SCOPUS 정보 검색 플랫폼

Journal of Industrial Microbiology

Volumn 14, Issue 6, 1995, Pages 467-471

Industrial production of soy sauce

(1) Luh, B S a

a UNIVERSITY OF CALIFORNIA (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; ASPERGILLUS ORYZAE; ASPERGILLUS PARASITICUS; BIOTECHNOLOGY; CONDIMENT; CONTROLLED STUDY; FERMENTATION; NONHUMAN; SOYBEAN; WHEAT;

ASPERGILLUS ORYZAE; ASPERGILLUS PARASITICUS; ASPERGILLUS SOJAE; CANDIDA; GLYCINE MAX; PEDIOCOCCUS; PHASEOLUS (ANGIOSPERM); TETRAGENOCOCCUS HALOPHILUS; TRITICUM AESTIVUM; ZYGOSACCHAROMYCES ROUXII;

EID: 0029162369 PISSN: 01694146 EISSN: 14765535 Source Type: Journal
DOI: 10.1007/BF01573959 Document Type: Article

Times cited : (126)

References (20)

1
- 0347298374
- Relationships between gas chromatographic profiles of soy sauce volatiles and organoleptic characteristics based on multivariate analysis
- G., Charalambous, G., Inglett, Academic Press, New York
- (1983) Instrumental Analysis of Foods. Recent Progress, vol. 1 , pp. 37-56
- Aishima, T.¹

2
- 0028012081
- Cloning, nucleotide sequence and functions of XPR6, which codes for a dibasic processing endoprotease from the yeast Yarrowia lipolitica
- (1994) Yeast , vol.10 , pp. 67-79
- Enderlin, C.S.¹ Ogridziak, D.M.²

3
- 84902557361
- Brief reviews of dairy and soy products
- R., Teranishi, R.A., Flath, Marcel Dekker, New York
- (1981) Flavor Research: Recent Advances , pp. 355-372
- Forss, D.A.¹ Sugisawa, H.²

4
- 0000199450
- Chemistry of soybean proteins and related foods of Japan and China
- (1985) Food Rev. Int. , vol.1 , pp. 149-209
- Fukushima, D.¹

5
- 84881065821
- Soy sauce materials and their treatment
- T., Tochikura, Brewing Society of Japan, Tokyo
- (1987) Brewing Technology of Soy Sauce , pp. 1-79
- Fukushima, D.¹

6
- 0001891599
- Industrialization of fermented soy sauce production centering around Japanese shoyu
- K.H., Steinkraus, Marcel Dekker, New York
- (1989) Industrialization of Indigenous Fermented Foods , pp. 1-88
- Fukushima, D.¹

7
- 84936522137
- Fukushima, Y., K. Okamura, K. Imai and H. Motal. 1985. A new immobilization technique of whole cells and enzymes with colloidal silica and alginate. Annual Meeting Abstract, Agr. Chem. Soc. Japan, p. 66.

8
- 0002827194
- Solid-state fermentation
- (1977) Process. Biochem. , vol.12 , pp. 24-27
- Hesseltine, C.W.¹

9
- 84936522134
- Luh, B.S. 1991. Impact of biotechnology on food processing. In: Proc. First International Conf. on Food Science and Technology, Wuxi, Jiangsu Province, People's Rep. of China, pp. 1–13.

10
- 0007057251
- Fermentation of soy sauce moromi mash. Part I and Part II
- (1978) J. Japan Soy Sauce Res. Inst. , vol.4 , pp. 145-151
- Noda, F.¹

11
- 0008829522
- Soy sauce
- N.R., Reddy, M.D., Pierson, D.K., Salunkhe, CRC Press, Boca Raton, FL
- (1986) Legume-Based Fermented Foods , pp. 5-46
- Nunomura, N.¹ Sasaki, M.²

12
- 0027335031
- Yeast extracellular proteases
- (1983) Crit. Rev. Biochem. , vol.13 , pp. 1-55
- Ogrydziak, D.M.¹

13
- 84982075074
- Quality evaluation and chemical composition of soy sauce
- (1957) Journal of Food Science , vol.22 , Issue.1 , pp. 83-88
- Onagà, D.M.¹ Luh, B.S.² Leonard, S.J.³

14
- 84987285062
- Fermentation of soy sauce with immobilized. whole cells
- (1985) Journal of Food Science , vol.50 , pp. 1289-1292
- Osaki, K.¹ Okamoto, Y.² Akao, T.³ Nagata, S.⁴ Takamatsu, H.⁵

15
- 15644380521
- G., Reed, 4th edn., Avi Publishing Co., Westport, CT
- (1982) Prescott and Dunn's Industrial Microbiology
- Reed, G.¹

16
- 84936522133
- The Society for Applied Bacteriology Symposium Series, #9, Academic Press, New York
- (1980) Biology and activities of yeasts
- Skinner, F.A.¹ Passmore, S.M.² Davenport, R.R.³

17
- 0004195324
- Marcel Dekker, New York
- (1989) Industrialization of Indigenous Fermented Foods
- Steinkraus, K.H.¹

18
- 84936472335
- Recent progress in soy sauce manufacturing
- (1976) J. Brew. Soc. Japan , vol.71 , pp. 152-155
- Sugimori, T.¹

19
- 0022482631
- Soy sauce biochemistry
- C.O., Chichester, E.M., ak, B.S., Schweigert, Academic Press, Orlando, FL
- (1986) Advances in Food Research, vol. 30 , pp. 195-329
- Yokotsuka, T.¹

20
- 0013471176
- Oriental fermented foods
- G., Reed, 4th edn, Avi Pub. Co., Westport, CT
- (1982) Prescott and Dunn's Industrial Microbiology , pp. 492-539
- Wang, H.L.¹ Hesseltine, C.W.²

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.