Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Hajime Nishino"'
Publikováno v:
NIPPON SUISAN GAKKAISHI. 62:800-805
Changes in metmyoglobin (metMb) ratio to total Mb, viable bacterial numbers, sensory evaluation of odor, and K-value were examined for tuna fillets packaged with oxygen-nitrogen gas mixture in low gas-permeable plastic bags during 5°C storage. K-val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0e13d9b09a88c8e5f48609de3e23822
https://doi.org/10.2331/suisan.62.800
https://doi.org/10.2331/suisan.62.800
Publikováno v:
Eisei kagaku. 41:452-457
When certain mutagenic anti-cancer medicines are used for cancer therapy, secondary production of cancer by the medicines themselves is feared. Certain bio-antimutagenic substances may decrease secondary cancer induction without interfering with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7f5abd3a1eebf91355a136fb9a07414
https://doi.org/10.1248/jhs1956.41.452
https://doi.org/10.1248/jhs1956.41.452
Publikováno v:
Eisei kagaku. 40:498-503
Application of wing spot test with Drosophila melanogaster for bio-antimutagen detection was investigated. Firstly, four mutagen exposure methods were compared with Trp-P-2 or IQ, and cellulose powder method was recognized as the most effective. Then
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f1e041b5a960d7b60bce2d5e2d3369e
https://doi.org/10.1248/jhs1956.40.498
https://doi.org/10.1248/jhs1956.40.498
Autor:
Matsuo Yasuda, Hisako Nakano, Mikio Tanaka, Hajime Nishino, Tokiko Chiba, Shinji Ogawa, Michio Yokoyama
Publikováno v:
Packaging Technology and Science. 5:109-113
Gas-exchange packaging was applied to preserve freshness of rainbow trout fillets. The fillets were packaged in pouches of coextruded laminate (ethylene vinyl acetate/ polyvinylidene chloride-polyolefin) with a carbon dioxide-nitrogen gas mixture (N2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58962a6b369886d04f8cecb260494834
https://doi.org/10.1002/pts.2770050210
https://doi.org/10.1002/pts.2770050210
Publikováno v:
NIPPON SUISAN GAKKAISHI. 57:667-671
The degree of meat adhesion to different kinds of plastic casings was examined in retort sterilized fish sausages. It was found that the plastic casings of great wettability such as polyvinylidene chloride, polyvinylidene fluoride, polyester and poly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cde0eb1e6b9ffbdafe2f176416175f8e
https://doi.org/10.2331/suisan.57.667
https://doi.org/10.2331/suisan.57.667
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 38:1124-1133
CO2, N2を用い,濃度の異なる混合ガス置換包装によるマイワシフィレー(鮮魚)の貯蔵中および開封後の化学成分と微生物相の変化について検討し,次の結果を得た.(1) 官能検査において味が最
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0eb1ae44c60fed31fffe821e5ab1923
https://doi.org/10.3136/nskkk1962.38.1124
https://doi.org/10.3136/nskkk1962.38.1124
Publikováno v:
NIPPON SUISAN GAKKAISHI. 56:1853-1857
The meat adhesion to casing was investigated using retort sterilized fish sausages to which different kinds of fat and starch were added. First, meat adhesion of sausages to which two kinds of fat were added separately was compared. Corn oil produced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5152494393a51237bc9afe6df153bb8a
https://doi.org/10.2331/suisan.56.1853
https://doi.org/10.2331/suisan.56.1853
Publikováno v:
NIPPON SUISAN GAKKAISHI. 56:1239-1244
The adhesion of meat to casing was investigated using fish meat sausage heat-treated under several different retort conditions. A poly vinylidenechloride-vinylchloride copolymer tube (26mm in diameter) was used as casing. The degree of meat adhesion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2a5097d7c7539dbc4424f58395929bd
https://doi.org/10.2331/suisan.56.1239
https://doi.org/10.2331/suisan.56.1239
Autor:
Shinji Yoneda, Masamitsu Shimazawa, Hideaki Hara, Hajime Nishino, Masanori Kato, Nakaba Sugimoto, Akira Nonoyama, Yasushi Torii, Shunji Kozaki
Publikováno v:
European journal of pharmacology. 508(1-3)
Botulinum toxin is produced by Clostridium botulinum in three different molecular-weight forms: LL toxin, 900 kDa; L toxin, 500 kDa; and M toxin, 300 kDa. We isolated the M toxin, then compared its muscle-weakening efficacy with those of L+LL toxin a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8c00ae8b33502d769eaa4510deacc22
https://pubmed.ncbi.nlm.nih.gov/15680275
https://pubmed.ncbi.nlm.nih.gov/15680275
Publikováno v:
NIPPON SUISAN GAKKAISHI. 57:1703-1705
The effect of the kind of surimi, NaC1 content, and pH on meat adhesion to casing of retort-sterilized fish sausage was investigated. A poly vinylidenechloride-vinylchloride co-polymer tube was used as casing. The degree of meat adhesion was expresse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15c716fcecefa68c61e674078759c086
https://doi.org/10.2331/suisan.57.1703
https://doi.org/10.2331/suisan.57.1703