Utilization of by-product generated from shochu making by converting to functional food

摘要：

　　Shochu is Japanese traditional distilled alcohol liquor that is produced from raw materials such as barley, sweet-potato, or rice.Shochu post-distillation slurry contains physiologically active components such as carbohydrates, organic acids, amino acids, and polyphenols.We developed vinegar production process.Since the concentration of functional components in the vinegar was high, it showed excellent antioxidant activity, immune system activation, apoptosis induction to cancer cells, and antiplatelet activity.

作者: Shigeru Morimura

作者单位: Kumamoto University,Japan

会议类型: 国内会议

会议名称: 第二届中国白酒学术研讨会

会议地点: 无锡

会议语种:英文

页码: 20-25

在线出版日期: 2014-09-21（万方平台首次上网日期，不代表论文的发表时间）