Výsledky vyhledávání - "Goro Kajimoto"

Antioxidant Activity of Barley Tea and their Composition

Autor: Naoko Onitake, Hiroko Okuda, Chikako Murakami, Goro Kajimoto

Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 46:67-74

市販のパック入り焙煎大麦の熱水抽出物およびペットポトルと缶入りの麦茶,ならびにそれらの酢酸エチル分画部についてHPLC,TLCで成分の検索を行い,麦茶の抗酸化性はランシマット法とオ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0ff5487115b427f3d0c2bf9cfa86d50a
https://doi.org/10.3136/nskkk.46.67

Zobrazit plný text záznamu

Antioxidant Activity of Several Commercial Teas and Their Components

Autor: Goro Kajimoto, Chikako Murakami

Publikováno v: Nippon Eiyo Shokuryo Gakkaishi. 52:209-218

緑茶, 麦茶を含めいわゆる健康茶として市販されている15種について, これらの熱水抽出物量, 抽出物の抗酸化性およびバナバ茶中の抗酸化成分をTLCとHPLCの組み合わせで検索を試みた。1) �

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c653493ce58844c57299eb69c34f9062
https://doi.org/10.4327/jsnfs.52.209

Zobrazit plný text záznamu

Effects of Antioxidant on the Oxidative Deterioration of Oils in the Presence of Basic and Acidic Materials

Autor: Reiko Takashima, Chikako Murakami, Goro Kajimoto

Publikováno v: Journal of Japan Oil Chemists' Society. 47:591-597,626

The antioxidant activity of catechin (CT), (-)-epigallocatechin gallate (EGCG), gallic acid (GA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ) and mixed tocopherol (M-Toc) added in oils containing basic (sodium, ammonuim, calcium and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::16ff37626daf139f65653bb15bbebdd5
https://doi.org/10.5650/jos1996.47.591

Zobrazit plný text záznamu

Changes in Organic Acid Formation in Volatile Degradation Products during Oxidation of Oils Treated with Antioxidant

Autor: Chikako Murakami, Goro Kajimoto

Publikováno v: Nippon Eiyo Shokuryo Gakkaishi. 51:207-212

各種の脂肪酸および抗酸化剤や過酸化物分解剤を添加した油脂の酸化に伴う揮発性分解生成物中の有機酸の生成割合について検討した。1) オレイン酸, リノール酸およびα-リノレン酸の�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f46fe5e892acf5b4d512b43961a32cad
https://doi.org/10.4327/jsnfs.51.207

Zobrazit plný text záznamu

Methods for Assessing Edible Oil Deteriorationand Future Development

Autor: Goro Kajimoto

Publikováno v: Journal of Japan Oil Chemists' Society. 47:1061-1071,1148

Edible oils are widely used in the food industry and household and are important as sources of metabolic energy, fat soluble vitamins and essential fatty acids. Continuous expo-sure of edible oils to the air, light and heat causes the oils to undergo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4409dfda069173682b658dd35fd91b0c
https://doi.org/10.5650/jos1996.47.1061

Zobrazit plný text záznamu

Microwave roasting and phospholipids in soybeans (Glycine max.L.) at different moisture contents

Autor: Sachiko Takagi, Hiromi Yoshida, Maki Yamaguchi, Goro Kajimoto

Publikováno v: Journal of the American Oil Chemists' Society. 74:117-124

The effects of microwave roasting on phospholipids in soybeans were investigated in relation to moisture. Whole soybeans at different moistures (9.6, 38.2, and 51.9%) were roasted by exposure to microwaves at a frequency of 2,450 MHz. During microwav

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::11a44e0786a80d95edd2130b7af95d3c
https://doi.org/10.1007/s11746-997-0155-4

Zobrazit plný text záznamu

Antioxidant Effects of Barley Aqueous Extract on the Oxidative Deterioration of Oil

Autor: Maki Yamaguchi, Junichiro Yamamoto, Takanori Kusano, Goro Kajimoto, Kiyoshi Goda, Sukeyoshi Hayashi

Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 44:788-794

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b4c2cd2b773c5016a22d5711993c5ad8
https://doi.org/10.3136/nskkk.44.788

Zobrazit plný text záznamu

Changes in Organic Acid Components of Volatile Degradation Products during Oxidation of Oil, and Effects of Organic Acid on Increased Conductivity Determined by the Rancimat Method

Autor: Goro Kajimoto, Mitsuhiro Nakamura, Maki Yamaguchi

Publikováno v: Nippon Eiyo Shokuryo Gakkaishi. 50:223-229

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b08bd5c8572a7e664b4a5fe610747f6e
https://doi.org/10.4327/jsnfs.50.223

Zobrazit plný text záznamu

Determination of the Oxidative Stability of Fats and Oils. Comparison of Test Results Obtained by the Rancimat Method, Oven Test, AOM and Weighing

Autor: Hiromi Yoshida, Yoko Iwamoto, Maki Yamaguchi, Mitsuhiro Nakamura, Goro Kajimoto, Sachiko Takagi

Publikováno v: Nippon Eiyo Shokuryo Gakkaishi. 49:163-167

オリーブ油, 大豆油, 鯨油の自動酸化に対する酸化安定性をランシマット法 (導電率を利用した測定法) とオーブン試験, AOM試験, 重量法試験などと比較検討した。1) ランシマット法による�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0c369114db54d82d857f934ea80aac2b
https://doi.org/10.4327/jsnfs.49.163

Zobrazit plný text záznamu

Decomposition of Food Dyes by Oxidation Products of Oil

Autor: Hiromi Yoshida, Goro Kajimoto, Maki Yamaguchi

Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 43:586-592

合成着色料である赤色104号(フロキシン)と天然系の着色料であるβ-カロテンについて,油脂中での分解,ならびに油脂の酸化生成物による分解について検討した.(1) 赤色104号は保存中オリー�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ee25888f33910848fbd4ae4324e75095
https://doi.org/10.3136/nskkk.43.586

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání