Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sora Hayashida"'
Autor:
Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, Ken-Ichi Kusumoto, Hideyuki Ohmori, Satoru Tomita, Satoshi Suzuki, Hideyuki Yamashita, Kaoru Sato, Takayuki Miura, Masaru Nomura
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 10, Pp 6701-6709 (2023)
ABSTRACT: Koji mold, classified in the genus Aspergillus, is used to produce traditional Japanese fermented foods such as miso, soy sauce, and sake. In recent years, the application of koji mold to cheese ripening has attracted attention, and cheese
Externí odkaz:
https://doaj.org/article/5fa007a6538048b899710122c0564e1c
Autor:
Tatsuro Hagi, Atsushi Kurahashi, Yoshifumi Oguro, Kazuya Kodaira, Miho Kobayashi, Sora Hayashida, Hideyuki Yamashita, Yousuke Arakawa, Takayuki Miura, Kaoru Sato, Satoru Tomita, Satoshi Suzuki, Ken-Ichi Kusumoto, Naoko Moriya, Masaru Nomura
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 6, Pp 4868-4881 (2022)
ABSTRACT: More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of s
Externí odkaz:
https://doaj.org/article/ae91abcd6b144bf3890c48885f62c2e5
Autor:
Satoshi Suzuki, Satoru Tomita, Takayuki Miura, Ken-Ichi Kusumoto, Takumi Narita, Yousuke Arakawa, Sora Hayashida, Masaru Nomura, Tatsuro Hagi, Hideyuki Yamashita, Kaoru Sato, Hideyuki Ohmori, Miho Kobayashi
Publikováno v:
Food Science and Technology Research. 27:543-549
Autor:
Tatsuro Hagi, Atsushi Kurahashi, Yoshifumi Oguro, Kazuya Kodaira, Miho Kobayashi, Sora Hayashida, Hideyuki Yamashita, Yousuke Arakawa, Takayuki Miura, Kaoru Sato, Satoru Tomita, Satoshi Suzuki, Ken-Ichi Kusumoto, Naoko Moriya, Masaru Nomura
Publikováno v:
Journal of dairy science. 105(6)
More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of sake lees a
Autor:
Satoshi SUZUKI, Hideyuki OHMORI, Sora HAYASHIDA, Masaru NOMURA, Miho KOBAYASHI, Tatsuro HAGI, Takumi NARITA, Satoru TOMITA, Hideyuki YAMASHITA, Yousuke ARAKAWA, Takayuki MIURA, Kaoru SATO, Ken-Ichi KUSUMOTO
Publikováno v:
Food Science & Technology Research; 2022, Vol. 28 Issue 1, p111-111, 1p