Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Shingo Umene"'
Autor:
Masahiro Hayashi, Kumiko Kato, Yuuji Honma, Shingo Umene, Kazuyoshi Narita, Ryo Takei, Yasunori Kobayashi
Publikováno v:
Food Hydrocolloids. 58:343-346
The surface of intact food has a significant influence on its mouthfeel. However, such a surface has rarely been evaluated. In this study, we investigated the surface of food gels via tribological analysis. Agar gel, gellan gum gel, and xanthan/locus
Publikováno v:
Journal of Texture Studies. 47:231-238
Publikováno v:
LWT - Food Science and Technology. 65:618-623
Kombu is difficult to soften by conventional cooking. We developed a novel softened kombu, while maintaining its original appearance, for elderly people with chewing or swallowing difficulties. Kombu treated with enzyme and phosphate buffer (EP) rese
Autor:
Shingo Umene, Masahiro Hayashi, Yasunori Kobayashi, Hiroaki Masunaga, Ryo Takei, Kazuyoshi Narita
Publikováno v:
Journal of Texture Studies. 46:3-11
This study was conducted to determine whether enzymatically softened beef is more easily ingested by individuals with decreased masticatory function while retaining the original appearance and palatability using a homogeneous enzyme permeation (HEP)
Publikováno v:
Dysphagia. 30:105-113
Hard, difficult-to-eat root crops (carrots and burdock roots) were homogeneously softened by an enzyme permeation method so that they could be mashed easily by the tongue while retaining appearance, flavor, and nutrients. The appearance, color, and n
Publikováno v:
Food Chemistry. 145:372-377
We developed a novel softened rice by permeating rice with enzymes that catalyse its decomposition. Herein, we characterised the softened rice (SR) and compared it to normal cooked rice (CR) and rice gruel (RG). SR resembled CR but not RG in appearan
Autor:
Hidenori Taguchi, Shigeki Hamada, Jun Watanabe, Kozo Yamaguchi, Shingo Umene, Hiroyuki Ito, Hirokazu Matsui, Susumu Ito, Shigeaki Ito, Jun Wasaki, Tadahiro Ozawa
Publikováno v:
Biochemical and Biophysical Research Communications. 360(3):640-645
Cellobiose 2-epimerase (EC 5.1.3.11) was first identified in 1967 as an extracellular enzyme that catalyzes the reversible epimerization between cellobiose and 4-O-β- d -glucopyranosyl- d -mannose in a culture broth of Ruminococcus albus 7 (ATCC 272