Zobrazeno 1 - 8
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pro vyhledávání: '"Ayako Suzuki"'
Autor:
Ayako Suzuki
Publikováno v:
Journal of Applied Glycoscience. 46:65-74
Starchy materials such as cereals, legumes, tubers, and rhizomes are served as foods through the appropriate processing of cooking, which causes the gelatinization of starch. The gelatinized starch is thermodynamically unstable and tends to retrograd
Physicochemical Properties of Japanese Arrowhead(Sagittaria trifolia L. var. sinensis makino) Starch
Autor:
Ayako Suzuki, Susumu Hizukuri, Yasuhito Takeda, Kiyoshi Shibanuma, Mutsuko Kaneyama, Abe Junichi
Publikováno v:
Journal of the Japanese Society of Starch Science. 40:41-48
Starch was separated from arrowhead corms . The starch contained a high level of amylose (25.6%) among the popular starches and 53 ppm of organic phosphorus, and showed Ca X-ray diffraction pattern. The d, p. n, and apparent d. p, distribution of amy
Autor:
Ayako Suzuki
Publikováno v:
Journal of the Japanese Society of Starch Science. 40:233-243
Starch is a main component of cereal and vegetable foods . In addition, it is added to many kinds of foods to improve the texture and taste as an ingredient . Starch changes its physicochemical properties by gelatinization, when it is cooked. Consequ
Publikováno v:
Journal of the Japanese Society of Starch Science. 34:286-291
老化の温度と老化試料の糊化温度との関係について, 可溶性澱粉とアミロデキストリンを用いて検討した結果, 次のような結果が得られた.1) 高温で老化または結晶化した試料ほどフォト
Publikováno v:
Journal of the Japanese Society of Starch Science. 33:191-198
ナガイモ澱粉の基本的な構造と性質について検討し, 下記のような結果が得られた.1) ヨウ素結合量から求められた澱粉のアミロース含量は, 22%であった.2) アミロースの数平均重合度は2,00
Publikováno v:
Journal of the Japanese Society of Starch Science. 32:205-212
ジャガイモ, クズ, タピオカの澱粉の老化性を比較し, また, これらの澱粉からアミロース, アミロペクチンを分離・精製してそれぞれの老化性と分子構造を詳細に調べた結果, 下記のよう
Autor:
Roy L. Whistler, David R. Lineback, Shiro Akabori, Kiyoshi Ashida, Osamu Inatsu, Seinosuke Ueda, Sin'itiro Kawamura, Takashi Kuge, Fujio Goto, Shozo Saito, Takao Sugihashi, Hirohisa Suzuki, Ayako Suzuki, Kenichi Takaoka, Reiji Takahashi, Yoshio Tsujisaka, Akira Hanaoka, Ken Hayashibara, Tokuya Harada, Hidemasa Hidaka, Hiroyasu Fukuba, Keikichi Honbo, Iwao Maeda, Kazuo Matsuda, Akira Misaki, Taizo Miwa, Takehiko Yamamoto, Kenzaburo Yoritomi, Koichi Yoshimachi
Publikováno v:
Journal of the Japanese Society of Starch Science. 32:24-42
Autor:
Ayako Suzuki, Susumu Hizukuri
Publikováno v:
Journal of the Japanese Society of Starch Science. 21:307-308