Výsledky vyhledávání - "Hideaki Hosaka"

Folding and Punching Paper

Autor: Erik D. Demaine, Akitoshi Kawamura, Yasuhiko Asao, Hideaki Hosaka, Kazune Takahashi, Tomohiro Tachi, Martin L. Demaine

Publikováno v: MIT web domain

We show how to fold a piece of paper and punch one hole so as to produce any desired pattern of holes. Given n points on a piece of paper (finite polygon or infinite plane), we give algorithms to fold the paper flat so that those n points and no othe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f89f97bc6b780a3ecf30879ce7df3d82
https://hdl.handle.net/1721.1/124552

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Discovery of Amide (Peptide) Bond Synthetic Activity in Acyl-CoA Synthetase

Autor: Kaori Tomita-Yokotani, Tomoko Abe, Hideaki Hosaka, Yoshiteru Hashimoto, Michihiko Kobayashi

Publikováno v: Journal of Biological Chemistry. 283:11312-11321

Acyl-CoA synthetase, which is one of the acid-thiol ligases (EC 6.2.1), plays key roles in metabolic and regulatory processes. This enzyme forms a carbon-sulfur bond in the presence of ATP and Mg(2+), yielding acyl-CoA thioesters from the correspondi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::687430ac8bc9068a416d036e827bec7a
https://doi.org/10.1074/jbc.m709654200

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Nitrile Pathway Involving Acyl-CoA Synthetase

Autor: Michihiko Kobayashi, Yoshiteru Hashimoto, Hideaki Hosaka, Hiroki Higashibata, Ken-Ichi Oinuma, Masahiko Goda

Publikováno v: Journal of Biological Chemistry. 280:8660-8667

Two open reading frames (nhpS and acsA) were identified immediately downstream of the previously described Pseudomonas chlororaphis B23 nitrile hydratase (NHase) gene cluster (encoding aldoxime dehydratase, amidase, the two NHase subunits, and an unc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3810e53347785316a97f0d54f0377af8
https://doi.org/10.1074/jbc.m405686200

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Nitrile pathway involving acyl-CoA synthetase: overall metabolic gene organization and purification and characterization of the enzyme

Autor: Yoshiteru, Hashimoto, Hideaki, Hosaka, Ken-Ichi, Oinuma, Masahiko, Goda, Hiroki, Higashibata, Michihiko, Kobayashi

Publikováno v: The Journal of biological chemistry. 280(10)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::805829f82a121f19c4ae6381a5ab87c6
https://pubmed.ncbi.nlm.nih.gov/15632196

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[Untitled]

Autor: Kanichi Suzuki, Toshiya Matsumoto, Hideaki Hosaka, Kiyoshi Kubota

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 28:491-495

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::de2940dd16869aa50f94b5a2664977d6
https://doi.org/10.3136/nskkk1962.28.9_491

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SHRINKAGE IN DEHYDRATION OF ROOT VEGETABLES

Autor: Hideaki Hosaka, Kiyoshi Kubota, Tsutomu Hasegawa, Kanichi Suzuki

Publikováno v: Journal of Food Science. 41:1189-1193

The shrinkage in dehydration of root vegetables such as carrots, potatoes, sweet potatoes and radishes was investigated. The samples were dried in flowing hot air. The surface areas were measured by photographing the samples. Three drying models were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::04183d90e0f2c1b9ae446b0cd1a8e67d
https://doi.org/10.1111/j.1365-2621.1976.tb14414.x

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STUDIES ON THE GELATINIZATION RATE OF RICE AND POTATO STARCHES

Autor: Kiyoshi Kubota, Kanichi Suzuki, Hideaki Hosaka, Yoshihiko Hosokawa

Publikováno v: Journal of Food Science. 44:1394-1397

The gelatinization rate of rice and potato starches were investigated. The rheological method, using a capillary tube viscometer, was applied for the measurement of the gelatinization degree. The gelatinization rates were measured for the rice and po

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8cb51bd1c5a5fbdf08bea7a03809ee26
https://doi.org/10.1111/j.1365-2621.1979.tb06446.x

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[Untitled]

Autor: Shingo Kurisu, Toshiya Matsumoto, Kiyoshi Kubota, Hideaki Hosaka, Kanichi Suzuki

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 29:195-201

油脂を含む食品を調合製造するさい原材料になると考えられる8種の植物油(大豆油,菜種油,トウモロコシ油,落花生油,ゴマ油,ヤシ油,綿実油,オリーブ油)と,これらより調合製造されている�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::588a25e30d316acf964ed06b4941139f
https://doi.org/10.3136/nskkk1962.29.4_195

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Heat transfer coefficient of the constant rate period in the drying of agar gel, carrot and sweetpotato

Autor: Hideaki Hosaka, Kanichi Suzuki, Kiyoshi Ihara, Kiyoshi Kubota

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 24:387-393

The heat trader coefficient in the constant rate period of food drying by hot air has been studied in this work. The samples used were agar gel, carrot, and Sweetpotato. The samples were spherical, cubic, cylindric or slab-shaped. The heat transfer c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7495e394463d85422f0d914a23ebbe0e
https://doi.org/10.3136/nskkk1962.24.387

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