- Rethinking soy sauce applications. Brandt, Laura // Prepared Foods;Jun98, Vol. 167 Issue 6, p103
Discusses various applications of soy sauce. Applications in the savory foods; Uses in the sweet goods category; Types of soy sauce; Other forms of soy sauce.
- The book on soy sauce. // Food Processing (00156523);May2004, Vol. 65 Issue 5, p70
Features the book "Kikkoman Soy Sauce Handybook". Contents; Topics discussed; Usability.
- Ready meals could be hit by soy sauce scare. Birks, Sue // Food Manufacture;Jul2001, Vol. 76 Issue 7, p10
Reports on the fears of ready meal producers on consumers boycotting soy sauce products in China. Concerns of consumers over cancer-causing contaminants in soy sauce; Presence of high levels of the carcinogen 3-MCPD; Precautionary tests carried out by suppliers and manufacturers.
- Some Food Processings. Hunter, Beatrice Trum // Consumers' Research Magazine;Oct98, Vol. 81 Issue 10, p8
Provides information on the processing of low-fat potato chips, decaffeinated coffee, soy sauce and balsamic vinegar. Methods to produce low-fat potato chips; Basic methods to decaffeinate coffee; Different methods to produce soy sauce.
- Restaurant review: ShuRaku Sake Bar and Bistro. Chan, Sherman // Filipino Post;12/18/2014, p4
No abstract available.
- Healthy Halos. O'Donnell, Claudia D. // Prepared Foods;Apr2001, Vol. 170 Issue 4, p50
Presents an overview of functional foods in 2000. Factors driving trends in the functional food and nutraceutical market; Introduction of beverage and health bars; Popularity of soy as a vegetable.
- THE KOREAN PANTRY. // Food & Wine;Sep2013, Vol. 36 Issue 9, p38
The article presents information on the essential items that are required to prepare a Korean dish including red chile flakes, soy sauce and chile paste.
- FDA allows soy health claims on labels. // Environmental Nutrition;Dec99, Vol. 22 Issue 12, p8
Reports on the United States Food and Drug Administration's policy allowing food companies to include health label claims on the risks of soy products.
- THE ASIAN PANTRY. Cobe, Patricia // Restaurant Business;11/1/2005, Vol. 104 Issue 15, p58
The article presents information about food items, which play an important role in the culinary culture. Made from rice flour, wheat, buckwheat, mung beans, sweet potatoes, eggs, tofu or a combination of ingredients, noodles show up on almost every part of the menu. Rice noodles are long noodles...