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J-GLOBAL ID：201802257308561464   Reference number：18A0510567

Taste and chemical characteristics of low molecular weight fractions from tofuyo - Japanese fermented soybean curd

tofuyo-日本の発酵大豆カードからの低分子量画分の味と化学的特性【Powered by NICT】

Author (8)： Lioe Hanifah Nuryani (Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara-cho, Okinawa 903-0213, Japan) ,  Lioe Hanifah Nuryani (Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Darmaga, Bogor 16680, Indonesia) ,  Kinjo Ayano (Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara-cho, Okinawa 903-0213, Japan) ,  Yasuda Shin (Department of Bioscience, School of Agriculture, Tokai University, 9-1-1 Toroku, Higashi-ku, Kumamoto-city, Kumamoto 862-8652, Japan) ,  Kuba-Miyara Megumi (Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara-cho, Okinawa 903-0213, Japan) ,  Kuba-Miyara Megumi (School of Health Sciences, Faculty of Medicine, University of the Ryukyus, 207, Uehara, Nishihara-cho, Okinawa 903-0215, Japan) ,  Tachibana Shinjiro (Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara-cho, Okinawa 903-0213, Japan) ,  Yasuda Masaaki (Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara-cho, Okinawa 903-0213, Japan)
Material： Food Chemistry  (Food Chem)
Volume： 252  Page： 265-270  Publication year： 2018 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： Tofuyo, a Japanese traditional...

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Thesaurus term： traditional food ,  ultrafiltration ,  *Glycine max ,  free amino acid ,  chemical analysis ,  sweetness ,  sodium chloride ,  Okinawa prefecture ,  organic acid ,  saltiness ,  umami ,  *low molecular weight ,  *fermentation ,  reversed-phase HPLC ,  hexose ,  aldose

Author keywords (5)： Fermented soybean curd ,  Glutamic acid ,  Taste dilution analysis ,  Tofuyo ,  Umami taste

JST classification (2)： Food quality  (FJ01040F) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (1)： Glucose

Terms in the title (8)： 日本 ,  発酵 ,  大豆 ,  カード ,  低分子量 ,  画分 ,  味 ,  化学的特性