Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Akinori Mizuno"'
Publikováno v:
Mammal Study. 40:121-126
1 Tokai University, School of Biological Sciences, 5-1-1-1, Minamisawa, Minamiku, Sapporo, Hokkaido 005-8601, Japan 2 Field Science Center for Northern Biosphere, Hokkaido University, N9W9, Kitaku, Sapporo, Hokkaido 060-0809, Japan 3 Environmental Ed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::583843e8ec35acc512585a3a37dbfd1b
https://doi.org/10.3106/041.040.0208
https://doi.org/10.3106/041.040.0208
Publikováno v:
Journal of Agricultural and Food Chemistry. 47:473-478
A novel procedure to determine the molecular weight (MW) and MW distributions for various agars is described. The MW values of commercial agars, an agarose, an agaropectin, and hydrolyzed agaroses were determined by size exclusion chromatography-low
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32cdfe9476e34ed2645c694a188cf592
https://doi.org/10.1021/jf980713p
https://doi.org/10.1021/jf980713p
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:3528-3534
The glass transition temperatures (Tg) of various low-moisture galactans, such as agars and carrageenans, were measured by differential scanning calorimetry (DSC) and occasionally by dynamic mechanical analysis (DMA). The shift in heat flow on the DS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b77a9974f22a7dcf422e123fcab860f
https://doi.org/10.1021/jf9709820
https://doi.org/10.1021/jf9709820
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:891-895
Antifreeze activities of various oligo- and poly(amino acid)s, more particularly oligo(glutamic acid)s (OGAs) and poly(glutamic acid)s (PGAs), were measured by differential scanning calorimetry (DSC). The polymers composed of acidic amino acids, such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8ae0d30fbbd8c21f5178b7fe57bffbf
https://doi.org/10.1021/jf970797m
https://doi.org/10.1021/jf970797m
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 61:936-941
Water sorption isotherms of superabsorbent polymers were measured, and their affinity for water was evaluated by solution thermodynamics. The results provide basic data for the functional packaging of food to control the water content of food during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7403cd1e590c0de14eb49644b6c3c5b
https://doi.org/10.1271/bbb.61.936
https://doi.org/10.1271/bbb.61.936
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:14-18
The antifreeze activities of various food components were measured by differential scanning calorimetry (DSC), and their immobilizing activities for water molecules were measured by nuclear magnetic resonance (NMR). The antifreeze activities of sacch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3edcfb50948598bfb32a59951665eed
https://doi.org/10.1021/jf960422l
https://doi.org/10.1021/jf960422l
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 58:475-481
Solution thermodynamics was applied to the water sorption isotherms of foods. First, we corrected Le Maguer’s theory. By this correction, it was found that the same thermodynamic equations were applicable to both water sorption data measured at con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f163fcbfcfc0a5ee3b767e47e74d0c67
https://doi.org/10.1271/bbb.58.475
https://doi.org/10.1271/bbb.58.475
Publikováno v:
Journal of agricultural and food chemistry. 46(1)
The glass transition temperature (T(g)) of potato and wheat starches, stored for several periods after gelatinization, was measured by differential scanning calorimetry (DSC), and the relative crystallinity of the starches was measured by X-ray diffr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db210e6801826a01f9929a6efe9143b3
https://pubmed.ncbi.nlm.nih.gov/10554202
https://pubmed.ncbi.nlm.nih.gov/10554202
Publikováno v:
Journal of agricultural and food chemistry. 48(8)
The change in molecular structure of the soy protein samples as a result of the microbial transglutaminase treatment was studied using solid-state (13)C NMR spectroscopy and circular dichroism (CD), and the relation to the glass transition temperatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78364221fff08a2f8b07138c28792c2d
https://pubmed.ncbi.nlm.nih.gov/10956104
https://pubmed.ncbi.nlm.nih.gov/10956104
Autor:
Akinori Mizuno, Kosei Izawa
Publikováno v:
Primates. 18:773-792
While some reports that capuchins crack nuts or hard-shelled fruit to eat have already been presented, it has been unknown whether such behavior is only one of the varied feeding habits of capuchins or if it is also a behavior adaptive to their habit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ab8875d9a0c5b677d919e1e11850431
https://doi.org/10.1007/bf02382930
https://doi.org/10.1007/bf02382930