Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Hidekazu Sumi"'
Publikováno v:
JOURNAL OF RURAL PLANNING ASSOCIATION. 38:118-127
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cc44f6c5709535ccde0ea9c8e5b291c
https://doi.org/10.2750/arp.38.118
https://doi.org/10.2750/arp.38.118
Autor:
Hidekazu Sumi, Koji Wada, Yonathan Asikin, Kensaku Takara, Hideaki Ohta, Ikuko Taira, Sayuri Inafuku-Teramoto
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:7973-7980
Citrus peels are important sources of various pleasant aroma compounds and valuable bioactive substances. To investigate differences in the composition and content of Shiikuwasha (Citrus depressa Hayata) peels from different cultivation lines, the co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a907cf19e16733de7d935d1350b2cba6
https://doi.org/10.1021/jf301848s
https://doi.org/10.1021/jf301848s
Autor:
Hiroshi Ono, Makiko Takenaka, Hiroshi Okadome, Kazuko Nanayama, Seiichiro Isobe, Hidekazu Sumi, Itaru Sotome
Publikováno v:
Food Science and Technology Research. 16:627-630
To effectively recover polymethoxyflavonoids (PMFs) from Citrus depressa fruits, different types of extractors were combined in two types of multi-stage extraction systems. The 2-stage extraction system utilized the caterpillar and twin-screw presses
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bcc7b4ef1d335bdb22e5e142b2258b4
https://doi.org/10.3136/fstr.16.627
https://doi.org/10.3136/fstr.16.627
Autor:
Saeko Morine, Seiichiro Isobe, Yoshihiro Toume, Kazuko Nanayama, Hideaki Ohta, Kana Ozaki, Hidekazu Sumi, Makiko Takenaka, Kazuna Miyagi
Publikováno v:
Food Science and Technology Research. 13:281-285
Certain qualitative properties of Citrus depressa juice extracted by belt-press, centrifugal, and screw-press extractors were investigated to evaluate the methods for extracting Citrus depressa juice currently used in Japan. Among the three methods,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a3abbf1532d012445342858d800279d
https://doi.org/10.3136/fstr.13.281
https://doi.org/10.3136/fstr.13.281
Autor:
Hidekazu Sumi, Koji Wada, Sayuri Inafuku, Ikuko Taira, Kensaku Takara, Masayoshi Sawamura, Yonathan Asikin
Publikováno v:
Journal of food science. 77(4)
The flavedo peel extracts of unripe Shiikuwasha (Citrus depressa Hayata) fruits were extracted using steam distillation (SD) or a cold-press (CP) system. Volatile aroma content and composition were determined using gas chromatography (GC) and each co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66b81c2e463c5b73b744ddf20116f321
https://pubmed.ncbi.nlm.nih.gov/22394020
https://pubmed.ncbi.nlm.nih.gov/22394020