Desalination of Fish Sauce by Electrodialysis: Effect on Selected Aroma Compounds and Amino Acid Compositions

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Chindapan, Nathamol ^a,b   Devahastin, Sakamon ^a   Chiewchan, Naphaporn ^a   Sablani, Shyam S ^b  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Flavor; Low sodium fish sauce; Sensory evaluation

Indexed keywords

AMINO ACID; METHYLAMINE; SODIUM CHLORIDE; TRIMETHYLAMINE;

ARTICLE; DIALYSIS; HUMAN; ISOLATION AND PURIFICATION; METHODOLOGY; ODOR; SALT INTAKE; SEA FOOD; TASTE;

AMINO ACIDS; DIALYSIS; FISH PRODUCTS; HUMANS; METHYLAMINES; ODORS; SODIUM CHLORIDE; SODIUM CHLORIDE, DIETARY; TASTE;

EID: 80053051483     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02296.x     Document Type: Article

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