Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Yasuhide Sakane"'
Autor:
Toshiyuki Toyosaki, Yasuhide Sakane
Publikováno v:
African Journal of Food Science. 14:167-173
The primary objective of this study was to investigate the involvement of reactive oxygen species (ROS) in the induction of Maillard reaction in the presence of medium-chain triacylglycerols (MCTs). Light irradiation was found to induce Maillard reac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::753437e0bfbb17c135d25311ff561c5e
https://doi.org/10.5897/ajfs2020.1971
https://doi.org/10.5897/ajfs2020.1971
Publikováno v:
Advance Journal of Food Science and Technology. 17:13-17
The Maillard reaction accompanying the baking of bread largely affects the quality of finished bread and the degree of taste. Particularly, the difference of lipids as a secondary material can be considered as one of the major factors. We examined ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b2405c061f2b3d5f0b2a1562fc76d04
https://doi.org/10.19026/ajfst.17.5997
https://doi.org/10.19026/ajfst.17.5997
Publikováno v:
Advance Journal of Food Science and Technology. 12:498-502
The Maillard reaction during the baking of bread forms (AGEs). The present research confirmed an inhibitory effect on the Maillard reaction for Medium-Chain Triacylglycerols (MCTs)-based fat sources, compared to those for Long-Chain Triacylglycerols
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6f90f22833ec251efa0cb35596fee76
https://doi.org/10.19026/ajfst.12.3060
https://doi.org/10.19026/ajfst.12.3060
Publikováno v:
African Journal of Food Science. 9:342-346
The microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) were investigated in comparison with long-chain triacylglycerols (LCT) and butter. Baked breads absorbed moisture in storage, and conseque
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2af9f47ace052039d302cdd92a8b6fc
https://doi.org/10.5897/ajfs2014.1257
https://doi.org/10.5897/ajfs2014.1257
Publikováno v:
Advance Journal of Food Science and Technology. 7:676-680
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d00dad5c544a4b9518e44d4735414603
https://doi.org/10.19026/ajfst.7.1626
https://doi.org/10.19026/ajfst.7.1626
Autor:
Yasuhide Sakane, Toshiyuki Toyosaki
Publikováno v:
Advance Journal of Food Science and Technology. 5:84-89
Most food chemistry characteristics in the dough fermentation of salt are not solved. Effects of salt on the acceleration process of wheat flour dough fermentation were studied, respectively. The mechanism of dough expansion influenced by salt and ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a29a126082760ed1b7222b8cf1f7c40d
https://doi.org/10.19026/ajfst.5.3224
https://doi.org/10.19026/ajfst.5.3224
Autor:
Yasuhide Sakane, Toshiyuki Toyosaki
Publikováno v:
Food Research International. 44:807-811
The effect of hydroperoxide in breads on antigen–antibody reaction against IgE was examined. We compared the antigen–antibody reaction against IgE between dough including hydroperoxide and that not including hydroperoxide. Crude proteins extracte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b20e45a2d1d3387e56b3f28472df66b
https://doi.org/10.1016/j.foodres.2011.01.047
https://doi.org/10.1016/j.foodres.2011.01.047
Publikováno v:
Food and Agricultural Immunology. 17:149-156
The effect of the addition of NaCl to bread on antigen-antibody reaction involving IgE was examined. We compared the antigen-antibody reaction involving IgE between dough including NaCl and that not including NaCl. Crude proteins extracted from the d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae35f45a2c93a7c760db062be879c715
https://doi.org/10.1080/09540100600927186
https://doi.org/10.1080/09540100600927186
Autor:
Toshiyuki Toyosaki, Yasuhide Sakane
Publikováno v:
International Journal of Agricultural and Food Research. 2
The anti-browning effects on the Maillard reaction through calcination bread with silky fowl egg arediscussed in the paper. Advanced glycation end product (AGEs) generation ratio in the case of 60 minuteof baking dough with silky fowl egg has been su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::696b41b626a51602807d2c9eaea1a23c
https://doi.org/10.24102/ijafr.v2i3.350
https://doi.org/10.24102/ijafr.v2i3.350
Publikováno v:
Journal of Food Processing & Technology.
The effects on medium-chain triacylglycerols (MCT) by the Maillard reaction through calcination dough were studied. AGEs generation ratio in the case of 50 min baking dough with MCT has been suppressed advantage compared to other fats. This behavior
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e6374d532c6b929eccf35b3b22f0dd4
https://doi.org/10.4172/2157-7110.1000224
https://doi.org/10.4172/2157-7110.1000224