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of 3
pro vyhledávání: '"Kimiko Utsuno"'
Autor:
Kazunori Watanabe, Kaoru Sugimoto, Kimiko Utsuno, Masumi Urushibata, Kazuya Ikuta, Akio Ohishi, Hiroshi Harada
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 44:265-270
TSE-DSMの製造,醤油製造試験を工業レベルで行い,従来のDSMを原料とした場合と比較した.(1) TSE-DSMの工業規模での製造条件を検討した.製品の膨化の程度と吸水実験,サンプルの浮沈状態から,
Autor:
Sanshiroh Saitoh, Masumi Urushibata, Kazunori Watanabe, Takeshi Yoshida, Kazuya Ikuta, Kimiko Utsuno, Hiroshi Harada
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 44:912-916
豆腐の原料である大豆7種をそれぞれ15℃で保存し分析を行った結果,10カ月目においてウレアーゼ活性度は7種の豆を平均して最初の約83.7%に,抗原量は約15.5%に,発芽率は約90.0%に減少してい
Autor:
Kimiko Utsuno, Masumi Urushibata, Akio Ohishi, Hiroshi Harada, Kazuya Ikuta, Kaoru Sugimoto, Kazunori Watanabe
Publikováno v:
Journal of the American Oil Chemists' Society. 71:1391-1396
Antiserum toward soybean meal was prepared by feeding a soybean meal diet containing large amounts of antigens to calves. The antiserum was used to develop a sensitive detection method for soybean meal antigens by competitive inhibition enzyme-linked