Utilization of Bushukan Citrus Peel via Lactic Acid Fermentation-Reference-Cited by-同舟云学术

Utilization of Bushukan Citrus Peel via Lactic Acid Fermentation

Published:2022-09-15 Issue:3 Volume:23 Page:87-94
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

HORIE Masanori¹,AKITA Hironaga²,NAKAMICHI Yusuke²,NARA Kazuhiro³,TAKAYAMA Tatsuhiro⁴,TAMURA Yoshinori⁴

Affiliation:

1. Health and medical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)

2. Research Institute for Sustainable Chemistry, AIST

3. Faculty of Human Life Sciences Jissen Women's University

4. Shimanto Bushukan Co., Ltd.

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/23/3/23_22609/_pdf

Reference26 articles.

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3. 3) M. Sawamura, S. H. Sun, K. Ozaki, J. Ishikawa, H. Ukeda; Inhibitory effects of citrus essential oils and their components on the formation of N-nitrosodimethylamine. J. Agric. Food Chem., 47, 4868–4872 (1999).

4. 4) M. Horie, H. Sato, A. Tada, S. Nakamura, S. Sugino, Y. Tabei, M. Katoh, T. Toyotome; Regional characteristics of Lactobacillus plantarum group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha. Biosci. Microbiota Food Health, 38, 11-22 (2019).

5. 5) K. Seno, T. Kumagai, T. Watanabe, S. Okada; “Effect of administration of fermented milk using plant origin lactic acid bacteria on defecation” (in Japanese). Nippon Shokuhin Kagaku Kogaku Kaishi, 47, 555-559 (2000).