Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Miki Matsuguma"'
Publikováno v:
Food Science and Technology Research. 20(1):115-120
To improve the quality of fish (sea bream) served to elderly people who have difficulty in chewing and/or swallowing, the effects of various concentrations of protease (papain) on the palatability, and physicochemical and histological properties of m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63ccbe3b36bc825d31fdb9e448595e12
https://u-ryukyu.repo.nii.ac.jp/records/2011545
https://u-ryukyu.repo.nii.ac.jp/records/2011545
Publikováno v:
Food Preservation Science. 39:3-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::514c7db3a41b9d781e503f60d98a2ecf
https://doi.org/10.5891/jafps.39.3
https://doi.org/10.5891/jafps.39.3
Autor:
Mika Kondo, Jun Shimizu, Noriko Sugiyama, Kikue Kusunoki, Hiroshi Ishida, Miki Matsuguma, Kimiko Tabata, Masahiro Wada, Satoshi Innami
Publikováno v:
Plant Foods for Human Nutrition. 52:55-66
A cholesterol-free diet containing dried powder of Jew's mellow leaves, persimmon leaves or sweet potato leaves respectively at 5% level as dietary fiber was fed to male Sprague-Dawley rats for about one month. The experiment was conducted twice exce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a906db253966be95c6319bbeda7c217
https://doi.org/10.1023/a:1008031028484
https://doi.org/10.1023/a:1008031028484
Autor:
Tadahiro Tadokoro, Satoshi Innami, Ryoko Baba, Yoshimi Minari, Akio Maekawa, Kikue Kusunoki, Mamoru Fujita, Miki Matsuguma
Publikováno v:
food preservation science. 23:65-75
Morphological and histochemical changes of tissue structures in persimmon leaves were investigated using a fresh leaf, a freeze - dried powder and a semi-purified dietary fiber preparation isolated from the powder. Concentration and composition of di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::877643a8549ab245e6b1aad52c8f003d
https://doi.org/10.5891/jafps.23.65
https://doi.org/10.5891/jafps.23.65
Publikováno v:
Food Science & Technology Research; Jan2014, Vol. 20 Issue 1, p115-120, 6p