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International Journal of Food Properties Volume 13, 2010 - Issue 1
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Original Articles

Changes During Processing and Sodium Chloride Supplementation on the Physical and Chemical Properties of Douchi

Li-Jun Wang College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Yong-Qiang Cheng College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Li-Jun Yin College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Bhesh Bhandari School of Land, Crop and Food Sciences, The University of Queensland, Brisbane, Australia
,
Masayoshi Saito Research Planning and Coordination Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan
&
Li-Te Li College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaCorrespondence[email protected]
Pages 131-141 | Received 05 Feb 2008, Accepted 08 Jun 2008, Published online: 07 Jul 2010

Citations (7)

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Read on this site (1)

Yuhao Zhang, Liang Ma & Xuemeng Wang. (2015) Correlation Between Protein Hydrolysates and Color During Fermentation of Mucor-Type Douchi. International Journal of Food Properties 18:12, pages 2800-2812.
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Articles from other publishers (6)

Jin Xie & Michael Gänzle. (2023) Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?. International Journal of Food Microbiology 407, pages 110399.
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Alphonse Laya, Honoré Wangso, Iva Fernandes, Raphaël Djakba, Joana Oliveira & Eugenia Carvalho. (2023) Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes. Journal of Food Quality 2023, pages 1-26.
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Aijun Li, Gang Yang, Zhirong Wang, Shenglan Liao, Muying Du, Jun Song & Jianquan Kan. (2023) Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds. Food Science and Human Wellness, pages 1-18.
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Qiaoqiao Luo, Yan Zhu, Zhongming Zhang, Yingying Cao & Weibing Zhang. (2020) Variations in Fungal Community and Diversity in Doushen With Different Flavors. Frontiers in Microbiology 11.
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Yue Tan, Renfeng Zhang, Guangjing Chen, Shasha Wang, Changfeng Li, Yao Xu & Jianquan Kan. (2019) Effect of different starter cultures on the control of biogenic amines and quality change of douchi by rapid fermentation. LWT 109, pages 395-405.
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Huiping Hu, Jianxiong Hao, Yongqiang Cheng, Lijun Yin, Yanli Ma, Zhenwei Yu & Lite Li. (2012) Effect of fermented rice culture on the microbiological, biochemical and sensory characteristics of low-salt douchi, a traditional Chinese fermented soybean condiment. International Journal of Food Science & Technology 47:4, pages 689-695.
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