Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Kiyoko Kawana"'
Publikováno v:
Food Additives & Contaminants. 18:357-362
A survey of plasticizers in cap-sealing resins for bottled foods has been undertaken. During 1997-1999 di-(2-ethylhexyl)phthalate (DEHP) was found in seven out of 21 samples on the Japanese domestic market and in 10 out of 61 imported samples as well
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b43f308faba513aa92731aa0eb385961
https://doi.org/10.1080/02652030119099
https://doi.org/10.1080/02652030119099
Autor:
Hiroko Kishi, Kiyoko Kawana
Publikováno v:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi). 42:133-138
Simple and rapid methods for the determination of sucralose in foods were developed using anion-exchange chromatography (AEC) with pulsed amperometric detection and reverse-phase HPLC with refractive index detection. Sucralose was extracted with wate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32e00f34ce57215be2fe4b79c6fed3c4
https://doi.org/10.3358/shokueishi.42.133
https://doi.org/10.3358/shokueishi.42.133
Publikováno v:
Eisei kagaku. 42:422-428
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d446f681d4031d049f75ab711a3c88f
https://doi.org/10.1248/jhs1956.42.422
https://doi.org/10.1248/jhs1956.42.422
Publikováno v:
Eisei kagaku. 40:154-161
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::847f766077b098e92b9d0c99f687e910
https://doi.org/10.1248/jhs1956.40.154
https://doi.org/10.1248/jhs1956.40.154
Publikováno v:
Eisei kagaku. 39:445-452
Potassium bromate (KBrO3), a food additive, has renal toxicity with the possibility of active oxygen species. It was recognized with the DTNB method that the reduced glutathione (GSH) content in the reaction mixture was correlatively decreased by the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5eba051a73a6b303590070b55595a319
https://doi.org/10.1248/jhs1956.39.5_445
https://doi.org/10.1248/jhs1956.39.5_445
Autor:
Kiyoko Kawana, Hiroko Kishi
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 42(1)
A simple and rapid method using HPLC was developed for the determination of isocitric acid in food additive citric acid. One gram of sample was dissolved in 100 mL of water. HPLC separation was performed on an Inertsil ODS-3 column (4.6 mm i.d. x 250
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::febf29b6672668cb1c07bed3ecaa2873
https://pubmed.ncbi.nlm.nih.gov/11383156
https://pubmed.ncbi.nlm.nih.gov/11383156
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 22:326-329
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59ee561ff2bb5e23f527b6adb8f210f7
https://doi.org/10.3358/shokueishi.22.326
https://doi.org/10.3358/shokueishi.22.326
Autor:
Saburo Kanno, Taro Kawamura, Yutaka Wada, Michiko Asakura, Takeo Takahashi, Kiyoko Kawana, Masaya Kamijo
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 12:506-511
The determination method of nitrate nitrogen in foods provided in the A.O.A.C. is based on either the colorimetric method by m-xylenol, or the reduction method by cadmium.However, there are some problems in the reproducibility and simplicity of these
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15874d7bba9c041b842ce54f796864d9
https://doi.org/10.3358/shokueishi.12.506
https://doi.org/10.3358/shokueishi.12.506
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 7:72-75
The existing method for determining nitrite ion in fish sausage, for example, themethod being included in “Standard Methods of Sanitary Inspection Guide” issued by the Ministry of Health and Welfare was studied.The authors clarified the following
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb4f00f766a082040175a2944249e658
https://doi.org/10.3358/shokueishi.7.72
https://doi.org/10.3358/shokueishi.7.72
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 12:33-39
Sodium cyclamate, which had been forbidden to use as food additive to any kinds of foods, was separated from other food components by ultrafiltration and determined by colorimeteric method.It has been reported that sodium cyclamate reacts with nitrit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fac2c8a2750667bffa1edb8a5751385b
https://doi.org/10.3358/shokueishi.12.33
https://doi.org/10.3358/shokueishi.12.33