Výsledky vyhledávání - "Hiroshi KOAZE"

Akademický článek

Fertilizer Effects on Endosperm Physicochemical Properties and Resistance to Larger Grain Borer, Prostephanus truncatus (Coleoptera: Bostrichidae), in Malawian Local Maize (Zea mays L.) Varieties: Potential for Utilization of Ca and Mg Nutrition

Autor: Ephantus Nguma, Chandiona Munthali, Daiki Murayama, Kazumitsu Onishi, Masahiko Mori, Rintaro Kinoshita, Shinji Yamashita, Mikio Kinoshita, Masayuki Tani, Mari Palta, Jiwan P. Palta, Hiroshi Koaze, Daigo Aiuchi

Publikováno v: Agronomy, Vol 12, Iss 1, p 46 (2021)

Maize grain hardness influences storage pest resistance, a key characteristic valued by smallholder farmers. The structural changes in the endosperm determine grain hardness and are influenced by agronomic practices. The purpose of this study was to

Externí odkaz: https://doaj.org/article/bc8e5af9a5f94cf0be13461432dac9ff

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Publikováno v: Agronomy, Vol 12, Iss 46, p 46 (2022)
Agronomy; Volume 12; Issue 1; Pages: 46

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e3fe49e1935b2a03139676e9ac53d75
https://www.mdpi.com/2073-4395/12/1/46

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Effect of kernel type on hardness and interrelationship with endosperm chemical components of Malawian local maize (Zea mays L.) varieties during storage

Autor: Kazumitsu Onishi, Hiroshi Koaze, Chandiona Munthali, Masayuki Tani, Ephantus Nguma, Masahiko Mori, Daigo Aiuchi, Jiwan P. Palta, Daiki Murayama

Publikováno v: African Journal of Agricultural Research. 16:1449-1457

The aim of this study was to establish the attributes of kernel type based on kernel hardness and its interrelationship with maize endosperm chemical components, which are essential during storage. Three local varieties and one hybrid variety commonl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c96385dc2bf4222d724713028411453f
https://doi.org/10.5897/ajar2020.15019

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Effects of Calcium Concentration in Potato Tuber Cells on the Formation of Cross-Links between Pectin Molecules by Ca2+

Autor: Samanthi Pelpolage, Jiwan P. Palta, Daiki Murayama, Masayuki Tani, Shinya Ikeda, Hiroshi Koaze, Hiroaki Yamauchi

Publikováno v: American Journal of Potato Research. 94:524-533

The formation of cross-links between pectin molecules via Ca2+ in the potato tuber cell wall is a determinant factor on processing properties of potato and the quality of its products such as French fries. Thus, in this study, potato tubers varying s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7ced4b623ede135da1b6de6b79eddaca
https://doi.org/10.1007/s12230-017-9589-x

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Superiority of Malawian orange local maize variety in nutrients, cookability and storability

Autor: L. Gondwe Rodney, Hiroshi Koaze, Masayuki Tani, N. Bernard Ephantus, Chandiona Munthali, P. Palta Jiwan, Daigo Aiuchi, Daiki Murayama, Tomoka Yamazawa

Publikováno v: African Journal of Agricultural Research. 12:1618-1628

The objectives of this study were to evaluate the potential of an orange Malawian local maize variety MW5021 by comparing with a hybrid variety DKC-9089 for nutritional quality and processing properties such as proximate and mineral composition as we

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::13a66aa51c1cafddbd10663a2df09f63
https://doi.org/10.5897/ajar2017.12138

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Lack of yield response in potato (Solanum tuberosum L.) to phosphate fertilizer under contrasting soil types varying in phosphate absorption coefficient and available phosphate

Autor: Masayuki Tani, Rodney Lindizga Gondwe, Hiroshi Koaze, Daigo Aiuchi, Jiwan P. Palta, Rintaro Kinoshita, Tsutomu Suminoe, Mao Sano

Publikováno v: Soil Science and Plant Nutrition. 63:171-177

There is growing evidence of excessive use of phosphate fertilizer and high residual soil phosphate levels in arable cropping systems in Japan. However, there is a lack of regional-scale informatio...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::845c8159efc9d11ac99e82820bcedfa1
https://doi.org/10.1080/00380768.2017.1282300

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The Kinetic Analysis and Simulation of Hardening in Bread Made by the Yudane Dough Method

Autor: Sakura Kawakami, Ami Ohara, Daiju Yamada, Hiroshi Koaze, Koki Matsushita, Kazumasa Tsuboi, Dennis Marvin Santiago, Hiroaki Yamauchi

Publikováno v: Food Science and Technology Research. 23:229-236

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Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were sto

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85d7ff3892e67008889786ef1b04d756
https://doi.org/10.3136/fstr.23.229

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Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder

Autor: Hiroaki Yamauchi, Kazumasa Tsuboi, Dennis Marvin Santiago, Tatsuya Noda, Yuka Kawashima, Samanthi Pelpolage, Koki Matsushita, Hiroshi Koaze, Sakura Kawakami

Publikováno v: Food Science and Technology Research. 22(3):307-316

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Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8dbfdf46ee089baa14f09dfea80cbd1
https://obihiro.repo.nii.ac.jp/records/1202

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