Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Norihiro AZUMA"'
Off-flavors generated during long-term ambient storage of pasteurized drinking yogurt from skim milk
Autor:
Hiroshi Maruyama, Shunsuke Hirata, Hajime Inoue, Norihiro Azuma, Yusuke Murakami, Reiko Koizumi, Yuriko Imayoshi, Kazuhiro Miyaji, Yasuyuki Kuwano
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 85:391-400
Few studies have examined sensory quality changes during the storage of pasteurized drinking yogurt (PDY), and the cause of off-flavor development is unclear. Off-flavors generated during 90-d ambient storage (25 °C) of PDY from reconstituted skim m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eaf2165c280a140ec9bd8306fad3c0e8
https://doi.org/10.1093/bbb/zbaa018
https://doi.org/10.1093/bbb/zbaa018
Autor:
Yasuyuki Kuwano, Kazuhiro Miyaji, Norihiro Azuma, Hiroshi Maruyama, Yuriko Katakura, Hajime Inoue
Publikováno v:
Food Science and Technology Research. 26:863-873
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4f126bd972b290a8b1a5c7ab0735a97
https://doi.org/10.3136/fstr.26.863
https://doi.org/10.3136/fstr.26.863
Publikováno v:
High Pressure Research. 39:210-217
The objective of this study was to determine whether sodium caseinate can inhibit the aggregation of whey protein induced by pressure treatment. Solutions of β-lactoglobulin (β-Lg, 0.2%, w/v) and mixtures containing 0.2% (w/v) β-Lg and 0–0.5% (w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bac75952f9cc84daad38291c33934af
https://doi.org/10.1080/08957959.2019.1575967
https://doi.org/10.1080/08957959.2019.1575967
Autor:
Megumi Ono, Norihiro Azuma, Aya Kawata, Kei Hashimoto, Kiyoshi Yamada, Terumasa Hizono, Nobutaka Mizukoshi
Publikováno v:
International Dairy Journal. 122:105103
By applying immobilised metal affinity chromatography to a free secretory component (FSC) preparation from bovine milk, we identified a novel FSC variant with lower affinity to dimeric immunoglobulin A. Using cDNA analysis, we found a novel His to Ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f5274a831c7786ce347e4649c53b4cc
https://doi.org/10.1016/j.idairyj.2021.105103
https://doi.org/10.1016/j.idairyj.2021.105103
Publikováno v:
MOKUZAI HOZON (Wood Protection). 44:301-307
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e9a5fca70b40479fb7e234f6e87b610
https://doi.org/10.5990/jwpa.44.301
https://doi.org/10.5990/jwpa.44.301
Autor:
Norihiro Azuma, Isamu Maeda, Taki Naito, Yukihito Kabuyama, Kei Hashimoto, Mio Yamaguchi, Yoshikazu Nagao
Publikováno v:
Animal Science Journal. 88:1006-1011
Feeding systems such as grazing affect the fatty acid profile of bovine milk fat. In addition, milk fat is formed as the product of fatty acid metabolism in cow bodies before being secreted into milk. However, how grazing influences milk fatty acid p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41d695d4c74404899e787b23244266ef
https://doi.org/10.1111/asj.12727
https://doi.org/10.1111/asj.12727
Publikováno v:
Food Hydrocolloids. 33:415-424
α-Lactalbumin (α-La) and lysozyme (LZM) each contain four disulfide bonds but no free SH group, whereas myoglobin (Mb) possesses no disulfide bond or free SH group. In this work, the pressure-induced gelation of α-La, LZM and Mb in the absence and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::243798b9d0726ce930f90a5ac3213415
https://doi.org/10.1016/j.foodhyd.2013.04.010
https://doi.org/10.1016/j.foodhyd.2013.04.010
Autor:
Mio, Yamaguchi, Taki, Naito, Yoshikazu, Nagao, Yukihito, Kabuyama, Kei, Hashimoto, Norihiro, Azuma, Isamu, Maeda
Publikováno v:
Animal science journal = Nihon chikusan Gakkaiho. 88(7)
Feeding systems such as grazing affect the fatty acid profile of bovine milk fat. In addition, milk fat is formed as the product of fatty acid metabolism in cow bodies before being secreted into milk. However, how grazing influences milk fatty acid p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::26edde83069cffab73c52d7b42ed5df3
https://pubmed.ncbi.nlm.nih.gov/27878911
https://pubmed.ncbi.nlm.nih.gov/27878911
Publikováno v:
Food Hydrocolloids. 25:1581-1586
In this work, the effects of αs-casein (αs-CN) on the pressure-induced aggregation of β-lactoglobulin (β-Lg) were studied. αs-CN depressed the pressure-induced aggregation of β-Lg, and this function was dependent on the concentration of αs-CN
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecff06c3a6bc9fc8a4df18410b838703
https://doi.org/10.1016/j.foodhyd.2011.01.008
https://doi.org/10.1016/j.foodhyd.2011.01.008
Autor:
Yoshio Hirabayashi, Kenji Hamase, Albee Messing, Akira Wada, Kiyoshi Zaitsu, Norihiro Azuma, Masahiko Watanabe, Jung Hoon Yang, Kazuyuki Yoshida, Shigeyoshi Itohara, Yurika Miyoshi, Masami O. Kinoshita, Shozo Tomonaga, Takeo Machida, Shigeki Furuya, Kayoko Esaki, Tomoko Sayano
Publikováno v:
Journal of Biological Chemistry. 285:41380-41390
In mammalian brain, d-serine is synthesized from l-serine by serine racemase, and it functions as an obligatory co-agonist at the glycine modulatory site of N-methyl-d-aspartate (NMDA)-selective glutamate receptors. Although diminution in d-serine le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ac94cd8c2951a3669eca309eb452715
https://doi.org/10.1074/jbc.m110.187443
https://doi.org/10.1074/jbc.m110.187443