WO2023181765A1 - Agent de réduction d'oxygène dissous - Google Patents
Agent de réduction d'oxygène dissous Download PDFInfo
- Publication number
- WO2023181765A1 WO2023181765A1 PCT/JP2023/006413 JP2023006413W WO2023181765A1 WO 2023181765 A1 WO2023181765 A1 WO 2023181765A1 JP 2023006413 W JP2023006413 W JP 2023006413W WO 2023181765 A1 WO2023181765 A1 WO 2023181765A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- dissolved oxygen
- reducing agent
- water
- reducing
- aminoreductone
- Prior art date
Links
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 title claims abstract description 56
- 239000001301 oxygen Substances 0.000 title claims abstract description 56
- 229910052760 oxygen Inorganic materials 0.000 title claims abstract description 56
- 239000003638 chemical reducing agent Substances 0.000 title claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000013305 food Nutrition 0.000 claims abstract description 30
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 27
- 230000001603 reducing effect Effects 0.000 claims abstract description 21
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 14
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 12
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 12
- 238000005259 measurement Methods 0.000 claims abstract description 8
- RTPBEMVDAXPYRC-JLAZNSOCSA-N (2r)-4-amino-2-[(1s)-1,2-dihydroxyethyl]-3-hydroxy-2h-furan-5-one Chemical compound NC1=C(O)[C@@H]([C@@H](O)CO)OC1=O RTPBEMVDAXPYRC-JLAZNSOCSA-N 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 abstract description 21
- 230000000694 effects Effects 0.000 abstract description 13
- 235000013361 beverage Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000021067 refined food Nutrition 0.000 abstract description 3
- 230000035790 physiological processes and functions Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 8
- 235000013322 soy milk Nutrition 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000001782 photodegradation Methods 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 230000001681 protective effect Effects 0.000 description 3
- 229960002477 riboflavin Drugs 0.000 description 3
- 235000019192 riboflavin Nutrition 0.000 description 3
- 239000002151 riboflavin Substances 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- 125000003277 amino group Chemical group 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000003691 Amadori rearrangement reaction Methods 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 239000012901 Milli-Q water Substances 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 239000002262 Schiff base Substances 0.000 description 1
- 150000004753 Schiff bases Chemical class 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000002490 anilino group Chemical group [H]N(*)C1=C([H])C([H])=C([H])C([H])=C1[H] 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- MVIOINXPSFUJEN-UHFFFAOYSA-N benzenesulfonic acid;hydrate Chemical compound O.OS(=O)(=O)C1=CC=CC=C1 MVIOINXPSFUJEN-UHFFFAOYSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 125000003917 carbamoyl group Chemical group [H]N([H])C(*)=O 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
Definitions
- the present invention relates to an agent for reducing dissolved oxygen in water.
- Patent Document 4 describes a method for preventing deterioration of food and drink, which removes oxygen by adding ascorbic acid oxidase to food and drink.
- An object of the present invention is to reduce dissolved oxygen in water by a simple means using materials that can be used for food and drink products.
- Patent Document 4 has problems such as cost and the need for a deactivation process.
- the present inventors searched and studied general-purpose techniques that can be used in food applications, and found that melanoidins, especially those containing aminoreductone, are effective, and have completed the present invention.
- the present invention provides (1) a dissolved oxygen reducing agent containing melanoidin.
- (4) A method for reducing dissolved oxygen in water which comprises adding the dissolved oxygen reducing agent according to (2) or (3) so that the aminoreductone concentration in the water is 10 ⁇ M or more.
- melanoidin is a brown or dark brown substance produced by the Maillard reaction (aminocarbonyl reaction) between the carbonyl group of sugar and the amino group derived from amino acids, peptides, proteins, etc.
- the Maillard reaction proceeds even below room temperature, but is accelerated by heating.
- a melanoidin-containing dissolved oxygen reducing agent is a brown or brownish substance prepared by heating raw materials containing sugars and amino acids (including amino acids, peptides, and proteins).
