PURIFICATION AND CHARACTERIZATION OF A NEUTRAL PROTEASE THAT CONTRIBUTES TO THE UNIQUE FLAVOR AND TEXTURE OF TOFU-MISOZUKE-Reference-Cited by-同舟云学术

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PURIFICATION AND CHARACTERIZATION OF A NEUTRAL PROTEASE THAT CONTRIBUTES TO THE UNIQUE FLAVOR AND TEXTURE OF TOFU-MISOZUKE

Published:1997-10 Issue:4 Volume:21 Page:191-202
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

FUNAKI JUNKO,YANO MIDORI,MISAKA TAKUMI,ABE KEIKO,ARAI SOICHI

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1997.tb00214.x/fullpdf

Reference14 articles.

1. Preparation of Fermented Soybean Curd using Stem Bromelain

2. Studies on Tofu-misozuke Prepared in Fukuoka Prefecture. Part I. Proteolysis of Tofu-misozuke during Ripening.

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review;Bioresources and Bioprocessing;2023-11-18

2. Evaluation of the Biogenic Amine-production Ability of Lactic Acid Bacteria Isolated from Tofu-misozuke;Food Science and Technology Research;2016

3. Stabilization of Switched Linear Systems with Multiple Time-Varying Delays;Proceedings of the 45th IEEE Conference on Decision and Control;2006

4. Purification and characterization of a novel salt-tolerant protease from Aspergillus sp. FC-10, a soy sauce koji mold;Journal of Industrial Microbiology and Biotechnology;2001-04-01

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