Identification and Characterization of Volatile Components Causing the Characteristic Flavor in Miso (Japanese Fermented Soybean Paste) and Heat-Processed Miso Products

2013 ◽  
Vol 61 (49) ◽  
pp. 11968-11973 ◽  
Author(s):  
Kenji Kumazawa ◽  
Shu Kaneko ◽  
Osamu Nishimura
Keyword(s):  
Volatile Components ◽  
Fermented Soybean ◽  
Soybean Paste ◽  
Identification And Characterization

Identification and characterization of multifunctional cationic peptides from traditional Japanese fermented soybean Natto extracts

2019 ◽  
Vol 127 (4) ◽  
pp. 472-478 ◽  
Author(s):  
Masayuki Taniguchi ◽  
Ryousuke Aida ◽  
Kazuki Saito ◽  
Akihito Ochiai ◽  
Satoshi Takesono ◽  
...  
Keyword(s):  
Cationic Peptides ◽  
Fermented Soybean ◽  
Identification And Characterization

Effects ofAspergillusSpecies Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)

2015 ◽  
Vol 63 (5) ◽  
pp. 1401-1418 ◽  
Author(s):  
Sun-Joo Kum ◽  
Seung-Ok Yang ◽  
Sang Mi Lee ◽  
Pahn-Shick Chang ◽  
Yong Ho Choi ◽  
...  
Keyword(s):  
Enzymatic Activities ◽  
Volatile Components ◽  
Fermented Soybean ◽  
Soybean Paste
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