Výsledky vyhledávání - "Kokichi Taniguchi"

The Inhibitory Effect of Buckwheat Seed Extract on the Assay of Glucose Oxidase-Peroxidase Based Methods

Autor: Hideo Inatomi, Ryozo Kamada, Kokichi Taniguchi

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 22:582-589

The inhibitory effect of buckwheat seed extract on the assay of glucose by glucose oxidase-peroxidase-chromogen methods was demonstrated. The inhibitory effect was caused by substances in the extract, and act as inhibitor on peroxidase system used in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f07f3d3f6851fa7b9d4d1aab36a4e288
https://doi.org/10.3136/nskkk1962.22.582

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Inhibition of lipases by proteins and their inhibitory mechanism

Autor: Chiemi Ishii, Kokichi Taniguchi, Yumiko Endo, Hideki Kimoto

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 35:430-439

Inhibitory activities of proteins originated from plants and animals were estima ted for lipase. All proteins tested inhibited Rhizopus delemar and Candida cylindracea l ipases, but they did not inhibit porcine pancreatic lipase much in contrast. Hom

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e08e299e9cb80a66f03f6d5c54c90ff8
https://doi.org/10.3136/nskkk1962.35.6_430

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On the Rate of Mutarotation of Lactose and β-Galactosidase Action on Lactose Isomers

Autor: Kokichi Taniguchi, Rinjiro Sasaki

Publikováno v: Journal of the agricultural chemical society of Japan. 33:111-116

α-及びβ-乳糖の比旋光度を測定し[α]20Dとしてそれぞれ+90.4°(無水物として)及び+34.4°の値を得た.乳糖が平衡に達したときのα-及びβ-乳糖の割合を求め,温度上昇に従ってβ-型に平衡が傾く

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b98a4c9e9af5e5bcd6b929bbd6251d6b
https://doi.org/10.1271/nogeikagaku1924.33.2_111

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On the Existence of Carbohydrates in Cow's Milk

Autor: Rinjiro Sasaki, Kokichi Taniguchi

Publikováno v: Journal of the agricultural chemical society of Japan. 30:809-812

ペーパークロマトグラフィの反覆展開法により牛乳糖類を検索した結果,乳糖のほかにグルコース,ガラクトース及び少くとも2種のオリゴサッカライドの存在することを確認した.乳房炎に

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::19f69b8e3b70743b6edb802c2d9bd726
https://doi.org/10.1271/nogeikagaku1924.30.12_809

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Studies on Changes of Acid-Soluble Nucleotides During Processing of Milk and Milk Products (Part 1)

Autor: Akio Nagao, Kokichi Taniguchi, Hiroyasu Tsuzi, Tomokichi Tsugo

Publikováno v: Eiyo To Shokuryo. 17:347-351

牛乳中のヌクレオチドを陰イオン交換樹脂 (Dowex 1×8ぎ酸型, メッシュ200～400) を用いたカラムクロマトグラフィーによって分析した。牛乳中に存在するヌクレオチドはCMPとAMPで, その量は1

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::715dbb6ac65afece00e740c3010b9640
https://doi.org/10.4327/jsnfs1949.17.347

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Influence of the Kind of Salts and Cream Ripening on Manufacture and Keeping Quality of Butter

Autor: Kunio Yamauchi, Kenji Sasago, Yoshikazu Koga, Tomokichi Tsugo, Masahiro Iwaida, Kokichi Taniguchi, Susumu Koyama

Publikováno v: Nihon Chikusan Gakkaiho. 29:217-221

Influence of the kind of salts on butter manufa cturing process and on the quality of the product was studied by using flake salt (FS), specially refined salt (SRS), and pharmacopoeial salt (PS), with a small combined churn (capacity 30lbs.). As a re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6fe44391cf47f4c1562e5e6b2b3c3ce7
https://doi.org/10.2508/chikusan.29.217

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Separation of Linoleic Acid Polymers by Gel Filtration and Their Effect on the Growth of Microorganisms

Autor: Masao Tanaka, Tadaaki Matsui, Kokichi Taniguchi

Publikováno v: Eiyo To Shokuryo. 25:511-517

油脂の加熱, または保存中に形成される重合体に関する研究は, その重合体を十分量単離することの困難性からきわめて少ない。また重合油脂の毒性に関する研究も種々の過酸化物, 分解�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dbab5334a4f6bed40e04c6e8fcc1d5b9
https://doi.org/10.4327/jsnfs1949.25.511

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Studies on Utilization of Lactose. Especially for Surface Active Agent

Autor: Tomiho Sone, Tomokichi Tsugo, Yasuhiro Takasaki, Kokichi Taniguchi

Publikováno v: Journal of the agricultural chemical society of Japan. 38:267-272

乳糖の表面活性剤としての利用を計る目的で乳糖ステアリン酸,パルミチン酸,ラウリン酸,オレイン酸ヒドラゾンおよびラクチトールリノール酸,ステアリン酸,パルミチン酸およびリノー�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::962a87747ebe6c519995aea830395b35
https://doi.org/10.1271/nogeikagaku1924.38.267

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Studies on Keeping Quality of Semisoft White Mould Cheese Ripened by Penicillium caseicolum

Autor: Yutaka Kawaguchi, Tomokichi Tsugo, Kokichi Taniguchi

Publikováno v: Nihon Chikusan Gakkaiho. 35:290-295

半硬質白かびチーズを室温(20°C)および冷蔵温度(2°C)で保存し,組織風味および組成の変化を検討することによつて,このチーズの保存試験を行なつた.その結果,このチーズの保存限界は室�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cf16d04b67a26701bcefd6c8cc0c140d
https://doi.org/10.2508/chikusan.35.290

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Studies on Cheese Making by Using Milk Clotting Enzyme of Mucor pusillus Lindt

Autor: Umeo Yoshino, Kei Arima, Yoshiro Miki, Shinjiro Iwasaki, Tomokichi Tsugo, Akiko Ozawa, Kokichi Taniguchi

Publikováno v: Nihon Chikusan Gakkaiho. 35:221-228

Mucor pusillus Lindtの生産する微生物レンネット粉末製品(MR)を用いてゴーダ型,カマンベール型,およびカテージチーズを製造し,レンネットで製造した対照チーズと比較検討した.その結果,MRは

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::13639afdce41f3837c39a76739856b00
https://doi.org/10.2508/chikusan.35.221

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