Studies on flavor components in Shoyu. VI. Shoyu (soy sauce) flavor components: Acidic fractions and the characteristic flavor component.
نویسندگان
چکیده
منابع مشابه
Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari and shiro shoyu
Three typical forms of Japanese soy sauce (shoyu), koikuchi, tamari and shiro shoyu, can be differentiated, primarily due to their different compositions of soybeans and wheat used for their productions. To evaluate and compare the chemical characteristics of the low molecular weight (MW) fractions of three types of shoyu with their sensory data, gel filtration fractions of ultrafiltration prod...
متن کاملPromotive effect of Shoyu polysaccharides from soy sauce on iron absorption in animals and humans.
Soy sauce (Shoyu) is a traditional fermented seasoning of Japan and is available throughout the world. We investigated the effect of Shoyu polysaccharides (SPS) prepared from soy sauce on iron absorption in vitro and in vivo. First, by measuring the iron-binding capacity of SPS, it was found that SPS stabilized the solubility of ferrous iron at neutral pH's by forming a complex, Fe-SPS. Second,...
متن کاملis flavor component in dental product therapeutic?
madam, dental and oral care products are available in different flavors. though flavoring is a marketing strategy for luring consumers, its components does have benefit on oral/dental tissues. thus, it is necessary for the dental health team to advice the right flavor of products, which are palatable and equally therapeutic. this article discusses the principal types, modes of activity, benefit...
متن کاملStimulatory effect of Shoyu polysaccharides from soy sauce on the intestinal immune system.
Soy sauce (Shoyu) is a traditional Japanese fermented seasoning and is available worldwide. We investigated the effect of Shoyu polysaccharides (SPS) prepared from soy sauce on the intestinal immune system of mice. SPS enhanced the production of immunoglobulin A (IgA) from Peyer's patch cells in vitro, and its oral administration to 7-week-old male BALB/c mice for 2 weeks at a dose of 1.5 mg pe...
متن کاملHypolipidemic effect of Shoyu polysaccharides from soy sauce in animals and humans.
Soy sauce (Shoyu) is a traditional Japanese fermented seasoning and is available worldwide. We investigated the effects of Shoyu polysaccharides (SPS) prepared from soy sauce on hyperlipidemia in vitro and in vivo. First, SPS inhibited pancreatic lipase. Second, in experiments with animals, it was found that SPS reduced serum triacylglycerol (TG) elevation induced by high-fat diets. Third, in a...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1980
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.44.339