Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Kazuhiro Ohkuma"'
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 108:565-574
Autor:
Kazuhiro Ohkuma, Lisa K. Karr-Lilienthal, Nathaniel D. Fastinger, George C. Fahey, Sumiko Kanahori, Krista E. Zinn, Julie K. Spears, Dennis T. Gordon, Kelly S. Swanson, Gerardo M. Nava
Publikováno v:
Journal of the American College of Nutrition. 27:356-366
Resistant maltodextrin has been shown to increase fecal bulk by resisting digestion and being partially fermented by colonic bacteria to short-chain fatty acids (SCFA). The objective of this experiment was to determine potential prebiotic effects, ga
Publikováno v:
Journal of Nutritional Science and Vitaminology. 47:126-131
We developed a branched corn syrup (BCS, average molecular weight: 500, content of indigestible portion: 45%) by heat treatment of indigestible dextrin with hydrochloric acid. To confirm the safety of BCS, we conducted both an acute toxicity test and
Autor:
Shigeru Wakabayashi, Kazuhiro Ohkuma
Publikováno v:
Advanced Dietary Fibre Technology
Publikováno v:
Journal of AOAC INTERNATIONAL. 83:1013-1019
The molecular weight limit of water-soluble dietary fiber (SDF) determined by the Prosky method was studied by liquid chromatography (LC). It was confirmed that only SDF with an average degree of polymerization of 12 or higher can be determined by th
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 51:31-37
難消化性デキストリン (PF) の便通に及ぼす影響について検討する目的で, PF摂取後の糞便重量, 糞便水分量, 排便状態, 便性状, 胃腸症状等について調べた。1) PF10~60g摂取後の便性状は大半
Publikováno v:
Nippon Eiyo Shokuryo Gakkaishi. 44:471-478
馬鈴薯デンプンを加熱分解して調製した難消化性デキストリン (PF: 食物繊維含有量58.2%, およびPF-C: 91.6%) の脂質代謝に及ぼす影響をラットを用いて検討し, 以下の成績を得た。(1) コレス
Publikováno v:
Journal of the Japanese Society of Starch Science. 37:107-114
We have studied digestibility of pyrodextrin and its function as dietary fiber. We have established a procedure to obtain a high amount of indigestible moiety content through the pyrolysis of starch and which made possible industrial-scale production
Conference
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Autor:
McCleary, Barry V., Prosky, Leon
Publikováno v:
Advanced Dietary Fibre Technology; 2000, pi-xxv, 25p