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Comparison of Characteristics of Fermented Salmon Fish Sauce Using Wheat Gluten Koji with those Using Soy Sauce Koji
fish sauce wheat gluten salmon
2009/5/31
A new method for producing fermented fish sauce was developed to improve the taste of the fish sauce.
The method involved the production of a fermented sauce, seasoning liquid from salmon that was
e...
Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women
Iron food fortification anemia
2017/1/3
Fish sauce is consumed daily by a large proportion of the Vietnamese population and could therefore be a potentially useful food vehicle for iron-fortification programs.
Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA
Iron absorption stable isotopes
2017/1/3
The objectives were to evaluate iron absorption from NaFeEDTA-fortified fish sauce and soy sauce against a reference fortificant (FeSO4), to compare iron absorption from NaFeEDTA-fortified fish sauce ...
Selection of Resin for Column Treatment to Remove Odorants in Fish Sauce
odorants volatile compounds column treatment
2010/11/23
Amberlite XAD-2 was selected as a suitable resin for column treatment to remove odorants in fish sauce samples. Amberlite XAD-2 could treat up to 700 times its volume of fish sauce. Headspace gas chro...
Angiotensin I-Converting Enzyme Inhibitory Action of Fish Sauce
Angiotensin I-converting enzyme ACE hypertension
2010/11/22
The angiotensin I-converting enzyme (ACE) inhibitory activity of fish sauce, the product with the strongest ACE inhibitory activity among liquid fermented foods, was fractionated into 2 fractions with...