The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Shoyu is the Japanese name for soy sauce and the most popular liquid condiment (seasoning) used in Japanese cuisine as well as in cuisines of other oriental countries. Shoyu is prepared by digesting mold-cultured soybeans and wheat seeded with an aspergillus (koji in Japanese) in the presence of sodium chloride. Gyoshoyu is produced when the soybeans and wheat are replaced with fish. Both Shoyu and...
Fish sauce is a condiment typically used in most East Asian cooking and has recently been considered as an effective route to iron fortification in countries where iron deficiency anaemia is widespread. Current consumption and the increasing awareness of the uniqueness of fish sauce as a condiment necessitate assessment of the health risk that it poses. This study focuses on the analysis of arsenic...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.