SOYA SAUCE SA R DJONO AT MOKO

2014 ◽  
pp. 384-397
Keyword(s):  
Soya Sauce

scholarly journals Quorum Quenching Bacillus sonorensis Isolated from Soya Sauce Fermentation Brine

Sensors ◽  
2012 ◽  
Vol 12 (4) ◽  
pp. 4065-4073 ◽  
Author(s):  
Wai-Fong Yin ◽  
Hun-Jiat Tung ◽  
Choon-Kook Sam ◽  
Chong-Lek Koh ◽  
Kok-Gan Chan
Keyword(s):  
Quorum Quenching ◽  
Bacillus Sonorensis ◽  
Soya Sauce

scholarly journals Social mobilization and social marketing to promote NaFeEDTA-fortified soya sauce in an iron-deficient population through a public–private partnership

2009 ◽  
Vol 12 (10) ◽  
pp. 1751-1759 ◽  
Author(s):  
Bo Wang ◽  
Siyan Zhan ◽  
Jing Sun ◽  
Liming Lee
Keyword(s):  
Young Children ◽  
Social Marketing ◽  
Social Mobilization ◽  
Fe Deficiency ◽  
Preventive Strategy ◽  
Adult Women ◽  
Attitudes And Practices ◽  
Iron Deficient ◽  
And Control ◽  
Soya Sauce

AbstractObjectiveThe present pilot project aimed to assess the effectiveness of social mobilization and social marketing in improving knowledge, attitudes and practices (KAP) and Fe status in an Fe-deficient population.DesignIn an uncontrolled, before–after, community-based study, social mobilization and social marketing strategies were applied. The main outcomes included KAP and Hb level and were measured at baseline, 1 year later and 2 years later.SettingOne urban county and two rural counties in Shijiazhuang Municipality, Hebei Province, China.SubjectsAdult women older than 20 years of age and young children aged from 3 to 7 years were selected from three counties to attend the evaluation protocol.ResultsAfter 1 year, most knowledge and attitudes had changed positively towards the prevention and control of anaemia. The percentage of women who had adopted NaFeEDTA-fortified soya sauce increased from 8·9 % to 36·6 % (P ≤ 0·001). After 2 years, Hb levels had increased substantially, by 9·0 g/l (P ≤ 0·001) in adult women and 7·7 g/l (P ≤ 0·001) in young children.ConclusionSocial mobilization and social marketing activities had a positive impact on the KAP of adult women, and resulted in marked improvements in Hb levels in both adult women and young children. This should be recommended as a national preventive strategy to prevent and control Fe deficiency and Fe-deficiency anaemia.

scholarly journals Coffee and beverages are the major contributors to polyphenol consumption from food and beverages in Japanese middle-aged women

2014 ◽  
Vol 3 ◽  
Author(s):  
Yoichi Fukushima ◽  
Takeshi Tashiro ◽  
Akiko Kumagai ◽  
Hiroyuki Ohyanagi ◽  
Takumi Horiuchi ◽  
...  
Keyword(s):  
Coffee Consumption ◽  
Black Tea ◽  
Japanese Women ◽  
Food Groups ◽  
Total Polyphenol ◽  
Food And Beverages ◽  
The Difference ◽  
Group 2 ◽  
Soya Sauce ◽  
Group 1

AbstractFood and beverages rich in polyphenols have been shown to reduce the risk of non-communicable diseases. The present study estimated polyphenol levels and consumption from food and beverages in Japanese women. Randomly recruited housewives living in the area around Tokyo (n 109; aged 21–56 years; Group 1) recorded all beverages and foods they ingested for 7 d, and the total polyphenol (TP) consumption was estimated based on the TP content of each item measured with a modified Folin–Ciocalteu method. For Group 1, TP was consumed at 841 (sd 403) mg/d (range 113–1759 mg/d), and beverages were a larger source of TP (79 %) than food (21 %). The largest single source of TP was coffee at 47 %, followed by green tea, black tea, chocolate, beer and soya sauce, at 16, 5·7, 3·3, 3·2 and 3·1 %, respectively. In terms of food groups, cereals/noodles, vegetables, fruits, beans and seeds, and seasonings (except for soya sauce) contributed 5·0, 4·0, 1·4, 1·8 and 2·4 %, respectively. Another group of housewives who consumed at least one cup of coffee per d were separately recruited (n 100; Group 2) in the same area. Their consumption of TP was higher at 1187 (sd 371) mg/d (range 440–2435 mg/d) than Group 1 (P < 0·001), and the difference mostly came from the coffee consumption. We conclude that not food but beverages, especially coffee, may be the major contributor to TP consumption in Japanese women.

