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Effect of rice koji levels on the physicochemical and sensory aroma profiles of doenjang

Journal of the Science of Food and Agriculture, Volume 106, Issue 3, Page 1734-1743, February 2026.
Abstract BACKGROUND Doenjang, a traditional Korean fermented soybean paste, is often made with rice koji, which provides enzymes and fermentable sugars. However, little is known about how different amounts of rice koji influence fermentation and sensory traits. The present study examined the effects of rice koji levels on the physicochemical, enzymatic
Daeun Kang, Ji‐sun Hwang, Mina K Kim
wiley +1 more source

Impact of <i>Aspergillus</i> Species on Microbial Community Dynamics and Their Associations with Fermentation Properties in Fermented Walnut-Based Soy Sauce. [PDF]

Foods
Guo X, Lin M, Le TN, Zhou Z, Zhao M, Cai H. +5 more
europepmc +1 more source

Multi‐environment evaluation of raffinose‐family oligosaccharide content in diverse dry bean varieties and their reduction upon canning

Journal of the Science of Food and Agriculture, Volume 106, Issue 3, Page 1904-1913, February 2026.
Abstract BACKGROUND The substantial amount of raffinose family oligosaccharide (RFO) in dry beans causes flatulence and digestive discomfort, limiting the appeal of dry bean food products. Substantial variation exists in RFO content among dry bean varieties, and various food processing steps such as soaking and canning are known to reduce RFO levels ...
Brendan M. O'Leary +3 more
wiley +1 more source

Alpha-amylase and Alpha-glucosidase enzymes inhibition and antioxidant potential of selected medicinal plants used as anti-diabetes by Sundanese community in West Java, Indonesia. [PDF]