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Effects of Salt and pH on Property of Emulsion Prepared with Monolaurin Monoglucoside
emulsion stability monolaurin monoglucoside pH
2009/7/7
The effects of salt and pH on the reduction of interfacial tension and the emulsifying property of monolaurin monoglucoside [MG(C12:0)-G] were investigated. MG(C12:0)-G made an emulsion of an oil in w...
Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom （Fermented Soybeans and Okara with Neurospora intermedia）and Their Antioxidant Activity and Antimutagenicity
low salt miso-like seasoning antimutagenicity superoxide scavenging
2009/6/17
To develop a new type of Miso, low salt miso-like fermented seasonings were prepared with soybean Oncom(S-Oncom) and Okara Oncom (O-Oncom): those were fermented soybeans and fermented Okara with Neuro...