Výsledky vyhledávání - "Kyoko MICHIKAWA"

Sensory Identification of Effective Components for Masking Bitterness of Arginine in Synthetic Extract of Scallop

Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:982-988

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e8bcd5950a87f0f022e54dd6c27fa06c
https://doi.org/10.3136/nskkk.42.982

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Taste Quality of Glycine Betaine and Its Contribution to the Taste of a Whelk

Autor: Katsumi Yamaguchi, Kyoko Michikawa, Katsuko Watanabe, Shoji Konosu, Tomomi Ohno

Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:1019-1026

海産無脊椎動物の筋肉や内臓に多く含まれるグリシンベタイン(GB)の閾値と味質を調べるとともに,GBを多量に含むエゾボラ筋肉の合成エキスを用いてオミッションテストとアディションテ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6988380cd846c6a140b42274aa87dae2
https://doi.org/10.3136/nskkk.42.1019

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Studies on Processing Characteristics of Phaseolus as a Material of 'An'. Part II. Comparison of Physical and Chemical Properties of 'An' (Bean Jam) Prepared from Otebo (Phaseolus vulgaris) and Oshirohana (Phaseolus coccineus)

Autor: Rieko Kobayashi, Kyoko Michikawa, Tokuji Watanab

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:663-670

前報で試料としたインゲン類の豆のなかで,製餡原料として通常用いられる品種(大手亡)と,得られた生餡および練餡に特異的な性状を示した品種(大白花)を取り上げ,両者の生餡及び練餡の

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d7c07287bcf441a6ba16ac0643e532c1
https://doi.org/10.3136/nskkk1962.39.663

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Studies on Processing Characteristics of Phaseolus as Material of 'An'. Part III. Microscopic Observation of 'An' Particles Prepared from Phaseolus Group and Their Morphological Changes by Treating with Cellulase

Autor: Rieko Kobayashi, Tokuji Watanabe, Kyoko Michikawa

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:671-677

1. インゲン類を中心に7種類の原料豆で調製した餡について光学および走査型電子顕微鏡でその形状,表面構造を観察した.光学顕微鏡によると餡粒子の大きさは豆の種類によって異なりベ�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::13ed11687c840e36b1c529f996df3065
https://doi.org/10.3136/nskkk1962.39.671

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Studies on Processing Characteristics of Phaseolus as Material of 'An'. Part I. Comparison of Processing Characteristics of Phaseolus as Materials of 'An' (Bean Jam)

Autor: Tokuji Watanabe, Rieko Kobayashi, Masayuki Tsuchibe, Kyoko Michikawa

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:657-662

豆による生餡の収量,成分収支,練餡の官能検査,物性を調べ,原料による違いを検討し,次のような結果を得た.1. 生餡の収量および収率にあまり大きな差は認められないが大白花で流亡成分�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c66d78975f339803dd7b3a74e0db3ded
https://doi.org/10.3136/nskkk1962.39.657

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Sensory Identification of Effective Components for Masking Bitterness of Arginine in Synthetic Extract of Scallop

Autor: Kyoko Michikawa, Shoji Konosu

Publikováno v: Olfaction and Taste XI ISBN: 9784431683575

The adductor muscle of the scallop, Patinopecten yessoensis, is a tasty seafood. One of the authors (SK) and collaborators [1] previously reported that a simplified synthetic extract of scallop muscle containing only eight components, glycine (Gly),

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b112ecbf75c1364afe07f9aafd497990
https://doi.org/10.1007/978-4-431-68355-1_106

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