Effect of fermented vinegar on the reduction in trimethylamine in konjac glucomannan gel

Applied Biological Chemistry

Volumn 60, Issue 3, 2017, Pages 281-285

  Kim, Hye yeon ^a   Hwang, Se hee ^b   Lee, Jin hee ^a  

^a CHA University   (South Korea)

^b Chung Ang University   (South Korea)

Author keywords

Fermented vinegar; Fish like off odor; Konjac glucomannan; Trimethylamine

Indexed keywords

ACETIC ACID; GELATION; HYDRATED LIME; LIME; PH; SENSORY ANALYSIS; SOFTWARE TESTING;

% REDUCTIONS; ELEVATED TEMPERATURE; FERMENTED VINEGAR; FISH-LIKE OFF ODOR; GEL FORMATION; GLUCOMANNAN GELS; KONJAC GLUCOMANNAN; OFF-ODORS; SOLID-PHASE MICROEXTRACTION; TRIMETHYL AMINE;

FISH;

EID: 85018294219     PISSN: 24680834     EISSN: 24680842     Source Type: Journal    
DOI: 10.1007/s13765-017-0280-1     Document Type: Article

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