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Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa.

• Authors : Fatima, Siti¹ ; Masriani¹; Abdullah¹

Subjects: *SOY sauce; *COCONUT water; *VISCOSITY

• Source: Indonesian Journal of Agricultural Sciences / Jurnal Ilmu Pertanian Indonesia. Apr2024, Vol. 29 Issue 2, p231-235. 5p.

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Determination of Ne-(1-Carboxymethyl)-L-Lysine in brewing soy sauce by ultrahigh performance liquid chromatography coupled with tandem mass spectrometry.

• Authors : Wenfeng Han¹ ; Po Qiu²; Li Zhang¹

Subjects: *LIQUID chromatography-mass spectrometry; *SOY sauce; *HYDROPHILIC interaction liquid chromatography

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2023, Vol. 35 Issue 4, p21-30. 10p.

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Fast Preparation of Fish Sauce Treated With Marine Protease‐Producing Bacillus zhangzhouensis sp.

• Authors : Bai, Niuniu¹ (AUTHOR) ; He, Jianlin² (AUTHOR); Hong, Bihong² (AUTHOR)

Subjects: *ENDOENZYMES; *RESPONSE surfaces (Statistics); *BIOGENIC amines

• Source: Journal of Food Processing & Preservation. 1/6/2025, Vol. 2025, p1-12. 12p.

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Soy sauce and vanilla odors improve balance ability in children.

• Authors : Inatomi, Junichi^1,2 (AUTHOR); Yasuoka, Kiwa² (AUTHOR); Takebayashi, Hideaki³ (AUTHOR)

Subjects: *SOY sauce; *FOOD aroma; *VANILLA

• Source: Journal of Sensory Studies. Dec2023, Vol. 38 Issue 6, p1-8. 8p.

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Evaluasi Kecukupan Panas Proses Pasteurisasi Saus Tomat di PT XYZ dan Dampaknya terhadap Umur Simpan.

• Authors : Mahdiyar, Dewangga¹; Purnomo, Eko Hari^1,2 ; Hermanianto, dan Joko¹

Subjects: *TOMATO sauces; *LISTERIA monocytogenes; *FOOD pasteurization

• Source: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan. Dec2024, Vol. 35 Issue 2, p153-161. 10p.

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Potential stabilization effect of native and modified anchote (Coccinia abyssinica) starches in tomato sauce.

• Authors : Hailu, Gebremichael Gebremedhin^1,2 (AUTHOR); Admassu, Habtamu^3,4 (AUTHOR)

Subjects: *TOMATO sauces; *THICKENING agents; *FUNCTIONAL foods

• Source: International Journal of Food Properties. 2024, Vol. 27 Issue 1, p12-33. 22p.

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Rancang Bangun dan Uji Kinerja Prototipe Mesin Pengolahan Saus Tomat dengan Penambahan Tepung Labu sebagai Pengental Saus.

• Authors : Edwar, Fatmir¹; Raimon²; Effendi³

• Source: Agroteknika. jun2024, Vol. 7 Issue 2, p152-163. 12p.

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Effects of ultrasound combined with mild heat and potassium sorbate on Pichia membranaefaciens and the quality of soy sauce.

• Authors : Qian, Jingya¹ (AUTHOR) ; Zhao, Feng¹ (AUTHOR); Zhang, Zixuan¹ (AUTHOR)

Subjects: *SOY sauce; *PICHIA; *ELECTRONIC noses

• Source: Flavour & Fragrance Journal. Sep2023, Vol. 38 Issue 5, p368-377. 10p.

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Comparison of potent odorants in high‐salt liquid‐state fermentation soy sauce before and after sterilization.

• Authors : Liu, Yuping¹ (AUTHOR); Wang, Rui¹ (AUTHOR); Guan, Wei¹ (AUTHOR)

Subjects: *SOY sauce; *FERMENTATION; *SOLVENT extraction

• Source: Flavour & Fragrance Journal. Nov2023, Vol. 38 Issue 6, p442-450. 9p.

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Effects of Multisensory Contexts on Tofu and Soy Sauce Evaluation and Consumption †.

• Authors : Hiraguchi, Haruka¹ (AUTHOR) ; van der Burg, Erik^2,3 (AUTHOR) ; Stuldreher, Ivo V.² (AUTHOR)

Subjects: *SOY sauce; *TOFU; *ABSOLUTE pitch

• Source: Biology & Life Sciences Forum. 2023, Vol. 26, p36. 6p.

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