- the dissolved oxygen reducing agent of the present invention further contains an aminoreductone.
- Aminoreductone is an intermediate produced at the beginning of the Maillard reaction, and more specifically, it is an enol-type product (enaminol) in which the double bond of the Schiff base formed by the condensation of an amino group and a carbonyl group undergoes Amadori rearrangement. It is. A portion of aminoreductone remains in melanoidin, and can be detected and measured by a known method described in the next section.
- the content of aminoreductone per substance or composition serving as the active substance in the dissolved oxygen reducing agent is preferably 0.1 mM or more.
- HTT reducibility The presence of the aminoreductone mentioned above was confirmed by an analytical method using HTT reagent (30-[1-[(phenylamino)-carbonyl]-3,4-tetrazolium]-bis(4-methoxy-6-nitro) benzenesulfonic acid hydrate). It can be detected by measuring reducibility (XTT reducibility). Specifically, first stir the sample and XTT reagent, then measure the absorbance at 492 nm (reference 600 nm), then measure the absorbance after the stirring reaction, and calculate the difference in absorbance from 0 min to 20 min as the XTT reducibility. For more detailed procedures, for example, the following non-patent literature can be referred to.
- Water with reduced dissolved oxygen according to the present invention can be used as water for producing beverages or foods, and its use is not particularly limited. Specific examples include beverages, liquid foods and drinks, desserts, frozen desserts, jelly drinks, jellies, liquid foods, oil-in-water emulsions such as cream and whipping cream, etc. As raw materials for these various foods and drinks and processed foods. It can be suitably used.
- the implementation method is also not particularly limited, and it is possible to reduce dissolved oxygen in water (including tap water, ion-exchanged water, distilled water, etc.) by the method of the present invention, and use this as a raw material for subsequent food manufacturing processing steps. can. It may also be applied during the manufacturing process or at the final stage.
- the dissolved oxygen reducing agent of the present invention can also be used for a composition (aqueous solution) containing water and some or all of the raw materials. More specifically, a mode can be exemplified in which dissolved oxygen is reduced by adding and mixing after the preparation of the beverage is completed.
- DO Dissolved oxygen reducing agent, dissolved oxygen reducing method
- the amount of the substance containing melanoidin and aminoreductone added as a dissolved oxygen (hereinafter sometimes referred to as DO) reducing agent can be set as appropriate. It is desirable to add aminoreductone to water at a concentration of 10 ⁇ M or more, more preferably 15 ⁇ M or more, even more preferably 25 ⁇ M or more, calculated from the content in the dissolved oxygen reducing agent.
- water here refers to water or an aqueous solution/aqueous dispersion containing water or other raw materials, and hereinafter “water” as a formulation standard in the present invention shall include these.
- the upper limit there is no particular restriction on the upper limit, and if there is a color tone or flavor originating from the reducing agent itself, it can be set as appropriate, taking this into account.
- the method for reducing DO but an example is adding a predetermined amount to water and mixing. It should be noted that if the DO concentration is lower than that of the additive-free system, it can be said to have the effect and function as a reducing agent.
- the following substances may be selected as effective reducing agents: For the purpose of obtaining sufficient antioxidant effects in actual food and beverage systems, it is desirable to reduce the content to 1 ppm or less.
- a commercially available measuring device can be used to measure the dissolved oxygen concentration.
- pH improver In the present invention, it is more preferable to use a pH improver (a pH adjuster that shifts pH to the alkaline side) in combination. Thereby, the effect of reducing dissolved oxygen can be improved.
- a pH improver a pH adjuster that shifts pH to the alkaline side
- sodium bicarbonate for food applications. For example, when only sodium hydrogen carbonate is used, the amount added is 0.01% by weight or more, more preferably 0.03% by weight or more based on water. When used in combination with ascorbic acid, which will be described later, the amount of sodium bicarbonate added is, for example, 0.001% by weight or more, more preferably 0.005% by weight or more, based on water.
- the pH after addition may not necessarily shift to the alkaline side depending on the buffering capacity of substances coexisting in the water.
