Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Dennis Marvin Santiago"'
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 10:301-309
The effects of extraction parameters, including temperature (25 – 80 °C), time (30 – 90 min), solvent to sample (S/S) ratio (10 – 50 mL g-1), initial pH (3 - 8) and ethanol concentration (20 – 100%), on the % 2,2-Diphenyl-1-picrylhydrazyl (D
Autor:
Takao Myoda, Dennis Marvin Santiago, Daisuke Goshima, Kanenori Takata, Koki Matsushita, Ayano Tamura, Hiroaki Yamauchi
Publikováno v:
J Food Sci Technol
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Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation o
Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation o
Autor:
Hiroaki Yamauchi, Daisuke Goshima, Koki Matsushita, Dennis Marvin Santiago, Kanenori Takata, Junki Iwata
Publikováno v:
Food Science and Technology Research. 25(2):237-243
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The physical properties of dough (PPD), instantaneous elasticity, regularity coefficient of viscosity, and relaxation time (τ 0 ), of various white bread doughs without yeast addition were measured by the creep method based on a
The physical properties of dough (PPD), instantaneous elasticity, regularity coefficient of viscosity, and relaxation time (τ 0 ), of various white bread doughs without yeast addition were measured by the creep method based on a
Bread making improvement of mashed potato-supplemented dough by treating with optimal bakery enzymes
Autor:
Dennis Marvin Santiago, Tadashi Nakamura, Koki Matsushita, Junki Iwata, Daisuke Goshima, Hiroaki Yamauchi
Publikováno v:
Food Science and Technology Research. 25(2):245-255
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Bread substituted with mashed potato (MP) instead of wheat flour has been attracting attention because of added components, such as gelatinized starch (GS), dietary fibers (DFs), vitamins, and minerals, etc., that have a benefici
Bread substituted with mashed potato (MP) instead of wheat flour has been attracting attention because of added components, such as gelatinized starch (GS), dietary fibers (DFs), vitamins, and minerals, etc., that have a benefici
Autor:
Sakura Kawakami, Ami Ohara, Daiju Yamada, Hiroshi Koaze, Koki Matsushita, Kazumasa Tsuboi, Dennis Marvin Santiago, Hiroaki Yamauchi
Publikováno v:
Food Science and Technology Research. 23:229-236
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Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were sto
Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were sto
Autor:
Hiroaki Yamauchi, Koki Matsushita, Ayaka Terayama, Daisuke Goshima, Dennis Marvin Santiago, Takao Myoda
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The functional ingredients in whole wheat flour, such as dietary fiber, vitamins, and minerals, have beneficial health effects. However, the excessive amount of dietary fiber in whole wheat flour inhibits gluten network formation
The functional ingredients in whole wheat flour, such as dietary fiber, vitamins, and minerals, have beneficial health effects. However, the excessive amount of dietary fiber in whole wheat flour inhibits gluten network formation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6db6b05d3501bc042ab3f16ed7c34e8c
https://europepmc.org/articles/PMC6423247/
https://europepmc.org/articles/PMC6423247/
Autor:
Hiroaki Yamauchi, Kazumasa Tsuboi, Dennis Marvin Santiago, Tatsuya Noda, Yuka Kawashima, Samanthi Pelpolage, Koki Matsushita, Hiroshi Koaze, Sakura Kawakami
Publikováno v:
Food Science and Technology Research. 22(3):307-316
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Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of
Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of
Autor:
Dennis Marvin Santiago, Daiki Murayama, Daiju Yamada, Kazumasa Tsuboi, Hiroaki Yamauchi, Hiroshi Koaze, Tomone Kimura
Publikováno v:
Food Science and Technology Research. 21:285-290
Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes
Autor:
Daiju Yamada, Daiki Murayama, Dennis Marvin Santiago, Ken-ichiro Shimada, Hiroaki Yamauchi, Koki Matsushita, Sakura Kawakami, Hiroshi Koaze, Kazumasa Tsuboi
Publikováno v:
Food Science and Technology Research. 21:537-548
Autor:
Shunichi Inoue, Yoshino Shinji, Daiju Yamada, Dennis Marvin Santiago, Kazumasa Tsuboi, Hiroshi Koaze, Daiki Murayama, Hiroaki Yamauchi, Iseki Tomoyuki
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 62:547-554