Výsledky vyhledávání - "Seiichi Nagao"

Determination of Damaged Starch and Diastatic Activity in Wheat Flour Using a Flow-Injection Analysis Biosensor Method

Autor: Toshifumi Takeuchi, Komatsu Takashi, Isao Karube, Ritsuko Matsukawa, Kunio Sakai, Kenji Yokoyama, Ryuichi Haginoya, Seiichi Nagao

Publikováno v: Cereal Chemistry Journal. 74:745-749

The determination of damaged starch and diastatic activity in flour was studied using a flow-injection analysis (FIA) biosensor system. The system consisted of an oxygen electrode and an immobilized enzyme column containing purified glucoamylase and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::780bf639689c69d7892a7cac9592d515
https://doi.org/10.1094/cchem.1997.74.6.745

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Rapid Measurement of Potassium Ion in Wheat Flour Using a FIA-Ion Selective Electrode Based Sensing System

Autor: Kuniko Sakai, Hideaki Henmi, Aki Sakai, Komatsu Takashi, Yasukazu Asano, Seiichi Nagao, Yoko Nomura, Satoshi Ito, Ryuichi Haginoya, Isao Karube

Publikováno v: Starch - Stärke. 49:416-419

The ash content of wheat flour is used to evaluate its quality but the conventional method of analysis takes several hours. This paper proposes using the potassium ion concentration of wheat flour samples instead of the ash content since the correlat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1f0106e61ad558bbede08cdefa02cbf8
https://doi.org/10.1002/star.19970491007

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Studies on the noodle making quality of Japanese domestic wheat flours. Part III. Characterization of wheat starches by high-performance size-exclusion chromatography

Autor: Kenzo Okada, Shigeru Endo, Seiichi Nagao

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 38:7-15

ASW構成7品種と国内産小麦3品種のプライマリースターチとテーリングスターチの性状について比較検討し,つぎの結果を得た.(1) ヨウ素親和力とHPSECとの間に,アミロース含量の明瞭な相関�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ef6fc0463be77bff68ca2bfd6b882211
https://doi.org/10.3136/nskkk1962.38.7

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Scanning electron microscopy studies of wheat protein fractions from doughs mixed with oxidants at high temperature

Autor: Shigeru Endo, Kenji Tanaka, Seiichi Nagao

Publikováno v: Journal of the Science of Food and Agriculture. 32:235-242

Protein from flour and doughs mixed with a Do-Corder at high temperatures in the presence and absence of oxidants (potassium bromate, potassium iodate and L-ascorbic acid) was fractionated according to solubility into water-, salt-, alcohol-, acetic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dcf08575deb737f29d66b6d4d96ad7f3
https://doi.org/10.1002/jsfa.2740320306

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Studies on the noodle making quality of Japanese domestic wheat flours. Part II. Comparative studies on the quality characteristics for prime starch and starch tailings

Autor: Sonoko Karibe, Kenzo Okada, Seiichi Nagao, Shigeru Endo

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 35:813-822

優れた製めん適性を有するASWおよび製菓適性を有するWWと国内産小麦のプライマリースターチとテーリングスターチの性状について比較し,以下の結果を得た.(1) ミルストリーム小麦粉中�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a8289996e78179aeaef4e30f3fc0e5ed
https://doi.org/10.3136/nskkk1962.35.12_813

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