{"title":"Research on the development of Value-added Vinegar using Subcritical Treated Water","authors":"S. Hirayama, Daigo Murakami, Yuri Fukagusa, Yuriko Hoshino, Kazuharu Yamato, Munehiro Hoshino, Mitsuru Sasaki","doi":"10.26502/jfsnr.2642-110000136","DOIUrl":null,"url":null,"abstract":"Sake lees and rice bran, which are residues from food processing, were liquefied by subcritical water treatment to effectively produce new vinegar. Our previous studies reported that high concentrations of amino acids can be recovered from sake lees treated with subcritical water at 120°C for 240 min [1,2]. In this study, the conditions for subcritical water treatment of rice bran were examined","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"9 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Nutrition Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.26502/jfsnr.2642-110000136","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Sake lees and rice bran, which are residues from food processing, were liquefied by subcritical water treatment to effectively produce new vinegar. Our previous studies reported that high concentrations of amino acids can be recovered from sake lees treated with subcritical water at 120°C for 240 min [1,2]. In this study, the conditions for subcritical water treatment of rice bran were examined
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
