Výsledky vyhledávání - "Toshifumi Imada"

Monosodium l-glutamate in soup reduces subsequent energy intake from high-fat savoury food in overweight and obese women

Autor: Susan Shuzhen Hao, Takashi Miyaki, Toshifumi Imada, Eiichiro Kimura

Publikováno v: British Journal of Nutrition. 115:176-184

The umami seasoning, monosodium l-glutamate (MSG), has been shown to increase satiety in normal body weight adults, although the results have not been consistent. The satiety effect of MSG in overweight and obese adults has not been examined yet. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45aedda0ae640501b8e55a7c988bb1ce
https://doi.org/10.1017/s0007114515004031

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Supplementing chicken broth with monosodium glutamate reduces energy intake from high fat and sweet snacks in middle-aged healthy women

Autor: Kunio Torii, Toshifumi Imada, Susan Shuzhen Hao, Eiichiro Kimura

Publikováno v: Appetite. 79:158-165

Monosodium L-glutamate (MSG) and inosine monophosphate-5 (IMP) are flavor enhancers for umami taste. However, their effects on appetite and food intake are not well-researched. The objective of the current study was to test their additions in a broth

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38caf8f07308fed7a80410ebb1bac1c9
https://doi.org/10.1016/j.appet.2014.04.011

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Sensory Evaluation of a Low-salt Menu Created with Umami, Similar to Savory, Substance

Autor: Hiroyuki Tezuka, Toshifumi Imada, Lili Cao, Rumiko Kawano, Tomomi Hasegawa, Eiichiro Kimura, Heii Arai, Hideki Matsumoto, Mayum Ishida

Publikováno v: Nippon Eiyo Shokuryo Gakkaishi. 64:305-311

食塩の過剰摂取は血圧上昇の一因であり, 脳卒中や心臓疾患の原因と考えられている。近年, これら疾病の予防や病態の改善を目的とする減塩食の必要性が高まっているが, 料理中の食塩�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6f703e137986da250aa7e1b23e4660ff
https://doi.org/10.4327/jsnfs.64.305

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Kinetic analysis of superoxide anion radical-scavenging and hydroxyl radical-scavenging activities of platinum nanoparticles

Autor: Shinkatsu Morisawa, Takeki Hamasaki, Shinsuke Aramaki, Sanetaka Shirahata, Kazuko Toh, Hisashi Shimakoshi, Yoshio Hisaeda, Toshifumi Imada, Noboru Nakamichi, Taichi Kashiwagi

Publikováno v: Langmuir : the ACS journal of surfaces and colloids. 24(14)

There are few reports on the physiological effects of metal nanoparticles (nps), especially with respect to their functions as scavengers for superoxide anion radical (O2(.-)) and hydroxyl radical (.OH). We tried to detect the scavenging activity of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bf3d5f16f7ac525008e07f4d71b485b
https://pubmed.ncbi.nlm.nih.gov/18553993

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Effect of dietary-free glutamate on gastric emptying rate and postprandial sensation for protein-rich liquid diet

Autor: Masatomo Mori, Tatsuro Tanaka, Osamu Kawamura, Shikou Kuribayashi, Toshifumi Imada, Yasuyuki Shimoyama, Tatsuya Higuchi, Atsuto Nagoshi, Masaki Maeda, A. Okiyama, Motoyasu Kusano, S. Fujita, Misako Kawai, Hiroaki Zai, Hisayuki Uneyama

Publikováno v: Appetite. 49:300

Free glutamate activates the taste receptors in the oral cavity and excites taste nerves to elicit a unique taste eumami. Recently the receptors sensitive to free glutamate were also found in the upper gastrointestinal (GI) tract. These reports sugge

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ccd5fb0cdbc4bde9f942cae28230cd85
https://doi.org/10.1016/j.appet.2007.03.096

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