Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Nobuya INABA"'
Publikováno v:
Biological and Pharmaceutical Bulletin. 41:208-212
Mume fruit, the Japanese apricot (Prunus mume SIEB. et ZUCC.), is popular in Japan and is mostly consumed in the pickled form called umeboshi. This fruit is known to have anti-microbial properties, but the principal constituents responsible for the a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94d050fb81ae2985c4b2fbea18f1eb10
https://doi.org/10.1248/bpb.b17-00711
https://doi.org/10.1248/bpb.b17-00711
Autor:
Mori Megumi, Tomohiro Akagi, Takaaki Oe, Nobuya Inaba, Yukinori Hayashi, Hisa Mimura, Asako Horinishi, Hajime Koyama, Yoshie Tanaka, Takahiko Mitani, Hisako Yamanishi, Yoshihiko Ozaki
Publikováno v:
Japan Journal of Food Engineering. 18:147-152
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbad7cb28f8bbc986f62ca643ab0cfd6
https://doi.org/10.11301/jsfe.17492
https://doi.org/10.11301/jsfe.17492
Publikováno v:
Biologicalpharmaceutical bulletin. 41(2)
Mume fruit, the Japanese apricot (Prunus mume SIEB. et ZUCC.), is popular in Japan and is mostly consumed in the pickled form called umeboshi. This fruit is known to have anti-microbial properties, but the principal constituents responsible for the a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b347281d731e2944e7cbf24c8c337f44
https://pubmed.ncbi.nlm.nih.gov/29386480
https://pubmed.ncbi.nlm.nih.gov/29386480
Autor:
Mori Megumi, Keiichi Negoro, Takahiko Mitani, Hisa Mimura, Yasuhito Miyake, Takaaki Oe, Fumiko Yano, Yoshie Tanaka, Kunihiro Kishida, Nobuya Inaba, Hisako Yamanishi, Tomoaki Kawabata, Asao Hosoda, Yoshihiko Ozaki, Hajime Mori, Asako Horinishi
Publikováno v:
Bioscience, biotechnology, and biochemistry. 77(8)
The fruit of mume, Japanese apricot (Prunus mume Sieb. et Zucc.), was evaluated for its phenolics content, high performance liquid chromatography (HPLC) profile and antioxidative activities. The phenolics content of mume fruit was relatively high, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42e52a8a102feee90435757c42dcc277
https://pubmed.ncbi.nlm.nih.gov/23924723
https://pubmed.ncbi.nlm.nih.gov/23924723
Publikováno v:
Journal of Food Science. 60:186-189
In a study on improving utilization of waste from processing of Satsuma mandarin (Citrus unshiu Marcov.) the limonoid glucosides of fruit, juice, and by-products were measured using HPLC and TLC. All materials had the 17-β-D-glucopyranoside derivati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43b96c63297ba5048a110c28aa3c0d72
https://doi.org/10.1111/j.1365-2621.1995.tb05634.x
https://doi.org/10.1111/j.1365-2621.1995.tb05634.x
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 40:867-871
温州ミカン搾汁粕中のヘスペリジンを効率的に抽出,回収するため,搾汁粕中に含有している夾雑物を分解除去しヘスペリジン濃度を高めるのに有効な酵素の選択を行った.ペクチナーゼや
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68a1ab7e1b9b76aa336cf0266740b41b
https://doi.org/10.3136/nskkk1962.40.12_867
https://doi.org/10.3136/nskkk1962.40.12_867
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 40:833-840
温州ミカン搾汁粕からの効率的なヘスペリジン抽出,回収方法について検討し,ヘスペリジン抽出試料として酵素処理搾汁粕が優れていることを示した.酵素処理によるヘスペリジンの分解,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19d33c9472cee54e6f642ca527baf70d
https://doi.org/10.3136/nskkk1962.40.12_833
https://doi.org/10.3136/nskkk1962.40.12_833
Autor:
Shigeru Ayano, Nobuya Inaba, Yoshihiko Ozaki, Yasushi Ifuku, Shin Hasegawa, Masaki Miyake, Hisao Maeda
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 40:807-813
In the course of the development of an industrial recovering system of limonoids from citrus processing waste, an efficient method to recover seeds from the citrus processing waste (peel residue) was developed. The residue was first passed on a vibra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6b2813d9cb94c7894da135051e2c6ae
https://doi.org/10.3136/nskkk1962.40.807
https://doi.org/10.3136/nskkk1962.40.807
Autor:
Nobuya Inaba, Yoshihiko Ozaki, Masaki Miyake, Shin Hasegawa, Shigeru Ayano, Hisao Maeda, Yasushi Ifuku
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:684-689
最近,その生理活性が注日されているリモノイドおよびそのグルコサイドのカンキツ種子からのより有効な抽出方法としてSC-CO2抽出法について検討した.その結果,供試試料として脱脂乾燥
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ae3cb65d74c01aa0f107e9768c20a8d
https://doi.org/10.3136/nskkk1962.39.684
https://doi.org/10.3136/nskkk1962.39.684
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 38:398-404
(1) ミカン堆積物から細菌156株,放線菌50株,糸状菌26株および酵母11株を分離した.(2) この分離菌についてミカン搾汁粕分解能を有する菌をスクリーニングした結果,温度上昇,体積減少,重量
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8966f5daf01590a7057f7878f4ac8aa6
https://doi.org/10.3136/nskkk1962.38.398
https://doi.org/10.3136/nskkk1962.38.398