Art

J-GLOBAL ID：200902190283526858   Reference number：02A0700038

Taste-active components in a Vietnamese fish sauce.

ベトナム産魚醤油の呈味有効成分

Author (5)： PARK J-N (Univ. Tokyo, Tokyo, JPN) ,  WATANABE T (Japan Tobacco Inc., Ibaraki, JPN) ,  ENDOH K (Japan Tobacco Inc., Ibaraki, JPN) ,  WATANABE K (Univ. Tokyo, Tokyo, JPN) ,  ABE H (Univ. Tokyo, Tokyo, JPN)
Material： Fisheries Science  (Fisheries Sci)
Volume： 68  Issue： 4  Page： 913-920  Publication year： Aug. 2002 
JST Material Number： W1348A  ISSN： 0919-9268  Document type： Article
Article type： 原著論文  Country of issue： Australia (AUS)  Language： ENGLISH (EN)

Thesaurus term： *fermented seasoning ,...
Semi thesaurus term： Vietnam

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JST classification (2)： Animal aquatic foods  (FJ13020C) ,  Fermented seasonings  (FK04030S)

Substance index (2)： Glutamic acid ,  Pyroglutamic acid

Reference (26)：

• 1. Musaiger AO, Al-Mohizea IS, Al-Kanhal MA, Jaidah JH. Chemical and amino acid composition of four traditional foods consumed in the Arab Gulf States. Food Chem. 1990; 36: 181-189.
• 2. Mizutani T, Kimizuka A, Ruddle K, Ishige N. Chemical components of fermented fish products. J. Food Comp. Anal. 1992; 5: 152-159.
• 3. Ren H, Hayashi T, Endo H, Watanabe E. Characteristics of Chinese and Korean soy and fish sauces on the basis of their free amino acid composition. Nippon Suisan Gakkaishi 1993; 59: 1929-1935.
• 4. Ren H, Hayashi T, Endo H, Watanabe E. Characteristics of Chinese and Korean soy and fish sauces on the basis of their β-buffer capacity. Nippon Suisan Gakkaishi 1993; 59: 1937-1943.
• 5. Park C-K. Extractive nitrogenous constituents of anchovy sauce and their quality standardization. Korean J. Food Sci. Technol. 1995; 27: 471-477.

Terms in the title (3)： ベトナム ,  魚醤油 ,  有効成分