Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Umeo Yoshino"'
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 24:526-529
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21da7fdbf84fd56339ffe6cf84af59f6
https://doi.org/10.3136/nskkk1962.24.526
https://doi.org/10.3136/nskkk1962.24.526
Publikováno v:
Nihon Chikusan Gakkaiho. 46:29-33
皮蛋はアルカリ性において卵成分がゲル化する性質を利用して製造される.この際の卵白蛋白質の変化を調べる目的で,本実験では卵白のゲル化に及ぼす温度(0～45°C),蛋白質濃度などの影
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63af1b6cd688c3b7b5964a7c1100c11a
https://doi.org/10.2508/chikusan.46.29
https://doi.org/10.2508/chikusan.46.29
Publikováno v:
Nihon Chikusan Gakkaiho. 46:172-179
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::110dfe35c9bf838d5f3431d0538b4df7
https://doi.org/10.2508/chikusan.46.172
https://doi.org/10.2508/chikusan.46.172
Publikováno v:
Nihon Chikusan Gakkaiho. 46:62-67
皮蛋の卵白はアルカリによリゲル化し,水に不溶である.本研究では,アルカリでゲル化させた鶏卵卵白の種々溶媒による溶解性および各種プロテアーゼによる分解性を調べた.アルカリゲル
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::818ffb3d45ff981802f8c0297d7876eb
https://doi.org/10.2508/chikusan.46.62
https://doi.org/10.2508/chikusan.46.62
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:
Nihon Chikusan Gakkaiho. 43:514-518
牛乳蛋白分解力の強い酵母を選択し,これを乳酸菌スターターと共に用いてチーズ内部にまで繁殖させ,約3週間で熟成が完了する風味良好な半硬質チーズを製造することができた.嫌気培養
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3af0bd624ab495e4855d955bfaa6a497
https://doi.org/10.2508/chikusan.43.514
https://doi.org/10.2508/chikusan.43.514
Publikováno v:
Nihon Chikusan Gakkaiho. 40:299-303
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e751ebfdaa3f3070294fe2d718402a05
https://doi.org/10.2508/chikusan.40.299
https://doi.org/10.2508/chikusan.40.299
Publikováno v:
Journal of Dairy Science. 45:1459-1464
Sulfhydryl (-SH) and disulfide (-SS-) groups in milk proteins were estimated amperometrically with silver nitrate. Cysteine, β -lactoglobulin, milk, and whey were titrated at different pH levels in sodium acetate, ammonium nitrate, and tris buffer s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::146c791ca19e0e0b2bd0919588ad5af7
https://doi.org/10.3168/jds.s0022-0302(62)89656-8
https://doi.org/10.3168/jds.s0022-0302(62)89656-8
Publikováno v:
Journal of the agricultural chemical society of Japan. 40:52-57
レンネットをDEAE-セルロースカラムに吸着させ, 0.1M燐酸緩衝液(pH 5.7)に0.1, 0.2および0.3M NaClを加えて調製した溶出液および0.1N HClで順次溶出させてレンニンを分離精製し,あわせてレンネッ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5047e1fbeb3f5a553f7db016b13cf4a4
https://doi.org/10.1271/nogeikagaku1924.40.52
https://doi.org/10.1271/nogeikagaku1924.40.52
Autor:
Umeo Yoshino
Publikováno v:
Journal of the agricultural chemical society of Japan. 33:487-492
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::665a10f32e6d16f417189209ff4cdc11
https://doi.org/10.1271/nogeikagaku1924.33.6_487
https://doi.org/10.1271/nogeikagaku1924.33.6_487