Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Atsuko Tada"'
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 64:69-77
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::379e4659941687d666c949dd5f76250b
https://doi.org/10.3358/shokueishi.64.69
https://doi.org/10.3358/shokueishi.64.69
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 64:47-52
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88be6795b5ccc287aa7269429613e904
https://doi.org/10.3358/shokueishi.64.47
https://doi.org/10.3358/shokueishi.64.47
Autor:
Shoko Terami, Hiroki Kubota, Nozomi Koganesawa, Saori Murakoshi, Mutsumi Satou, Yuriko Sekine, Sayaka Watanabe, Noriko Tsuruoka, Mikio Sugiki, Shoichi Tahara, Megumi Yasunaga, Kana Kamimoto, Akie Nakashima, Sayaka Ihara, Tomoaki Takeshita, Rumiko Kawahara, Tomonori Takamine, Ayuko Koja, Noriaki Ebisu, Tokiko Yanagimoto, Chiye Tatebe, Atsuko Tada, Kyoko Sato
Publikováno v:
Food Additives & Contaminants: Part A. 40:328-345
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f1319d143359301e4b42546bd4cc3fd
https://doi.org/10.1080/19440049.2023.2167002
https://doi.org/10.1080/19440049.2023.2167002
Autor:
Yuzo Nishizaki, Toshihide Ihara, Naoko Masumoto, Taichi Yamazaki, Miho Kuroe, Masahiko Numata, Atsuko Tada, Naoki Sugimoto, Kyoko Sato, Kyoko Ishizuki, Kaori Nakajima
Publikováno v:
Food Additives & Contaminants: Part A. 36:203-211
We have been developing a high-performance liquid chromatography/photodiode array (HPLC/PDA) employing relative molar sensitivities (RMSs) and adopted it to the accurate quantification of carnosol (CL) and carnosic acid (CA) which are the antioxidant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fae6b63399749f92f7057e610c057d3d
https://doi.org/10.1080/19440049.2018.1556817
https://doi.org/10.1080/19440049.2018.1556817
Publikováno v:
Japanese Journal of Food Chemistry & Safety; 2022, Vol. 29 Issue 2, p61-68, 8p
Identification of Characteristic Phenolic Constituents in Mousouchiku Extract Used as Food Additives
Autor:
Hiroshi Akiyama, Naoki Sugimoto, Eiji Tamai, Atsuko Tada, Yoshiaki Amakura, Morio Yoshimura, Hiroshi Sekiya, Keisuke Ochi, Jun Maki
Publikováno v:
CHEMICAL & PHARMACEUTICAL BULLETIN. 65:878-882
Mousouchiku extract is prepared from the bamboo-sheath of Phyllostachys heterocycla MITF. (Poaceae), and is registered as a food manufacturing agent in the List of Existing Food Additives in Japan. This study describes the chromatographic evaluation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa4b9e4e0714092fe5691995d29f5ce5
https://doi.org/10.1248/cpb.c17-00401
https://doi.org/10.1248/cpb.c17-00401
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 57:193-200
Lac dye and cochineal extract contain laccaic acids and carminic acid as the main pigments, respectively. Both laccaic acids and carminic acid are anthraquinone derivatives. 4-Aminocarminic acid (acid-stable carmine), an illegal colorant, has been de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4611232ba053fe19236a2ea3e0adc909
https://doi.org/10.3358/shokueishi.57.193
https://doi.org/10.3358/shokueishi.57.193
Autor:
Chihiro Tanada, Naoki Sugimoto, Koichi Inoue, Hiroshi Akiyama, Toshimasa Toyo'oka, Satoru Matsuda, Atsuko Tada, Jun Zhe Min, Yusai Ito, Kenichiro Todoroki, Hiroaki Nishikawa
Publikováno v:
Journal of Separation Science. 37:3619-3624
Gardenia yellow is globally the most valuable spice and food color. It is generally a mixture of water-soluble carotenoid glycosyl esters which consist of crocetin bis(gentiobiosyl) ester as the main component. Crocetin is a natural carotenoid dicarb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::310c014be2d8475f9bf9c50467c952a1
https://doi.org/10.1002/jssc.201400793
https://doi.org/10.1002/jssc.201400793
Autor:
Tomoko Shimamura, Takeshi Yamazaki, Hiroya Ishikawa, Toshiro Matsui, Takehiro Kashiwagi, Yoshihiro Sumikura, Hiroyuki Ukeda, Hiroshi Akiyama, Naoki Sugimoto, Atsuko Tada
Publikováno v:
Analytical Sciences. 30:717-721
An inter-laboratory evaluation study was conducted in order to evaluate the antioxidant capacity of food additives by using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Four antioxidants used as existing food additives (i.e., tea extract, grape seed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51bf09ff5b70e3be6d8a0f8800f374e9
https://doi.org/10.2116/analsci.30.717
https://doi.org/10.2116/analsci.30.717
Publikováno v:
Food Science & Nutrition
Natural ester-type gum bases, which are used worldwide as food additives, mainly consist of wax esters composed of long-chain fatty acids and long-chain fatty alcohols. There are many varieties of ester-type gum bases, and thus a useful method for th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c1001aa528c3c81ac156e67500ec79f
http://europepmc.org/articles/PMC4221840
http://europepmc.org/articles/PMC4221840