Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Hiroshi Kamasaka"'
Publikováno v:
Journal of Nutritional Science, Vol 8 (2019)
Co-ingestion of almonds with carbohydrate prevents excessive increase in plasma glucose level (PGL), but information about the functional fraction is limited. Identifying the functional fraction is necessary to use almonds more efficiently in terms o
Externí odkaz:
https://doaj.org/article/486ac50f65b149a0910320e82bcc958b
Publikováno v:
KAGAKU TO SEIBUTSU. 60:144-149
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f76e92a775a9bc418b2ae2f15bf384d
https://doi.org/10.1271/kagakutoseibutsu.60.144
https://doi.org/10.1271/kagakutoseibutsu.60.144
Publikováno v:
Journal of Applied Glycoscience
Glycogen is a highly branched storage polysaccharide found mainly in the liver and the muscles. Glycogen is also present in the skin, but its functional role is poorly understood. Recently, it has been reported that glycogen plays an important role i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cdcc142324423e9e9799769d1a65624
https://doi.org/10.5458/jag.jag.jag-2020_0012
https://doi.org/10.5458/jag.jag.jag-2020_0012
Autor:
Hiroko Takumi, Kazuko Kato, Takayo Ohto-N., Hiroki Nakanishi, Hiroshi Kamasaka, Takashi Kuriki
Publikováno v:
Journal of Oleo Science. 70:1707-1717
Oils and lipids are common food components and efficient sources of energy. Both the quantity and the quality of oils and lipids are important with regard to health and disease. Fatty acid ester of hydroxy fatty acid (FAHFA) is a novel lipid class th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41fefe7221dff55221d6f5b1294d6ccd
https://doi.org/10.5650/jos.ess21123
https://doi.org/10.5650/jos.ess21123
Publikováno v:
Journal of Applied Glycoscience
Phosphoryl oligosaccharides of calcium (POs-Ca) is a calcium salt of phosphoryl maltooligosaccharides made from potato starch. POs-Ca is highly water-soluble and can supply both the calcium ion and acidic oligosaccharides in an aqueous solution. In t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e794ffbe77255cfc93ff592a77f900a
https://doi.org/10.5458/jag.jag.jag-2020_0001
https://doi.org/10.5458/jag.jag.jag-2020_0001
Autor:
Hiroshi Kamasaka, Hirotoshi Tamura, Yuko Sato, Daisuke Suzuki, Takashi Kuriki, Risa Harada, Hiromi Nishiura
Publikováno v:
Food Analytical Methods. 12:2857-2869
Understanding native aroma of chocolate is important for development of food science and food industry. However, isolation of volatile compounds from chocolate is difficult due to matrix effects of cocoa butter and, so far, done using evaporation, va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57fd6a6e1ddc0c18f64217618696f83e
https://doi.org/10.1007/s12161-019-01642-0
https://doi.org/10.1007/s12161-019-01642-0
Publikováno v:
NPJ Science of Food
npj Science of Food, Vol 4, Iss 1, Pp 1-11 (2020)
npj Science of Food, Vol 4, Iss 1, Pp 1-11 (2020)
Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a450e28a43348965a94ebf7636cb57e6
https://doi.org/10.1038/s41538-020-00079-8
https://doi.org/10.1038/s41538-020-00079-8
Autor:
Takashi Furuyashiki, Kazuhisa Honda, Hiroshi Kamasaka, Takashi Kuriki, Hiroshi Kamisoyama, Rui Ogawa, Hiroki Takata, Yoko Nakayama, Michiko Yasuda, Hitoshi Ashida
Publikováno v:
Food Science and Technology Research. 24:119-127
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f04ae4ca9d07e4204ec949df94040f9
https://doi.org/10.3136/fstr.24.119
https://doi.org/10.3136/fstr.24.119
Autor:
Takashi Furuyashiki, Takashi Kuriki, Miyuki Ishida, Hiroshi Kamasaka, Hiroko Matsui-Yatsuhashi, Hiroki Takata, Ryo Kakutani, Junko Hirose, Saeko Nagao, Hiroko Takumi
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:1314-1319
Identification as well as a detailed analysis of glycogen in human milk has not been shown yet. The present study confirmed that glycogen is contained in human milk by qualitative and quantitative analyses. High-performance anion exchange chromatogra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::629114d9639b124d546706f9d1f4a3bd
https://doi.org/10.1021/acs.jafc.6b03644
https://doi.org/10.1021/acs.jafc.6b03644
Publikováno v:
Journal of Nutritional Science
Co-ingestion of almonds with carbohydrate prevents excessive increase in plasma glucose level (PGL), but information about the functional fraction is limited. Identifying the functional fraction is necessary to use almonds more efficiently in terms o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18cbe8d69b32644377339245e231784f
https://doi.org/10.1017/jns.2019.22
https://doi.org/10.1017/jns.2019.22