Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Akihiko SASAGAWA"'
Autor:
Akihiko Sasagawa
Publikováno v:
The Review of High Pressure Science and Technology. 17:230-237
Until recently, the factor that has played a predominant role in food processing was not “ pressure” but “ heat” , although both factors are independently responsible for transforming the state of a substance. Food processing can be achieved
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a86ea92667e47871d0f3945ab61220cb
https://doi.org/10.4131/jshpreview.17.230
https://doi.org/10.4131/jshpreview.17.230
Autor:
Atsushi Kobayashi, Masayuki Sato, Jun Hoshino, Akifumi Yamada, Takayuki Ohshima, Tomoyuki Fujii, Akihiko Sasagawa, Akira Yamazaki
Publikováno v:
The Review of High Pressure Science and Technology. 16:45-53
The effect of the combination of hydrostatic high-pressure (HHP) and pulsed electric field (PEF) treatments on the inactivation of Bacillus subtilis spores was investigated, using suspensions prepared by suspending the spores in various solutions at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4cc9e984b162e65eac88061f0e47f18
https://doi.org/10.4131/jshpreview.16.45
https://doi.org/10.4131/jshpreview.16.45
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 52:485-490
常法では製麹が困難な玄米などの8種類の穀物に圧力処理を施し, 八穀麹を試作した. その麹を使用した八穀麹味噌を試作し, 試作した味噌の遊離アミノ酸含量やSOD様活性等を測定した. 結
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3eaa0fef1c641e49b0f39c1f5b364bd
https://doi.org/10.3136/nskkk.52.485
https://doi.org/10.3136/nskkk.52.485
Autor:
Hiroshi Okadome, Miho Yamakura, Akihiko Sasagawa, Keitaro Suzuki, Akira Yamazaki, Seiichi Homma, Ken'ichi Ohtsubo, Uyen Thi Tran
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 52:60-67
予備浸漬, 超高圧処理および処理後の長時間の浸漬処理により炊飯米の品質関連特性に与える効果について, 米飯物性および炊飯米成分の変化を中心に検討し, 以下の点を明らかにした.(1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a2b5728d9cf64781bdbe29b1133e9ef
https://doi.org/10.3136/nskkk.52.60
https://doi.org/10.3136/nskkk.52.60
Autor:
Akira Yamazaki, Miho Yamakura, Mitsuru Yoshida, Hiroshi Okadome, Akemi K. Horigane, Keitaro Suzuki, Seiichi Homma, Ken'ichi Ohtsubo, Akihiko Sasagawa, Kazutomo Haraguchi, Uyen Thi Tran
Publikováno v:
Journal of Applied Glycoscience. 52:85-93
In this study, changes in rice qualities from High-Pressure (HP) treatment were investigated. Milled rice grains were presoaked in water at 25 and 55°C for 30 min, subjected to HP treatment at 400 MPa for 10 min, and soaked in water overnight. The e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c0d122f6a3a7ada00c8b1fc180371b9
https://doi.org/10.5458/jag.52.85
https://doi.org/10.5458/jag.52.85
Autor:
Akira YAMAZAKI, Akihiko SASAGAWA
Publikováno v:
Journal of the agricultural chemical society of Japan. 74:619-623
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::568ec191c0bd3e3cfe30abf33783d3c5
https://doi.org/10.1271/nogeikagaku1924.74.619
https://doi.org/10.1271/nogeikagaku1924.74.619
Autor:
Akihiko Sasagawa, Akira Yamazaki
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 45:526-532
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfe5d6fd8db428dab4dc14e2a26425ff
https://doi.org/10.3136/nskkk.45.526
https://doi.org/10.3136/nskkk.45.526
Autor:
Akihiko Sasagawa, Akira Yamazaki
Publikováno v:
THE REVIEW OF HIGH PRESSURE SCIENCE AND TECHNOLOGY. 6:236-241
The number of patients suffering from food allergies in Japan has recently shown an increace. In addition to egg, milk, and soybean allergies, an increase in cereal allergies from rice, which is the main staple in the Japanese diet, and from wheat is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30e0823d8d4826b618c81a1aea19db88
https://doi.org/10.4131/jshpreview.6.236
https://doi.org/10.4131/jshpreview.6.236
Autor:
Atsushi Kobayashi, Yukifumi Konagaya, Akira Yamazaki, Hiroshi Urakami, Shunji Kozaki, Nobumasa Tanaka, Jun Hoshino, Akihiko Sasagawa
Publikováno v:
Journal of food protection. 72(11)
Cooked and packed rice (CaPR), a popular rice product in Japan, is distributed with oxygen-absorbing agents and without refrigeration. When the final product was inoculated with spores of several strains of proteolytic Clostridium botulinum at a dose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::421b716936c1e3304d4fa1026a25bd3d
https://pubmed.ncbi.nlm.nih.gov/19903408
https://pubmed.ncbi.nlm.nih.gov/19903408