Soy sauce with a high salt liquid-state fermentation process was prepared by using organic soy beans as raw material. Beidahuang organic soy bean was selected among different raw materials. Here, the best technique was determined. Firstly, the organic soy beans were soaked for 7 hours under 121°C , steamed for 15 min and mixed with the fried wheat (5:5, w/w). After inoculated with Aspergillus o...

Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds). The pH of Budu samples ranged from 4.50-4.92, while the sa...

The aim of this study was to investigate the effect of different types of tomato processing on contents of lycopene, beta-carotene, and alpha-tocopherol. Samples of tomato sauce, tomato soup, baked tomato slices, and tomato juice were taken at different times of heating, respectively, after each step of production. HPLC was used to analyze contents of carotenoids and vitamin E. Due to the loss ...

In this study, pesticide residues in sauce manufactured from agricultural products were examined. A simultaneous multiresidue analysis for 260 pesticides samples was performed using liquid chromatography with tandem mass spectrometry (LC-MS/MS). The QuEChERS AOAC 2007.01 (quick, easy, cheap, effective, rugged, and safe) selected as the most suitable protocol routine determination of residues. l...

This study utilized descriptive statistics to assess the microbiological load and vendor’s compliance with eight international codes of food safety hygiene principles among 51 randomly chosen street vendors in north south district schools Cebu City. Samples kwekwek two kinds dipping sauce were collected sent Department Science Technology (DOST) laboratory. The levels rated based on a yes/no sca...

Photoplethysmography (PPG) devices are widely used for monitoring cardiovascular function. However, these devices require skin contact, which restricts their use to at-rest short-term monitoring. Photoplethysmographic imaging (PPGI) has been recently proposed as a non-contact monitoring alternative by measuring blood pulse signals across a spatial region of interest. Existing systems operate in...

The Data Availability Statement appearing with the published article is incorrect. The correct Data Availability Statement should read: There are legal restrictions on the student outcome data. National Child Measurement Programme data was used as determined by the data sharing agreement with the then Information Centre of the National Health Service (NHS IC), now Health and Social Care Informa...

Recent studies have demonstrated that kokumi substances, such as glutathione, are perceived through the calcium-sensing receptor (CaSR), and screening by CaSR assay and sensory evaluation has shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a potent kokumi peptide. In this study, the contents of γ-Glu-Val-Gly in six commercial brands of dark-coloured soy sauces, two brands of light-colour...

We hypothesized that increasing or decreasing levels of control in an ostracized individual could moderate aggressive responding to ostracism. Participants were either ostracized or included in a spontaneous game of toss, and then exposed to a series of blasts of aversive noise, the onsets over which they had either control or no control. Aggression was deWned as the amount of hot sauce partici...