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pro vyhledávání: '"Takahisa, Nishizu"'
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Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 69:213-224
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56745dff52feda8cd3ba206abb97363f
https://doi.org/10.3136/nskkk.69.213
https://doi.org/10.3136/nskkk.69.213
Publikováno v:
Japan Journal of Food Engineering. 23:25-34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d58b4011914c40cbbf0a4e6cf1b9d695
https://doi.org/10.11301/jsfe.21603
https://doi.org/10.11301/jsfe.21603
Publikováno v:
Food and Bioprocess Technology. 15:561-570
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff2f11d253c870800fc64c448de794d8
https://doi.org/10.1007/s11947-021-02750-8
https://doi.org/10.1007/s11947-021-02750-8
Autor:
Yoshinobu Hirata, Hiroshi Nakagawa, Hiroki Yamauchi, Koji Kaneko, Masato Hagihala, Hideyuki Yamaguchi, Chie Ohmoto, Nakako Katsuno, Teppei Imaizumi, Takahisa Nishizu
Publikováno v:
Food Hydrocolloids. 141:108728
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37da5814eb011289900658adae63d622
https://doi.org/10.1016/j.foodhyd.2023.108728
https://doi.org/10.1016/j.foodhyd.2023.108728
Publikováno v:
Journal of the American Oil Chemists' Society. 97:1165-1175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae72e87ce2691976e401c5f956c666c5
https://doi.org/10.1002/aocs.12395
https://doi.org/10.1002/aocs.12395
Publikováno v:
Food and Bioprocess Technology. 13:871-881
The effects of kneading and brushing on the physicochemical properties of “Dojo Hachiya” dried persimmon were investigated. All the “Dojo Hachiya” dried persimmons were produced using a traditional drying method, in which kneading and brushin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70cf6433228c894c2b6cd2e1cc15bebf
https://doi.org/10.1007/s11947-020-02444-7
https://doi.org/10.1007/s11947-020-02444-7
Publikováno v:
Reviews in Agricultural Science. 8:170-185
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f28c878b2dc57f55abf8ed8541ce89a
https://doi.org/10.7831/ras.8.0_170
https://doi.org/10.7831/ras.8.0_170
Autor:
Takumi Taguchi, Misa Onishi, Nakako Katsuno, Noriko Miwa, Chie Oomoto, Miho Sato, Misa Sekita, Hideyuki Yamaguchi, Teppei Imaizumi, Takahisa Nishizu
Publikováno v:
LWT. 173:114341
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01186cc97c07edb4cb5fafc8faa25cff
https://doi.org/10.1016/j.lwt.2022.114341
https://doi.org/10.1016/j.lwt.2022.114341
Publikováno v:
Foods, Vol 7, Iss 9, p 133 (2018)
The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylation–annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the proper
Externí odkaz:
https://doaj.org/article/287d393978ed416ead854c6210c9be2a