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Jia Li, Kan Jiang, Huaxia Yang, Xiong Zhang, Haizhi Huang, Xingqian Ye and Zijian Zhi
Biogenic amines are a group of metabolites generated in the process of soy sauce brewing, which can result in severe negative impacts on human health at high concentrations. In this study, we innovatively proposed natural extracts (0.1 wt%), of proanthoc...
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Yan-Shiang Chiou, Pei-Ing Wu, Je-Liang Liou, Ta-Ken Huang and Chu-Wei Chen
The purpose of this study is to construct a model by combining the theory of planned behavior (TPB) with conjoint analysis to evaluate baskets of agricultural goods. Each basket of agricultural goods contains various different products, including white r...
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Sophia Ferng, Wei-Hua Huang, Chien-Ping Wu, Yung-Tsong Lu, Cheng-Kuang Hsu, Robin Yih-Yuan Chiou, Ching-Hua Ting
Pág. 11 - 20
Soy sauce fermentation under controlled temperature is a way to shorten the fermentation time. An energy-saving fermentation system was developed to power a heat pump for maintaining the temperature of sauce moromi at 37±1°C during fermentation. The chem...
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Hyun-Hee Jang, Gyu-Tae Seo and Dae-Woon Jeong
Currently, the ozone (O3) oxidation efficiency in the treatment of waste soy sauce provides 34.2% color removal and a 27.4% reduction in its chemical oxygen demand (COD). To improve the O3 oxidation efficiency, hydrogen peroxide (H2O2) is used to cause a...
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