Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Kimio, Monma"'
Autor:
Ichiro Takano, Keiko Iwakoshi, Shoichi Tahara, Yukiko Yamajima, Yoko Uematsu, Kimio Monma, Hiroyuki Miyakawa, Chigusa Kobayashi
Publikováno v:
Journal of Chromatography A. 1592:64-70
A new method for the simultaneous determination of two sweeteners (Advantame and Neotame) in processed foods using liquid chromatography (LC) with tandem mass spectrometry(MS/MS) was developed herein. Chromatographic separations were performed using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0208766a2bd974145e60fd79e011a000
https://doi.org/10.1016/j.chroma.2019.01.036
https://doi.org/10.1016/j.chroma.2019.01.036
Autor:
Mami Ogimoto, Mayu Takanashi, Nahoko Haneishi, Wataru Teramura, Yuu Shiozawa, Kimio Monma, Chigusa Kobayashi, Kumi Suzuki, Yoko Uematsu, Naoko Tomioka, Ryoko Okamura, Chikako Kimura
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 59:275-281
The aluminium (Al) content of Japanese confectionery and foods containing flour was investigated. Some of these items were investigated in previous studies, which examined foods that made use of baking powder containing aluminium potassium sulfate (A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d1fb951db04d5eb8989602069abee07
https://doi.org/10.3358/shokueishi.59.275
https://doi.org/10.3358/shokueishi.59.275
Autor:
Keiko Ushiyama, Narue Sakamaki, Chigusa Kobayashi, Takahiro Sasaki, Yuki Sadamasu, Shoichi Tahara, Kimio Monma
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 60(6)
The three sweeteners, aspartame, acesulfame potassium, and sucralose, in chewing gum were determined by using dialysis and direct extraction methods. The results revealed that the previously reported dialysis method tended to show poor extraction of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31078a0fdf45eb18eaf54df89f5eabf4
https://pubmed.ncbi.nlm.nih.gov/31969537
https://pubmed.ncbi.nlm.nih.gov/31969537
Autor:
Mami Ogai, Akiko Terai, Kou Nakamura, Tomoya Tanaka, Kimiko Kan, Keisuke Kimura, Kayo Hagino, Hisako Nakano, Kimio Monma, Midori Yanagihara, Hiroyuki Asakura, Takeo Sasamoto, Masako Aragane
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 59:174-182
Colchicum autumnale is a perennial, toxic plant that originated in Europe and North Africa. Although inedible, it is occasionally consumed accidentally because it resembles the edible Allium victorialis and other related species. This misidentificati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b935ae43398d73f047805e8f6f5bb2b
https://doi.org/10.3358/shokueishi.59.174
https://doi.org/10.3358/shokueishi.59.174
Autor:
Yuki Sadamasu, Kimio Monma, Sumiyo Yamamoto, Shoichi Tahara, Narue Sakamaki, Hiroyuki Miyakawa, Mikio Sugiki, Yoko Uematsu
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 59:30-35
A quantitative analysis by HPLC of α-glucosyltransferase-treated stevia in foods was considered. This analysis is the way which hydrolyzed α-glucosyltransferase-treated stevia in the stevioside (SS) and the rebaudioside A (RS) using a glucoamylase.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a752169bc71d464a2f0f757d6d1827db
https://doi.org/10.3358/shokueishi.59.30
https://doi.org/10.3358/shokueishi.59.30
Autor:
Kimio Monma, Yukiko Yamajima, Yoko Uematsu, Shoichi Tahara, Hiroyuki Miyakawa, Marie Tanaka, Takahiro Sasaki, Toshiko Mizumachi
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 59:18-23
A simple and useful method for the determination of nitrite in meat and fish products was developed. The sample (2.5 g) was extracted and cleaned up by dialysis in tris hydroxymethyl aminomethane solution with shaking at 80℃ for 2.5 hr. Nitrite in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f357bc6f27ee7a993ee7e2f43d90a509
https://doi.org/10.3358/shokueishi.59.18
https://doi.org/10.3358/shokueishi.59.18
Autor:
Kimio Monma, Yukiko Yamajima, Hiroyuki Miyakawa, Sumiyo Yamamoto, Yoko Uematsu, Shoichi Tahara
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 58:124-131
Following the previous report, a rapid dialysis method was developed for the extraction and purification of four artificial sweeteners, namely, sodium saccharide (Sa), acesulfame potassium (AK), aspartame (APM), and dulcin (Du), which are present in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0157047c86f51aa9d3927c06254b3dd5
https://doi.org/10.3358/shokueishi.58.124
https://doi.org/10.3358/shokueishi.58.124
Autor:
Kumi Suzuki, Mayu Takanashi, Nahoko Haneishi, Yuu Shiozawa, Naoko Tomioka, Mami Ogimoto, Yoko Uematsu, Kimio Monma
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 58:166-171
Stainless steel kitchenware and tableware on sale in Japan were investigated. Surface elemental composition ratios of 172 samples were analyzed by the fluorescence X-ray method. High levels of manganese (9.59-20.03%)were detected in 17 samples. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2f119f0539c91e3bfaaf9b75ae26339
https://doi.org/10.3358/shokueishi.58.166
https://doi.org/10.3358/shokueishi.58.166
Autor:
Yu Shiozawa, Chigusa Kobayashi, Takeo Sasamoto, Yukiko Yamajima, Itoko Baba, Keiko Iwakoshi, Kimio Monma
Publikováno v:
Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 36(7)
In this study, a new method was developed for simultaneously determining nine preservatives, that is, benzoic acid (BA), sorbic acid (SOA), dehydroacetic acid (DHA) and PHBAs (methyl p-hydroxybenzo...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d184bc6b8c217b22459c5a2ade14e44f
https://pubmed.ncbi.nlm.nih.gov/31100042
https://pubmed.ncbi.nlm.nih.gov/31100042
Autor:
Takahiro Sasaki, Shoichi Tahara, Kimio Monma, Hiroyuki Miyakawa, Yukiko Yamajima, Yoko Uematsu
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 57:67-71
A simple and efficient method for the determination of propionic acid (PA) in foods was developed. The sample was cleaned up by dialysis, and PA in the resulting solution was extracted into ethyl acetate for GC analysis. Sodium sulfate was used as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f83ec31c286538146faefcb2dc2b2c00
https://doi.org/10.3358/shokueishi.57.67
https://doi.org/10.3358/shokueishi.57.67