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Effect of Combination of Heating and Pressurization on Browning Reaction of Glucose-Glycine Solution and White Sauce
pressure high hydrostatic pressure browning
2009/6/18
The effect of the combination of heating and pressurization on Maillard reaction was investigated using a model solution of glucose and glycine, and a white sauce. The apparent browning rates were cal...
Protective Effects of Melanoidins Derived from Soy Sauce and Soy Paste on NO-Induced DNA Damage
melanoidin DNA damage comet assay
2009/6/17
We determined the protective activity of melanoidins against DNA damage using the comet assay. We used nitric oxide (NO) as a DNA damaging agent and HL60 (human promyelocytic leukemic cell line). Mela...
Desalinization of Soy Sauce Waste by an Upward Flow of Water through the Column
soy sauce waste desalinization apparatus eluted extract
2010/11/24
The present study examines a method of improving the desalinization efficiency of the column-type desalinization process for soy sauce waste by feeding the water upward through the column. Four small-...