Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Kazuyoshi Fujii"'
Publikováno v:
Food Science and Technology Research. 29:147-153
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a79c86af7c72bd01f71ea194c70a76bc
https://doi.org/10.3136/fstr.fstr-d-22-00125
https://doi.org/10.3136/fstr.fstr-d-22-00125
Publikováno v:
Journal of the Japan Society for Precision Engineering. 88:1-4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d747f7143e8d177e59d5d465ffbc45ef
https://doi.org/10.2493/jjspe.88.1
https://doi.org/10.2493/jjspe.88.1
Autor:
Masaki Miyake, Ritsushi Ohdoi, Koji Sakamoto, Kazuyoshi Fujii, Yu-Ichi Yamane, Yutaka Osajima, Hideyuki Matsumoto, Mitsuya Shimoda, Shota Tanimoto
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 72:22-28
The effect of a high-pressure carbonation treatment on the change in quality of sake during storage was investigated. Measurements of the amino acidity and isovaleraldehyde content of carbonated sake (20 MPa pressure at 40, 45 and 50 degrees C for 7,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6b700ede3155b379dc394226c36a1f9
https://doi.org/10.1271/bbb.70297
https://doi.org/10.1271/bbb.70297
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 103:55-65
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39f16d97cfbe092e7b604b45d1d035db
https://doi.org/10.6013/jbrewsocjapan1988.103.55
https://doi.org/10.6013/jbrewsocjapan1988.103.55
Publikováno v:
Journal of the City Planning Institute of Japan. :87-92
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c523f95f62bbdb108a103316f06976a
https://doi.org/10.11361/journalcpij.42.1.87
https://doi.org/10.11361/journalcpij.42.1.87
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 102:146-154
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98f800acd31d711ec6b53a9146fe033f
https://doi.org/10.6013/jbrewsocjapan1988.102.146
https://doi.org/10.6013/jbrewsocjapan1988.102.146
Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
Autor:
Ritsushi Ohdoi, Yu-Ichi Yamane, Mitsuya Shimoda, Masaki Miyake, Yutaka Osajima, Shota Tanimoto, Hideyuki Matsumoto, Kazuyoshi Fujii, Koji Sakamoto
Publikováno v:
Food Science and Technology Research. 13:210-214
The inactivation kinetics of lactic acid bacteria, Lactobacillus fructivorans, which is responsible for the deterioration of sake (Japanese rice wine) quality, was investigated using a continuous flow system for high-pressure carbonation. In addition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1eb6decc51bb626c610c0cfc34b4c158
https://doi.org/10.3136/fstr.13.210
https://doi.org/10.3136/fstr.13.210
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 101:111-116
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70c284212c28ec0c83c3f3216c975a49
https://doi.org/10.6013/jbrewsocjapan1988.101.111
https://doi.org/10.6013/jbrewsocjapan1988.101.111
Autor:
Shinya Izuwa, Hideyuki Matsumoto, Yutaka Osajima, Shota Tanimoto, Koji Sakamoto, Yu-Ichi Yamane, Ritsushi Ohdoi, Kazuyoshi Fujii, Mitsuya Shimoda, Masaki Miyake
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 69:2094-2100
The Inactivation kinetics of alpha-glucosidase, glucoamylase, alpha-amylase, and acid carboxypeptidase in fresh sake using a continuous flow system for high-pressure carbonation were investigated. In addition, the effects of ethanol and sugar concent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c719f542248c7382b1f4aefa900a949b
https://doi.org/10.1271/bbb.69.2094
https://doi.org/10.1271/bbb.69.2094
Autor:
Koji Sakamoto, Yu-Ichi Yamane, Shinya Izuwa, Shota Tanimoto, Ritsushi Ohdoi, Kazuyoshi Fujii, Mitsuya Shimoda, Yutaka Osajima, Hideyuki Matsumoto
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 99:208-214
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::501e3ef6610d551abe35491034658335
https://doi.org/10.6013/jbrewsocjapan1988.99.208
https://doi.org/10.6013/jbrewsocjapan1988.99.208