Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Toru Shigematsu"'
Autor:
Toru Shigematsu, Taisei Kuwabara, Yuki Asama, Rinta Suzuki, Minami Ikezaki, Kazuki Nomura, Saori Hori, Akinori Iguchi
Publikováno v:
Foods, Vol 13, Iss 5, p 770 (2024)
The HHP inactivation behaviors of Niigata sake yeast Saccharomyces cerevisiae strain S9arg and its aerobic respiratory-deficient mutant strains were investigated after cultivating them in a YPD media containing 2% to 15% glucose, as well as in moromi
Externí odkaz:
https://doaj.org/article/f7bb0fb8906746d1878abf80d7444aee
Autor:
Toru Shigematsu, Yuta Kaneko, Minami Ikezaki, Chihiro Kataoka, Kazuki Nomura, Ayana Nakano, Jotaro Aii, Toshio Aoki, Takashi Kuribayashi, Mitsuoki Kaneoke, Saori Hori, Akinori Iguchi
Publikováno v:
Foods, Vol 10, Iss 10, p 2247 (2021)
A sparkling-type draft cloudy sake (Japanese rice wine), AWANAMA, was recently developed using high hydrostatic pressure (HHP) treatment as a non-thermal pasteurization method. This prototype sake has a high potential market value, since it retains t
Externí odkaz:
https://doaj.org/article/6d90f49967fb4206927e05840010f0b7
Publikováno v:
Foods, Vol 4, Iss 2, Pp 148-158 (2015)
The effect of high hydrostatic pressure (HHP) treatment on dried soybean, adzuki bean, and kintoki kidney bean, which are low-moisture-content cellular biological materials, was investigated from the viewpoint of water absorption. The samples were va
Externí odkaz:
https://doaj.org/article/05f07b49aa174d16bba42d599a118530
Publikováno v:
Foods, Vol 2, Iss 4, Pp 462-477 (2013)
Cocoa beans contain many functional ingredients such as theobromine and polyphenols, but also contain a relatively high amount of caffeine, which can negatively impact human health. It is therefore desirable to reduce caffeine levels in cocoa powder
Externí odkaz:
https://doaj.org/article/f0a01eec82b74fdc8944f5b643eb8c17
Autor:
Akinori Iguchi, Yasuyuki Takemura, Tsuyoshi Danshita, Takuya Kurihara, Masataka Aoki, Saori Hori, Toru Shigematsu, Kazuaki Syutsubo
Publikováno v:
Applied Microbiology and Biotechnology. 107:3047-3056
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b85fc38fda980524bc52bf691adb432
https://doi.org/10.1007/s00253-023-12488-2
https://doi.org/10.1007/s00253-023-12488-2
Autor:
Toru SHIGEMATSU, Mitsutoshi ITO
Publikováno v:
KAGAKU TO SEIBUTSU. 59:567-576
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d436dbd9d06eb22fe64d2ae4d67d2357
https://doi.org/10.1271/kagakutoseibutsu.59.567
https://doi.org/10.1271/kagakutoseibutsu.59.567
Autor:
Yuta Kaneko, Mitsuoki Kaneoke, Toshio Aoki, Saori (Ujiie) Hori, Minami Ikezaki, Jotaro Aii, Akinori Iguchi, Toru Shigematsu, Chihiro Kataoka, Takashi Kuribayashi, Ayana Nakano, Kazuki Nomura
Publikováno v:
Foods
Volume 10
Issue 10
Foods, Vol 10, Iss 2247, p 2247 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2247, p 2247 (2021)
A sparkling-type draft cloudy sake (Japanese rice wine), AWANAMA, was recently developed using high hydrostatic pressure (HHP) treatment as a non-thermal pasteurization method. This prototype sake has a high potential market value, since it retains t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b3b4e42dfdd7b13eff1417c6a8b60ba
http://europepmc.org/articles/PMC8534807
http://europepmc.org/articles/PMC8534807
Autor:
Saori (Ujiie) Hori, Toshio Aoki, Iwao Takahashi, Kazuki Nomura, Toru Shigematsu, Mitsuoki Kaneoke, Nobuya Okada, Chihiro Kataoka, Takashi Kuribayashi, Akinori Iguchi
Publikováno v:
High Pressure Research. 39:313-323
Unpasteurized draft sake has a potentially high market value, due to its fresh flavor and fruity taste, compared with conventional thermal-pasteurized sake. However, the shelf life of draft...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26f68e7f4b88868457ddfb5a6432748f
https://doi.org/10.1080/08957959.2019.1607322
https://doi.org/10.1080/08957959.2019.1607322
Autor:
Takashi Kuribayashi, Mitsuoki Kaneoke, Toru Shigematsu, Minami Ikezaki, Toshio Aoki, Akinori Iguchi, Kazuki Nomura, Chihiro Kataoka, Saori (Ujiie) Hori
Publikováno v:
High Pressure Research. 39:301-312
Draft (non-pasteurized) sake typically has a fresh flavor, but usually has to be consumed as soon as possible because of its short shelf life due to the potential for over-fermentation by residual yeast. In contrast, thermally pasteurized sake has a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7df9c255f90dbcbd9b8a4eb4bf2c6617
https://doi.org/10.1080/08957959.2019.1598985
https://doi.org/10.1080/08957959.2019.1598985
Autor:
Tetsuya Araki, Hsiuming Liu, Shigeaki Ueno, Yasuko Kaneko, Mayumi Hayashi, Shoji Sasao, Toru Shigematsu
Publikováno v:
High Pressure Research. 39:509-524
The effects of high hydrostatic pressure (HHP) on the physicochemical properties of high-β-glucan barley flour were investigated in the present study. Dough samples were made from two types of barl...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74bef0e0dccdd42f563c2312a40108c3
https://doi.org/10.1080/08957959.2019.1597076
https://doi.org/10.1080/08957959.2019.1597076