Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Koshichi Sawada"'
Publikováno v:
Agricultural and Biological Chemistry. 36:737-744
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9266242dc0d8f1a87a8016daee5098c
https://doi.org/10.1080/00021369.1972.10860323
https://doi.org/10.1080/00021369.1972.10860323
Publikováno v:
Eiyo To Shokuryo. 24:457-460
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc379ef9ccd987ef8ce211951f4d36b6
https://doi.org/10.4327/jsnfs1949.24.457
https://doi.org/10.4327/jsnfs1949.24.457
Publikováno v:
Eiyo To Shokuryo. 18:210-213
Studies were carried out on the properties of phosphatases in the water-soluble fraction of edible marine invertebrates (shellfish, crab, prawn, cuttlefish and octopus).Two kinds of acid phosphatases are found. One is inhibited by NaF, and little aff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e55ec02b4da11816e355399aaba56c9
https://doi.org/10.4327/jsnfs1949.18.210
https://doi.org/10.4327/jsnfs1949.18.210
Autor:
Kiyofumi Ishii, Koshichi Sawada, Takeo Wada, Katsuharu Yasumatsu, Shintaro Moritaka, Jun Toda
Publikováno v:
Agricultural and Biological Chemistry. 36:729-735
A survey of the baking behavior of commercially available soybean products was carried out to estimate their effects on dough properties by using farinograph. The parameters read on the farinogram are classified into two groups by the principal compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3563acb1162c1a404049c55c0c01ff05
https://doi.org/10.1080/00021369.1972.10860322
https://doi.org/10.1080/00021369.1972.10860322
Publikováno v:
Eiyo To Shokuryo. 25:16-20
n-ヘキサン脱脂処理精白米は玄米に比較して貯蔵中の品質劣化が少ない。またn-ヘキサン脱脂処理精白米と無処理精白米貯蔵性の差は, 夏期一般家庭で消費されるまでの短期間においても
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e56d6de7ce4e3167d99737cb3623d07d
https://doi.org/10.4327/jsnfs1949.25.16
https://doi.org/10.4327/jsnfs1949.25.16
Autor:
Koshichi Sawada, Shintaro Moritaka, Masaru Misaki, Katsuharu Yasumatsu, Jun Toda, Takeo Wada, Kiyofumi Ishii
Publikováno v:
Agricultural and Biological Chemistry. 36:719-727
Both whipping and emulsifying properties, the characteristic functional properties of soybean products, were investigated by using the commercial products in Japan. Whipping properties of the soybean products, expressed by foam expansion and foam sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acf05a12107bb365713b4c28428b778a
https://doi.org/10.1080/00021369.1972.10860321
https://doi.org/10.1080/00021369.1972.10860321
Publikováno v:
Eiyo To Shokuryo. 24:474-476
n-ヘキサン処理の条件を変え脂質含量の異なる精白米を調製した。肪質含量と米飯食味との間に一定の傾向は認められない。しかし脂質含量が少ないほど貯蔵中の品質劣化が少ないこと
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::182758b385205a5234a43b27fd0bc5b9
https://doi.org/10.4327/jsnfs1949.24.474
https://doi.org/10.4327/jsnfs1949.24.474