[Report]Selection of an Okinawan sweet potato cultivar suitable for Shochu

Autor: TERUKINA, Shigetomo, TAMAKI, Hideya, NAKACHI, Yasushi, OOMI, Noriko, YOGI, Kiyomasa, DEGI, Konosuke, Helios Distillery Co., Ltd., Okinawa Prefectural Agricultural Research Center

Publikováno v: 南方資源利用技術研究会誌 = Journal of the society tropical resources technologists. 27(1):25-28

沖育01-1-7は春植えで単収が高く、春植えと秋植えででん粉歩留が高い品種である。官能評価については、カンショ独特な甘い香りが感じられ、全体的に軽いという評価であった。味につ�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::bc51228e75389ad09471f8e898f48757
http://hdl.handle.net/20.500.12001/10925

[Report]Survey of Mountain papaya in Costa Rica

Autor: KAWANO, Sinji, Okinawa Prefectural Agricultural Research Center, Plant Disease and Insect Pest Management Section

Publikováno v: 南方資源利用技術研究会誌 = Journal of the society tropical resources technologists. 25(1):19-22

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::e2ea640c49b819babf6cea0606b66e1c
http://hdl.handle.net/20.500.12001/14239

[Originals]Development of tropical fruits chocolate using freeze-drying method

Autor: HIROSE, Naoto, MAEDA, Gouki, TERUYA, Ryo, YOSHITAKE, Hitoshi, Okinawa Prefectural Agricultural Research Center, Okinawa Industrial Technology Center

Publikováno v: 南方資源利用技術研究会誌 = Journal of the society tropical resources technologists. 23(1):29-34

凍結乾燥法は素材の成分を損なわずに乾燥加工が可能な手法であることから、風味や成分に特徴を持つマンゴーやパインアップル、アセロラ等の熱帯果樹の加工手段として適していると�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::5bede7de2138b72fa5d300c5b08ed8bc
http://hdl.handle.net/20.500.12001/14227

Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha ( Citrus depressa Hayata) Fruit.

Autor: Katherinatama A; Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan., Asikin Y; Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan.; United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Kagoshima, Japan., Shimoda K; Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan., Shimomura M; Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan., Mitsube F; Okinawa Prefectural Agricultural Research Center Nago Branch, 4605-3, Nago 905-0012, Okinawa, Japan.; Hokubu Agriculture, Forestry and Fisheries Promotion Center, Okinawa Prefectural Government, 1-13-11 Ominami, Nago 905-0015, Okinawa, Japan., Takara K; Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan.; United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Kagoshima, Japan., Wada K; Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan.; United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Kagoshima, Japan.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Oct 28; Vol. 13 (21). Date of Electronic Publication: 2024 Oct 28.

Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane.

Autor: Okutsu K; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan. Electronic address: k8673711@kadai.jp., Yamamoto Y; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan. Electronic address: shikiayu0909@yahoo.co.jp., Matsuo F; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan. Electronic address: f27480410@gmail.com., Yoshizaki Y; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan. Electronic address: k7814020@kadai.jp., Futagami T; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan. Electronic address: k2130730@kadai.jp., Tamaki H; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan. Electronic address: noritama@agri.kagoshima-u.ac.jp., Maeda G; Okinawa Prefectural Agricultural Research Center, 820 Makabe, Itoman-city, Okinawa 901-0336, Japan. Electronic address: maedagok@pref.okinawa.lg.jp., Tsuchida E; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; Okinawa Prefectural Agricultural Research Center, 820 Makabe, Itoman-city, Okinawa 901-0336, Japan. Electronic address: tsuchide@pref.okinawa.lg.jp., Takamine K; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan. Electronic address: k6943994@kadai.jp.

Publikováno v: Journal of bioscience and bioengineering [J Biosci Bioeng] 2023 Jun; Vol. 135 (6), pp. 458-465. Date of Electronic Publication: 2023 Apr 18.