Japanese sake and evolution of technology: A comparative view with wine and its implications for regional branding and tourism
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Ethnic Foods"
DOI: 10.1016/j.jef.2017.05.005
Abstract: Abstract Background The flavor of Japanese sake (frequently referred to as Seisyu in Japanese academic contexts) has improved in recent years and demand for sake is on the rise globally. Methods Our analysis is based… read more here.
Keywords: sake evolution; regional branding; evolution technology; japanese sake ... See more keywords
Selective adsorption of 1,3-dimethyltrisulfane (DMTS) responsible for aged odour in Japanese sake using supported gold nanoparticles
Sign Up to like & getrecommendations! Published in 2018 at "Scientific Reports"
DOI: 10.1038/s41598-018-34217-w
Abstract: Gold (Au) nanoparticles (NPs) supported on SiO2 (Au/SiO2) were prepared by a practical impregnation method and applied as an adsorbent for 1,3-dimethyltrisulfane (DMTS), which is responsible for an unpleasant odour in drinks, especially Japanese sake.… read more here.
Keywords: adsorption; japanese sake; dimethyltrisulfane dmts; gold nanoparticles ... See more keywords
Production of Ethyl-agarobioside, a Novel Skin Moisturizer, by Mimicking the Alcoholysis from the Japanese Sake-Brewing Process
Sign Up to like & getrecommendations! Published in 2023 at "Marine Drugs"
DOI: 10.3390/md21060341
Abstract: Agarobiose (AB; d-galactose-β-1,4-AHG), produced by one-step acid hydrolysis of agarose of red seaweed, is considered a promising cosmetic ingredient due to its skin-moisturizing activity. In this study, the use of AB as a cosmetic ingredient… read more here.
Keywords: brewing process; japanese sake; ethyl agarobioside; alcoholysis ... See more keywords