Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Kozo Takama"'
Publikováno v:
Bioscience, biotechnology, and biochemistry. 63(10)
To examine the detoxification effect of mineral-encaged zeolites on cells impaired by pollutant-intoxication, we used a bioassay system involving Euglena gracilis Z as the model organism and TBTCl as a pollutant. TBTCl exposure causes Euglena cells t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3190eca07fb510a6525fb688fad5a37f
https://pubmed.ncbi.nlm.nih.gov/26300164
https://pubmed.ncbi.nlm.nih.gov/26300164
Publikováno v:
IUBMB: Life. 48:631-634
The present study was conducted to elucidate the adverse effects of ozone exposure on rainbow trout (Oncorhynchus mykiss) red blood cells (RBCs). We evaluated whether hemoglobin (Hb) or Hb-derived free iron could participate in the RBC damage using a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6585875b45ef1aae6c0a7d2a70988435
https://doi.org/10.1080/152165499306522
https://doi.org/10.1080/152165499306522
Publikováno v:
Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology. 124:109-116
The lipid content and composition of phosphatidylcholine (PC) and fatty acids were determined in tissues (muscle, liver, heart and gonads) of 27 species of teleosts. We also measured PC and fatty acids in muscle of 6 species of squid. Contents of pho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87460a1c1ef4c2497396d2419f1c00fd
https://doi.org/10.1016/s0305-0491(99)00115-7
https://doi.org/10.1016/s0305-0491(99)00115-7
Autor:
Kozo Takama, Isao Shimono, Sadatsugu Watanabe, Hisashi Kaga, Takumi Takamura, Yoshihiro Taya, Tetsuya Suzuki
Publikováno v:
food preservation science. 25:3-6
Delipidated and dehydrated starfish, Asteropecten scoparius, Asterias amurensis Asterina pectinifera and Distolasterias nippon were calcined and powered to test their bactericidal effects for foodborne disease causing bacteria. The powders calcined a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50d7c5a01abb62b76b3f8f694274675d
https://doi.org/10.5891/jafps.25.3
https://doi.org/10.5891/jafps.25.3
Autor:
Tomohiko Mori, Yasuyuki Tsukamasa, Kyoko Nakagawa, Ota Takao, Tetsuya Suzuki, Kozo Takama, Masaaki Sugiyama, Tatsuya Mishiro
Publikováno v:
NIPPON SUISAN GAKKAISHI. 64:76-81
Fish gels were heated for various times at various temperatures from 60 to 75°C, whose sterilizing effects were the same as the standard (75°C) set by the Japan Food Sanitation Law. Textural profiles were evaluated by sensory evaluation and by inst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b4c6ca0b4be697e1a787f92d0d11243
https://doi.org/10.2331/suisan.64.76
https://doi.org/10.2331/suisan.64.76
Autor:
Masaaki Sugiyama, Tatsuya Mishiro, Yasuyuki Tsukamasa, Kyoko Nakagawa, Takao Ota, Tetsuya Suzuki, Kozo Takama, Tomohiko Mori
Publikováno v:
NIPPON SUISAN GAKKAISHI. 64:82-87
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69d628f5f097e79e9048adf9294a42bf
https://doi.org/10.2331/suisan.64.82
https://doi.org/10.2331/suisan.64.82
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 44:501-507
圧縮試験による物性測定と測定データの因子分析・三次元グラフ表示の手法を用いて,市販かまぼこおよび調製かまぼこのテクスチャー評価を行った.その結果,原料魚の漁場による物性の
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efdf70738515681fa0f749b6b970a63e
https://doi.org/10.3136/nskkk.44.501
https://doi.org/10.3136/nskkk.44.501
Publikováno v:
Lipids. 30:135-140
In order to know whether or not vitamin E acts as an effective antioxidant in lipoxygenase-dependent peroxidation of phospholipids, the effect of vitamin E and vitamin E analogues, 2,2,5,7,8-pentamethyl-6-hydroxychroman (PMC) and 6-hydroxy-2,5,7,8-te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b37398022116939e7633d0fe288dac0b
https://doi.org/10.1007/bf02538266
https://doi.org/10.1007/bf02538266
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:196-199
Effects of gamma-irradiation on spores of Bacillus pumilus were investigated and compared with those of heat treatment. The turbidity decrease of the suspension of irradiated spores caused by germination was slightly larger than that of untreated one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81094b7ab1c44b1700d69cc0e90ade07
https://doi.org/10.3136/nskkk.42.196
https://doi.org/10.3136/nskkk.42.196
Autor:
Kozo Takama, Masaaki Sugiyama, Yasuyuki Tsukamasa, Tatsuya Mishiro, Yutaka Minegishi, Tetsuya Suzuki
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:55-60
現在市販されている食肉加工品は,食品衛生法で定められた最低限の加熱条件(中心温度が63℃-30分間)よりも相当過酷な条件で殺菌されていると考えられるため,63℃未満で,食品衛生上の安
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3fc18461742dcef782f1651416eb52c
https://doi.org/10.3136/nskkk.42.55
https://doi.org/10.3136/nskkk.42.55