Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Kin-ichi Ishida"'
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 47:583-587
起源が異なる小麦粉の合わせ粉適性について検討し.以下の結果を得た.(1) 小麦粉のタンパク質含量と焼麩の比容積との間では危険率1%(r=0.901)で有意な関係が認められたが,脂質含量との間
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f6d18f88a5673c26f87e9675dc642f9
https://doi.org/10.3136/nskkk.47.583
https://doi.org/10.3136/nskkk.47.583
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 47:85-91
(1) でん粉粒子はグルテン繊維間に分散するので繊維の連続化とシート状の展開を妨害し,グルテンドウ中のグルテンは細分化された組織を形成する.粒構造をもたないα化でん粉は吸水率
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a42a47f6000af93231d0b4a0e6691c38
https://doi.org/10.3136/nskkk.47.85
https://doi.org/10.3136/nskkk.47.85
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 46:742-748
でん粉11種類と化工でん粉12種類を用いて焼麩の比容積に及ぼす影響について検討し,以下の結果を得た.(1) でん粉を合わせ粉としたとき,焼麩の比容積はアミロース含量が高いほど小さか
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7e6524ed9b9d3a57955e37937c0da7a
https://doi.org/10.3136/nskkk.46.742
https://doi.org/10.3136/nskkk.46.742
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 45:624-629
西洋わさびからでん粉を単離し,その性質を調べ以下の結果を得た.(1) 生の西洋わさびに対して乾燥でん粉の収率は1%以下であった.(2) 西洋わさびでん粉は長径が10μm以下の球形に近い楕円
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c6a5f463561853748d35fce3b3a54ec
https://doi.org/10.3136/nskkk.45.624
https://doi.org/10.3136/nskkk.45.624
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 44:93-101
小麦澱粉20.6%,糖14.4%および蒸留水65.0%からなるゲルを調製し,2℃で貯蔵した際のゲルの硬化および水分子の運動性に対する糖の添加効果を検討し,次の結果を得た.1) 糖添加ゲルの硬化過程
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3d2f2aa4c6ab5e003c31564bcd7a666
https://doi.org/10.3136/nskkk.44.93
https://doi.org/10.3136/nskkk.44.93
Autor:
Tokuo Takeuchi, Kin-ichi Ishida
Publikováno v:
Agricultural and Biological Chemistry. 45:1409-1412
Curdlan gel shrinks even in water caused syneresis. This syneresis is repressed almost completely by the addition of starch to curdlan before heating, but not repressed by the addition of different sugar compounds even of 10% concentration. The role
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd72cfd1c71af2feda8cdfbeab5f7a81
https://doi.org/10.1271/bbb1961.45.1409
https://doi.org/10.1271/bbb1961.45.1409
Autor:
KIN-ICHI ISHIDA
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 21:425-430
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56e2ad1e7e0939c2685f64d20ae2b206
https://doi.org/10.3136/nskkk1962.21.425
https://doi.org/10.3136/nskkk1962.21.425
Autor:
Kin-ichi Ishida
Publikováno v:
Progress of Theoretical Physics. 33:256-263
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e9f293adab30bd5deabd771afa67e83
https://doi.org/10.1143/ptp.33.256
https://doi.org/10.1143/ptp.33.256
Autor:
Kin-ichi Ishida
Publikováno v:
Progress of Theoretical Physics. 22:499-512
A "natural" frame of reference to derive the dispersion relation for the one additional pion production by pionnucleon collision is introduced. It is a natural extension of what is introduced in the elastic pion-nucleon scattering, Thus, the retarded
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64198fbeaf885533a768966f46769d4b
https://doi.org/10.1143/ptp.22.499
https://doi.org/10.1143/ptp.22.499
Autor:
Kin-ichi Ishida
Publikováno v:
Progress of Theoretical Physics. 25:797-802
It is suggested that the low-energy pion-nucleon p-wave shifts will be well understood by taking account of the effects of not only the pion-pion P-wave interaction but also the pion-pion S-wave interaction into the equations for the p-wave scatterin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68be5abd3e2627be969c5e79e23ea2ed
https://doi.org/10.1143/ptp.25.797
https://doi.org/10.1143/ptp.25.797