首页> 外文OA文献 >New Functiona Food Materials Produced from Ferulic Acid in Rice and Lignan in Sesame by Fermentation of Aspergillus spp (Kuro-koji)

【2h】

New Functiona Food Materials Produced from Ferulic Acid in Rice and Lignan in Sesame by Fermentation of Aspergillus spp (Kuro-koji)

机译：通过发酵曲霉（Kuro-Koji），在芝麻中产生的新型功能性食品生产的水稻和木兰酸盐（Kuro-Koji）

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Yoshiaki MIYAKE;
展开▼
作者单位

展开▼
年度 2007
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Production of Ferulic acid from Oryzanol Degradation during the Fermentation of Black Rice Bran by Ferulic acid esterase producing Aspergillus oryzae HP [J] . Sasithorn Sirilun, Chaiyavat Chaiyasut, Noppawat Pengkumsri, Journal of Pure & Applied Microbiology . 2015,第Speca1期

机译：阿魏酸酯酶生产米曲霉HP在黑米糠发酵过程中由谷维素降解产生的阿魏酸
2. Bioconversions of ferulic acid and p-coumaric acid to volatile phenols by Aspergillus spp. and bacteria found in soy sauce koji and mashes [J] . Yasuhiko SUEZAWA, Naomi YOSHIOKA, Haruhiko MORI 日本農芸化学会誌 . 1998,第1期

机译：曲霉属物种将阿魏酸和对香豆酸生物转化为挥发性酚。和酱油曲和土豆泥中发现的细菌
3. Bioconversions of ferulic acid and p-coumaric acid to volatile phenols by Aspergillus spp. and bacteria found in soy sauce koji and mashes [J] . Yasuhiko SUEZAWA, Naomi YOSHIOKA, Haruhiko MORI 日本農芸化学会誌 . 1998,第1期

机译：通过曲霉菌SPP生物酸和对香豆酸的生物酸和对香豆酸的苯酚。和酱油koji和mashes发现的细菌
4. Novel foods based on lignans and resveratrol from waste materials [C] . J. Triska, M. Houska, J. Balik, Conference on Process Integration, Modelling and Optimisation for Energy Saving and Pollution Reduction . 2018

机译：基于Lignans的新型食品和废料中白藜芦醇
5. Optimization and Purification of Alpha Amylase Produced by Aspergillus Niger Using Yam (Dioscorea Spp) Peel as Substrate in Submerged Fermentation [D] . Fabiyi, Ibukun Celestina. 2018

机译：山茱萸（Dioscorea SPP）剥离在浸没式发酵中的亚霉菌氨基淀粉酶的优化和纯化
6. Effects of Ferulic Acid Esterase-Producing Lactic Acid Bacteria and Storage Temperature on the Fermentation Quality In Vitro Digestibility and Phenolic Acid Extraction Yields of Sorghum ( [O] . Yixiao Xie, Jingui Guo, Wenqi Li, 2021

机译：制剂酯酶产生乳酸菌和储存温度对发酵质量体外消化率和酚醛酸提取产量的影响（
7. Rice bran fermentation by lactic acid bacteria to enhance antioxidant activities and increase the ferulic acid, ρ-coumaric acid, and γ-oryzanol content [O] . Bao Le, Pham Thi Ngoc Anh, Jung-Eun Kim, 2019

机译：乳酸细菌米糠发酵以增强抗氧化活性，增加阿魏酸，ρ-香豆酸和γ-胺含量

New Functiona Food Materials Produced from Ferulic Acid in Rice and Lignan in Sesame by Fermentation of Aspergillus spp (Kuro-koji)

著录项

引文网络

相似文献

相关主题

期刊订阅