Zobrazeno 1 - 10
of 103
pro vyhledávání: '"Naoko Hamada"'
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100239- (2022)
Abalone viscera, which accounts for more than 20% of body weight, is typically discarded. With increases in abalone aquaculture production, novel uses for abalone viscera are needed. Here, we evaluated the effects of abalone viscera fermented with La
Externí odkaz:
https://doaj.org/article/fc3c68a1521548dbb42a319e3f58c54e
Publikováno v:
Journal of Functional Foods, Vol 82, Iss , Pp 104474- (2021)
Abalone viscera are typically discarded in the food industry. This study evaluated the potential use of abalone viscera as a functional food. After fermentation by lactic acid bacteria, namely Lactobacillus casei 001, abalone viscera exhibited the ab
Externí odkaz:
https://doaj.org/article/de018e18d5e14913b9b3464f45d57686
Publikováno v:
Fermentation, Vol 8, Iss 7, p 330 (2022)
Sargassum horneri is a seaweed with antihypertensive properties. However, it is underutilized in some areas, and effective utilization methods are being sought. In this study, we prepared a fermented S. horneri using lactic acid bacteria Lactiplantib
Externí odkaz:
https://doaj.org/article/75e63ea49204468d9b5601cbd4525a08
Publikováno v:
Foods, Vol 10, Iss 9, p 2048 (2021)
Hidakakombu (Saccharina angustata), commonly known as kelp, is an edible macroalgae mainly grown in the Hidaka region of Hokkaido. Hidakakombu is graded based on its shape and color. Low-grade Hidakakombu has low value and is distributed at a low pri
Externí odkaz:
https://doaj.org/article/c6cf951364fb44a9b3188832e9e25219
Publikováno v:
International Aquatic Research, Vol 9, Iss 1, Pp 37-52 (2017)
Abstract Shrimp muscle contains taste component compounds, such as glutamic acid and inosinic acid (IMP). When both are present, taste intensity increases by fourfold to eightfold compared to that when only glutamic acid is present. Inosinic acid is
Externí odkaz:
https://doaj.org/article/acca2a2095a04d749fcd5cc39c50d7ae
Autor:
Masaaki Miyauchi, Masao Toyoda, Jie Zhang, Naoko Hamada, Takashi Yamawaki, Jun Tanaka, Kazuki Harada, Fumihiro Kashizaki, Masafumi Fukagawa
Publikováno v:
Journal of Diabetes Investigation, Vol 11, Iss 3, Pp 748-749 (2020)
Externí odkaz:
https://doaj.org/article/6de19b000a2b477bb63f4f6faf695d07
Publikováno v:
Allergology International, Vol 65, Iss 4, Pp 450-458 (2016)
Background: Parvalbumin was identified as a major fish allergen, and has been well investigated. Collagen was identified as a second allergen; however, its allergenic properties remain uncharacterized. Although fish is an important staple in coastal
Externí odkaz:
https://doaj.org/article/db6bdc63a52046afa051d8762fd8ea4b
Publikováno v:
Allergology International, Vol 65, Iss 3, Pp 272-279 (2016)
Background: Parvalbumin and collagen have been identified as cross-reactive allergens for fish allergies. Although doctors realize that various fish elicit allergies, the targets of food allergen labeling laws were only mackerels and salmons in Japan
Externí odkaz:
https://doaj.org/article/7277b80067224b5286528d09ebeb7b03
Publikováno v:
Naunyn-Schmiedeberg's Archives of Pharmacology. 395:1549-1556
Sargassum horneri contains water-soluble polysaccharides, which have antihypertensive effects, and arsenic, which is harmful to the human body. Boiling and other treatments are effective in removing arsenic; however, water-soluble polysaccharides are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ba99fb6e08a9e9e719fd9e805af71fe
https://doi.org/10.1007/s00210-022-02288-2
https://doi.org/10.1007/s00210-022-02288-2
Publikováno v:
Fisheries Science. 88:429-435
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3f2cf665c7768a4b3ca1e0959ae7e1c
https://doi.org/10.1007/s12562-022-01597-y
https://doi.org/10.1007/s12562-022-01597-y