Color control of Japanese soy sauce (shoyu) using membrane technology

Food and Bioproducts Processing

Volumn 91, Issue 4, 2013, Pages 507-514

  Miyagi, Atsushi ^a   Suzuki, Takayuki ^b   Nabetani, Hiroshi ^c   Nakajima, Mitsutoshi ^d  

^a Chiba Industrial Technology Research Institute   (Japan)

^b Chiba Prefectural Government Offices   (Japan)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^d UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Blending; Color; Japanese soy sauce (shoyu); Membrane process; Separation mechanism

Indexed keywords

JAPANESE SOY SAUCES; MEMBRANE PROCESS; MOLECULAR WEIGHT CUTOFF; SEPARATION MECHANISM; SEPARATION PERFORMANCE; SOLUBLE SOLID CONTENT; SULFONATED POLYSULFONE; ULTRAFILTRATION MEMBRANES;

AMINO ACIDS; BLENDING; MEMBRANE TECHNOLOGY; SEPARATION;

COLOR;

EID: 84888646660     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2013.05.002     Document Type: Article

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