Aspartic protease fromAspergillus(Eurotium)repensstrain MK82 is involved in the hydrolysis and decolourisation of dried bonito (Katsuobushi)-Reference-Cited by-同舟云学术

Aspartic protease fromAspergillus(Eurotium)repensstrain MK82 is involved in the hydrolysis and decolourisation of dried bonito (Katsuobushi)

Published:2012-10-09 Issue:6 Volume:93 Page:1349-1355
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Aoki Kenji¹,Matsubara Sayaka²,Umeda Mayo²,Tachibanac Shusaku³,Doi Mikiharu³,Takenaka Shinji²

Affiliation:

1. Division of Nutritional Science, Graduate School of Nutritional Science; Sagami Women's University; 2-1-1 Bunkyo Sagamihara 252-0383 Japan

2. Department of Agrobioscience, Graduate School of Agricultural Science; Kobe University; 1-1 Rokkodai Nada-ku, Kobe 657-8501 Japan

3. Marutomo Co., Ltd; 1696 Kominato Iyo, Ehime 799-3192 Japan

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5896/fullpdf

Reference33 articles.

1. Degradation and O-methylation of phenols among volatile flavor components of dried bonito (Katsuobushi) by Aspergillus species;Doi;Agric Biol Chem,1989

2. Oxidation of acetophenone by Aspergillus species and their possible contribution to katsuobushi flavor;Doi;Biosci Biotechnol Biochem,1995

3. O-Methylation of 2,6-dimethoxy-4-methylphenol by Aspergillus glaucus and their possible contribution to katsuobushi flavor;Yamauchi;Biosci Biotechnol Biochem,1997

4. Flavor constituents of dried bonito (katsuobushi);Sakakibara;Food Rev Int,1990

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