Zobrazeno 1 - 10 of 119 pro vyhledávání: '"Hiromu KANEMATSU"'
1
Tissue Incorporation and Excretion of Dietary Nickel-catalyst in Rats
Autor: Kenji Chimi, Motoo Sudou, Hiromu Kanematsu, Masashi Sakata, Mitsuru Shimizu, Isao Niiya, Michihiro Sugano, Masatake Kohiyama
Publikováno v: Journal of Japan Oil Chemists' Society. 44:56-60
Examination was made of the biochemical and histological effects of a nickel (Ni) catalyst obtained following the hydrogenation of oils and fats. Five groups of male rats (5 per group) were fed diets containing different amounts of the Ni catalyst (0
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b68f5c3d761d0b187e1501fe68d61fb3
https://doi.org/10.5650/jos1956.44.56
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7
Effect of Extracts from Sesame Seeds on the Stability of Fish Oil
Autor: Isao Niiya, Shigeru Tokairin, Minoru Aoyama, Masato Tsukamoto, Hiromu Kanematsu
Publikováno v: Journal of Japan Oil Chemists' Society. 43:154-157
Additive effects of extracts from sesame seeds for preventing the oxidation of fish oil (sardine oil) were examined by the Rancimat method at 80 °C under 20 L/h air flow or by an oven test at 5 and 20 °C. Extracts were obtained from raw and roasted
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::08547db7e09f7efe7c7b29ce6617e84f
https://doi.org/10.5650/jos1956.43.154
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8
Synergistic Effect of L-Ascorbyl Palmitate
Autor: Masato Tsukamoto, Isao Niiya, Shigeru Tokairin, Taro Matsumoto, Minoru Aoyama, Hiromu Kanematsu
Publikováno v: Journal of Japan Oil Chemists' Society. 42:25-29
The synergistic antioxidant effects of tocopherol (Toc) with L-ascorbyl palmitate (AP) were investigated by the oven test at 60°C and AOM test using lard, palm oil, stripped safflower oil and fish oil.1) In the oven test, AP showed a rather prooxida
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fe2f5637ab558032a88e47023e909a00
https://doi.org/10.5650/jos1956.42.25
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9
Effect of Several Antioxidants on the Stability of Fish Oil
Autor: Shigeru Tokairin, Masato Tsukamoto, Isao Niiya, Hiromu Kanematsu, Minoru Aoyama
Publikováno v: Journal of Japan Oil Chemists' Society. 42:680-684
Assessment was made of the stabilization of fish oil, rich in highly unsaturated fatty acids, by several antioxidants at 5, 20, and 60°C. Antioxidants used were a mixed tocopherols concentrate (m-Toc), L-ascorbyl palmitate (Ap), dibutylhydroxytoluen
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a9b2e7bf396f4eed125e1248dc394fd9
https://doi.org/10.5650/jos1956.42.680
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10
Properties of Commercially Available Margarine and Butter on the Market in France and Spain
Autor: Akira Baba, Takenori Maruyama, Hiromu Kanematsu, Masatake Kohiyama, Isao Niiya
Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 40:661-673
フランス及びスペインの市販されているマーガリン類の品質特性を調査した.フランスでは,マーガリンの油分は80%以上であった.水分は16%以上でありFAO/WHOによる国際規格の基準(油分:80%以
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::406a8b9cd541f62ca9e8608eae0aada2
https://doi.org/10.3136/nskkk1962.40.661
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