Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Asaka Takahashi"'
Publikováno v:
Foods, Vol 9, Iss 11, p 1524 (2020)
This study was performed to clarify the enhancement of the 4-methylthio-3-butenyl isothiocyanate induced yellowing of salted radish root (takuan-zuke) by low pH during short-term salt-aging at low temperature and low salinity. We used two different m
Externí odkaz:
https://doaj.org/article/e0c2cc7f42884b56bc8025bace574972
Publikováno v:
Separations, Vol 4, Iss 4, p 35 (2017)
2-thioxo-3-pyrrolidinecarbaldehyde (TPC) is an important intermediate in the yellowing of Japanese pickles “takuan-zuke”. TPC has been reported to have antibacterial activity against bacteria causing food poisoning and microorganisms associated w
Externí odkaz:
https://doaj.org/article/803b5e4e4084464ea712ab5645a2a46c
Publikováno v:
Food Science and Technology Research. 28:179-185
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4df93214d016685018d1f2e19c480867
https://doi.org/10.3136/fstr.fstr-d-21-00233
https://doi.org/10.3136/fstr.fstr-d-21-00233
Publikováno v:
Journal of Food Science. 86:563-570
Takuan-zuke is a traditional Japanese fermented pickle, prepared by dehydration of radish root (daikon) by salt-pressing or sun-drying followed by aging with salt. We previously reported that alanine, proline, and γ-aminobutyric acid (GABA) accumula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f50dcd475a92080fc59184976c748229
https://doi.org/10.1111/1750-3841.15567
https://doi.org/10.1111/1750-3841.15567
Autor:
Kei Kumakura, Hiroki Matsuoka, Asaka Takahashi, Wataru Kobayashi, Taito Kobayashi, Sonoko Ayabe
Publikováno v:
Journal of Food Biochemistry. 45
The traditional Japanese fermented pickle, takuan-zuke, is produced via dehydration and salt-aging of the Japanese winter radish root (Raphanus sativus L.). It has been reported that γ-aminobutyric acid (GABA; antihypertensive factor) accumulates du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4287d74c4dd326f8a8d4f0741689128
https://doi.org/10.1111/jfbc.13983
https://doi.org/10.1111/jfbc.13983
Publikováno v:
Foods, Vol 9, Iss 1524, p 1524 (2020)
Foods
Volume 9
Issue 11
Foods
Volume 9
Issue 11
This study was performed to clarify the enhancement of the 4-methylthio-3-butenyl isothiocyanate induced yellowing of salted radish root (takuan-zuke) by low pH during short-term salt-aging at low temperature and low salinity. We used two different m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef40ec5841534648502286bafdf3af4d
https://www.mdpi.com/2304-8158/9/11/1524
https://www.mdpi.com/2304-8158/9/11/1524
Autor:
Taito Kobayashi, Asaka Takahashi, Hiroki Matsuoka, Akihiro Sekiguchi, Kei Kumakura, Norihisa Kimura, Hitoe Takahashi, Ryo Kato
Publikováno v:
Food Chemistry. 231:33-41
We investigated the nutritional characteristics of salted radish roots (takuan-zuke) prepared using different methods: takuan-zuke based on sun-drying (hoshi) or salt-pressing (shio-oshi) dehydration, different salt-aging temperatures, and salting wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e5166fb47a400b1d616fceea9083f2e
https://doi.org/10.1016/j.foodchem.2017.03.096
https://doi.org/10.1016/j.foodchem.2017.03.096
Autor:
Ryo Kato, Satomi Hayashi, Taito Kobayashi, Hitoe Takahashi, Norihisa Kimura, Asaka Takahashi, Kei Kumakura, Hiroki Matsuoka
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 62:492-500
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d3d3f1413f19a08f95f4663fa84997a
https://doi.org/10.3136/nskkk.62.492
https://doi.org/10.3136/nskkk.62.492
Publikováno v:
Separations; Volume 4; Issue 4; Pages: 35
Separations, Vol 4, Iss 4, p 35 (2017)
Separations, Vol 4, Iss 4, p 35 (2017)
2-thioxo-3-pyrrolidinecarbaldehyde (TPC) is an important intermediate in the yellowing of Japanese pickles “takuan-zuke”. TPC has been reported to have antibacterial activity against bacteria causing food poisoning and microorganisms associated w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c37bc2d90f505fe92b4979a26db6fe71