ArticleMembranes2021
Transport of Amino Acids in Soy Sauce Desalination Process by Electrodialysis.
Article in Membranes, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Synthetic microbial community SMC-L1 optimizes flavor chemistry in reduced salt soy sauce via targeted metabolic reprogramming.Frontiers in microbiology · 2025Article
- Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective.Food chemistry: X · 2024Article
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- Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation withFoods (Basel, Switzerland) · 2024Article
- A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality.Foods (Basel, Switzerland) · 2024Article
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- Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor.Foods (Basel, Switzerland) · 2023Article
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Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
Soy sauce is a common condiment that has a unique flavor, one that is derived from its rich amino acids and salts. It is known that excessive intake of high-sodium food will affect human health, causing a series of diseases such as hypertension and kidney disease. Therefore, removing sodium from the soy sauce and retaining the amino acids is desirable. In this study, electrodialysis (ED) was employed for the desalination of soy sauce using commercial ion exchange membranes (IEMs). The influence of the current density and initial pH on the desalination degree of the soy sauce was explored. Results showed that the optimal desalination condition for ED was reached at a current density of 5 mA/cm
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