- the method of use is not particularly limited, and examples include a method in which it is added to water and mixed together with the dissolved oxygen reducing agent or separately.
- the effect of reducing dissolved oxygen can be significantly improved.
- ascorbic acid L-ascorbic acid for food use, Na ascorbic acid, etc. can be used.
- the method of use is also not particularly limited, and examples include a method of adding and mixing with the dissolved oxygen reducing agent and pH improver of the present invention simultaneously or separately.
- the amount added is 0.001% by weight or more, preferably 0.005% by weight or more and 0.5% by weight or less, more preferably 0.01 to 0.3% by weight based on water.
- Melanoidin solution (A-10) was prepared by placing 500 g of ion-exchanged water, 225 g of glucose, and 93.75 g of glycine in a heat-resistant bottle, stirring and dissolving, and heating in an autoclave (120°C, 45 minutes).
- a known non-patent document (“Development of a simple screening sheet for salivary volume using dye” by Yuri Inagaki, 2016, Hokkaido University doctoral thesis).
- XTT reducibility (XTT reducibility) was calculated.
- Soy milk drink 1 “Soy milk drink Kinako” (Pokka Sapporo Food & Beverage) Main ingredients: 6.0g protein, 4.6g fat (per 200ml) Soy milk drink 2: “Soy milk drink black tea” (Kikkoman) Main ingredients: 4.1g protein, 5.7g fat (per 200ml) The results are shown in Table 10. All of the soymilk drinks tested this time were found to have the effect of reducing dissolved oxygen compared to those without additives.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Treatment Of Water By Oxidation Or Reduction (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
La présente invention aborde le problème de la réduction de l'oxygène dissous dans l'eau par l'intermédiaire d'un moyen simple tout en utilisant un matériau qui peut être utilisé dans des aliments et des boissons. Un agent de réduction d'oxygène dissous contenant des mélanoïdines, en particulier des aminoréductones, est utilisé. La teneur des aminoréductons est calculée par une mesure de réduction de XTT, et l'oxygène dissous est réduit par ajout dudit agent de réduction d'oxygène dissous à de l'eau de telle sorte que la teneur en aminoréductones devienne supérieure ou égale à 10 µM. De plus, en ajoutant un agent d'amélioration de pH et de l'acide ascorbique, l'effet de réduction de l'oxygène dissous peut être remarquablement augmenté. En utilisant l'eau dans laquelle l'oxygène dissous est réduit par l'intermédiaire du moyen selon la présente invention, une boisson ou un aliment traité ayant un arôme, une teinte, ou les fonctions physiologiques de matériaux à mélanger en son sein peut être produit.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022049033 | 2022-03-24 | ||
| JP2022-049033 | 2022-03-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2023181765A1 true WO2023181765A1 (fr) | 2023-09-28 |
Family
ID=88100514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2023/006413 WO2023181765A1 (fr) | 2022-03-24 | 2023-02-22 | Agent de réduction d'oxygène dissous |
Country Status (2)
| Country | Link |
|---|---|
| TW (1) | TW202345710A (fr) |
| WO (1) | WO2023181765A1 (fr) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6451190A (en) * | 1987-08-07 | 1989-02-27 | Nalco Chemical Co | Method for sweeping dissolved oxygen in industrial water |
| JPH0824554A (ja) * | 1994-07-19 | 1996-01-30 | Toppan Printing Co Ltd | 酸素吸収剤およびその製造方法 |
