出典: meddic

  • n.
acetateacetic acidglacial acetic acid

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「dilute acetic acid」

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「sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative」

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出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2013/02/14 15:53:47」(JST)

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  • Detection method optimization, content analysis and stability exploration of natamycin in wine.
  • Sun X1, Li X1, Wang P2, Ma T3, Huang W1, Han S4, Zhan J5.
  • Food chemistry.Food Chem.2016 Mar 1;194:928-37. doi: 10.1016/j.foodchem.2015.08.116. Epub 2015 Sep 2.
  • A new detection method of natamycin via HPLC-MS/MS was developed that uses an Agilent 6460 HPLC-MS/MS instrument and an Agilent RP18 (2.1mm×50mm, 1.8μm); the LOD was 1μg/L, the LOQ was 3.34μg/L, the recovery was 70-94%, the RSD was approximately 2-4%, and the total run time was 5min. In the new
  • PMID 26471636
  • Adsorption properties of macroporous adsorbent resins for separation of anthocyanins from mulberry.
  • Chen Y1, Zhang W2, Zhao T2, Li F3, Zhang M2, Li J4, Zou Y5, Wang W5, Cobbina SJ1, Wu X6, Yang L7.
  • Food chemistry.Food Chem.2016 Mar 1;194:712-22. doi: 10.1016/j.foodchem.2015.08.084. Epub 2015 Aug 21.
  • In this study, the adsorption/desorption characteristics of mulberry anthocyanins (MA) on five types of macroporous resins (XAD-7HP, AB-8, HP-20, D-101 and X-5) were evaluated, XAD-7HP and AB-8 showed higher adsorption/desorption capacities. On the basis of static adsorption test, XAD-7HP and AB-8 r
  • PMID 26471611
  • Occurrence of aspartyl proteases in brine after herring marinating.
  • Szymczak M1, Lepczyński A2.
  • Food chemistry.Food Chem.2016 Mar 1;194:470-5. doi: 10.1016/j.foodchem.2015.08.048. Epub 2015 Aug 14.
  • Herrings are marinated in a brine consisting of salt and acetic acid. During marinating, various nitrogen fractions diffuse from fish flesh to the brine, causing significant nutritional quality losses of the raw material. In this study, it has been demonstrated for the first time that proteases diff
  • PMID 26471581
  • Collaborative study on determination of mono methylmercury in seafood.
  • Valdersnes S1, Fecher P2, Maage A3, Julshamn K3.
  • Food chemistry.Food Chem.2016 Mar 1;194:424-31. doi: 10.1016/j.foodchem.2015.08.041. Epub 2015 Aug 14.
  • Eight laboratories participated in an inter-laboratory method-performance (collaborative) study of a method for the determination of mono methylmercury (MMHg) in foodstuffs of marine origin by gas chromatography inductively coupled plasma isotope dilution mass spectrometry (GC-ICP-IDMS) after dissol
  • PMID 26471575


  • 特定農薬(食酢,重曹)のウメ主要病害に対する防除効果
  • 武田 知明,菱池 政志
  • 和歌山県農林水産試験研究機関研究報告 = Bulletin of the Wakayama Prefectural Experiment Stations of Agriculture, Forestry and Fisheries (3), 117-124, 2015
  • NAID 40020400004
  • 高濃度仕込み法による紫甘しょの醸造酢への技術展開とその応用(平成26年度日本食品科学工学会技術賞)
  • 福井 敬一,杉田 浩一,寺原 典彦 [他],須田 郁夫
  • 日本食品科学工学会誌 62(2), 69-78, 2015
  • … Purple sweet potato rich in acylated anthocyanin (YGM) pigments was used to develop a vinegar with a deep color and high functionality. … The addition of purple sweet potato to the acetic acid fermentation process, together with seed vinegar and pure ethanol, was more effective than the use of a saccharification source, utilized previously. …
  • NAID 130005060975
  • 日本の図書館におけるマイクロ資料の保存の現状 : 質問紙による大学図書館と都道府県立図書館の悉皆調査から
  • 安形 麻理,小島 浩之,上田 修一 [他],佐野 千絵,矢野 正隆
  • 日本図書館情報学会誌 60(4), 129-147, 2014-12-31
  • 本稿の目的は,4年生大学図書館,大学院大学図書館,国立国会図書館,都道府県立図書館に悉皆質問紙調査を行うことにより,日本の図書館におけるマイクロ資料の保存の現状を把握することである。902件(回収率62.8%)の有効回答と予備調査4件の合計906件を分析した結果,回答館の52.3%にあたる474館がマイクロ資料を所蔵していた。マイクロ資料を所蔵している回答館のうち,47.5%がマイクロ資料を長期保 …
  • NAID 110009895830
  • Enhanced production of branched-chain amino acids by Gluconacetobacter europaeus with a specific regional deletion in a leucine responsive regulator(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
  • Akasaka Naoki,Ishii Yuri,Hidese Ryota [他],Sakoda Hisao,Fujiwara Shinsuke
  • Journal of bioscience and bioengineering 118(6), 607-615, 2014-12
  • Vinegar with increased amounts of branched-chain amino acids (BCAAs; … KGMA7203 was considered advantageous for production of vinegar with higher amounts of valine and leucine. …
  • NAID 110009900842


オークスハートは、“酢のおいしさ新発見” をコンセプトに持つ日本初の酢の専門店です。酢ムリエプロデュースのデザートビネガーの発売をはじめ、東京駅に酢カフェ1号店「飲む酢エキスプレ・ス・東京」をオープンし、新しい酢の文化を ...
Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Central Europe. As with wine, there is a considerable range in quality. Better-quality wine vinegars are matured in ...
オークスハートは、“酢のおいしさ新発見” をコンセプトに持つ日本初の酢の専門店です。酢ムリエプロデュースのデザートビネガーの発売をはじめ、東京駅に酢カフェ1号店「飲む酢エキスプレ・ス・東京」をオープンし、新しい酢の文化を ...



リンク元」「glacial acetic acid
拡張検索vinegary」「vinegarroon」「vinegar fly」「vinegariness」「wine vinegar


  [★] 酢酸

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「a salt or ester of acetic acid」

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glacial acetic acid」


acetateacetic acidvinegar



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「having a sour disposition; ill-tempered」

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「酢のような,すっぱい / (人が)意地悪い,気むずかしい」



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「large whip-scorpion of Mexico and southern United States that emits a vinegary odor when alarmed」
Mastigoproctus giganteus

vinegar fly」


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「flies whose larvae feed on pickles and imperfectly sealed preserves」



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「a sourness resembling that of vinegar」

wine vinegar」


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「vinegar made from wine」

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