Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Coupling sugar"'
Akademický článek
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Autor:
Hidemasa Hidaka
Publikováno v:
Journal of the Japanese Society of Starch Science. 40:225-232
A lot of carbohydrate products are now in industrial use . Modified starch must be the oldest one of the products . Starch hydrolyzates such as dextrose and maltose are useful sweet ener and high fructose corn syrup founded a big sweetener market. Su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::395f23a81c28ab721357dfbf88b1fe15
https://doi.org/10.5458/jag1972.40.225
https://doi.org/10.5458/jag1972.40.225
Akademický článek
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Akademický článek
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Autor:
Shigetaka Okada, Susumu Imai, Kanou Takeuchi, Sumio Kitahata, Tosiki Nisizawa, Shigeharu Yoshikawa, Shimpei Araya
Publikováno v:
Journal of the Japanese Society of Starch Science. 28:142-149
The research of oligosaccharides which are not only noncariogenic, but also anti-cariogenic (inhibitory against the cariogenicity of sucrose) must be valuable to the prevention of caries induced by sucrose. Ten years ago, we had developed sucrose-cou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65c87f0c194da081bae1f08734c8a804
https://doi.org/10.5458/jag1972.28.142
https://doi.org/10.5458/jag1972.28.142
Autor:
Kanou Takeuchi
Publikováno v:
Japanese Journal of Oral Biology. 26:698-713
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d464f93920fe46f07ae4d33d40363b5e
https://doi.org/10.2330/joralbiosci1965.26.698
https://doi.org/10.2330/joralbiosci1965.26.698
Autor:
Kensuke Haga
Publikováno v:
Nihon Shishubyo Gakkai Kaishi (Journal of the Japanese Society of Periodontology). 22:55-71
The purpose of this investigation was to evaluate plaque accumulation on tooth surfaces in monkeys comparing sucrose with coupling sugar clinically and microbiologically. This coupling sugar was developed in substitution for sucrose in Japan.At first
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37e2fbc40c4b4bbbbc6e75fa0bf35ac6
https://doi.org/10.2329/perio.22.55
https://doi.org/10.2329/perio.22.55
Publikováno v:
Journal of the Japanese Society of Starch Science. 25:19-23
A new method to analyze cyclodextrins by High Performance Liquid Chromatography was presented. α, β and γ-Cyclodextrins were separated and quantitatively determined under the following conditions ; column : μBONDAPAK/Carbohydrate (4 x 300 mm), so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9b20e00f960f0436276c5d76537807c
https://doi.org/10.5458/jag1972.25.19
https://doi.org/10.5458/jag1972.25.19
Autor:
Shigetaka Okada
Publikováno v:
Journal of the Japanese Society of Starch Science. 34:75-82
The topics from the results of the studies conducted by the author and collaborators during the two decades are reviewed. The studies are mainly related to cyclodextrin glycosyltransferase (CGT-ase) and include the following subjects.1) Screening of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8346a27309943551e57e6deb5d74ce83
https://doi.org/10.5458/jag1972.34.75
https://doi.org/10.5458/jag1972.34.75
Autor:
Taizo Miwa
Publikováno v:
Journal of Synthetic Organic Chemistry, Japan. 42:597-601
Recently, we have seen remarkable progress in the enzymology and in the technological applications of enzymes to starch industry. By the end of 1960, the dextrose production of Japan was swiftly switched from the acid hydrolysis to the enzymatic hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b64026f30b58cb93688487ab88619f4
https://doi.org/10.5059/yukigoseikyokaishi.42.597
https://doi.org/10.5059/yukigoseikyokaishi.42.597