Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Hiroo OGAWA"'
Autor:
Yosuke FUJITA, Akinori HIRAI, Naomi MIMURA, Shigetaka WATANABE, Takahiro FUNAMIZU, Hiroo OGAWA, Masayuki NARA, Hideki SAITO, Ayumi SAKAMOTO
Publikováno v:
Zen Nihon Shinkyu Gakkai zasshi (Journal of the Japan Society of Acupuncture and Moxibustion). 72:79-90
Autor:
Marju Robal, Kalle Truus, Shingo Matsukawa, Tom Brenner, Brian Rudolph, Rando Tuvikene, Hiroo Ogawa
Publikováno v:
Food Hydrocolloids. 63:656-667
Highly pure monocationic forms of κ-, ι-, λ-carrageenans and furcellaran were prepared with the aid of successive dialysis and ion exchange steps. Two approaches were used to obtain the samples: direct exchange of the galactan-bound cations with t
Autor:
Hiroo Ogawa, Shingo Matsukawa, Tom Brenner, Faith Bernadette A. Descallar, Nobuki Ando, Ayaka Shinsho, Yun Zhou, Yuri Tashiro
Publikováno v:
Food Hydrocolloids. 109:105997
The gelation of native gellan gum was investigated. Native gellan was found to dissolve in water at 90 °C as a polydisperse mixture of aggregates with an average aggregate number of ≈10. Extensive heating (>10 h) at 90 °C broke down the aggregate
Autor:
Hiroo Ogawa, Yuri Tashiro, Rando Tuvikene, Daisuke Fujita, Marju Robal, Kalle Truus, Shingo Matsukawa, Kadri Saluri
Publikováno v:
Food Hydrocolloids. 43:481-492
The structure and composition of the polysaccharide fractions from the main species of the red algal genus Gloiopeltis – G. furcata, G. tenax and G. complanata, isolated by the successive cold and hot water extraction processes were comparatively i
Autor:
Shingo Matsukawa, Hiroo Ogawa, Daisuke Fujita, Marju Robal, Kalle Truus, Yuri Tashiro, Tom Brenner, Kadri Saluri, Rando Tuvikene, Hugo Mändar
Publikováno v:
Food Hydrocolloids. 43:649-657
The rheology and thermal properties of funorans from the main species of the red algal genus Gloiopeltis – G. furcata , G. tenax and G. complanata , isolated by the successive cold and hot water extraction processes were comparatively investigated
Publikováno v:
Carbohydrate Polymers. 109:166-170
We measured stress relaxation, volume of exuded water, and spatial distribution of stress in agar gels under large deformation. Gels with smaller sample size and lower concentration exuded water faster and had shorter stress relaxation time. Gels wit
Publikováno v:
Fisheries Science. 78:1137-1146
To elucidate the structure of the network of the water retention mechanism of fish-meat gel, the microscopic relationship between the water content and viscoelasticity was investigated, and the specific surface area (S) where the water molecules are
Publikováno v:
Fisheries Science. 75:805-810
The object of this study was to improve the isolation procedure of hyaluronan and to compare characteristics of hyaluronan from the eyeball of bigeye tuna Thunnus obesus with other sources. General sources of hyaluronan are from Streptococcus zooepid
Publikováno v:
Journal of Food Science. 66:1138-1142
The influence of pregelatinized starch on fish-meat gel was studied quantitatively by separating elastic moduli of surimi, E fm , and starch, E s , in fish-meat gel using the equation of a rule of mixture, E T =(1-Φ)E fm + ΦE s , and the Halpin and
Publikováno v:
Zen Nihon Shinkyu Gakkai zasshi (Journal of the Japan Society of Acupuncture and Moxibustion). 58:671-679