Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Yasuharu Nosho"'
Autor:
Yasuharu NOSHO
Publikováno v:
Oleoscience. 21:269-273
Autor:
Mizoguchi Noriko, Tsutomu Odahara, Yasuharu Nosho, Ai S. Egusa, Sugise Takeshi, Toshihide Nishimura, Akira Nagao
Publikováno v:
Food chemistry. 192
We aimed to examine the substance in a precipitate of heat-treated onion concentrate (HOC) that contributes to a sensation of lingering of aroma, a koku attribute induced by the sensing of richness and persistence in terms of taste, aroma and texture
Autor:
Hiroshi Kaneshige, Takeshi Kobayashi, Masaki Fujimura, Yasuharu Nosho, Kunihiko Kodama, Hashimoto Shinichi, Yamauchi Hiroaki, Toshihiko Nishiyama
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 41:1-8
一定条件で製パンした3種類のストレート法食パンについてCORNFORDら11)のモデルを用いて老化についての速度論的解析を行った結果,以下のことが判明した.(1) 油脂にはパンの老化速度抑制
Autor:
Kazumasa Kato, Takeshi Kobayashi, Hashimoto Shinichi, Yasuharu Nosho, Masaki Fujimura, Yamauchi Hiroaki, Kunihiko Kodama, Hiroshi Kaneshige
Publikováno v:
JOURNAL OF CHEMICAL ENGINEERING OF JAPAN. 26:749-752
Autor:
Takeshi Kobayashi, Kazumasa Kato, Yasuharu Nosho, Hashimoto Shinichi, Hiroshi Kaneshige, Masaki Fujimura, Hiroaki Yamauchi, Kunihiko Kodama
Publikováno v:
KAGAKU KOGAKU RONBUNSHU. 19:549-553
これまで, パンの老化についてはかなりの研究が行われており, 多くの総説も書かれている.これらの研究から, パンの老化過程でクラムの硬さ, 可溶性デンプン量, デンプンの酵素消化性,
Publikováno v:
ChemInform. 22
Publikováno v:
Agricultural and Biological Chemistry. 54:1811-1818
Publikováno v:
Journal of Agricultural and Food Chemistry. 38:1368-1373
Evaluation organoleptique du caractere sucre d'une serie de derives peptidiques de synthese et developpement d'un edulcorant dipeptidique sans fonction ester, de pouvoir sucrant de 50
Publikováno v:
Advances in High Pressure Bioscience and Biotechnology II ISBN: 9783642056741
In the processes of margarine production, crystallization of melted fats is one of the most important step for quality control. Usually, fine and stable crystal is suitable for assuring desired properties of margarine such as texture, spreadability,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a507511ea4edf2d166d9dd97c4871197
https://doi.org/10.1007/978-3-662-05613-4_81
https://doi.org/10.1007/978-3-662-05613-4_81
Publikováno v:
Agricultural and Biological Chemistry. 50:1785-1890