Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Shouhei Koshino"'
Publikováno v:
International Journal of Food Science & Technology. 29:195-200
Oxidative reactions during beer pasterization were studied using chemiluminescence (CL) and electron spin resonance (ESR) analyses. the CL production of beer was acclerated by pasteurization and the maximum CL intensity appeared sooner than that in n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abf1486b1b7519faf4a1dd4387f2bd5d
https://doi.org/10.1111/j.1365-2621.1994.tb02061.x
https://doi.org/10.1111/j.1365-2621.1994.tb02061.x
Autor:
Masachika Takashio, Teruo Tamaki, Toshihiko Osawa, Shouhei Koshino, Hirotaka Kaneda, Shunro Kawakishi
Publikováno v:
Journal of Food Science. 61:105-108
An analytical method was based on the aldehyde-bisulfite (separated by HPLC) reaction with o-phthalaldehyde in the presence of ammonium acetate, producing a fluorescent compound. Detection limits of alkanal-bisulfite (from formaldehyde- to octylaldeh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ce9e4f34820180f8cf5e674231f1c12
https://doi.org/10.1111/j.1365-2621.1996.tb14736.x
https://doi.org/10.1111/j.1365-2621.1996.tb14736.x
Autor:
Hirotaka Kaneda, Shouhei Koshino
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 90:167-172
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0426daa9c74ff31a5be599e690f1851f
https://doi.org/10.6013/jbrewsocjapan1988.90.167
https://doi.org/10.6013/jbrewsocjapan1988.90.167
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:2428-2432
The mechanism of bisulfite adduct contribution to stability of beer quality was studied. Formaldehyde- and acetaldehyde-bisulffite adducts had only a poor oxidation potential around 0.93 V, which is the oxidation potential of free sulfite so that the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39df7ef4880b031dc280d2ac5c53aea6
https://doi.org/10.1021/jf00047a012
https://doi.org/10.1021/jf00047a012
Publikováno v:
Journal of the American Society of Brewing Chemists. 52:163-168
An enzyme-linked immunoassay combined with chemiluminescence (CL) detection can detect microbial contamination with high sensitivity and selectivity both in the brewing process and in finished beer...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3391c85b95e3ef3d49fad341def5fae4
https://doi.org/10.1094/asbcj-52-0163
https://doi.org/10.1094/asbcj-52-0163
Publikováno v:
Journal of the American Society of Brewing Chemists. 52:141-145
Lipid hydroperoxides such as trilinolein hydroperoxides in barley, malt, and mash were analyzed using a chemiluminescence high-performance liquid chromatography method. During mashing in a laborato...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::660fe40d1fd138fab1a6cc2526289922
https://doi.org/10.1094/asbcj-52-0141
https://doi.org/10.1094/asbcj-52-0141
Publikováno v:
Journal of the American Society of Brewing Chemists. 52:70-75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac230aa9feab05b64ec1e6efd1e0a482
https://doi.org/10.1094/asbcj-52-0070
https://doi.org/10.1094/asbcj-52-0070
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 89:686-690
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e093a435fc6874fed53fffc53621ee28
https://doi.org/10.6013/jbrewsocjapan1988.89.686
https://doi.org/10.6013/jbrewsocjapan1988.89.686
Publikováno v:
Journal of the Institute of Brewing. 99:143-146
Linoleic and linolenic acid hydroperoxides in malt, mash, or wort were determined with high sensitivity and high selectivity by the chemiluminescence-high performance liquid chromatography (CL-HPLC) method using isoluminol-microperoxidase solution as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9af8b3000ec211f003a770129e5f2e45
https://doi.org/10.1002/j.2050-0416.1993.tb01156.x
https://doi.org/10.1002/j.2050-0416.1993.tb01156.x
Publikováno v:
Journal of Fermentation and Bioengineering. 76:371-375
To clarify the lipid oxidation mechanism during wort production, the production of hydroperoxides during mashing was studied using a chemiluminescence-HPLC method. Free linoleic and linolenic acids increased during mashing and their rates of increase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dfa28afe91b2038727232990e0322ff
https://doi.org/10.1016/0922-338x(93)90024-3
https://doi.org/10.1016/0922-338x(93)90024-3