High-yield production of ethyl α-D-glucoside in shochu brewing and evaluation of its functionality-Reference-Cited by-同舟云学术

High-yield production of ethyl α-D-glucoside in shochu brewing and evaluation of its functionality

Published:2015 Issue:1 Volume:15 Page:41-50
ISSN:1347-2194
Container-title:Journal of Biological Macromolecules
language:en
Short-container-title:J. Biol. Macromol.

Author:

Bogaki Takayuki¹²,Ozeki Kenji¹³

Affiliation:

1. College of Bioscience and Chemistry, Department of Applied Bioscience , Kanazawa Institute of Technology

2. General Research Laboratory, Ozeki Corporation

3. Genome Biotechnology Laboratory, Kanazawa Institute of Technology

Publisher

Japan Science Society of Biological Macromolecules

Subject

Molecular Biology

Link

https://www.jstage.jst.go.jp/article/jbm/15/1/15_41/_pdf

Reference4 articles.

1. 7) Hirotsune, M, Haratake, A., Komiya,A., Sugita, J., Tachihara, T., Komai, T.,Hizume, K., Ozeki, K. and Ikemoto, T.: Effect of ingested concentrate and components of Sake on epidermal permeability barrier disruption by UVB irradiation, J. Agric. Food chem., 53, 948-952 (2005).

2. 8) Mishima, T. and Ozeki, K.:Physiological function and metabolism of glucosides in Sake, Food & Food Ingredients Journal of Japan., 219, 275-280 (2014) (in Japanese).

3. 9) Fuji, T.: Utilization of the shochu distillery by-product, J. Brew. Soc. Japan, 104, 111-118 (2009) (in Japanese).

4. 11) Hirata M., Urano Y, Inaba S., Kitatani K., Okazaki T. and Kitagaki H.;Detection and semi-quantitative analysis of sphingolipids contained in the shochu distillery waste, J. Brew. Soc. Japan., 106, 12, 848-853 (2011) (in Japanese).

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