Výsledky vyhledávání - "Tetsuro Yoshiwa"

Analysis of Volatile Compounds in Salted Perilla frutescens

Autor: Koji Sakamoto, Kyozo Morimoto, Junko Soyoda, Tetsuro Yoshiwa, Yoshinobu Tsuchiya, Mayumi Kurihara

Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:512-518

ポラパックQカラム濃縮法,パージアンドトラップ法および減圧連続水蒸気蒸留法を用いて,塩蔵赤紫蘇の香気分析を行った.これらの異なる分析法によって得られた香気成分組成比および再

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::76e1ad0af9d9f5ff9ddbc1c3215fd126
https://doi.org/10.3136/nskkk.42.512

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Proportions of Peel Oil Components in Hybrid Citrus Seedlings

Autor: Hiroshi Kozuka, Soichi Nakatani, Kyozo Morimoto, Tetsuro Yoshiwa, Koji Sakamoto, Atsuhiko Inoue

Publikováno v: Journal of the agricultural chemical society of Japan. 68:815-820

Six hybrids of 'Seto unshiu' (Citrus unshiu Marc.) crossed with 'Morita ponkan' (Citrus reticulata Blanco) as the pollen parent were produced. Peel oil from fruit-rind tissue was prepared by simultaneous distillation and extraction under reduced pres

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::12189926d23d8e2cb66f752a78b33aa7
https://doi.org/10.1271/nogeikagaku1924.68.815

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Investigation and Analysis of Microbial Contamination and Improvement of Manufacturing Process for Seasoned and Semi-Dryed Products of Small-Sized Fish on Factory Scale

Autor: Tetsuro Yoshiwa

Publikováno v: journal of the japanese society for cold preservation of food. 18:62-65

工場規模で製造した小魚の調味生干し加工品 (サヨリ, キス, マダイ) の微生物汚染状況を把握するための調査・分析及び製品の初発菌数を減少させるための製造工程の改善策について検�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5e38186a0153fc54f87025437d0035d1
https://doi.org/10.5891/jafps1987.18.62

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Analysis of Volatile Components in Sardine by Purge-and-Trap Method

Autor: Tetsuro Yoshiwa, Yukihiro Ishikawa, Kyozo Morimoto, Koji Sakamoto

Publikováno v: NIPPON SUISAN GAKKAISHI. 58:2105-2110

Volatile components collected by the purge-and-trap method from fresh and stored (5 and 10°C; 24 and 48h) sardine Sardinops melanosticta mince samples were analyzed by capillary column gas chromatography (GC) and gas chromatography/mass spectrometry

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7cde034ddedcd59af6cb6bb1e9c4d4fe
https://doi.org/10.2331/suisan.58.2105

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An Antioxidative Metabolite of Penicillium herquei as a Potent Synergist for Tocopherol

Autor: Kyozo Morimoto, Tetsuro Yoshiwa, Takashi Hamasaki, Yukihiro Ishikawa

Publikováno v: Journal of Japan Oil Chemists' Society. 36:10-15

Isolement d'une substance rouge a activite antioxydante a partir de la biomasse et du milieu de culture de cette moisissure. On met en evidence un synergisme entre cette substance et les tocopherols dans des essais d'oxydation thermique de saindoux

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a8ecf488db639c75c0a74f59c69c4d40
https://doi.org/10.5650/jos1956.36.10

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Studies on the Antioxidative Properties of Trimethylamine Oxide

Autor: Itaru Yamaoka, Etsuji Yuki, Tetsuro Yoshiwa, Yukihiro Ishikawa

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 20:411-414

The antioxidative properties of trimethylamine oxide (TMAO) were investigated by using lard and methyl esters of linseed oil under various oxidative conditions.It was found that TMAO itself had no antioxidative activity. When lard was tested by Activ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a4bc8534b6418a41025f719671e025c2
https://doi.org/10.3136/nskkk1962.20.411

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