Properties of Extracts from Soy Sauce Cake Using Subcritical Water Treatment
Author:
Affiliation:
1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/11/1/11_67/_pdf
Reference14 articles.
1. 1) A. Imai; Soy sauce lees. “Shokuhin Kakou Souran 3”, Rural Culture Association Japan ed., 2002, pp. 697-698.
2. 2) S. Morales-Muñoz, L. Luque-García, M. D. Luque de Castro; Pressurized hot water extraction with on-line fluorescence monitoring: a comparison of the static, dynamic, and static-dynamic modes for the removal of polycyclic aromatic hydrocarbons from environmental solid samples. Anal. Chem., 74, 4213-4219 (2002).
3. 3) M. García-Marino, J. C. Rivas-Gonzalo, E. Ibáñez, C. García-Moreno; Recovery of catechins and proanthocyanidins from winery by-products using subcritical water extraction. Anal. Chim. Acta, 563, 44-50 (2006).
4. 4) J. Wiboonsirikul, S. Adachi; Extraction of functional substances from agricultural products or by-products by subcritical water treatment. Food Sci. Technol. Res., 14, 319-328 (2008).
5. 5) J. Wiboonsirikul, Y. Kimura, M. Kadota, H. Morita, T. Tsuno, S. Adachi; Properties of extracts from defatted rice bran by its subcrital water treatment. J. Agric. Food Chem., 55, 8759-8765 (2007).
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