Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Hidetaka Uehara"'
Autor:
Kanji Aoyagi, Shunji Kato, Daisuke Isaka, Yoshinori Sekiguchi, Yurika Otoki, Hidetaka Uehara, Kiyotaka Nakagawa
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101074- (2024)
As known for quite a long time now, even saturated fatty acids can be oxidized at high temperatures to produce unique aroma compounds, such as 2-alkanones and lactones. Hydroperoxide positional isomers with a hydroperoxy group at the 2-, 3-, 4-, or 5
Externí odkaz:
https://doaj.org/article/b1415326e3034b12b8da36ce658e638d
Autor:
Kanji Aoyagi, Shunji Kato, Daisuke Isaka, Yoshinori Sekiguchi, Yurika Otoki, Hidetaka Uehara, Kiyotaka Nakagawa
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101131- (2024)
Externí odkaz:
https://doaj.org/article/a44ce494243548cf8e5bb042bc485643
Publikováno v:
Molecules, Vol 25, Iss 21, p 5086 (2020)
We have investigated the polymorphism of triacylglycerol (TAG) crystals as they affect the qualities such as shelf life, mouth feel, and texture of chocolate and other products. Saturated monoacid TAGs, like trilaurin, are considered as models for TA
Externí odkaz:
https://doaj.org/article/b86189ddc2e1439da615d21078bcbe71
Publikováno v:
Crystal Growth & Design. 21:3290-3298
Control of the fat crystallization process is essential to the quality of chocolate bars. The crystallization proceeds in a mold, which would induce a specific inhomogeneous structure within a choc...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed84f37fb7c96309d88ff6f482ab28ab
https://doi.org/10.1021/acs.cgd.1c00027
https://doi.org/10.1021/acs.cgd.1c00027
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 66:451-458
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5086a73a70ab4f2c84f7c90c38614629
https://doi.org/10.3136/nskkk.66.451
https://doi.org/10.3136/nskkk.66.451
Publikováno v:
Proceedings of the Virtual 2020 AOCS Annual Meeting & Expo.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6333a92ca3461dbd0c3e3ab35213ce3a
https://doi.org/10.21748/am20.69
https://doi.org/10.21748/am20.69
Autor:
Tomomi Suganuma, Yukihiro Uda, Yoshinori Furukawa, Kiyotaka Sato, Satoru Ueno, Satoshi Negishi, Hidetaka Uehara
Publikováno v:
Journal of the American Oil Chemists' Society. 85:29-36
Thermal properties, powder X-ray diffraction patterns and FT-IR absorption spectra of crystals of two isomers of conjugated linoleic acid (CLA), 9-cis, 11-trans-CLA (c9t11), 10-trans, 12-cis-CLA (t10c12) were examined. To search for polymorphic modif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b4829acba10d520489096d425e990cc
https://doi.org/10.1007/s11746-007-1164-z
https://doi.org/10.1007/s11746-007-1164-z
Publikováno v:
Journal of the American Oil Chemists' Society. 83:261-267
Conjugated linoleic acid (CLA) is commercially available as a mixture consisting of almost equal amounts of the cis-9,trans-11-CLA (c9, t11) and trans-10, cis-12-CLA (t10, c12) isomers. Separation of the two isomers is highly significant since each e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aee468657894d30455a6911b04720df9
https://doi.org/10.1007/s11746-006-1202-2
https://doi.org/10.1007/s11746-006-1202-2