ジアスターゼ活性の測定によるはち蜜の加熱度の判定法について

DOI

書誌事項

タイトル別名
  • Judgement of the Heating of Honey by Determination of the Diastatic Activity

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説明

The diastatic activity of honey was estimated photometrically by the starch-iodine reaction, the results being expressed by the diastase number. The diastase numbers of the three collected honeys were found to be more than 8, while twenty-seven from thirty commercial honeys had the diastatic numbers below 8, indicating that these had been overheated during their manufacture.

収録刊行物

  • 栄養と食糧

    栄養と食糧 21 (4), 261-264, 1968

    公益社団法人 日本栄養・食糧学会

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