Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Mihoko TOMINAGA"'
Autor:
Masahiro Yuasa, Mayuko Ueno, Koji Kawabeta, Maho Morikawa, Momoe Uemura, Tetsuhiro Matsuzawa, Mihoko Tominaga
Publikováno v:
Bulletin of the National Research Centre, Vol 46, Iss 1, Pp 1-12 (2022)
Abstract Background To evaluate the usefulness of fresh onion (Allium cepa L.) leaves, a food waste, as a new food resource, we characterized the taste characteristics, volatile compounds, sensory properties, and antioxidant activity of fresh onion l
Externí odkaz:
https://doaj.org/article/ac13c0ff0bcf49659d99427b3465cd18
Autor:
Kunihiro Kishida, Mihoko Tominaga, Kiminori Matsubara, Masanori Taguchi, Masanori Noguchi, Noriaki Tsunawake, Yoshihiro Shidoji
Publikováno v:
PLoS ONE, Vol 4, Iss 11, p e7763 (2009)
The mitochondrial (mt) DNA C5178A and A10398G polymorphisms have been reported to be associated with mental disorders such as bipolar disorder. However, the effects of these polymorphisms on temperament in healthy people are poorly understood. Evalua
Externí odkaz:
https://doaj.org/article/aa63e0a733e0437b8f7345a5add64ce9
Publikováno v:
Journal of Food Measurement and Characterization. 15:1083-1091
We characterized the antioxidant properties and taste quality of fresh onion leaves compared with those of welsh onion (Allium fistulosum L.) (green-leafed small variety), which taste similar. In fresh onion leaves, the total oxygen radical absorbanc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ccd8015acdf21d07210df85e353b65c
https://doi.org/10.1007/s11694-020-00704-w
https://doi.org/10.1007/s11694-020-00704-w
Publikováno v:
Food Science and Technology Research. 26:167-175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffd732a8aef457604bdee27351f56cb4
https://doi.org/10.3136/fstr.26.167
https://doi.org/10.3136/fstr.26.167
Autor:
Masahiro Yuasa, Ayaka Eguchi, Kazunori Koba, Emi Yamashita, Mihoko Tominaga, Koji Kawabeta, Haruka Abe
Publikováno v:
International Journal of Gastronomy and Food Science. 13:52-57
In this study, we characterized, for the first time, the taste and typical micronutrient content of rock oysters (Crassostrea nippona) and compared these to those of Pacific oysters (Crassostrea gigas). Rock oysters were collected in July and August
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b654dc7e3bbc6e0b1745adeba3e6c18
https://doi.org/10.1016/j.ijgfs.2018.06.001
https://doi.org/10.1016/j.ijgfs.2018.06.001
Publikováno v:
International Journal of Gastronomy and Food Science. 9:55-61
In Japan, many flavors of instant soup stock (dashi) are available and are often chosen on the basis of preference, the type of dish being prepared, and dietary habits of individuals. However, the complete characterization of all flavor components in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bbb280b695782a2d3e5a0385a28c4d3
https://doi.org/10.1016/j.ijgfs.2017.06.002
https://doi.org/10.1016/j.ijgfs.2017.06.002
Publikováno v:
Food Bioscience. 39:100810
We prepared three types of fermented citrus juice using probiotic lactic acid bacteria (Lactobacillus plantarum SI-1 and L. pentosus MU-1). The viable cell counts, chemical composition, and sensory properties of citrus juice were investigated and com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daddfeb6d93ebc7571b152671886f62f
https://doi.org/10.1016/j.fbio.2020.100810
https://doi.org/10.1016/j.fbio.2020.100810
Publikováno v:
International Journal of Gastronomy and Food Science. 18:100178
Molecular cooking involves preparing cuisines in a home and/or restaurant kitchen. Spherification is one of the processes of molecular cooking in which sodium alginate and calcium salts are used to produce spherical gels called molecular caviars. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22db86023425c7afb895cbb7b2d12218
https://doi.org/10.1016/j.ijgfs.2019.100178
https://doi.org/10.1016/j.ijgfs.2019.100178
Publikováno v:
Food Science & Technology Research; 2020, Vol. 26 Issue 1, p167-175, 9p
Autor:
Kyubok Cho, Roswith Roth, Mihoko Tominaga, Masanori Taguchi, Akiko Suzuki, Johannes Scherling, Yoshiko Ikawa, Ho-Sook Youn
Publikováno v:
Food and Nutrition Sciences. :1673-1681
Objective: To investigate cross-cultural differences in self-assessments of eating behaviors of female university students who bear responsibility for their own eating behaviors and who will, in the future, likely determine a family’s eating style.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ef7cf9b4a4b0f9c2c295ab9df5f2468
https://doi.org/10.4236/fns.2012.312219
https://doi.org/10.4236/fns.2012.312219