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Displaying assets from 1 to 30 out of 13
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Description The effect of temperature during the first heating process without silica gel on turbidity
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering -
Description Comparison of silica gel treatment and the conventional method. SDS‐PAGE of the supernatant before the storage test (a) and sediment formation after the storage test (b). Raw shiro‐shoyu was...
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering -
Description Protein patterns (a) and protein contents (b) of shiro‐shoyu treated with different protein adsorbents. The supernatant after incubation with a protein adsorbent at the concentration of 1% (wt/vol)...
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering -
Description The color of shoyu
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering -
Description Protein patterns (a and b) and protein contents (c and d) of shiro‐shoyu incubated with the increasing amount of silica gel. The supernatant after incubation with silica gel at 25°C for 16 hr (a...
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering -
Description Schemes of clarification and stabilization of shiro‐shoyu
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering -
Description The effect of temperature during the first heating process with 0.5% (wt/vol) silica gel on turbidity
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering -
Description Protein patterns of shiro‐shoyu treated by the conventional refinement method (Method A in Figure ) without any fining agents. Supernatants and precipitates obtained by centrifugation in each step...
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering -
Description Physical and chemical properties of shiro‐shoyu after different treatments
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering -
Description The effect of temperature during the first heating process on protein patterns of shiro‐shoyu. Raw shiro‐shoyu was incubated without (a) or with (b) 0.5% (wt/vol) silica gel at temperatures ranging...
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering -
Description The effect of temperature during the first heating process on haze and sediment formation in shiro‐shoyu. Raw shiro‐shoyu was incubated without (a) or with (b) 0.5% (wt/vol) silica gel at...
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering -
Description Sediment formation (a) and turbidity (b) of shiro‐shoyu after storage test. Raw shiro‐shoyu was incubated with the increasing amount of silica gel at 60°C for 1 hr. The supernatant after...
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering -
Description The effect of temperature during the first heating process on protein removal from shiro‐shoyu. Raw shiro‐shoyu was incubated without or with 0.5% (wt/vol) silica gel at temperatures ranging from...
Article Title: Prevention of haze formation in shiro‐shoyu using silica gel
Publication Title: Journal of Food Process Engineering
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