Works matching DE "SAUCES"

Results: 327

Designing Plant-Based Foods: Biopolymer Gelation for Enhanced Texture and Functionality.

Published in:

Foods, 2025, v. 14, n. 9, p. 1645, doi. 10.3390/foods14091645

By:

Ozorio, Luísa;
Passerini, Aline Beatriz Soares;
Silva, Ana Paula Corradi da;
Braga, Anna Rafaela Cavalcante;
Perrechil, Fabiana

Publication type:

Article

New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study.

Published in:

European Food Research & Technology, 2015, v. 240, n. 6, p. 1187, doi. 10.1007/s00217-015-2422-1

By:

Hernández-Carrión, María;
Sanz, T.;
Hernando, I.;
Llorca, E.;
Fiszman, S.;
Quiles, A.

Publication type:

Article

Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce.

Published in:

Fermentation (Basel), 2022, v. 8, n. 6, p. 73, doi. 10.3390/fermentation8020073

By:

Chang, Yun-Hsi;
Lim, GiGi Chin Wen;
Chien, Ju-Yun;
Hsieh, Lu-Sheng;
Wu, Shinn-Dar;
Ciou, Jhih-Ying

Publication type:

Article

Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10.

Published in:

Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020045

By:

Yousuke Taoka;
Miho Nakamura;
Setsuko Nagai;
Noriko Nagasaka;
Ryusuke Tanaka;
Katsuhisa Uchida

Publication type:

Article

"Your taste in fashion is bad": The role of state of anger in aggressive behavior using the hot sauce paradigm.

Published in:

Cogent Psychology, 2020, v. 7, n. 1, p. 1, doi. 10.1080/23311908.2020.1826091

By:

Hasan, Youssef;
Mohammed Al-Hajri, Shaikha;
Mehu, Marc

Publication type:

Article

Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria.

Published in:

Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1671749

By:

Alamu, Emmanuel Oladeji;
Busie, Maziya-Dixon;
Yildiz, Fatih

Publication type:

Article

Concentrations and Risk of Polycyclic Aromatic Hydrocarbons (PAHs) in Oil and Tomato-Based Sauces from Selected Brands of Canned Fish Consumed in Nigeria.

Published in:

Polycyclic Aromatic Compounds, 2022, v. 42, n. 7, p. 4621, doi. 10.1080/10406638.2021.1934046

By:

Iwegbue, Chukwujindu M. A.;
Tesi, Godswill O.;
Ogbuta, Anthony A.;
Lari, Bulouebibo;
Igbuku, Ufuoma A.;
Obi, Grace;
Martincigh, Bice S.

Publication type:

Article

Screening of Staphylococcus spp. in Moromi and Their Effects on the Fermentation of High-salt Liauid-state Sov Sauce.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 125, doi. 10.16429/j.1009-7848.2023.11.013

By:

Zhang Wei;
Wang Jieli;
Lin Chen;
Liu Junliang;
Yang Junwen;
Zhou Hui;
Zhou Shangting;
Jiang Xuewei

Publication type:

Article

模拟口腔环境下脂肪对沙拉酱顺滑感的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 165, doi. 10.16429/j.1009-7848.2022.12.017

By:

王亮;
钱善华;
丁宗如;
倪自丰;
卞达

Publication type:

Article

Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco.

Published in:

International Journal of Food Science, 2023, v. 2023, p. 1, doi. 10.1155/2023/2820506

By:

Amaiach, Rachid;
Lairini, Sanae;
Fadil, Mouhcine;
Benboubker, Moussa;
Bouslamti, Rabia;
El Amrani, Soukaina;
El Ouali Lalami, Abdelhakim

Publication type:

Article

FORMATION OF QUALITY INDICATORS OF PRODUCTS BASED ON FRUITS AND BERRIES.

Published in:

Eastern-European Journal of Enterprise Technologies, 2023, v. 126, n. 11, p. 73, doi. 10.15587/1729-4061.2023.291884

By:

Davydova, Oksana;
Cherevychna, Nataliia;
Kramarenko, Dmytro;
Sysoieva, Svitlana;
Nechepurenko, Krystyna

Publication type:

Article

Fixed-bed degradation of histamine in fish sauce by immobilized whole cells of Natrinema gari BCC 24369.

Published in:

Fisheries Science, 2015, v. 81, n. 5, p. 971, doi. 10.1007/s12562-015-0915-2

By:

Chaikaew, Siriporn;
Tepkasikul, Preenapha;
Young, Glenn;
Osako, Kazufumi;
Benjakul, Soottawat;
Visessanguan, Wonnop

Publication type:

Article

Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions.

