Art

J-GLOBAL ID：200902115443338547   Reference number：00A0178464

Distribution and Some Properties of Amylase in Spices.

スパイスに含まれるアミラーゼの分布と特性

Author (3)： NOMURA Y (House Foods Corp., Osaka, JPN) ,  ARAI Y (House Foods Corp., Osaka, JPN) ,  SHIOMI N (House Foods Corp., Osaka, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 5  Issue： 2  Page： 161-163  Publication year： May. 1999 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *spice ,...
Semi thesaurus term： フェンネル ,...

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JST classification (2)： Seasonings,spices(=condiments)  (FJ10010W) ,  Enzyme physiology  (EH02020J)

Reference (8)：

• Ohtsuru, M. and Kawatani, H. (1979). Studies on the myrosinase from Wasabi japonica: Purification and some properties of wasabi myrosinase. Agric. Biol. Chem., 43, 2249-2255.
• Mazelis, M. and Crews, L. (1968). Purification of the alliin lyase of garlic, Allium sativum L,. Biochem. J., 108, 725-730.
• Ishii, K. Takagi, S. and Satani, E. (1979). Studies of the stability of 5'-ribonucleotides in dried soup mixes and in raw materials therein. Nippon Shokuhin Kogyo Gakkaishi, 26, 89-94 (in Japanese).
• Ichikawa, Y. Sasa, H. and Michi, K. (1973). Purification of ginger protease. Eiyo to Shokuryo, 26, 377-383 (in Japanese).
• Somogyi, M. (1952). Notes on sugar determination. J. Biol. Chem., 195, 19-23

Terms in the title (3)： スパイス ,  アミラーゼ ,  分布