Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Hideo Nakakuki"'
Autor:
Hiroko Sasaki, Hideo Nakakuki, Tomoko Kimura, Tatsuyuki Sugahara, Michitaka Naito, Mieko Kagaya
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 18:158-163
小豆種皮粉と小豆渋汁を食品素材として活用する目的で, 小豆素材 (A : 種皮粉, B-a : 1回目抽出液の渋汁, B-b : 2回目抽出液の渋汁) の酸化抑制効果評価とその素材の添加がクッキーの品質に
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0539ed8c5df4ef65a15d2fba851e4ff7
https://doi.org/10.2740/jisdh.18.158
https://doi.org/10.2740/jisdh.18.158
Autor:
Tomoko Kimura, Mieko Kagaya, Hiroko Sasaki, Tatsuyuki Sugahara, Hideo Nakakuki, Michitaka Naito, Kanae Ohyabu
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 17:150-158
小豆全粒粉を食品素材として活用する目的で, 小豆全粒粉素材 (A : 無処理粉, B : Aを超音波併用の蒸留水15分間処理, C : Aを蒸留水の浸漬16時間処理)の性状評価とその素材の添加がクッキー
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fc5ef8fb811c63b1a5c491800bbeaf8
https://doi.org/10.2740/jisdh.17.150
https://doi.org/10.2740/jisdh.17.150
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 13:48-54
飛粉を食材として利用する目的で, 超音波併用のエタノール処理の素材A, 非照射エタノール処理の素材Bおよび無処理の素材Cをそれぞれ添加したビスケットを製造し, その製品の性状, 成
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b6f397f5251654163a19be49d3dcea5
https://doi.org/10.2740/jisdh.13.48
https://doi.org/10.2740/jisdh.13.48
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 49:305-311
衛生ボーロが膨化するメカニズムを明らかにすべく,ボーロの主原料である馬鈴薯澱粉,卵および蔗糖の膨化への関与の仕方を検討し,以下の結果を得た.(1) 糊化度,X線回折像および示査熱量
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9e9fd74f58af7d067a1d46f489a1be8
https://doi.org/10.3136/nskkk.49.305
https://doi.org/10.3136/nskkk.49.305
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 48:844-847
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7d965e42f198aee38d8e77f45426172
https://doi.org/10.3136/nskkk.48.844
https://doi.org/10.3136/nskkk.48.844
Publikováno v:
Journal of Chromatography A. 848:523-527
We have developed a new high-performance liquid chromatography (HPLC) method for the analysis of methylated xanthines in tea by removing polyphenols using a polyvinylpolypyrroridone (PVPP) pre-column. The PVPP pre-column was connected with the upstre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d661c956578d2a79f59cb3c76823989
https://doi.org/10.1016/s0021-9673(99)00418-5
https://doi.org/10.1016/s0021-9673(99)00418-5
Publikováno v:
Tetsu-to-Hagane. 81:220-224
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d40153c165c256e98187ef4ca551e0fb
https://doi.org/10.2355/tetsutohagane1955.81.3_220
https://doi.org/10.2355/tetsutohagane1955.81.3_220
Autor:
Takanori Tsuda, Hideo Nakakuki, Katsumi Ohshima, Masato Fujii, Mie Watanabe, Toshihiko Osawa, Shunro Kawakishi
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 41:475-480
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6528b07be078647feb980c7d73f6274c
https://doi.org/10.3136/nskkk1962.41.475
https://doi.org/10.3136/nskkk1962.41.475
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