Zobrazeno 1 - 10
of 178
pro vyhledávání: '"Hiroaki Yamauchi"'
Autor:
Kyu-Ho Han, Sun-Ju Kim, Ken-ichiro Shimada, Naoto Hashimoto, Hiroaki Yamauchi, Michihiro Fukushima
Publikováno v:
Journal of Functional Foods, Vol 5, Iss 2, Pp 974-980 (2013)
The effect of purple potato flake on cholesterol metabolism was investigated in rats fed a high-cholesterol diet. The hypocholesterolemic action of dietary purple potato flake might be related with caecal fermentation and steroid excretion due to the
Externí odkaz:
https://doaj.org/article/a19b25a32c354db6bed489baa64029d5
Autor:
Ryo Asaoka, Yuto Soma, Hiroaki Yamauchi, Akihiro Nakao, Masato Oguchi, Saneyasu Yamaguchi, Aki Kobayashi
Publikováno v:
Journal of Information Processing. 31:131-142
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::178daa17fda8a6f3eb24fbf0821ad834
https://doi.org/10.2197/ipsjjip.31.131
https://doi.org/10.2197/ipsjjip.31.131
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 69:127-136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74d4ee4ae00b02cb6f5e30400af61e34
https://doi.org/10.3136/nskkk.69.127
https://doi.org/10.3136/nskkk.69.127
Autor:
Junki Iwata, Koji Ishiguro, Hiroaki Yamauchi, Chisato Kaya, Tadashi Nakamura, Kanenori Takata
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 68:242-252
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::404c7a3033a732f0b3a944d3942b5711
https://doi.org/10.3136/nskkk.68.242
https://doi.org/10.3136/nskkk.68.242
Autor:
Takao Myoda, Dennis Marvin Santiago, Daisuke Goshima, Kanenori Takata, Koki Matsushita, Ayano Tamura, Hiroaki Yamauchi
Publikováno v:
J Food Sci Technol
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Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation o
Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70e874bd1780acb61fec727374d4a321
https://obihiro.repo.nii.ac.jp/records/4650
https://obihiro.repo.nii.ac.jp/records/4650
Autor:
Koki Matsushita, Tadashi Nakamura, Zenta Nishio, Daisuke Goshima, Miwako Ito, Kanenori Takata, Hiroaki Yamauchi
Publikováno v:
Food Science and Technology Research. 26:215-222
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1bb9d8994ad80dd9c8e42f7865eaaa4
https://doi.org/10.3136/fstr.26.215
https://doi.org/10.3136/fstr.26.215
Autor:
Junki Iwata, Hiroaki Yamauchi, Daiju Yamada, Kuramitsu Masatomo, Inomata Daisuke, Kanenori Takata, Tadashi Nakamura, Otsuka Masaru
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 66:420-426
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3554fa76593c634c50009191e12e3d78
https://doi.org/10.3136/nskkk.66.420
https://doi.org/10.3136/nskkk.66.420
Publikováno v:
Breeding Science
application/pdf
The physical properties of various white bread doughs made from the flours of ‘Harunoakebono’ and 10 genotypes of its near-isogenic lines with different compositions of high molecular weight glutenin subunit (HMWGs) were meas
The physical properties of various white bread doughs made from the flours of ‘Harunoakebono’ and 10 genotypes of its near-isogenic lines with different compositions of high molecular weight glutenin subunit (HMWGs) were meas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d14a4b049961bf401767b531166eb92c
http://europepmc.org/articles/PMC6776135
http://europepmc.org/articles/PMC6776135
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 66:201-209
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffd74e32cf15dcda83950c3d5d2108ba
https://doi.org/10.3136/nskkk.66.201
https://doi.org/10.3136/nskkk.66.201
Autor:
Hiroaki Yamauchi, Daisuke Goshima, Koki Matsushita, Dennis Marvin Santiago, Kanenori Takata, Junki Iwata
Publikováno v:
Food Science and Technology Research. 25(2):237-243
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The physical properties of dough (PPD), instantaneous elasticity, regularity coefficient of viscosity, and relaxation time (τ 0 ), of various white bread doughs without yeast addition were measured by the creep method based on a
The physical properties of dough (PPD), instantaneous elasticity, regularity coefficient of viscosity, and relaxation time (τ 0 ), of various white bread doughs without yeast addition were measured by the creep method based on a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7203529d21d249dc351773ac1c0f203a
https://obihiro.repo.nii.ac.jp/records/4379
https://obihiro.repo.nii.ac.jp/records/4379