Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Masami Kawanari"'
Publikováno v:
Luminescence. 15:183-187
Photon emission in the hydrogen peroxide/gallic acid/lactoperoxidase system was studied using visible region chemiluminescence. The photon emission intensity showed a pH-dependence curve with a maximum at pH 4.5–5.0. The spectral analysis showed to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fa0b21c0df63d2f0c053f8b10fae35e
https://doi.org/10.1002/1522-7243(200005/06)15:3<183::aid-bio584>3.0.co
https://doi.org/10.1002/1522-7243(200005/06)15:3<183::aid-bio584>3.0.co
Publikováno v:
Food Science and Technology International, Tokyo. 3:10-16
A kinetic model including isomerization of fatty acids for soybean oil hydrogenation considering the adsorption of fatty acids on the catalyst surface affecting the hydrogenation rate has been evaluated in this study. The hydrogenation of soybean oil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::810fcc8cedffed0f7a153179e253908b
https://doi.org/10.3136/fsti9596t9798.3.10
https://doi.org/10.3136/fsti9596t9798.3.10
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 43:417-422
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22ff7a98f2d534ab1318e9889cf4c43f
https://doi.org/10.3136/nskkk.43.417
https://doi.org/10.3136/nskkk.43.417
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 43:502-509
本報告を次のように要約した.(1) 各種水素貯蔵合金のうち,LaNi5系合金が油脂の水添反応を生起した.これは,LaNi5系合金が六方晶型の結晶構造であることに起因するものと考えられる.(2) 反
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8540e79d9cfb050305aeac006e0a933e
https://doi.org/10.3136/nskkk.43.502
https://doi.org/10.3136/nskkk.43.502
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:237-247
本報告を次のように要約した.(1) ベンチュリーノズルによる噴霧方式を採用した,反応容量10lの循環型反応器を用いて,実験計画法(三元配置法)に基づいて大豆油を対象に水添反応を行い,反
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::458d6cacec680d8564cfc9798ac6da58
https://doi.org/10.3136/nskkk.42.237
https://doi.org/10.3136/nskkk.42.237
Autor:
Kiyoshi Tatsumi, Kaori Tanaka, Hideo Okai, Mototake Murakami, Yoshinori Takahashi, Yoshihiro Kawasaki, Masami Kawanari
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 59:809-812
Lip was modified with various hydrophobic groups, such as Z, Boc, lauroyl, and palmitoyl, using water-soluble acylating reagents. The chemical modification enhanced the dispersibility of Lip in organic solvents, and changed the substrate selectivity,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec0e39f0ea2ee52741620597853dceed
https://doi.org/10.1271/bbb.59.809
https://doi.org/10.1271/bbb.59.809
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:410-418
本報告を次のように要約した.(1) 大豆油の水添反応における窒素付与の効果について検討した.反応特性値のうち,水添度に対しては,水素圧力と反応時間の因子が強く影響を及ぼした.特に,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a395b3e642ed26a749875b52b1262320
https://doi.org/10.3136/nskkk.42.410
https://doi.org/10.3136/nskkk.42.410
Publikováno v:
Journal of the American Oil Chemists' Society. 70:571-574
Fatty acid was covalently attached to lipase (EC 3.1.1.3.) fromPhycomyces nites, yielding a modified lipase of higher specific activity in hydrolytic and synthetic reactions in organic solvents. Attached long-chain fatty acids solubilized the lipase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a64ce7ea39def71e5fcddeb224eb371d
https://doi.org/10.1007/bf02545321
https://doi.org/10.1007/bf02545321
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:227-232
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e3bd0bd10a51e2d30e9238765f68c2c
https://doi.org/10.3136/nskkk1962.39.227
https://doi.org/10.3136/nskkk1962.39.227
Autor:
Toshiaki Kimura, Koji Takeya, Masami Kawanari, Morimasa Tanimoto, Kenji Matsumoto, Kiyotaka Okamoto
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:36-40
高濃度クリームを原料とするバターの製パイ特性を調べた結果,バター物性値(硬さ)との強い相関が判明した.また同バターの微細構造観察結果から,製パイ適性の良好であったバター組織
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::884bbaaba46e92dbb84299abdf2b93e8
https://doi.org/10.3136/nskkk1962.39.36
https://doi.org/10.3136/nskkk1962.39.36