Identification of Turbid Compounds Generated in Sugarcane Vinegar-Reference-Cited by-同舟云学术

Identification of Turbid Compounds Generated in Sugarcane Vinegar

Published:2016 Issue:1 Volume:63 Page:23-26
ISSN:1344-7882
Container-title:Journal of Applied Glycoscience
language:en
Short-container-title:J. Appl. Glycosci.

Author:

Matsunaga Kazuhiko¹,Setoguchi Shinji¹,Shimono Kaori¹,Kamesawa Hiroyuki¹,Nakamura Toshikazu¹,Funane Kazumi²

Affiliation:

1. Kagoshima Prefectural Institute of Industrial Technology

2. National Food Research Institute, National Agriculture and Food Research Organization

Publisher

The Japanese Society of Applied Glycoscience

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jag/63/1/63_jag.JAG-2015_020/_pdf

Reference13 articles.

1. 1) G.S. Kocher, H.K. Dhillon, and N. Joshi: Scale up of sugarcane vinegar production by recycling of successive fermentation batches and its organoleptic evaluation. J. Food Process. Preserv., 38, 955‒963 (2014).

2. 2) N.H. Budak, E. Aykin, A.C. Seydim, A.K. Greene, and Z.B. Guzel-Seydim: Functional properties of vinegar. J. Food Sci., 79, R757‒764 (2014).

3. 3) A. Mimura, Y. Suzuki, Y. Toshima, S. Yazaki, T. Ohtsuki, S. Ui, and F. Hyodoh: Induction of apotosis in human leukemia cells by naturally fermented sugar cane vinegar (kibizu) of Amami Ohshima Island. Biofactors, 22, 93‒97 (2004).

4. 4) K. Matsunaga, S. Setoguchi, K. Shimono, H. Kamesawa, and T. Nakamura: Study on manufacturing to lose impurity of sugarcane vinegar. Kagoshima Pref. Inst. Ind. Technol. Res. Rep., 23, 9‒12 (2009) (in Japanese).

5. 5) P.K. Smith, R.I. Krohn, G.T. Hermanson, A.K. Mallia, F.H. Gartner, M.D. Provenzano, and E.K. Fujimoto: Measurement of protein using bicinchoninic acid. Anal. Chem.,19, 76‒85 (1985).