Evaluation of fermentation suitability and functional components of rice koji prepared from high-hydrostatic pressure processed rice

Nami Nakagawa

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3La] 発酵、酵素利用

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room L (2F N205)

Chair:Genta Kobayashi, Naoki Narisawa, Takashi Koyanagi

10:15 AM - 10:30 AM

[3La-06] Evaluation of fermentation suitability and functional components of rice koji prepared from high-hydrostatic pressure processed rice

*Nami Nakagawa¹, Nagisa Kinjyo², Ayumi Tsutsui^1,2, Yuta Morishita³, Rie Murata⁴, Yohei Shiraishi⁴, Tomoyuki Fujita^1,2 (1. Grad. Sch. Sci. and Technol., Shinshu Univ., 2. Fac. Agric., Shinshu Univ., 3. Takasaki Univ. Health and Welfare, 4. Bio'c Co.)

Keywords:Koji, Aspergillus, Amazake

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