In vitro evaluation of physiological activity of vinegar produced from barley-, sweet potato-, and rice-shochu post-distillation slurry

Bioscience, Biotechnology and Biochemistry

Volumn 68, Issue 3, 2004, Pages 551-556

  Ye, Xiu Juan ^a   Morimura, Shigeru ^a   Han, Lian Shu ^a   Shigematsu, Toru ^a   Kida, Kenji ^a  

^a KUMAMOTO UNIVERSITY   (Japan)

Author keywords

Advanced glycation endproducts (AGE) inhibition; Angiotensin I converting enzyme (ACE) inhibition; Antioxidant; shochu post distillation slurry; Vinegar

Indexed keywords

ACETIC ACID; ADVANCED GLYCATION END PRODUCT; DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; SCAVENGER;

ACETOBACTER; ALCOHOLIC BEVERAGE; ARTICLE; BARLEY; BIOSYNTHESIS; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; METABOLISM; METHODOLOGY; RICE; SEWAGE; SWEET POTATO;

ACETIC ACID; ACETOBACTER; ALCOHOLIC BEVERAGES; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; FERMENTATION; FREE RADICAL SCAVENGERS; GLYCOSYLATION END PRODUCTS, ADVANCED; HORDEUM; IPOMOEA BATATAS; ORYZA SATIVA; PEPTIDYL-DIPEPTIDASE A; WASTE DISPOSAL, FLUID;

HORDEUM VULGARE SUBSP. VULGARE; IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 4544254605     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.68.551     Document Type: Article

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