Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Hiroaki Kubouchi"'
Autor:
Yuzuka Shimomura, Ryota Wakui, Toshiya Kobayashi, Yasuhiro Toba, Hiroshi Ueno, Junichi Yamamura, Satoshi Higurashi, Makoto Shiota, Hiroaki Kubouchi, Hiroaki Matsuura
Publikováno v:
Current Developments in Nutrition
Background DHA (22:6n–3) is essential for neurodevelopment in children, and its concentration in human breast milk is historically high in Japan. Dietary patterns in Japan might affect the fatty acid (FA) composition among lactating mothers. Object
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f4e6a09b300aadd323140bc20acfc04
https://pubmed.ncbi.nlm.nih.gov/32666036
https://pubmed.ncbi.nlm.nih.gov/32666036
Publikováno v:
Journal of Food Engineering. 314:110764
The whipped cream dispenser is a foaming tool that is an increasingly applied for on-site whipped cream consumption. It creates foams by incorporating nitrous oxide (N2O) or carbon dioxide (CO2) into protein dispersions, while other foaming methods s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a08677a53897f622144ad39baae9d9bc
https://doi.org/10.1016/j.jfoodeng.2021.110764
https://doi.org/10.1016/j.jfoodeng.2021.110764
Autor:
Makoto Shiota, Hiroaki Kubouchi, Mayumi Kawai, Kazuo Miyashita, Ryuhei Ozaki, Ai Iwasawa, Ai Suzuki-Iwashima
Publikováno v:
Food Chemistry. 334:127588
A mixture of sphingoid bases (SPGs) was prepared from butter serum, a by-product of anhydrous milk fat production. The mixture comprised seven types of SPGs with C16 to C19 alkyl chains. These milk SPGs inhibited the oxidation of fish oil triacylglyc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1aa81cd1f33ac3a22ceaf1fb3b7b0bfe
https://doi.org/10.1016/j.foodchem.2020.127588
https://doi.org/10.1016/j.foodchem.2020.127588
Autor:
Yuka Miyamoto, Masayuki Noda, Kimio Nishimura, Yasuki Matsumura, Hiroaki Kubouchi, Kentaro Matsumiya
Publikováno v:
Food Science and Technology Research. 15:631-638
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::646c44f992e66804865b2c3a9a47aa5a
https://doi.org/10.3136/fstr.15.631
https://doi.org/10.3136/fstr.15.631
Publikováno v:
International Dairy Journal. 17:24-28
The effects of addition of an oil-soluble emulsifier on cream solidification after the thermal treatment, in which the cream was temporarily heated and then cooled, were investigated. Thirteen oil-soluble emulsifiers were tested for the ability to re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a00f4cae9f780962fb4b366fb4c5aa0a
https://doi.org/10.1016/j.idairyj.2006.01.004
https://doi.org/10.1016/j.idairyj.2006.01.004
Publikováno v:
Journal of the American Oil Chemists' Society. 79:567-570
The effects of two types of commercial emulsifiers, sucrose FA esters and polyglycerol FA esters, on the oxidation of soybean oil TAG-in-water emulsions were studied. Both emulsifiers influenced the oxidative stability of soybean oil TAG in the emuls
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45f73f39e522c7813e7c3d9f6cdffed5
https://doi.org/10.1007/s11746-002-0523-5
https://doi.org/10.1007/s11746-002-0523-5
Publikováno v:
Journal of Oleo Science. 50:931-936
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e2350a101887cd1e4b35a2746a1f15b
https://doi.org/10.5650/jos.50.931
https://doi.org/10.5650/jos.50.931
Autor:
Hidetaka Kobayashi, Kazuo Miyashita, Hiroaki Kubouchi, Tetsuya Suzuki, Eiichi Nara, Mari Kotake
Publikováno v:
Journal of Oleo Science. 50:575-581
The cathodic solution strongly inhibited the oxidations of squalene, vitamin A palmitate and β-carotene in an aqueous phase, whereas super pure water and NaCl solution had no effect on their oxidations. The strong antioxidant action on β-carotene w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e32adc9a566868672ace4db70cf864c
https://doi.org/10.5650/jos.50.575
https://doi.org/10.5650/jos.50.575
Autor:
Hiroaki Kubouchi, Masayuki Noda, Kimio Nishimura, Kentaro Matsumiya, Yasuki Matsumura, Yuka Miyamoto
Publikováno v:
Bioscience, biotechnology, and biochemistry. 73(9)
Heat treatment during the production of skimmed milk powder causes denaturation of proteins, thereby affecting the physicochemical properties of the skimmed milk powder. To understand the effects of heat treatment on the sensitivity of the casein mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fce35bb9c24d581320c6bf439271c9a
https://pubmed.ncbi.nlm.nih.gov/19734671
https://pubmed.ncbi.nlm.nih.gov/19734671
Publikováno v:
ACS Symposium Series ISBN: 9780841238077
Food Factors in Health Promotion and Disease Prevention
Food Factors in Health Promotion and Disease Prevention
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff1b530a17fff066ce6ec3507a15e0eb
https://doi.org/10.1021/bk-2003-0851.ch024
https://doi.org/10.1021/bk-2003-0851.ch024
