Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Sukie Nishibori"'
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 54:9-17
各種ゴマ種子および脱脂粉末に，各種微生物を培養したものについて，抗血栓効果を調べるため，試料の50％エタノール抽出物について，ヒト血液を用いた血流改善，血小板凝集抑制，
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b88fc195e01f72832a9a4b1f7370dbb0
https://doi.org/10.3136/nskkk.54.9
https://doi.org/10.3136/nskkk.54.9
Autor:
Kazuko Namiki, Sukie Nishibori
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 56:81-87
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a0b56218c5fc8b6965dc37f13311e26
https://doi.org/10.5264/eiyogakuzashi.56.81
https://doi.org/10.5264/eiyogakuzashi.56.81
Autor:
Kazuko Namiki, Sukie Nishibori
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 45:144-148
野菜ジュースのO2-消去能を2種類の測定法(NBT法・ルミネッセンス法)で比較した.(1) NBT法において実験に供した20種類の生ジュースはいずれもO2-消去能を有していた.特にブロッコリー・キ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7ddfa68099488997dea279a5eb0ebc5
https://doi.org/10.3136/nskkk.45.144
https://doi.org/10.3136/nskkk.45.144
Autor:
Shunro Kawakishi, Sukie Nishibori
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:20-25
Effect various amino acids on the formation of 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H)-pyran-4-one (DDMP) and 5-hydroxymethylfurfural (HMF) have been investigated using a model system of cookie baking. A mixture of fructose and each amino acid was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::638f2d5d11d8e53dfb91b5ee2557fe87
https://doi.org/10.3136/nskkk.42.20
https://doi.org/10.3136/nskkk.42.20
Autor:
Sukie Nishibori, Shunro Kawakishi
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:1080-1084
The reactions of reducing sugars and amino acids were investigated by the heating of fructose or glucose with amino acids at 150 o C for 10 min as a model system for baking cookies. The products from the reaction were extracted with water and analyze
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8819387898313df728eb81db82064d1d
https://doi.org/10.1021/jf00041a006
https://doi.org/10.1021/jf00041a006
Autor:
Sukie. Nishibori, Richard A. Bernhard
Publikováno v:
Journal of Agricultural and Food Chemistry. 41:2374-2377
The mixture of fructose or glucose with β-alanine was heated in a heater block at 150 o C for 4-8 min. The volatile compounds were extracted with dichloromethane and identified by gas chromatography/ mass spectrometry using a fused silica capillary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5722c16010eb61414c4976b79a824942
https://doi.org/10.1021/jf00036a030
https://doi.org/10.1021/jf00036a030
Autor:
Shunro Kawakishi, Sukie Nishibori
Publikováno v:
Journal of Food Science. 55:409-412
The effects of dough materials on flavor formation in baked cookies were investigated in detail. The baked cookies were prepared from wheat flour, eggs, butter, sugar and sodium bicarbonate and heated at 150°C for 10 min. This dough was extracted wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b300a7da0e34022399c871b732dc13f6
https://doi.org/10.1111/j.1365-2621.1990.tb06775.x
https://doi.org/10.1111/j.1365-2621.1990.tb06775.x
Publikováno v:
Flavor Chemistry of Ethnic Foods ISBN: 9781461371663
Volatile components in the Maillard reaction (1912) have been investigated by a large number of researchers for a long time. Maltol is one of the best known compounds as the sweet aroma during the processing of foods and agricultural products. Sekiwa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d929aee77e3114c430a8a45ef276e0af
https://doi.org/10.1007/978-1-4615-4783-9_23
https://doi.org/10.1007/978-1-4615-4783-9_23
Publikováno v:
Advances in Experimental Medicine and Biology ISBN: 9781489919274
Volatile components formed from the reaction of monosaccharides or disaccharides with beta-alanine were investigated in a dry condition as a model system of cookie processing. Maltol is a common compound formed in the Maillard reaction, but it was ve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99ba6045fcda6d2810607d2286220ab3
https://doi.org/10.1007/978-1-4899-1925-0_21
https://doi.org/10.1007/978-1-4899-1925-0_21
Autor:
Shunro Kawakishi, Sukie Nishibori
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 59:307-308
The formation of 3-{N-(2-formyl-5-hydromethylpyrrolyl)}-propionic acid (3NFHP), 3-{N-(2-methyl-3,6-dihydro-4,5,6-trihydroxylpyridinyl)}-propionic acid (3NMDTP) and 3-deoxyglucosone (3DG) was investigated in the reaction system of fructose and β-alan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2c0202b8859d7f42ab1ead8b9ac98da
https://doi.org/10.1271/bbb.59.307
https://doi.org/10.1271/bbb.59.307