Výsledky vyhledávání - "Shuji Adachi"

Akademický článek

Stability of eicosapentaenoic acid and docosahexaenoic acid in spray-dried powder of emulsified krill oil

Autor: Afroza Sultana, Yui Maki, Antonio Fermin, Shuji Adachi, Hidefumi Yoshii

Publikováno v: Future Foods, Vol 3, Iss , Pp 100009- (2021)

Krill oil (KO) from Pacific krill (Euphausia pacifica) has high contents of polyunsaturated fatty acids (PUFAs) and phospholipids. This KO is very unstable due to the oxidation of PUFAs. Encapsulation prevents those PUFAs to be oxidized and prolongs

Externí odkaz: https://doaj.org/article/9d62652fe3bc4e58965cc7ba597a29a3

Zobrazit plný text záznamu

Akademický článek

Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying

Autor: Afroza Sultana, Shisei Takashige, Yui Maki, Antonio Fermin, Shuji Adachi, Hidefumi Yoshii

Publikováno v: Food Hydrocolloids for Health, Vol 1, Iss , Pp 100031- (2021)

Krill oil (KO) is rich in polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have many health benefits. However, the oil is unstable owing to its high degree of unsaturation. The oil was

Externí odkaz: https://doaj.org/article/de312a28897d4672ba39c9030e1e0bce

Zobrazit plný text záznamu

Akademický článek

Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavour

Autor: Intira Koomyart, Hironori Nagamizu, Pramote Khuwĳitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, Shuji Adachi

Publikováno v: Food Technology and Biotechnology, Vol 54, Iss 3, Pp 335-341 (2016)

Characterization, sensory evaluation, and astaxanthin stability of isada krill under various subcritical water conditions were investigated to optimize the quality of krill extract and residue for producing food seasoning. Raw krill (82 % wet basis m

Externí odkaz: https://doaj.org/article/caf114be1c74448d947734d95532eff1

Zobrazit plný text záznamu

Akademický článek

Flavor Release from Spray-Dried Powders with Various Wall Materials

Autor: Shisei Takashige, Hermawan Dwi Ariyanto, Shuji Adachi, Hidefumi Yoshii

Publikováno v: ChemEngineering, Vol 4, Iss 1, p 1 (2019)

By using the ramping method for humidity at a constant temperature, the release rates of d-limonene were investigated from spray-dried powders with various wall materials, such as maltodextrin (MD) (dextrose equivalent (DE) = 25 and 19), lactose (Lac

Externí odkaz: https://doaj.org/article/570c13ae191b438598d30ce156e661c1

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání