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Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers

1995; Oxford University Press; Volume: 59; Issue: 1 Linguagem: Inglês

10.1271/bbb.59.35

1347-6947

Daisuke Segawa, Kozo Nakamura, Rie Kuramitsu, Shunsuke Muramatsu, Yoshihito Sano, Yasuyuki UZUKA, Masahiro Tamura, Hideo Okai,

Biopolymer Synthesis and Applications

Journal Article Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers Get access Daisuke Segawa, Daisuke Segawa Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, 1-4-1 Kagamiyama, Higashihiroshima, Hiroshima 724, Japan To whom correspondence should be addressed. Search for other works by this author on: Oxford Academic Google Scholar Kozo Nakamura, Kozo Nakamura Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, 1-4-1 Kagamiyama, Higashihiroshima, Hiroshima 724, Japan Search for other works by this author on: Oxford Academic Google Scholar Rie Kuramitsu, Rie Kuramitsu Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, 1-4-1 Kagamiyama, Higashihiroshima, Hiroshima 724, JapanDepartment of Chemistry, Faculty of General Education, Akashi College of Technology, Uozumi, Akashi, Hyogo 674, Japan Search for other works by this author on: Oxford Academic Google Scholar Shunsuke Muramatsu, Shunsuke Muramatsu Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, 1-4-1 Kagamiyama, Higashihiroshima, Hiroshima 724, JapanTenyo Takeda Co., Ltd., 9-30 Saiwai-cho, Kofu, Yamanashi 400, Japan Search for other works by this author on: Oxford Academic Google Scholar Yoshihito Sano, Yoshihito Sano Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, 1-4-1 Kagamiyama, Higashihiroshima, Hiroshima 724, JapanTenyo Takeda Co., Ltd., 9-30 Saiwai-cho, Kofu, Yamanashi 400, Japan Search for other works by this author on: Oxford Academic Google Scholar Yasuyuki Uzuka, Yasuyuki Uzuka Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, 1-4-1 Kagamiyama, Higashihiroshima, Hiroshima 724, JapanDepartment of Applied Chemistry and Biotechnology, Faculty of Engineering, Yamanashi University, Kofu, Yamanashi 400, Japan Search for other works by this author on: Oxford Academic Google Scholar Masahiro Tamura, Masahiro Tamura Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, 1-4-1 Kagamiyama, Higashihiroshima, Hiroshima 724, Japan Search for other works by this author on: Oxford Academic Google Scholar Hideo Okai Hideo Okai Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, 1-4-1 Kagamiyama, Higashihiroshima, Hiroshima 724, Japan Search for other works by this author on: Oxford Academic Google Scholar Bioscience, Biotechnology, and Biochemistry, Volume 59, Issue 1, 1 January 1995, Pages 35–39, https://doi.org/10.1271/bbb.59.35 Published: 01 January 1995 Article history Received: 06 June 1994 Published: 01 January 1995