Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation-Reference-Cited by-同舟云学术

Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation

Published:2005-01 Issue:11 Volume:69 Page:2094-2100
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

TANIMOTO Shota,MATSUMOTO Hideyuki,FUJII Kazuyoshi,OHDOI Ritsushi,SAKAMOTO Koji,IZUWA Shinya,YAMANE Yuichi,MIYAKE Masaki,SHIMODA Mitsuya,OSAJIMA Yutaka

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.69.2094

Reference4 articles.

1. 2) Sato, S. “Aging of Food” (in Japanese), Kohrin, Tokyo, pp. 26–30 (1996).

2. 5) Takahashi, S., and Kamiyama, O., Free amino acids in commercial sake.Annual Report of Gunmaken Industrial Research Laboratory(in Japanese), 73–76 (1981).

3. 17) “The Annotation of the Official Analytical Methods of the National Tax Agency of Japan (4th ed.)” (in Japanese), The Brewing Society of Japan, Tokyo, pp. 14–24 (1993).

4. 19) “The Annotation of the Official Analytical Methods of the National Tax Agency of Japan (4th ed.)” (in Japanese), The Brewing Society of Japan, Tokyo, pp. 213–218 (1993).

Cited by 10 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. The journey from white rice to ultra-high hydrostatic pressurized brown rice: an excellent endeavor for ideal nutrition from staple food;Critical Reviews in Food Science and Nutrition;2020-11-16

2. Highly water pressurized brown rice improves cognitive dysfunction in senescence-accelerated mouse prone 8 and reduces amyloid beta in the brain;BMC Complementary and Alternative Medicine;2018-03-27

3. Quality Evaluation of Sake Treated with a Two-Stage System of Low Pressure Carbon Dioxide Microbubbles;Journal of Agricultural and Food Chemistry;2014-11-20

4. Inactivation of enzymes and Lactobacillus fructivorans in unpasteurized sake by a two-stage method with low-pressure CO2 microbubbles and quality of the treated sake;Innovative Food Science & Emerging Technologies;2013-04

5. Inactivation kinetics of polyphenol oxidase using a two-stage method with low pressurized carbon dioxide microbubbles;Journal of Food Engineering;2013-01