Published in:

Fisheries Science, 2015, v. 81, n. 3, p. 581, doi. 10.1007/s12562-015-0865-8

By:

Zhong, Chan;
Nakanishi, Masayo;
Geng, Jie-Ting;
Okazaki, Emiko;
Cao, Min-Jie;
Weng, Wu-Yin;
Osako, Kazufumi

Publication type:

Article

Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish.

Published in:

Fisheries Science, 2005, v. 71, n. 6, p. 1347, doi. 10.1111/j.1444-2906.2005.01101.x

By:

Osako, Kazufumi;
Hossain, Mohammed Anwar;
Kuwahara, Koichi;
Okamoto, Akira;
Yamaguchi, Atsuko;
Nozaki, Yukinori

Publication type:

Article

Characterization and distribution ofStaphylococcussp. implicated for improvement of fish sauce odor.

Published in:

Fisheries Science, 2004, v. 70, n. 5, p. 916, doi. 10.1111/j.1444-2906.2004.00887.x

By:

Katsuya Fukami;
Satomi, Masataka;
Funatsu, Yasuhiro;
Kawasaki, Ken-Ichi;
Watabe, Shugo

Publication type:

Article

Identification of dimethylarsinic acid as the major arsenic compound in fish sauce by liquid chromatography/electrospray ionization-mass spectrometry.

Published in:

Fisheries Science, 2004, v. 70, n. 4, p. 695, doi. 10.1111/j.1444-2906.2004.00859.x

By:

Kato, Ayuchi;
Nagashima, Yuji;
Shiomi, Kazuo

Publication type:

Article

Autolysis of unsalted fish protein under pressurization.

Published in:

Fisheries Science, 2003, v. 69, n. 6, p. 1257, doi. 10.1111/j.0919-9268.2003.00753.x

By:

Okazaki, Takashi;
Shigata, Yujin;
Yasushi Aoyama, Yujin;
Kenji Namba, Yujin

Publication type:

Article

Taste-active components in a Vietnamese fish sauce.

Published in:

Fisheries Science, 2002, v. 68, n. 4, p. 913, doi. 10.1046/j.1444-2906.2002.00510.x

By:

PARK, JUNG-NIM;
WATANABE, TAKEHIKO;
ENDOH, KEN-ICHI;
WATANABE, KATSUKO;
ABE, HIROKI

Publication type:

Article

Taste effects of oligopeptides in a Vietnamese fish sauce.

Published in:

Fisheries Science, 2002, v. 68, n. 4, p. 921, doi. 10.1046/j.1444-2906.2002.00511.x

By:

PARK, JUNG-NIM;
ISHIDA, KEISHI;
WATANABE, TAKEHIKO;
ENDOH, KEN-ICHI;
WATANABE, KATSUKO;
MURAKAMI, MASAHIRO;
ABE, HIROKI

Publication type:

Article

Determination of histamine in fish sauce from Thailand using a solid phase extraction and high-performance liquid chromatography.

Published in:

Fisheries Science, 2001, v. 67, n. 6, p. 1163, doi. 10.1046/j.1444-2906.2001.00375.x

By:

Brillantes, supapun;
Samosorn, wararat

Publication type:

Article

Perception of heat in cheese sauces as affected by capsaicin concentration, fat level, fat...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 175, doi. 10.1111/j.1365-2621.1999.tb09886.x

By:

Carden, L.A.;
Penfield, M.P.

Publication type:

Article

Oxygen Effect on Volatile Acids Formation During Fermentation in Manufacture of Fish Sauce.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1120, doi. 10.1111/j.1365-2621.1992.tb11277.x

By:

SANCEDA, NORLITA G.;
KURATA, TADAO;
SUZUKI, YOSHIKATSU;
ARAKAWA, NOBUHIKO

Publication type:

Article

Marinade pH Affects Textural Properties of Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 305, doi. 10.1111/j.1365-2621.1992.tb05482.x

By:

ORESKOVICH, D.C.;
BECHTEL, P.J.;
McKEITH, F.K.;
NOVAKOFSKI, J.;
BASGALL, E.J.

Publication type:

Article

Modification of Cellulomonas flavigena NTOU 1 Characteristics for the Production of Shrimp Hydrolysates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 271, doi. 10.1111/j.1365-2621.1992.tb05474.x

By:

CHEN, HSING-CHEN;
HO, WEI-LI;
MOODY, MICHAEL W.;
JIANG, SHANN-TZONG

Publication type:

Article

Overall Quality and Sensory Acceptance of a Lysine-Fortified Fish Sauce.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 4, p. 983, doi. 10.1111/j.1365-2621.1990.tb01580.x

By:

SANCEDA, NORLITA G.;
KURATA, TADAO;
ARAKAWA, NOBUHIKO

Publication type:

Article

Functional Properties of Cowpea Paste as Influenced by Indigenous Microflora.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 146, doi. 10.1111/j.1365-2621.1990.tb06038.x

By:

BULGARELLI, M.A.;
BEUCHAT, L. R.

