发明名称 |
Food astringency evaluating method using lipid membrane sensors with immobilized peptides |
摘要 |
The food astringency evaluating method of the invention comprises a step in which an astringent component of a food is reacted with a peptide to form a complex, a step in which a prescribed measured value is obtained corresponding to the amount of formation of the complex, and a step in which the strength of astringency is determined from the obtained measured value based on a previously obtained correlation between strength of astringency and the prescribed measured value.
|
申请公布号 |
US7785889(B2) |
申请公布日期 |
2010.08.31 |
申请号 |
US20020105392 |
申请日期 |
2002.03.26 |
申请人 |
SAPPORO BREWERIES LIMITED |
发明人 |
KANEDA HIROTAKA;OKAHATA YOSHIO |
分类号 |
G01N33/14;G01N5/02;G01N27/00;G01N33/02;G01N33/53;G01N33/543;G01N33/566;G01N33/68 |
主分类号 |
G01N33/14 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|