Development of the original whey‐based vinegar using rapeseed meal or wheat bran as a raw material for koji
Author:
Affiliation:
1. Department of Biotechnology College of Life Sciences Ritsumeikan University Shiga Japan
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16097
Reference44 articles.
1. Exchange of Aspartate and Alanine
2. Efficient lactobionic acid production from whey by Pseudomonas taetrolens under pH-shift conditions
3. Formation of a complex pattern of sinapate esters in Brassica napus seeds, catalyzed by enzymes of a serine carboxypeptidase-like acyltransferase family?
4. Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi
5. Production of Enzyme and Growth of Aspergillus oryzae S.on Soybean Koji
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1. Production of vinegar from kashar cheese whey and volatile component profile, antibacterial effect, and antioxidant potential of whey vinegar;Food Bioscience;2023-12
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3. Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining;Journal of Food Processing and Preservation;2023-04-20
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