Publication type:

Article

Optimization of production conditions of Mahyaveh, a traditional Iranian fish sauce, with low microbial load.

Published in:

Iranian Journal of Microbiology, 2022, v. 14, n. 2, p. 252

By:

Kavian, Fatemeh;
Nateghi, Leila

Publication type:

Article

The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2023, v. 35, n. 5, p. 442, doi. 10.9755/ejfa.2023.v35.i5.3096

By:

Afifah, Nok;
Indrianti, Novita;
Ratnawati, Lia;
Putri, Devry Pramesti;
Yulianti, Lista Eka;
Rahmawati, Laila;
Putri, Siti Khudaifanny D. F. A.;
Sarifudin, Achmat

Publication type:

Article

Protex 51FP as a starter for accelerating fish sauce fermentation from anchovy (Stolephorus commersonii).

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2021, v. 33, n. 5, p. 379, doi. 10.9755/ejfa.2021.v33.i5.2701

By:

Le Minh Chau;
Ho Thi Bich Ngoc;
Donnay-Moreno, Claire;
Bruzac, Sandrine;
Jean-Pascal Bergé;
Vu Thi Hanh

Publication type:

Article

Quantification of heavy metals and health risk assessment in processed fruits' products.

Published in:

Arabian Journal of Chemistry, 2020, v. 13, n. 12, p. 8965, doi. 10.1016/j.arabjc.2020.10.020

By:

Abbasi, Hina;
Shah, Munir Hussain;
Mohiuddin, Muhammad;
Elshikh, Mohamed Soliman;
Hussain, Zahid;
Alkahtani, Jawaher;
Ullah, Waheed;
Alwahibi, Mona S.;
Abbasi, Arshad Mehmood

Publication type:

Article

Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2017, v. 34, n. 12, p. 2242, doi. 10.1080/19440049.2017.1375605

By:

Farawahida, A. H.;
Jinap, S.;
Nor-Khaizura, M. A. R.;
Samsudin, N. I. P.

Publication type:

Article

Sensory and color characteristics of frozen ready-made sauces.

Published in:

2006

By:

Popov-Raljič, Jovanka;
Dodič, Siniša;
Popov, Stevan;
Dodič, Jelena;
Popov-Raljić, Jovanka;
Dodić, Sinisa;
Dodić, Jelena

Publication type:

journal article

OLD SOURCES IN NEW SAUCES: JOHN JOUBERT AND THE ANALYSIS OF ANCIENT MATERIALS IN MODERN MUSIC.

Published in:

Integral, 2023, v. 36, p. 153

By:

GOTHAM, MARK R. H.

Publication type:

Article

PURIFICATION AND CHARACTERIZATION OF BACILLUS SUBTILIS JM-3 PROTEASE FROM ANCHOVY SAUCE.

Published in:

Journal of Food Biochemistry, 2005, v. 29, n. 5, p. 591, doi. 10.1111/j.1745-4514.2005.00041.x

By:

KIM, W. J.;
KIM, S. M.

Publication type:

Article

AMINO ACID CHANGES IN THE KOREAN TRADITIONAL FERMENTATION PROCESS FOR BLUE MUSSEL,MYTILUS EDULIS.

Published in:

Journal of Food Biochemistry, 2005, v. 29, n. 1, p. 108, doi. 10.1111/j.1745-4514.2005.00008.x

By:

Pyo-Jam Park;
Jae-Young Je;
Se-Kwon Kim

Publication type:

Article

Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum : Effect of Carotenoids and Physiochemical Indices.

Published in:

Molecules, 2022, v. 27, n. 20, p. 7139, doi. 10.3390/molecules27207139

By:

Chen, Mengjuan;
Wang, Xinyao;
Liu, Yang;
Li, Pao;
Wang, Rongrong;
Jiang, Liwen

Publication type:

Article

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives.

Published in:

Molecules, 2022, v. 27, n. 4, p. 1250, doi. 10.3390/molecules27041250

By:

Ghirro, Larissa C.;
Rezende, Stephany;
Ribeiro, Andreia S.;
Rodrigues, Nuno;
Carocho, Márcio;
Pereira, José Alberto;
Barros, Lillian;
Demczuk Jr., Bogdan;
Barreiro, Maria-Filomena;
Santamaria-Echart, Arantzazu

Publication type:

Article

Nutritional and Nutraceutical Properties of Mexican Traditional Mole Sauce.

Published in:

Molecules, 2022, v. 27, n. 3, p. 966, doi. 10.3390/molecules27030966

By:

Campos-Montiel, Rafael;
Medina-Pérez, Gabriela;
Vázquez-Nuñez, Edgar;
Afanador-Barajas, Laura;
Hernández-Soto, Iridiam;
Ahmad Nayik, Gulzar;
González-Montiel, Lucio;
Alkafafy, Mohamed

Publication type:

Article

Development of Microchip Isotachophoresis Coupled with Ion Mobility Spectrometry and Evaluation of Its Potential for the Analysis of Food, Biological and Pharmaceutical Samples.

