{"title":"利用亚临界水开发增值食醋的研究","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":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"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\":null,\"pages\":null},\"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}","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}
Research on the development of Value-added Vinegar using Subcritical Treated Water
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
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