Effect of high hydrostatic pressure on enzyme activity in unpasteurized draft sake-Reference-Cited by-同舟云学术

Effect of high hydrostatic pressure on enzyme activity in unpasteurized draft sake

Published:2019-04-03 Issue:2 Volume:39 Page:313-323
ISSN:0895-7959
Container-title:High Pressure Research
language:en
Short-container-title:High Pressure Research

Author:

Shigematsu Toru¹²,Okada Nobuya²,Nomura Kazuki¹,Kataoka Chihiro¹,(Ujiie) Hori Saori¹,Takahashi Iwao³,Aoki Toshio⁴,Kuribayashi Takashi⁴,Kaneoke Mitsuoki⁴,Iguchi Akinori¹²

Affiliation:

1. Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences (NUPALS), Niigata city, Japan

2. Graduate School of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences (NUPALS), Niigata city, Japan

3. Kanemasu Sake Co. Ltd., Shibata city, Japan

4. Niigata Prefectural Sake Research Institute, Niigata city, Japan

Funder

The Project of the NARO Bio-oriented Technology Research Advancement Institution

Publisher

Informa UK Limited

Subject

Condensed Matter Physics

Link

https://www.tandfonline.com/doi/pdf/10.1080/08957959.2019.1607322

Reference24 articles.

1. High Pressure Processing of Foods

2. Improving Food Quality with Novel Food Processing Technologies

3. Isolation and Characterization of Barosensitive Mutants of Saccharomyces cerevisiae Obtained by UV Mutagenesis

4. Thermosensitivity of a barosensitiveSaccharomyces cerevisiaemutant obtained by UV mutagenesis

5. Importance of cell damage causing growth delay for high pressure inactivation ofSaccharomyces cerevisiae

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