Background Fermented shrimp paste, with a history spanning a thousand years, has
garnered significant attention owing to its distinctive flavor. While high contents of biogenic …

Abstract The region of Southeast Asia encompasses a group of countries that include
Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Laos, Singapore, Myanmar, Brunei, and …

Low-salt shrimp paste (LSP) is a new emerging shrimp paste. The specific objective of this
research was to investigate the effect of fermentation temperature on the physicochemical …

In this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill
shrimp paste as raw materials. Two commonly used heating methods, stir‐fried and …

Consuming ethnic vegetable dishes, that has been an integral part in the food culture of
many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao …

This study used hot-air oven drying with Bacillus subtilis Ksingle bondC3 inoculation to
improve shrimp paste production. The fermentation rate, quality characteristics, as well as …

Terasi is an Indonesian traditional fermented shrimp paste commonly used as a condiment
to enhance flavor in Indonesian cuisines. This product has distinctive sensory characteristics …

Steamed cold noodles (Liangpi) are traditional high-moisture starchy foods that are widely
consumed in China for their refreshing taste. However, the relationships between the …

Enzymatic proteomic profiles were examined to comprehend the predominant enzymes
involved in the flavor development of salted shrimp paste influenced by Bacillus subtilis K …

A recycled fermented shrimp paste made by adding old shrimp paste (Antarctic krill paste
that has been fermented for 28 T in a room temperature location) and fermenting it again for …