Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Shigeaki Ueno"'
Autor:
Shigeaki Ueno, Hsiuming Liu, Risa Kishino, Yuka Oshikiri, Yuki Kawaguchi, Akio Watanabe, Wataru Kobayashi, Reiko Shimada
Publikováno v:
Foods, Vol 13, Iss 14, p 2214 (2024)
The effects of high hydrostatic pressure (HHP) treatment (100–600 MPa for 10–60 min) and thermal treatment (boiling for 10–60 min) on oligosaccharides, pinitol, and soyasapogenol A as taste ingredients in soybean (Glycine max (L.) Merr.) (cv. Y
Externí odkaz:
https://doaj.org/article/98a62b6348ee4d909fc5c70603100c29
Autor:
Md. Arif Sakil, Kyosuke Mukae, Ryo Funada, Toshihisa Kotake, Shigeaki Ueno, Most Mohoshena Aktar, Md. Shyduzzaman Roni, Yuko Inoue-Aono, Yuji Moriyasu
Publikováno v:
Plants, Vol 11, Iss 16, p 2157 (2022)
The physiological implications of autophagy in plant cells have not been fully elucidated. Therefore, we investigated the consequences of autophagy in the moss Physcomitrella by measuring biochemical parameters (fresh and dry weights; starch, amino a
Externí odkaz:
https://doaj.org/article/f26597a70e7547fbabb415c40401ebaa
Publikováno v:
Foods, Vol 4, Iss 2, Pp 148-158 (2015)
The effect of high hydrostatic pressure (HHP) treatment on dried soybean, adzuki bean, and kintoki kidney bean, which are low-moisture-content cellular biological materials, was investigated from the viewpoint of water absorption. The samples were va
Externí odkaz:
https://doaj.org/article/05f07b49aa174d16bba42d599a118530
Autor:
Hisaaki Ito, Taro Honma, Hidetsugu Tabata, Tomoyuki Koyama, Shigeaki Ueno, Kayoko Kita, Toshihide Suzuki
Publikováno v:
Journal of Oleo Science; 2024, Vol. 73 Issue 5, p743-749, 7p
Autor:
Sadanori Sase, Shigeaki Ueno, Tatsuro Maeda, Yeonghwan Bae, Tetsuya Araki, Masugu Sato, Rika Kobayashi, Gab-Soo Do
Publikováno v:
Japan Journal of Food Engineering. 21:113-121
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9c329dd44a096a371f2ab72adf14e60
https://doi.org/10.11301/jsfe.20568
https://doi.org/10.11301/jsfe.20568
Autor:
Kimie Atsuzawa, Shoji Sasao, Natsuko Iryo, Yasuko Kaneko, Hsiuming Liu, Shigeaki Ueno, Reiko Shimada
Publikováno v:
Japan Journal of Food Engineering. 20:41-49
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bafe554b7f1ad7275f47993c0a6e3ddd
https://doi.org/10.11301/jsfe.19548
https://doi.org/10.11301/jsfe.19548
Publikováno v:
High Pressure Research. 39:398-407
We investigated the effect of high hydrostatic pressure (HHP) on the distribution of free amino acids and isoflavones in soybean immediately after pressure treatment (100–600 MPa, 10–60 min). HHP-t...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::461a6c903891d820bfbea64e5f7768d4
https://doi.org/10.1080/08957959.2019.1601188
https://doi.org/10.1080/08957959.2019.1601188
Publikováno v:
High Pressure Research. 39:408-416
High hydrostatic pressure (HHP) can be an alternative method to steaming to inhibit enzymatic fermentation in green tea making process. However, the effect of HHP treatment on green tea taste is no...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97dbe1bdbf44599b275a111f0b97bb0d
https://doi.org/10.1080/08957959.2019.1607850
https://doi.org/10.1080/08957959.2019.1607850
Autor:
Tetsuya Araki, Hsiuming Liu, Shigeaki Ueno, Yasuko Kaneko, Mayumi Hayashi, Shoji Sasao, Toru Shigematsu
Publikováno v:
High Pressure Research. 39:509-524
The effects of high hydrostatic pressure (HHP) on the physicochemical properties of high-β-glucan barley flour were investigated in the present study. Dough samples were made from two types of barl...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74bef0e0dccdd42f563c2312a40108c3
https://doi.org/10.1080/08957959.2019.1597076
https://doi.org/10.1080/08957959.2019.1597076
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 65:264-269
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ded18f4832a13692ecb5e7f0a701e428
https://doi.org/10.3136/nskkk.65.264
https://doi.org/10.3136/nskkk.65.264