scholarly journals The Production of Dried and Desalted Soya-Sauce Mash at a Pilot Scale Plant

1998 ◽  
Vol 9 (5) ◽  
pp. 208-214
Author(s):  
Yoshio Makino ◽  
Yoshihiro Tanigawa ◽  
Itsuko Takegami ◽  
Takeshi Shirakawa
Keyword(s):  
Pilot Scale ◽  
Soya Sauce

VISUALISATION OF ANNUAL TREE-RINGS BY A SOYA SAUCE, KETJAP BENTENG MANIS

1983 ◽  
Vol 32 (1-2) ◽  
pp. 109-110 ◽  
Author(s):  
N. De Cock ◽  
E. De Wildt
Keyword(s):  
Tree Rings ◽  
Soya Sauce

Antimicrobial Activity of Carvacrol toward Bacillus cereus on Rice

2000 ◽  
Vol 63 (5) ◽  
pp. 620-624 ◽  
Author(s):  
A. ULTEE ◽  
R. A. SLUMP ◽  
G. STEGING ◽  
E. J. SMID
Keyword(s):  
Antimicrobial Activity ◽  
Bacillus Cereus ◽  
Combined Treatment ◽  
Foodborne Pathogen ◽  
Inoculum Size ◽  
Initial Inoculum ◽  
Inhibition Of Growth ◽  
Oil Fraction ◽  
High Concentrations ◽  
Soya Sauce

The antimicrobial activity of carvacrol, a compound present in the essential oil fraction of oreganum and thyme, toward the foodborne pathogen Bacillus cereus on rice was studied. Carvacrol showed a dose-related inhibition of growth of the pathogen. Concentrations of 0.15 mg/g and higher inhibited the growth and the extent of inhibition depended on the initial inoculum size. To decrease the input of carvacrol on the taste and flavor of the product, a combined treatment with the structure analog cymene was tested. Due to the smell and taste of carvacrol at high concentrations, carvacrol was combined with cymene, a natural antimicrobial compound with a similar structure. A synergistic effect was observed when 0.30 mg/g carvacrol was combined with 0.27 mg/g cymene. Finally it was demonstrated that a common taste enhancer like soya sauce also increased the antimicrobial action of carvacrol toward B. cereus. The antimicrobial activity of carvacrol with cymene or soya sauce was influenced by the addition of NaCl.

scholarly journals Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce

2020 ◽  
Vol 15 ◽  
pp. 35-41
Author(s):  
Sophia Ferng ◽  
I-Hui Wu ◽  
Ang-Yen Li ◽  
Cheng-Kuang Hsu ◽  
Robin Yih-Yuan Chiou ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Microbial Contamination ◽  
Ultra Violet ◽  
Sodium Content ◽  
Chemical Components ◽  
Low Sodium Diet ◽  
Low Sodium ◽  
Low Salt ◽  
Soya Sauce

Low-salt soya sauce has become a market trend due to consumers' demand for a low sodium diet life. In tradition, a low-salt soya sauce (with salt concentration below 14.4%) is made from a high-salt one (18% salt concentration) through diluting or reducing the sodium content. The post processing deteriorates the quality of the soya sauce produce as some specific, beneficial chemical components are inevitably removed. In production of a native-born low-salt soya sauce, a key problem encountered is possible microbial contamination that easily develops in a low salt environment. In this study, we evaluated the effect of ultra-violet (UVC 254nm) irradiation on soya mash of 12% salt concentration fermented at 35°C. The ultra-violet treatment could effectively prevent the soya mash from microbial contamination.

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