Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Keiko Kumeno"'
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 41:335-338
固形分濃度が22.5%以上の凍結濃縮生乳を高圧処理すると,ゲルが生成した.尿素とEDTAはゲル化を阻害した.適度の薦糖の存在はゲル化を助けた.高圧処理によって,カゼインミセルとサブミセ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::169a7a2be13fde96c155827622a2cfa8
https://doi.org/10.3136/nskkk1962.41.335
https://doi.org/10.3136/nskkk1962.41.335
Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 58:447-450
Commercially available egg white was freeze-concentrated using bacterial ice nuclei, which improved its foaming properties. Baked meringue, angel cake, snow-jelly, and marshmallow were prepared using freeze-concentrated egg white foam and their physi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f460a1c84dc078540c0576bca4b7f66
https://doi.org/10.1271/bbb.58.447
https://doi.org/10.1271/bbb.58.447
Publikováno v:
Journal of the Japanese Society of Starch Science. 40:383-389
モチトウモロコシおよびトウモロコシ澱粉の種々の混合割合による20%糊液を調製し,初日の保存温度の異なる2種の保存条件の下で,X線回折とレオロジー特性により比較検討し,次のような
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cb4f180a9bbb03a04b9b71a5fd3b395
https://doi.org/10.5458/jag1972.40.383
https://doi.org/10.5458/jag1972.40.383
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 57:1091-1094
Xanthomonas campestris INXC-1 is able to freeze water at a subzero temperature higher than -5°C. High-pressure treatment at 300 MPa and 5°C for 5 min killed the cells without affecting their ice-nucleation activity. Egg white containing the pressur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73d16bd2789f4b15e1a360aea8aac236
https://doi.org/10.1271/bbb.57.1091
https://doi.org/10.1271/bbb.57.1091
Publikováno v:
Journal of the Japanese Society of Starch Science. 39:253-260
トウモロコシ,葛,甘薯,馬鈴薯澱粉の20%(w/w)ゲルの老化現象を比較検討するために,2種の保存条件を設定し,X線回折ならびにレオロジー測定を経時的に行って次のような結果を得た. 1)X線回
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd474e83a22ce091badfc726f7b1875e
https://doi.org/10.5458/jag1972.39.253
https://doi.org/10.5458/jag1972.39.253
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 57:750-752
A process was developed to produce a characteristic milk gel. Raw and market milk samples were freeze-concentrated using bacterial ice nuclei. The concentrates were kept at 5°C and compressed at 300–600 MPa for 5 min. The combination of the freeze
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d3bd578cb84b7eeab5eb76e58ea43a9
https://doi.org/10.1271/bbb.57.750
https://doi.org/10.1271/bbb.57.750
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 57:994-995
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::348dfd38cda00b89e2964fd815099257
https://doi.org/10.1271/bbb.57.994
https://doi.org/10.1271/bbb.57.994
Publikováno v:
Agricultural and Biological Chemistry. 55:291-292
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::037f5ecd698e09213ed542ff88d11cbf
https://doi.org/10.1271/bbb1961.55.291
https://doi.org/10.1271/bbb1961.55.291
Publikováno v:
Agricultural and Biological Chemistry. 55:2175-2176
2) states that strawberry jam should possess refractive index of 65°, total acid content of more than 0.3%, and pH of less than 3.5. In practice, strawberry paste is mixed with granulated sugar and then evaporated by heating under an atmospheric env
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f45b0d4a29ab0a4b6fdffaff8792502
https://doi.org/10.1271/bbb1961.55.2175
https://doi.org/10.1271/bbb1961.55.2175
Autor:
Keiko Kumeno, Katufumi Shiozawa, Akemi Ohnishi, Masakuni Sugimoto, Yuichi Shiokawa, Naoki Uehara, Osamu Taniguchi, Toshio Tohijma
Publikováno v:
Ensho. 1:255-260
Clinical, physiological and biochemical studies of PGE1 were done, in a series of collagen diseas patients with skin ulcer, foot varix patient with skin ulcer as non-inflammatory skin ulcer control, and 2 diabetics without skin ulcer as no skin ulcer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d917de118c3c0620a8c15b422d4b1ea
https://doi.org/10.2492/jsir1981.1.2_255
https://doi.org/10.2492/jsir1981.1.2_255