

Shuo Wang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang & Jie Yu Chen. (2021) Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy. Analytical Letters 54:14, pages 2304-2314.
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Netsanet Shiferaw Terefe & Mary Ann Augustin. (2020) Fermentation for tailoring the technological and health related functionality of food products. Critical Reviews in Food Science and Nutrition 60:17, pages 2887-2913.
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Articles from other publishers (9)

Nabila Rodríguez Valerón, Tiffany Mak, Leonie J. Jahn, Juan Carlos Arboleya & Pia M. Sörensen. (2023) Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients. Foods 12:23, pages 4297.
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Nabila Rodríguez Valerón, Tiffany Mak, Leonie J. Jahn, Juan Carlos Arboleya & Pia M. Sörensen. (2023) Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations. LWT 188, pages 115356.
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Weidan Guo, Yu Zhang, Zhao Long, Xiangjin Fu & Kangzi Ren. (2023) Study on the taste active compounds in Douchi using metabolomics method. Food Chemistry 412, pages 135343.
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Yongwoo Jo, JungJae Lee & Mina K. Kim. (2023) Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults. Food Science and Biotechnology 32:7, pages 949-957.
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Oluwaseun P. Bamidele, Olalekan J. Adebowale & Xi Feng. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics 483 502 .
Fernanda Guilherme do Prado, Maria Giovana Binder Pagnoncelli, Gilberto Vinícius de Melo Pereira, Susan Grace Karp & Carlos Ricardo Soccol. (2022) Fermented Soy Products and Their Potential Health Benefits: A Review. Microorganisms 10:8, pages 1606.
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Coralie Hellwig, Mohammad J. Taherzadeh, Kim Bolton, Magnus Lundin, Greta Häggblom-Kronlöf & Kamran Rousta. (2022) Aspects that affect tasting studies of emerging food – a review. Future Foods 5, pages 100109.
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Dan-Bi Kim, Tae Gyu Nam, Sanghee Lee, Sunyoung Kim, Dong-Won Seo & Miyoung Yoo. (2021) Quantification of 21 free amino acids in traditional and nontraditional soybean pastes. Journal of Food Measurement and Characterization 15:4, pages 3569-3579.
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Gazalla Akhtar, Naseer Ahmad Bhat, F.A. Masoodi & Adil Gani. 2021. Advances in Probiotics. Advances in Probiotics 365 395 .

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