Proceedings [of] 10th Asian chemical congress: Sessions. 3. Food chemistry. Hanoi, 2003

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Effect of osmotic and thermal dehydration on the flavour and volatile components of banana products

Quantitative analysis of chloramphenicol residues in shrimp

Quantitative analysis of furazolidone in shrimp

Studies on low-salt soy sauce containing peptides

Soy sauce contains small amounts of sugar (sweet taste), acid (acidic taste), alcohol and other ingredients, the major components responsible for its taste are sodium chloride (salty taste) and sodium glutamate (umami taste). High sodium content of soy sauce has been pointed out to be responsible for excess intake of sodium by Japanese. The object of our studies is to create novel low-salt soy sauce using a salty peptide (ornithyltaurine hydrochloride) or its related compounds (glycine ethylester hydrochloride and lysine hydrochloride), all free of sodium, which is superior to conventional low-salt soy sauce produced by the use of KCl or sodium salts of organic acids.