Decolorization of Japanese soy sauce (shoyu) using adsorption

Journal of Food Engineering

Volumn 116, Issue 3, 2013, Pages 749-757

  Miyagi, Atsushi ^a   Nabetani, Hiroshi ^b   Nakajima, Mitsutoshi ^c  

^a Chiba Industrial Technology Research Institute   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Activated carbon; Adsorption process; Amino acids; Decolorization; Japanese soy sauce (shoyu); Organic acids

Indexed keywords

ACTIVATED CLAY; ADSORPTION PROCESS; ADSORPTION STUDIES; CHARACTERISTIC CURVE; DECOLORIZATION; DIATOMACEOUS EARTH; JAPANESE SOY SAUCES; MGO; QUALITY INDICES; SENSORY QUALITIES; SOLUBLE SOLID CONTENT; SOY SAUCE; TOTAL NITROGEN;

ACETIC ACID; ACTIVATED CARBON; AMINO ACIDS; ETHANOL; LACTIC ACID; ORGANIC ACIDS; SILICA GEL;

ADSORPTION;

EID: 84874611973     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.041     Document Type: Article

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