Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Hsiuming Liu"'
Autor:
Shigeaki Ueno, Hsiuming Liu, Risa Kishino, Yuka Oshikiri, Yuki Kawaguchi, Akio Watanabe, Wataru Kobayashi, Reiko Shimada
Publikováno v:
Foods, Vol 13, Iss 14, p 2214 (2024)
The effects of high hydrostatic pressure (HHP) treatment (100–600 MPa for 10–60 min) and thermal treatment (boiling for 10–60 min) on oligosaccharides, pinitol, and soyasapogenol A as taste ingredients in soybean (Glycine max (L.) Merr.) (cv. Y
Externí odkaz:
https://doaj.org/article/98a62b6348ee4d909fc5c70603100c29
Autor:
Ming-Ming Tsai, Jiun-Liang Chen, Tsong-Hai Lee, Hsiuming Liu, Velayuthaprabhu Shanmugam, Hsi-Lung Hsieh
Publikováno v:
Biomedicines, Vol 10, Iss 6, p 1270 (2022)
In the central nervous system (CNS), the matrix metalloproteinase-9 (MMP-9) is induced by several factors and contributes to CNS disorders, including inflammation and neurodegeneration. Thus, the upregulation of MMP-9 has been considered to be an ind
Externí odkaz:
https://doaj.org/article/f1721fa148954bb9939888e558b3a1b5
Autor:
Kimie Atsuzawa, Shoji Sasao, Natsuko Iryo, Yasuko Kaneko, Hsiuming Liu, Shigeaki Ueno, Reiko Shimada
Publikováno v:
Japan Journal of Food Engineering. 20:41-49
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bafe554b7f1ad7275f47993c0a6e3ddd
https://doi.org/10.11301/jsfe.19548
https://doi.org/10.11301/jsfe.19548
Publikováno v:
High Pressure Research. 39:398-407
We investigated the effect of high hydrostatic pressure (HHP) on the distribution of free amino acids and isoflavones in soybean immediately after pressure treatment (100–600 MPa, 10–60 min). HHP-t...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::461a6c903891d820bfbea64e5f7768d4
https://doi.org/10.1080/08957959.2019.1601188
https://doi.org/10.1080/08957959.2019.1601188
Publikováno v:
High Pressure Research. 39:408-416
High hydrostatic pressure (HHP) can be an alternative method to steaming to inhibit enzymatic fermentation in green tea making process. However, the effect of HHP treatment on green tea taste is no...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97dbe1bdbf44599b275a111f0b97bb0d
https://doi.org/10.1080/08957959.2019.1607850
https://doi.org/10.1080/08957959.2019.1607850
Autor:
Tetsuya Araki, Hsiuming Liu, Shigeaki Ueno, Yasuko Kaneko, Mayumi Hayashi, Shoji Sasao, Toru Shigematsu
Publikováno v:
High Pressure Research. 39:509-524
The effects of high hydrostatic pressure (HHP) on the physicochemical properties of high-β-glucan barley flour were investigated in the present study. Dough samples were made from two types of barl...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74bef0e0dccdd42f563c2312a40108c3
https://doi.org/10.1080/08957959.2019.1597076
https://doi.org/10.1080/08957959.2019.1597076
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
The effects of saccharide additives on the dehydration and drying properties as well as the quality properties of dried kiwi fruit products were investigated. Sliced kiwi fruits were soaked and dehydrated in citric acid, glucose, sucrose and the pH-a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24abb222062fd4c728e3e343d9d10795
https://doi.org/10.4995/ids2018.2018.7487
https://doi.org/10.4995/ids2018.2018.7487
