Fish sauce production is a very long process and there is a great interest in shortening it. Among the different strategies to speed up this process, the addition of external proteases could be a solution. This study focuses on the effect of two commercial enzymes (Protamex and Protex 51FP) on the proteolysis of two fish species traditionally converted into fish sauce: sardine and anchovy, by c...

Previous studies have suggested that soy sauce contains specific bioactive components and various biological activities of soy sauce have been observed. Soy soluble polysaccharide (SSPS), a predominant bioactive compound in soy sauce, has numerous pharmacological actions, including anti‑inflammatory and immunomodulating activities. In the current study, the apoptotic effects of SSPS were invest...

Sambal is a side dish, one of the variants which basic chili sauce with additional ingredients various types fish such as bete-bete (Leiognathus sp). The purpose this study was to examine proximate composition and sensory properties (hedonic description) determine shelf life (SIB) using Accelerated Shelf Life Testing (ASLT) method parameters total content bacteria molds in sauce. treatments inc...

Asian populations including Koreans are assumed to have a higher isoflavone intake due to the higher consumption of soybean. However, it is difficult to estimate isoflavone intake because there is no isoflavone database in Korea. In this study, an isoflavone database was established with systematic review. Literature with analytical values of Korean soybeans and its products were collected and ...

The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%)...

In the context of China's rural revitalization strategy, this study explores transmission and development food heritage, using case Yongfeng Chili Sauce as a reference for local governments to formulate intangible cultural heritage protection policies. Qualitative methods were employed gather data from family workshops factories. Narrative analysis was conducted on obtained observations intervi...

One cost-effective strategy for controlling iron deficiency is the fortification of staple foods or condiments with iron. We evaluated the effectiveness of fortifying fish sauce with NaFeEDTA for improving iron status in women of childbearing age in Vietnam in a double-blind intervention with randomization by village. All families in the selected villages were supplied with fish sauce that was ...