Papers mentioning miso or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Dajiang, a fermented bean-based condiment, is highly popular in Northeast China. In this research, peanut-soybean Dajiang was successfully developed by incorporating peanuts into t... Read full abstract on PubMed →
Space exploration is expanding, which demands new technologies and enables new scientific questions. Food, as a bridge between disciplines, can bring these fundamental and applied... Read full abstract on PubMed →
This study aims to investigate the flavor changes of industrial stir-frying mutton sao zi, a mutton product popular in the northwest of China, at different stir-frying stages. Elec... Read full abstract on PubMed →
The physico-chemical parameters and kinetics of the volatile compounds during the fermentation of Chinese <i>Mao</i>-<i>tofu</i> was investigated. The levels of water soluble prote... Read full abstract on PubMed →
This study revealed the compositional characteristics of sunki, a traditional, unsalted, lactic acid-fermented pickle produced using turnip leaf in Kiso district, Japan. Comprehens... Read full abstract on PubMed →
The effects of utilizing fermented soybeans paste (miso) as an alternative flavor-coating material for eliminating unpleasant odor of sulphuric and sotolone compounds from cemen in... Read full abstract on PubMed →
Dalam kajian ini, bakteria asid laktik (LAB) serta sebatian aroma ikan pekasam daripada spesies yang berbeza ditentukan. Persampelan ikan pekasam iaitu tilapia, loma, lampam, sepat... Read full abstract on PubMed →
The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, and are one of the main contributors to the flavor profile of c... Read full abstract on PubMed →
The aroma concentrates of two types of raw miso (traditional Japanese fermented soybean paste) were prepared by combining solid phase extraction (SPE) and solvent-assisted flavor e... Read full abstract on PubMed →
Fermentation processes are often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, close follow-up of this type of processes... Read full abstract on PubMed →
Salt-tolerant yeasts are very important for the flavor formation in soy sauce fermentation production. A halophilic aromatic yeast was isolated on the basis of the molecular biolog... Read full abstract on PubMed →
A novel GC-MS method was developed for the determination of acrylamide, which is applicable to a variety of processed foods, including potato snacks, corn snacks, biscuits, instant... Read full abstract on PubMed →
The volatile compounds of raw and fresh-cut pineapple (Ananas comosus [L.] Merr.) heated at 150, 175, 200 and 225C were determined and compared. The major volatiles in raw pineappl... Read full abstract on PubMed →
BACKGROUND: Miso, a fermented soybean paste prepared using koji (rice malt inoculated with Aspergillus oryzae) has been commonly used as a traditional seasoning for several centuri... Read full abstract on PubMed →
Development of aroma-active compounds during fermentation in the preparation of fermented fish-meat paste product (fish miso) from horse mackerel meat was quantitatively determined... Read full abstract on PubMed →
2-Furanmethanethiol, a compound contained in many kinds of food, was identified for the first time in five types of miso fermented soybean paste (red salty rice miso, thin-colored... Read full abstract on PubMed →
The mechanism of the formation of 4-hydroxy-2(or 5)-ethyl-5-(or 2)-methyl-3(2H)-furanone (HEMF) with yeast under caltivation in a medium containing amino-carbonyl reactants of ribo... Read full abstract on PubMed →
One of the most important initial steps in exporting a food product to another country from the R&D perspective is to describe and translate the sensory characteristics of a food p... Read full abstract on PubMed →
The identification of geographical origins of soybean pastes using headspace gas chromatography-mass spectrometry was attempted in this study. Since soybean paste was odor-rich, 36... Read full abstract on PubMed →
The microbial community in fermented sausages plays an important role in determining their quality characteristics. The objective of this study was to investigate the correlation b... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.