Separation of Flavonoids and Salt in Bean Cake Disposed from Soy Sauce Manufacturing Process-Reference-Cited by-同舟云学术

Separation of Flavonoids and Salt in Bean Cake Disposed from Soy Sauce Manufacturing Process

Published:2006 Issue:7 Volume:39 Page:777-782
ISSN:0021-9592
Container-title:JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
language:en
Short-container-title:J. Chem. Eng. Japan

Author:

Yamamoto Hideki¹,Takeuchi Fumiko¹,Nagano Chika¹,Sasaki Ayako¹,Shibata Junji¹

Affiliation:

1. Department of Chemical Engineering, Faculty of Engineering, Kansai University

Publisher

Society of Chemical Engineers, Japan

Subject

General Chemical Engineering,General Chemistry

Link

http://www.jstage.jst.go.jp/article/jcej/39/7/39_7_777/_pdf

Reference8 articles.

1. Isolation and purification of isoflavones from soy flour by high-speed countercurrent chromatography

2. Funadukuri, T., S. Uchida, N. Hirose and S. Kagei; “Conversion of Soy Sauce Cake by Steam Explosion Treatment,” Environmental Science, 14, 359–365 (2001)

3. Hano, T. and K. Sakoda; “Zero-Emission Technologies in Food Industries” (in Japanese), Chemical Engineering, 66, 261–266 (2002)

4. Hano, T., M. Hirata, H. Takanashi and K. Nakamura; “Mass Flow Analysis of Soy-Sauce Production Process and Dry Distillation of Lees,” Environmental Science, 14, 325–331 (2001)

5. Study on Antioxidative Substances of Soy Sauce Lee

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