Published in:

Molecules, 2021, v. 26, n. 20, p. 6094, doi. 10.3390/molecules26206094

By:

Hradski, Jasna;
Ďuriš, Marta;
Szucs, Roman;
Moravský, Ladislav;
Matejčík, Štefan;
Masár, Marián

Publication type:

Article

Rapid Determination of Nutritional Parameters of Pasta/Sauce Blends by Handheld Near-Infrared Spectroscopy.

Published in:

Molecules, 2019, v. 24, n. 11, p. 2029, doi. 10.3390/molecules24112029

By:

Neves, Marina D. G.;
Poppi, Ronei J.;
Siesler, Heinz W.;
Huck, Christian

Publication type:

Article

A Conjoint Analysis of Consumer Preferences for Chili Products: A Case Study on Chili Sauce.

Published in:

Journal of Management & Marketing Review (JMMR), 2020, v. 5, n. 4, p. 226, doi. 10.35609/jmmr.2020.5.4(4)

By:

Premruedee Jitkuekul;
Sirinna Khamtanet

Publication type:

Article

Umami: a universal taste.

Published in:

Food Reviews International, 2002, v. 18, n. 1, p. 23, doi. 10.1081/FRI-120003415

By:

Ninomiya, Kumiko

Publication type:

Article

FISH SAUCE PRODUCTS AND MANUFACTURING: A REVIEW.

Published in:

Food Reviews International, 2001, v. 17, n. 1, p. 65, doi. 10.1081/FRI-100000515

By:

Lopetcharat, K.;
Choi, YeungJ.;
Park, JaeW.;
Daeschel, MarkA.

Publication type:

Article

I MADE MARCELLA HAZAN'S BOLOGNESE.

Published in:

Kenyon Review, 2023, v. 45, n. 4, p. 176

By:

BELC, KRYS MALCOLM

Publication type:

Article

Aprovechamiento de subproductos de concha de abanico (ARGOPECTEN PURPURATUS) para la elaboración de nuevos productos.

Published in:

Revista CIENCIA UNEMI, 2022, v. 15, n. 40, p. 110, doi. 10.29076/issn.2528-7737vol15iss40.2022pp110-121p

By:

Copa Rodas, Josué Cirilo;
Puelles León, Claudia Alejandra;
Rivas Pérez, Wilmer Toribio;
La Chira Perales, Luis Valentín

Publication type:

Article

Reduced-salt shrimp sauces from Alaskan pink shrimp and nonglutinous rice cultivar Tsuyahime koji: Preparation and characterization.

Published in:

International Aquatic Research, 2020, v. 12, n. 4, p. 279, doi. 10.22034/IAR.2020.1903799.1063

By:

Takeshi Nagai;
Masataka Saito;
Yasuhiro Tanoue;
Norihisa Kai;
Nobutaka Suzuki

Publication type:

Article

김치 독자성의 근거와 형성 과정에 대한 고찰.

Published in:

Journal of the Korean Society of Food Culture, 2021, v. 36, n. 3, p. 265, doi. 10.7318/KJFC/2021.36.3.265

By:

박 채 린

Publication type:

Article

An Analysis of Consumers’ Internal Perception of Soup and Sauce using ZMET.

Published in:

Journal of the Korean Society of Food Culture, 2020, v. 35, n. 5, p. 417

By:

Jae Yoon Ryoo;
Ji Hye Choi;
Seo Hyun Lee;
Min A Lee

Publication type:

Article

Bioaccesibilidad y cinética de liberación in vitro de compuestos fenólicos en algunas salsas de la cocina mexicana.

Published in:

TIP Revista Especializada en Ciencias Químico-Biológicas, 2020, v. 23, p. 1, doi. 10.22201/fesz.23958723e.2020.0.205

By:

Carmen Perales-Vázquez, Guadalupe del;
Mercado-Mercado, Gilberto;
de la Rosa, Laura A.;
Sáyago-Ayerdi, Sonia G.

Publication type:

Article

HIGHLY SENSITIVE ZERO-ORDER EMISSION SYSTEM - FLUORESCENCE DETECTION-LIQUID CHROMATOGRAPHIC METHOD FOR SIMULTANEOUS ESTIMATION OF TWO BANNED PHENYL XANTHENE DYES IN BOTTLED CHILI SAUCE.

Published in:

Bulletin of the Chemical Society of Ethiopia, 2023, v. 37, n. 6, p. 1315, doi. 10.4314/bcse.v37i6.2

By:

Ali, Hazim M.

Publication type:

Article