Immobilized glucose isomerase use in mirin production

Journal of Food Science

Volumn 62, Issue 2, 1997, Pages 237-241

  Takayama, Takumi ^a,c   Oyashiki, Haruo ^a   Sakai, Takuo ^b  

^a TAKARA SHUZO CO LTD   (Japan)

^b KINKI UNIVERSITY   (Japan)

^c NONE   (Japan)

Author keywords

column method; fructose; glucose; immobilized isomerase; Mirin

Indexed keywords

EID: 0030950743     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb03975.x     Document Type: Article

References (9)

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3. Oyashiki, H., Uchida, M., Hanai, S., Obayashi, A., and Oka, S. 1987. Relationship between enzyme efficiency and alcohol concentration in mirin mash. J. Ferment. Technol. 65:537-541.
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8. Uchida, M. and Oka, S. 1983. Efficiency of utilization of raw materials in conventional mirin-making. J. Ferment. Technol. 61:13-18.
9. Uchida, M., Oyashiki, H., Nagahama, G., and Hanai, S. 1984. Evaluation of conditions affecting productivity in the improved process of mirin-making. J. Ferment. Technol. 62:315-320.