Study on proteinase,acid phosphotase,transgrutaminase which are contribute to cheese ripening and fermented milk.
Study Flavor of Milk and Dairy Products
Study on Characterization and Utilization of Enzymes (Proteinases,Acid phosphatase) from Milk and Lactic Acid Bacteria
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論文 (7件):
Takayuki Miura, Miki Takaku, Tetsuya Aoki, Ryozo Akuzawa. Manufacture of a New Cheese Using Soy and Adzuki Bean Broths. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2017. 64. 3. 157-161
R. Akuzawa, T. Miura, I. S. Surono. Fermented Milks: Asian Fermented Milks. Encyclopedia of Dairy Sciences: Second Edition. 2011. 507-511
Ryozo Akuzawa, Takayuki Miura, Hiroshi Kawakami. Bioactive Components in Caseins, Caseinates, and Cheeses. Bioactive Components in Milk and Dairy Products. 2009. 215-233
Sachiko Odake, Saskia M. Van Ruth, Ryozo Akuzawa. Flavor release of diacetyl and 2-heptanone from skimmed and full fat milk under mouth conditions. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2006. 12. 4. 256-260