Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Katsuyoshi Kaneko"'
Publikováno v:
SAE Technical Paper Series.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d273db02e2e0b223404fa7eff0578ce8
https://doi.org/10.4271/2014-01-1044
https://doi.org/10.4271/2014-01-1044
Autor:
Tateo Suzuki, Hiroshi Horita, Kumiko Shindoh, Rya Ohsawa, Katsuyoshi Kaneko, Akemi Yasui, Tohko Suzuki
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 48:449-452
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ce4c63571df691ab2ecbab25ceedb90
https://doi.org/10.3136/nskkk.48.449
https://doi.org/10.3136/nskkk.48.449
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 45:557-563
家計調査年報(1975-1995年)を資料とし,経験ベイズ型平滑化法等を用いて,野菜・果物消費の季節性変化を解析した.前回の解析結果(1963-1984年)と比べると,野菜消費は周年化傾向が明確に鈍化
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea44f2d7987cfc24e2dd3add1ed48b5b
https://doi.org/10.3136/nskkk.45.557
https://doi.org/10.3136/nskkk.45.557
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 45:28-36
水耕栽培(‘ふじ’,‘ジョナゴールド’)および土耕栽培樹にカルシウム(Ca)溶液の樹上散布(‘スターキング’)を行い,褐変度とポリフェノール(PP)含有量および酵素(PPO)活性との関係につい
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::623a03e2e3560c5fdde0863eab9757f9
https://doi.org/10.3136/nskkk.45.28
https://doi.org/10.3136/nskkk.45.28
Publikováno v:
food preservation science. 24:103-108
The object of this study was to clarify the effect of experimental hydroponics (water culture : WC) on browning reaction of apple fruits. The changes in total polyphenol (TPP) content and coloration over time after crushing of apple fruits were inves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ded2615497c8b1901c268b1e9ad3b999
https://doi.org/10.5891/jafps.24.103
https://doi.org/10.5891/jafps.24.103
Changes in Polyphenol Content and Polyphonoloxidase Activity of Apple Fruits during Ripening Process
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 45:37-43
水耕栽培(‘ふじ’)および土耕栽培樹にCa溶液を樹上散布(‘スターキング’)した褐変度の低いリンゴ果実について,部位別および成熟過程におけるPP成分とPPO活性の変化を検討した.結果は
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a1c040d06082dfbd4d5471ee5bd851e
https://doi.org/10.3136/nskkk.45.37
https://doi.org/10.3136/nskkk.45.37
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 44:186-191
スイートコーン顆粒(sh2導入種)の呈味を支配する成分の糖,遊離アミノ酸および有機酸含量に,収穫時刻による差異があるのかを成分分析値および糖代謝酵素活性から検討した.1) スイート
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6a917d82d3b8e821365adead7a58da9
https://doi.org/10.3136/nskkk.44.186
https://doi.org/10.3136/nskkk.44.186
Publikováno v:
Journal of Food Science. 61:1186-1190
Nonreducing sugars such as sucrose, raffinose, myo-inositol, pinitol and galactinol were separated on a polyamine-bonded polymer gel (NH 2 type) column using acetonitrile-water as mobile phase. Sugars in the eluate were detected by periodate oxidatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99fb9c78fab7cedb12e464694a5c2f51
https://doi.org/10.1111/j.1365-2621.1996.tb10957.x
https://doi.org/10.1111/j.1365-2621.1996.tb10957.x
Publikováno v:
journal of the japanese society for cold preservation of food. 22:235-240
カンキツ類の品種問における香気特性を調べるため, Tenaxを用いたヘッドスペース法によって揮発性成分を測定し, 品種による揮発性成分組成の相違と主成分分析による統計的解析を行い
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffede9b9408bc06f37c589642494165a
https://doi.org/10.5891/jafps1987.22.235
https://doi.org/10.5891/jafps1987.22.235
Autor:
Nobuo Ohshiro, Katsuyoshi Kaneko
Publikováno v:
journal of the japanese society for cold preservation of food. 22:199-204
パインアップルの貯蔵温度が揮発性成分の生成に及ぼす影響を調べるために, 貯蔵温度を10℃と30℃で行い, それぞれの条件下での揮発性成分の変化を検討した。Tenaxを用いたヘッドスペー
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0810fdaff8277194b4efbdfdb3b7472e
https://doi.org/10.5891/jafps1987.22.199
https://doi.org/10.5891/jafps1987.22.199