Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Yasumasa Ando"'
Publikováno v:
Food Science & Technology Research; 2024, Vol. 30 Issue 2, p141-150, 10p
Publikováno v:
High Pressure Research. :1-14
Autor:
Yasumasa Ando, Daisuke Nei
Publikováno v:
Food and Bioprocess Technology. 16:447-458
Autor:
Yasumasa ANDO, Takeyuki OKADA
Publikováno v:
Food Science & Technology Research; 2023, Vol. 29 Issue 6, p453-463, 11p
Autor:
Namiko Nishida, Yasumasa Ando
Publikováno v:
Food and Bioprocess Technology.
Publikováno v:
Food Science & Technology Research; 2023, Vol. 29 Issue 5, p423-432, 10p
Publikováno v:
Food Science and Technology Research. 28:207-216
Publikováno v:
High Pressure Research. 41:414-428
Apple was impregnated with pigment solution by vacuum heat sealing (VS) and/or high hydrostatic pressure treatment (HHP; 100-600 MPa, 25°C, 5 min). Impregnation efficacy was evaluated as impregnati...
Publikováno v:
Postharvest Biology and Technology. 201:112349
Publikováno v:
Journal of applied glycoscience. 69(4)
Cabbage core (CC) is regarded as a waste part of the vegetable, despite being edible and containing various nutritional and functional compounds. We investigated the properties of CC powder with particle sizes1 mm as a new food material. CC powder wa