FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W1562523399> ?p ?o ?g. }

• W1562523399 endingPage "2154" @default.
• W1562523399 startingPage "2145" @default.
• W1562523399 abstract "Abstract BACKGROUND Two kinds of soy sauces were prepared with Aspergillus oryzae koji ( SSAO ) and mixed koji ( SSAOM , A. oryzae mouldstarter: Monascus purpureus mouldstarter = 1:2, w/w) respectively. The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile compounds of soy sauce have been studied, followed by a sensory evaluation between SSAO and SSAOM . RESULTS The contents of non‐salt soluble solid, reducing sugar, total acid, total nitrogen and amino nitrogen in SSAOM increased by 21.50%, 9.88%, 15.35%, 5.98% and 41.43%, respectively, compared with the control SSAO , owing to the higher activities of acid protease and glucoamylase in the mixed koji . Moreover, SSAOM showed higher antioxidant activity, higher levels of free amino acids and much more attractive color. Meanwhile, flavor groups such as esters, aldehydes, pyrazines and sulfur‐containing compounds in SSAOM were also improved. The contents of free amino acids and aroma compounds were consistent with the sensory evaluation. According to descriptive sensory analysis, SSAOM showed higher intensity for sweet and umami attributes; in addition, higher flowery, burnt, fruity and caramel‐like attributes were perceived in SSAOM , while SSAO showed higher ethanolic and sour attributes. CONCLUSIONS The investigated soy sauce prepared with mixed koji can be considered as an effective method to accelerate the fermentation process and improve the flavor of soy sauce. © 2014 Society of Chemical Industry" @default.
• W1562523399 created "2016-06-24" @default.
• W1562523399 creator A5007849150 @default.
• W1562523399 creator A5012193053 @default.
• W1562523399 creator A5028060987 @default.
• W1562523399 creator A5030349094 @default.
• W1562523399 creator A5072942807 @default.
• W1562523399 date "2014-11-25" @default.
• W1562523399 modified "2023-10-10" @default.
• W1562523399 title "Effects of<i>koji</i>-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce" @default.
• W1562523399 cites W1606006181 @default.
• W1562523399 cites W1962546096 @default.
• W1562523399 cites W1970085379 @default.
• W1562523399 cites W1971073539 @default.
• W1562523399 cites W1976182763 @default.
• W1562523399 cites W1978030275 @default.
• W1562523399 cites W1987223355 @default.
• W1562523399 cites W1994843250 @default.
• W1562523399 cites W1997750380 @default.
• W1562523399 cites W1998254400 @default.
• W1562523399 cites W1999418592 @default.
• W1562523399 cites W2005238474 @default.
• W1562523399 cites W2007407945 @default.
• W1562523399 cites W2026060508 @default.
• W1562523399 cites W2035266923 @default.
• W1562523399 cites W2036260254 @default.
• W1562523399 cites W2041659147 @default.
• W1562523399 cites W2042167868 @default.
• W1562523399 cites W2047542053 @default.
• W1562523399 cites W2050617539 @default.
• W1562523399 cites W2066867476 @default.
• W1562523399 cites W2069032564 @default.
• W1562523399 cites W2069895278 @default.
• W1562523399 cites W2076953914 @default.
• W1562523399 cites W2080069064 @default.
• W1562523399 cites W2084602200 @default.
• W1562523399 cites W2093114416 @default.
• W1562523399 cites W2093409455 @default.
• W1562523399 cites W2113385975 @default.
• W1562523399 cites W2161714888 @default.
• W1562523399 cites W2500395929 @default.
• W1562523399 doi "https://doi.org/10.1002/jsfa.6952" @default.
• W1562523399 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/25312834" @default.
• W1562523399 hasPublicationYear "2014" @default.
• W1562523399 type Work @default.
• W1562523399 sameAs 1562523399 @default.
• W1562523399 citedByCount "40" @default.
• W1562523399 countsByYear W15625233992016 @default.
• W1562523399 countsByYear W15625233992017 @default.
• W1562523399 countsByYear W15625233992018 @default.
• W1562523399 countsByYear W15625233992019 @default.
• W1562523399 countsByYear W15625233992020 @default.
• W1562523399 countsByYear W15625233992021 @default.
• W1562523399 countsByYear W15625233992022 @default.
• W1562523399 countsByYear W15625233992023 @default.
• W1562523399 crossrefType "journal-article" @default.
• W1562523399 hasAuthorship W1562523399A5007849150 @default.
• W1562523399 hasAuthorship W1562523399A5012193053 @default.
• W1562523399 hasAuthorship W1562523399A5028060987 @default.
• W1562523399 hasAuthorship W1562523399A5030349094 @default.
• W1562523399 hasAuthorship W1562523399A5072942807 @default.
• W1562523399 hasConcept C100544194 @default.
• W1562523399 hasConcept C185592680 @default.
• W1562523399 hasConcept C2776946002 @default.
• W1562523399 hasConcept C2777108408 @default.
• W1562523399 hasConcept C2777580618 @default.
• W1562523399 hasConcept C2780563676 @default.
• W1562523399 hasConcept C2780719635 @default.
• W1562523399 hasConcept C2781204770 @default.
• W1562523399 hasConcept C31903555 @default.
• W1562523399 hasConcept C515207424 @default.
• W1562523399 hasConcept C55493867 @default.
• W1562523399 hasConcept C8868529 @default.
• W1562523399 hasConceptScore W1562523399C100544194 @default.
• W1562523399 hasConceptScore W1562523399C185592680 @default.
• W1562523399 hasConceptScore W1562523399C2776946002 @default.
• W1562523399 hasConceptScore W1562523399C2777108408 @default.
• W1562523399 hasConceptScore W1562523399C2777580618 @default.
• W1562523399 hasConceptScore W1562523399C2780563676 @default.
• W1562523399 hasConceptScore W1562523399C2780719635 @default.
• W1562523399 hasConceptScore W1562523399C2781204770 @default.
• W1562523399 hasConceptScore W1562523399C31903555 @default.
• W1562523399 hasConceptScore W1562523399C515207424 @default.
• W1562523399 hasConceptScore W1562523399C55493867 @default.
• W1562523399 hasConceptScore W1562523399C8868529 @default.
• W1562523399 hasIssue "10" @default.
• W1562523399 hasLocation W15625233991 @default.
• W1562523399 hasLocation W15625233992 @default.
• W1562523399 hasOpenAccess W1562523399 @default.
• W1562523399 hasPrimaryLocation W15625233991 @default.
• W1562523399 hasRelatedWork W1954721674 @default.
• W1562523399 hasRelatedWork W2014718247 @default.
• W1562523399 hasRelatedWork W2062153310 @default.
• W1562523399 hasRelatedWork W2352014328 @default.
• W1562523399 hasRelatedWork W2358479399 @default.
• W1562523399 hasRelatedWork W2361559360 @default.
• W1562523399 hasRelatedWork W2378240003 @default.
• W1562523399 hasRelatedWork W2730531182 @default.

• next