Zobrazeno 1 - 10
of 109
pro vyhledávání: '"Tomokichi TSUGO"'
Autor:
Tomokichi Tsugo, Yoshikazu Koga
Publikováno v:
Nihon Chikusan Gakkaiho. 30:358-362
グルコース•オキシダーゼを用いる牛乳のグルコース定量法につき実験検討し,その条件を確立した.牛乳3mlにグルコースを1,2または3mg添加したものについて,本法を用いて回収試験を行な
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b20286e51229439ed4d794fc5e253ce
https://doi.org/10.2508/chikusan.30.358
https://doi.org/10.2508/chikusan.30.358
Publikováno v:
Nihon Chikusan Gakkaiho. 41:163-169
乳業用乳酸菌5株と有胞子乳酸菌3株の脱脂乳中における酸可溶性核酸関連物質の生産力を調べた.これら菌株を脱脂乳に接種し,生育適温にて2～14日間培養後,生じた酸可溶性核酸関連物質
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae07a2d96d6a07f742678852dd5a2eb8
https://doi.org/10.2508/chikusan.41.163
https://doi.org/10.2508/chikusan.41.163
Publikováno v:
Journal of the agricultural chemical society of Japan. 30:209-213
脱脂乳から酸及び各種凝乳酵素(レンネット,ペプシン,パパイン及びフイシン)によつて凝固分離したカードを同一条件下で電気泳動的に比較した(pH 7.6, μ=0.09燐酸緩衝液, NaClを0.08N含有).こ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e462bb9fdd1facf5670c9d07e2cf9b9
https://doi.org/10.1271/nogeikagaku1924.30.4_209
https://doi.org/10.1271/nogeikagaku1924.30.4_209
Autor:
Emi Furukawa, Takeshi Kumai, Tomokichi Tsugo, Nobuko Kobayashi, Toshio Hayashi, Masahiro Iwaida, Akio Nagao
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 7:39-44
Comparison of the two sampling methods of butter for chemical inspections were carried out; i. e. the International Standard Method, issued by FAO according to the Code of Principles of Milk and Milk Products, and the domestic tentative method, Sanit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e53441817132b60ee1db862606ce6224
https://doi.org/10.3358/shokueishi.7.39
https://doi.org/10.3358/shokueishi.7.39
Publikováno v:
Nihon Chikusan Gakkaiho. 29:345-349
Penicillium caseicolumを用い,カマンベールチーズの製造法に準じてチーズを製造したが,その際,半硬質のカードを得るように温度,時間等の製造条件を改変した。また対照としてゴーダ式硬質
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e0f77b5aa448412f512b4dd8ede43e0
https://doi.org/10.2508/chikusan.29.345
https://doi.org/10.2508/chikusan.29.345
Autor:
Tomokichi Tsugo, Hiroatsu Matsuoka
Publikováno v:
Nihon Chikusan Gakkaiho. 33:480-483
半硬質白カビチーズの熟成に最も密接に関係しているP. caseicolumの中性プロテアーゼの作用に適するようにチーズのpHを調整したり,熟成温度を高くしたりして,半硬質白カビチーズの製造
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a88dd10480e4aa7e98421ca098c9ccd6
https://doi.org/10.2508/chikusan.33.480
https://doi.org/10.2508/chikusan.33.480
Autor:
Tomokichi Tsugo, Kunio Yamauchi
Publikováno v:
Bulletin of the Agricultural Chemical Society of Japan. 24:101-104
Visible difference of casein and paracasein in calcium free solution is not ordinarily detected. Marked difference is found, however, if they were previously treated with urea. Paracasein becomes partially precipitable when it is dialyzed against cal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93905568bdbc70cbd8f4deb93810b69a
https://doi.org/10.1271/bbb1924.24.101
https://doi.org/10.1271/bbb1924.24.101
Publikováno v:
Agricultural and Biological Chemistry. 34:878-885
The lipid isolated from the fat globule membrane of milk was quickly autoxidized. The development of off-flavor like fishy flavor and brown color took place simultaneously. The browning material seemed to decompose fat peroxide. The addition of α-,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec7c856b3543d1de344dd89786215b6c
https://doi.org/10.1271/bbb1961.34.878
https://doi.org/10.1271/bbb1961.34.878
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 6:440-447
Phytosterol acetate test was applied in the mixtures of butter fat and various edible vegetable oil (or fat), in order to find out the sensitivity of the test.By use of this test one can detect the presence of more than 2% of corn oil or rice oil, mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2df5180aba5b4fe5ec3a62e038507a6c
https://doi.org/10.3358/shokueishi.6.440
https://doi.org/10.3358/shokueishi.6.440
Publikováno v:
Nihon Chikusan Gakkaiho. 40:559-565
Activity of milk protease present in acid-precipitated casein has been concentrated into a fraction about 70-fold specific activity of the original unfractionated casein. The caseinolytic activity of this fraction was highest at pH 8.0. The activity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f487295c6c0518d7f2c0f828cdf2077a
https://doi.org/10.2508/chikusan.40.559
https://doi.org/10.2508/chikusan.40.559