搜索结果: 1-4 共查到“食品科学技术基础学科 sake”相关记录4条 . 查询时间(0.079 秒)
Determination of Ethanol in Sake Mash by a Chloride Ion-Selective Electrode
ethanol transfer activity coefficient quaternary ammonium salts sake mash
2009/7/7
A chloride ion-selective solvent polymeric membrane electrode (Cl-ISE) using quaternary ammonium salts for determination of the ethanol concentration during sake fermentation is described. The ethanol...
Suppressive Effects of the Extract from Sake Cake on Chemical Mutagen-Induced SOS Response in Salmonella typhimurium
sake cake SOS response suppression
2009/6/18
The suppressive effects of the extract from sake cake on the SOS response of Salmonella typhimurium TA 1535/pSK1002 induced by AF-2, 4NQO, Trp-P-1, Trp-P-2, IQ and MeIQx were investigated for the purp...
Bitter-Tasting Sake Peptides Derived from the N-Terminus of the Rice Glutelin Acidic Subunit
bitter peptide sake rice glutelin
2009/5/20
Five bitter-tasting peptides were isolated from charcoal-untreated sake, following a Sepabeads resin separation, an initial reverse-phase chromatography (RP-HPLC), a gel permeation-chromatography, and...
Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
high-pressure carbonation inactivation kinetics of lactic acid bacteria sake, L. fructivorans
2009/5/20
The inactivation kinetics of lactic acid bacteria, Lactobacillus fructivorans, which is responsible for the deterioration of sake (Japanese rice wine) quality, was investigated using a continuous flow...