Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Norimasa Inoue"'
Publikováno v:
Modern Physics Letters B.
In this study, it is executed to obtain Zr[Formula: see text]Ti[Formula: see text]WP2O[Formula: see text] ([Formula: see text], 0.10, 0.15, 0.20) ceramics with high relative density, 0–0.9 wt% MgO was added as a sintering aid. The influence of MgO
Publikováno v:
Modern Physics Letters B. 36
In this study, Ti- and Mo-substituted Zr2(WO[Formula: see text](PO[Formula: see text] were synthesized using a conventional solid-state reaction technique. Coefficients of thermal expansions for samples were calculated by the results from the in situ
Autor:
Norimasa Inoue, Katsuhiro Inoue
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 12:29-32
The opinion that Konnyaku mannan is not digested in the digestive canal system of the higher class animals is nearly consistent. Formerly the author isolated 2 strains of coliform bacteria which decompose Konnyaku mannan from among 32 strains of coli
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 13:109-116
Autor:
Norimasa Inoue
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 12:100-104
The frequency of appearance of the coliform group and enterococci in the natural butter and the properties of isolated coliform bacteria were examined. 15 samples of the marketed butter 9 samples of the laboratory preparations, 15 samples of the make
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 16:93-95
Lactose and Yoghurt were found to be effective to support the growth of a Streptococci (assumed to be Lactic Streptococci type) and Lactobacilli by their effect of inhibiting Escherichia coli type. It was considered that milk, lactose and any compone
Autor:
Norimasa Inoue
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 10:179-181
In adding to Natto the enrich materials especially vitamin B2, excess of the amount of the diluted solurion of bacillus Natto tends to cause super maturity. In this case it is most desirable to add the diluted solution about 2-5% to the steamed soybe
Autor:
Norimasa Inoue, Satoshi Innami
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 13:49-51
Autor:
Norimasa Inoue, Yuko Ayano
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 16:141-143
Limpidity of apple juice was tested effecting 0.2% enzyme product obtained from bran Koji Penicillium chrysogenum Q 176 to natural apple juice at 40°C and 50°C.Among the 5 species conducted, “Ko-gyo-ku” and “Golden delicious” showed the fin
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 14:63-65