| JP2002226730A (ja) * | 2000-11-30 | 2002-08-14 | Mitsubishi Chemicals Corp | 色素溶液の臭気抑制方法 |
| JP2013133423A (ja) * | 2011-12-27 | 2013-07-08 | Tropical Plant Resources Institute Inc | 抗酸化剤および抗酸化飲料 |
-
2023
- 2023-02-16 TW TW112105632A patent/TW202345710A/zh unknown
- 2023-02-22 WO PCT/JP2023/006413 patent/WO2023181765A1/fr unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6451190A (en) * | 1987-08-07 | 1989-02-27 | Nalco Chemical Co | Method for sweeping dissolved oxygen in industrial water |
| JPH0824554A (ja) * | 1994-07-19 | 1996-01-30 | Toppan Printing Co Ltd | 酸素吸収剤およびその製造方法 |
| JP2002226730A (ja) * | 2000-11-30 | 2002-08-14 | Mitsubishi Chemicals Corp | 色素溶液の臭気抑制方法 |
| JP2013133423A (ja) * | 2011-12-27 | 2013-07-08 | Tropical Plant Resources Institute Inc | 抗酸化剤および抗酸化飲料 |
Non-Patent Citations (1)
| Title |
|---|
| KURATA, TADAO: "Amino-carbonyl Reaction and Reductones", JOURNAL OF THE BREWING SOCIETY OF JAPAN, vol. 91, no. 8, 1996, JP , pages 543 - 550, XP009549282, ISSN: 0369-416X * |
Also Published As
| Publication number | Publication date |
|---|---|
| TW202345710A (zh) | 2023-12-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kos et al. | Occurrence and estimation of aflatoxin M1 exposure in milk in Serbia | |
| Lindsay et al. | Effect of sodium/potassium (1: 1) chloride and low sodium chloride concentrations on quality of Cheddar cheese | |
| Oliveira et al. | Nitrate, nitrite, and volatile nitrosamines in whey-containing food products | |
| JP3921230B1 (ja) | 高濃度紅茶ポリフェノール含有インスタントミルクティー | |
| EA019282B1 (ru) | Применение изомальтулозы для повышения устойчивости к окислению легкоокисляемых компонентов пищевых продуктов, кормов, косметических средств и фармацевтических препаратов | |
| JPWO2018186352A1 (ja) | 甘味後引きを低減する方法 | |
| Almeida et al. | Cariogenic and erosive potential of industrialized fruit juices available in Brazil | |
| Kim et al. | Effects of aging methods and periods on quality characteristics of beef | |
| JP2006129757A (ja) | 苦味やえぐ味を低減した緑茶抽出物、及び該抽出物を含有する飲食品 | |
| WO2023181765A1 (fr) | Agent de réduction d'oxygène dissous | |
| EP0751718B1 (fr) | Procede de preservation stable de preparations en poudre pour boisson non alcoolisee et preparation pulverulente pour boisson non alcoolisee | |
| Abd Hamid et al. | Assessment of nitrate, nitrite and chloride in selected cured meat products and their exposure to school children in Brunei Darussalam | |
| CN101849627A (zh) | 一种复配乳化稳定剂及含其的超高温灭菌乳 | |
| US4552776A (en) | Process for preparation of tea color concentrate and product | |
| Rizzolo et al. | Beverages based on ricotta cheese whey and fruit juices | |
| JP4865268B2 (ja) | 乳化安定性の評価方法及び乳化剤の評価方法 | |
| CN106568966A (zh) | 柠檬黄胶体金检测卡及其制备方法 | |
| JP5193231B2 (ja) | 少なくとも１種の高甘味度甘味料（ｈｉｓ）を含む組成物の味を調整する方法 | |
| Devrani et al. | How to detect adulteration of maltodextrin in milk | |
| Taylor et al. | Fundamental study on the impact of transglutaminase on hordein levels in beer | |
| Lahankar et al. | A thorugh review on milk adulteration, its effect on health and detection tests | |
| FERREN et al. | Potentiometric Determination of Fluoride in Beverages by Means of the lon Selective Solid State Electrode | |
| JP6546012B2 (ja) | トマト果汁含有飲料 | |
| KR100277571B1 (ko) | 천연 칼슘소재를 이용한 수용성 칼슘음료 및 그 제조방법 | |
| JP7390137B2 (ja) | 飲料、および乳清たんぱく質を含む飲料の嗜好性改善方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 23774364 Country of ref document: EP Kind code of ref document: A1 |