Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Megumi Kido"'
Publikováno v:
Foods, Vol 13, Iss 7, p 1101 (2024)
The effects of cooking methods, including steaming, deep-frying, and baking, on the phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and isomerization of caffeoylquinic acids in sweet potato were investigated. A high corre
Externí odkaz:
https://doaj.org/article/a0cfaf6c382c4ee096e0be21c0202725
Autor:
Maho Sasaki, Yuri Nonoshita, Takashi Kajiya, Nobuhiko Atsuchi, Megumi Kido, Djong-Chi Chu, Lekh Raj Juneja, Yuji Minami, Katsuko Kajiya
Publikováno v:
Nutrients, Vol 12, Iss 6, p 1872 (2020)
Vascular disease poses a major public health problem worldwide. Trigonelline isolated from Raphanus sativus cv. Sakurajima Daikon (Sakurajima radish) induces nitric oxide production from vascular endothelial cells and enhances vascular function. Here
Externí odkaz:
https://doaj.org/article/a1025abb5e5a452fbb2c2f92e314896a
Autor:
Megumi Kido, Akihiro Asakawa, Ken-Ichiro K. Koyama, Toshio Takaoka, Aya Tajima, Shigeru Takaoka, Yumiko Yoshizaki, Kayu Okutsu, Kazunori T. Takamine, Yoshihiro Sameshima, Akio Inui
Publikováno v:
PeerJ, Vol 4, p e1853 (2016)
Background. Alcohol consumption is a lifestyle factor associated with type 2 diabetes. This relationship is reportedly different depending on the type of alcohol beverage. The purpose of this study was to examine the acute effects of traditional Japa
Externí odkaz:
https://doaj.org/article/4aec9b30b7da43f4b52d1281396fab8f
Autor:
Djong-Chi Chu, Maho Sasaki, Megumi Kido, Lekh Raj Juneja, Nobuhiko Atsuchi, Takashi Kajiya, Yuji Minami, Katsuko Kajiya, Yuri Nonoshita
Publikováno v:
Nutrients, Vol 12, Iss 1872, p 1872 (2020)
Nutrients
Volume 12
Issue 6
Nutrients
Volume 12
Issue 6
Vascular disease poses a major public health problem worldwide. Trigonelline isolated from Raphanus sativus cv. Sakurajima Daikon (Sakurajima radish) induces nitric oxide production from vascular endothelial cells and enhances vascular function. Here
Publikováno v:
南九州地域科学研究所所報 = THE BULLETIN OF THE INSTITUTE. 30:7-12
b-Amylase [EC 3.2.1.1] is an important enzyme for the industrial production of maltose as sweetener and as protective of starch degradation in food processing. Effects of polyphenolics, anthocyanin dyes and caffeic aid-derivatives prepared from sweet
Autor:
Makoto, YOSHIMOTO, Megumi, KIDO, Nozomi, SUGITA, Ayako, MIZUMOTO, Megumi, YOSHIZAKI, Kunihiro, UJIHARA, Rie, KURATA
Publikováno v:
鹿児島女子短期大学紀要. 47:35-42
The potential chemopreventive properties of the molasses from sugarcane were examined to promote the demand of this residue from the sugarcane industry. Roast of the molasses at temperature between 140 and 180℃ for 20 min enhanced remarkably the DP
Autor:
Kazunori Takamine, Shigeru Takaoka, Aya Tajima, Toshio Takaoka, Akio Inui, Megumi Kido, Yumiko Yoshizaki, Akihiro Asakawa, Kayu Okutsu, Yoshihiro Sameshima, Ken-Ichiro Koyama
Publikováno v:
PeerJ
PeerJ, Vol 4, p e1853 (2016)
PeerJ, Vol 4, p e1853 (2016)
Background.Alcohol consumption is a lifestyle factor associated with type 2 diabetes. This relationship is reportedly different depending on the type of alcohol beverage. The purpose of this study was to examine the acute effects of traditional Japan
Autor:
Toshiki Morimoto, Marie Amitani, Ryo Adachi, Megumi Kido, Keizaburo Ogata, Yuka Taruno, Akihiro Asakawa, Ken Ichiro Koyama, Akio Inui, Haruka Amitani
Publikováno v:
International journal of food sciences and nutrition. 67(1)
We investigated the effect of food appearance on appetite and on left-frontal pole blood flow in healthy young subjects. The iEat, a new form of foods with good appearance and greater softness was hypothesized to have the better effects to the subjec
Publikováno v:
南九州地域科学研究所所報. 27:5-17
The antibacterial activity of sweetpotato fiber against pathogenic Escherichia coli (O157:H7), Salmonella typhimurium, Staphylococcus aureus, and Saccharomyces cerevisiae was investigated using microcalorimetry. The fiber enzymatically prepared from
Autor:
Etuko, Fukushiyama, Megumi, Kido
Publikováno v:
鹿児島女子短期大学紀要. 41:29-47
食物栄養学専攻学生の適正な食生活指導を行うための資料を得るために,生活状況や食に関する意識について実態調査を行い,自宅生,寮生,自炊生について比較検討し次の結果を得た.1)身体