A Preventative Process for Haze Formation in Shiro-shoyu Using Protease
Author:
Affiliation:
1. Aichi Center for Industry and Science Technology
2. Morita Co., Ltd.
3. Graduate School of Bioagricultural Sciences, Nagoya University
Publisher
Brewing Society of Japan
Link
https://www.jstage.jst.go.jp/article/jbrewsocjapan/110/8/110_554/_pdf
Reference2 articles.
1. 9) Dawes, H., Struebi, P. and Keene, J., Kiwifruit juice clarification using a fungal proteolytic enzyme. J. Food Sci., 59, 858-861(1994).
2. 10) Meyer, A. S., Köser, C. and Adler-Nissen, J., Efficiency of enzymatic and other alternative clarification and fining treatments on turbidity and haze in cherry juice. J. Agric. Food. Chem., 49, 3644-3650 (2001).
Cited by 2 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. Consumers' sensory perception and emotional response towards animal and plant‐based soups (familiar food items) with the addition of shio‐koji (an unfamiliar ingredient);International Journal of Food Science & Technology;2024-07-08
2. Prevention of haze formation in shiro‐shoyu using silica gel;Journal of Food Process Engineering;2019-07-17
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