Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Kuniaki Kawano"'
Publikováno v:
Foods, Vol 12, Iss 13, p 2568 (2023)
Inflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract. To explore the preventive effects of dietary foods on IBD, we evaluated the effects of the traditional Japanese fermented beverage “Amazake” on gut
Externí odkaz:
https://doaj.org/article/3c21adbcca6345779b559c8378041c1c
Autor:
Toshiki Kosakai, Hirotaka Kato, Cho Sho, Kuniaki Kawano, Ken-ichi Iwai, Yoshikazu Takase, Kenjiro Ogawa, Kazuo Nishiyama, Masao Yamasaki
Publikováno v:
PeerJ, Vol 7, p e7671 (2019)
It has been reported that fermented products (FPs) prepared from sweet potato-shochu distillery by-product suppressed weight gain and decreased serum cholesterol levels in mice under normal dietary conditions. Furthermore, from the information gained
Externí odkaz:
https://doaj.org/article/517d105e992a4113a0cb2b55eadcd3d4
Publikováno v:
Journal of Bioscience and Bioengineering. 135:54-62
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2568
Inflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract. To explore the preventive effects of dietary foods on IBD, we evaluated the effects of the traditional Japanese fermented beverage “Amazake” on gut
Publikováno v:
Journal of bioscience and bioengineering.
Sweet potato shochu oil is a by-product of shochu production and usually discarded although some physiological functions are considered. In this study, we investigated the effects of shochu oil on short-term memory using a murine model of spontaneous
Publikováno v:
Journal of Bioscience and Bioengineering. 131:405-411
Sweet potato shochu oil is one of the by-products of sweet potato shochu production. We investigated the functionality and industrial use of shochu oil as a food-derived raw material. Because of the increased incidence of self-consciousness in people
Autor:
Kuniaki Kawano, Yoshikazu Takase, Kenichi Iwai, Toshiki Kosakai, Hiroshi Miyagawa, Erika Suzuki
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 111:405-411
Autor:
Yoshikazu Takase, Kenji Kida, Kuniaki Kawano, Takashi Fujiwara, Hiroshi Miyagawa, Shigeru Morimura, Hironori Okuno, Kenichi Iwai
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 106:611-619
Publikováno v:
Food Science and Technology Research. 16:327-332
Vinegar was produced from rice-, barley-, and sweet potato-shochu distillery wastewater (post-distillation slurry) using aerobic acetic acid fermentation with Acetobacter pasteurianus NBRC 3283. Among these, vinegar produced from sweet potato-shochu
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 105:421-425