Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Nakako KATSUNO"'
Publikováno v:
Horticulturae, Vol 9, Iss 10, p 1078 (2023)
Tea leaf components are affected by environmental factors such as insect feeding, and metabolites have been studied using specific insect and tea leaf model systems. However, in gardens, tea leaves are eaten by various insects. Because the components
Externí odkaz:
https://doaj.org/article/1cf75b6c422c426386986cf41a5fc763
Publikováno v:
Foods, Vol 7, Iss 9, p 133 (2018)
The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylation–annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the proper
Externí odkaz:
https://doaj.org/article/287d393978ed416ead854c6210c9be2a
Publikováno v:
Foods, Vol 7, Iss 5, p 75 (2018)
Kinetic analysis was used to study the destabilization of mayonnaise by focusing on the fat crystals. Mayonnaise prepared from rapeseed oil and soybean oil was stored at temperatures ranging from −20 to −40 °C. The destabilization kinetic parame
Externí odkaz:
https://doaj.org/article/e2e346b4ca91480090430a70e5bc1a81
Akademický článek
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Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 69:213-224
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56745dff52feda8cd3ba206abb97363f
https://doi.org/10.3136/nskkk.69.213
https://doi.org/10.3136/nskkk.69.213
Publikováno v:
Japan Journal of Food Engineering. 23:25-34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d58b4011914c40cbbf0a4e6cf1b9d695
https://doi.org/10.11301/jsfe.21603
https://doi.org/10.11301/jsfe.21603
Publikováno v:
Food and Bioprocess Technology. 15:561-570
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff2f11d253c870800fc64c448de794d8
https://doi.org/10.1007/s11947-021-02750-8
https://doi.org/10.1007/s11947-021-02750-8
Autor:
Yoshinobu Hirata, Hiroshi Nakagawa, Hiroki Yamauchi, Koji Kaneko, Masato Hagihala, Hideyuki Yamaguchi, Chie Ohmoto, Nakako Katsuno, Teppei Imaizumi, Takahisa Nishizu
Publikováno v:
Food Hydrocolloids. 141:108728
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37da5814eb011289900658adae63d622
https://doi.org/10.1016/j.foodhyd.2023.108728
https://doi.org/10.1016/j.foodhyd.2023.108728
Publikováno v:
Journal of the American Oil Chemists' Society. 97:1165-1175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae72e87ce2691976e401c5f956c666c5
https://doi.org/10.1002/aocs.12395
https://doi.org/10.1002/aocs.12395
Publikováno v:
Food and Bioprocess Technology. 13:871-881
The effects of kneading and brushing on the physicochemical properties of “Dojo Hachiya” dried persimmon were investigated. All the “Dojo Hachiya” dried persimmons were produced using a traditional drying method, in which kneading and brushin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70cf6433228c894c2b6cd2e1cc15bebf
https://doi.org/10.1007/s11947-020-02444-7
https://doi.org/10.1007/s11947-020-02444-7