Matches in SemOpenAlex for { <https://semopenalex.org/work/W4235473005> ?p ?o ?g. }
Showing items 1 to 56 of
56
with 100 items per page.
- W4235473005 endingPage "1017" @default.
- W4235473005 startingPage "1013" @default.
- W4235473005 abstract "Some attempts were carried out to prepare a new type of sauce from the Antarctic krill, Euphausia superba. Frozen krill was thawed and fermented at 30°C for a period of 45 days. The same process was also carried out after adding different proportions of a commercially obtainable “hydrolyzed vegetable protein”, or freshly prepared koji, malted rice. During and after fermentation, chemical analyses were performed to determine free amino acids, organic acids, ATP, and related compounds; results were compared with those of a sensory test. 1. The krill sauce attained the highest free amino acid level after 30 days of fermentation. 2. The 30 day-fermented sauce products yielded a total N content ranging from 1.41 to 2.04%. These values were much higher than those of commercial fish sauces (1% or less). 3. A sensory test showed that the best quality of the products was achieved from the mixture of krill (70%) and the hydrolyzed vegetable protein (30%), and from that of krill (75%) and koji (25%)." @default.
- W4235473005 created "2022-05-12" @default.
- W4235473005 creator A5009197517 @default.
- W4235473005 creator A5052583987 @default.
- W4235473005 creator A5065186334 @default.
- W4235473005 date "1979-01-01" @default.
- W4235473005 modified "2023-10-18" @default.
- W4235473005 doi "https://doi.org/10.2331/suisan.45.1013" @default.
- W4235473005 hasPublicationYear "1979" @default.
- W4235473005 type Work @default.
- W4235473005 citedByCount "1" @default.
- W4235473005 crossrefType "journal-article" @default.
- W4235473005 hasAuthorship W4235473005A5009197517 @default.
- W4235473005 hasAuthorship W4235473005A5052583987 @default.
- W4235473005 hasAuthorship W4235473005A5065186334 @default.
- W4235473005 hasBestOaLocation W42354730051 @default.
- W4235473005 hasConcept C100544194 @default.
- W4235473005 hasConcept C185592680 @default.
- W4235473005 hasConcept C2775881529 @default.
- W4235473005 hasConcept C2777492549 @default.
- W4235473005 hasConcept C2778296365 @default.
- W4235473005 hasConcept C31903555 @default.
- W4235473005 hasConcept C505870484 @default.
- W4235473005 hasConcept C55493867 @default.
- W4235473005 hasConcept C86803240 @default.
- W4235473005 hasConcept C94412978 @default.
- W4235473005 hasConceptScore W4235473005C100544194 @default.
- W4235473005 hasConceptScore W4235473005C185592680 @default.
- W4235473005 hasConceptScore W4235473005C2775881529 @default.
- W4235473005 hasConceptScore W4235473005C2777492549 @default.
- W4235473005 hasConceptScore W4235473005C2778296365 @default.
- W4235473005 hasConceptScore W4235473005C31903555 @default.
- W4235473005 hasConceptScore W4235473005C505870484 @default.
- W4235473005 hasConceptScore W4235473005C55493867 @default.
- W4235473005 hasConceptScore W4235473005C86803240 @default.
- W4235473005 hasConceptScore W4235473005C94412978 @default.
- W4235473005 hasIssue "8" @default.
- W4235473005 hasLocation W42354730051 @default.
- W4235473005 hasOpenAccess W4235473005 @default.
- W4235473005 hasPrimaryLocation W42354730051 @default.
- W4235473005 hasRelatedWork W2018950003 @default.
- W4235473005 hasRelatedWork W2034183111 @default.
- W4235473005 hasRelatedWork W2038588651 @default.
- W4235473005 hasRelatedWork W2043752678 @default.
- W4235473005 hasRelatedWork W2092588305 @default.
- W4235473005 hasRelatedWork W2095269641 @default.
- W4235473005 hasRelatedWork W225820021 @default.
- W4235473005 hasRelatedWork W2369649734 @default.
- W4235473005 hasRelatedWork W3048251580 @default.
- W4235473005 hasRelatedWork W3126258741 @default.
- W4235473005 hasVolume "45" @default.
- W4235473005 isParatext "false" @default.
- W4235473005 isRetracted "false" @default.
- W4235473005 workType "article" @default.