Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Michio Kasai"'
Publikováno v:
Advance Journal of Food Science and Technology. 17:13-17
The Maillard reaction accompanying the baking of bread largely affects the quality of finished bread and the degree of taste. Particularly, the difference of lipids as a secondary material can be considered as one of the major factors. We examined ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b2405c061f2b3d5f0b2a1562fc76d04
https://doi.org/10.19026/ajfst.17.5997
https://doi.org/10.19026/ajfst.17.5997
Publikováno v:
Advance Journal of Food Science and Technology. 12:498-502
The Maillard reaction during the baking of bread forms (AGEs). The present research confirmed an inhibitory effect on the Maillard reaction for Medium-Chain Triacylglycerols (MCTs)-based fat sources, compared to those for Long-Chain Triacylglycerols
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6f90f22833ec251efa0cb35596fee76
https://doi.org/10.19026/ajfst.12.3060
https://doi.org/10.19026/ajfst.12.3060
Publikováno v:
Journal of oleo science. 67(11)
Medium-chain triglycerides (MCT) are useful for increasing fat utilization during exercise. The highest rate of fat oxidation during submaximal exercise tends to precede the lactate threshold in untrained adults. In our previous study, blood lactate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::618c08c44f92e70026c4896f910b0475
https://pubmed.ncbi.nlm.nih.gov/30404966
https://pubmed.ncbi.nlm.nih.gov/30404966
Publikováno v:
African Journal of Food Science. 9:342-346
The microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) were investigated in comparison with long-chain triacylglycerols (LCT) and butter. Baked breads absorbed moisture in storage, and conseque
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2af9f47ace052039d302cdd92a8b6fc
https://doi.org/10.5897/ajfs2014.1257
https://doi.org/10.5897/ajfs2014.1257
Publikováno v:
Advance Journal of Food Science and Technology. 7:676-680
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d00dad5c544a4b9518e44d4735414603
https://doi.org/10.19026/ajfst.7.1626
https://doi.org/10.19026/ajfst.7.1626
Autor:
Rongxin Zhang, Jieying Zhang, Chie Arai, Yuehong Zhang, Jin Wang, Michio Kasai, Hongjiang Jing, Jian Wu, Qin Xu, Yong Zhang, Yinghua Liu, Changyong Xue, Xiaoming Yu, Naohisa Nosaka, Toshiaki Aoyama, Zixin Zheng
Publikováno v:
Lipids. 45:501-510
In contrast to the consumption of long-chain triacylglycerols (LCT), consumption of medium- and long-chain triacylglycerols (MLCT) reduces the body fat and blood triacylglycerols (TAG) level in hypertriacylglycerolemic Chinese individuals. These resp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::176011462553455070960276c3d6b6ed
https://doi.org/10.1007/s11745-010-3418-z
https://doi.org/10.1007/s11745-010-3418-z
Autor:
Rongxin Zhang, Toshiaki Aoyama, Xiaoming Yu, Naohisa Nosaka, Jian Wu, Jin Wang, Yuehong Zhang, Yong Zhang, Chie Arai, Changyong Xue, Yinghua Liu, Zixin Zheng, Michio Kasai, Hongjiang Jin
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 73:1711-1717
Two groups of Chinese hypertriacylglycerolemic subjects were recruited and randomized to medium- and long-chain triacylglycerols (MLCT) oil or long-chain triacylglycerols (LCT) oil. Two subgroups were divided by age at less or more 60 years in both g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28abbb026b64a9fbd79b4f04810a8c81
https://doi.org/10.1271/bbb.80827
https://doi.org/10.1271/bbb.80827
Publikováno v:
Journal of Nutritional Science and Vitaminology. 55:120-125
Medium-chain triacylglycerols (MCT) are known to hydrolyze readily and completely to fatty acids and to be metabolized more easily by beta-oxidation than long-chain triacylglycerols (LCT). Therefore, we investigated the effect of 2 wk of ingestion of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95947bb100c16e8e870ba8edeea79bc5
https://doi.org/10.3177/jnsv.55.120
https://doi.org/10.3177/jnsv.55.120
Publikováno v:
Journal of Clinical Biochemistry and Nutrition
The present study was examined the therapeutic effect of medium-chain triacylglycerol (MCT) in protein-energy malnutrition (PEM). Wistar rats were fed low protein diet containing 70 g/kg of long-chain triacylglycerol (LCT) or MCT for 31 days. The ser
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d9716fa7d41892f5d115fc7bcf7fa11
https://doi.org/10.3164/jcbn.2008007
https://doi.org/10.3164/jcbn.2008007
Autor:
Toshio Iwata, Akiko Ogawa, Yoshie Yamauchi-Sato, Toshiaki Aoyama, Michio Kasai, Takeshi Kamegai, Kazuo Kondo
Publikováno v:
Journal of Oleo Science. 56:517-525
A study was conducted to investigate the short-term safety of dietary conjugated linoleic acid (CLA) in overweight Japanese male volunteers. The study design was a randomized, double-blind placebo-controlled trial including 60 healthy overweight volu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20221e7521bf5487bafca921c851f6cf
https://doi.org/10.5650/jos.56.517
https://doi.org/10.5650/jos.56.517