Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Yasushi Kokean"'
Publikováno v:
Food Science and Technology Research. 25:751-754
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6592254255f6448c3ee4c06a0db0a19f
https://doi.org/10.3136/fstr.25.751
https://doi.org/10.3136/fstr.25.751
Publikováno v:
Journal of Food Research. 9:30
The ginger rhizome has been known to contain proteolytic enzymes. In this study, we evaluated the protease activities in juice extracted from ginger rhizomes. The specific protease activity in juice from ginger ripened after harvesting was higher tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88d6af697dd32fbc0943c59b6036d192
https://doi.org/10.5539/jfr.v9n2p30
https://doi.org/10.5539/jfr.v9n2p30
Publikováno v:
World Journal of Microbiology and Biotechnology. 34
Poly-γ-glutamic acid (PGA) was easily phosphorylated by direct addition of phosphorylating agents into the culture medium of Bacillus subtilis (natto). Tetrapolyphosphate salt was the most incorporated into PGA molecules of all used reagents. Phosph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::055c0be18221e585d33c878f5a86abab
https://doi.org/10.1007/s11274-018-2443-6
https://doi.org/10.1007/s11274-018-2443-6
Autor:
Chizuru Yamaoka, Yasushi Kokean, Hiroyuki Iwamoto, Nobuyuki Takahashi, Kaori Umetani, Toru Sago, Osamu Kurita
Publikováno v:
International journal of biological macromolecules. 103
Poly-γ-glutamic acid (PGA) was modified with phosphorylating agents such as sodium metaphosphate and potassium metaphosphate in the culture medium of Bacillus subtilis (natto). The highly phosphorylated PGA derivatives were prepared and investigated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::941c6a90319b417c5d9b81622f6bd871
https://pubmed.ncbi.nlm.nih.gov/28527993
https://pubmed.ncbi.nlm.nih.gov/28527993
Autor:
Yukio Furuichi, Hajime Sakakura, Makoto Ohtsuki, Teruyoshi Yanagita, Kazuhiko Umeshita, Yasushi Kokean, Takafumi Nishii, Makoto Hisamatsu
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 54:167-172
本研究において，我々は，現代の日本人の摂取脂質エネルギー量増加に伴う肥満に注目し，食用キノコであるブナシメジについて20％ラード・0.5％コレステロール負荷の高脂肪食をC57BL/6J
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ac590147d05be7102f726f6378aa958
https://doi.org/10.3136/nskkk.54.167
https://doi.org/10.3136/nskkk.54.167
Autor:
Yukio Furuichi, Takafumi Nishii, Yasushi Kokean, Kazuhiko Umeshita, Makoto Ohtsuki, Teruyoshi Yanagita, Hajime Sakakura
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 53:612-618
本研究において，我々は，現代の日本人の摂取脂質エネルギー量増加に伴う肥満に注目し，4種の食用キノコ（シイタケ，ヒラタケ，エリンギ，ハタケシメジ）について20％ラード・1％コ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::769ee767f5222570e71741f7cf878aaf
https://doi.org/10.3136/nskkk.53.612
https://doi.org/10.3136/nskkk.53.612
Publikováno v:
Food Science & Technology Research; 2019, Vol. 25 Issue 5, p751-754, 4p
Publikováno v:
Food Science and Technology Research. 11:339-343
The effects of cooking methods on antihypertensive properties and inhibitory action on angiotensin converting enzyme (ACE) of Hatakeshimeji mushroom (Lyophyllum decastes Sing.) were investigated. The molecular mass of proteins in the fruit body of Ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3de8378ebe36d919fdcefd30a6d6c2bc
https://doi.org/10.3136/fstr.11.339
https://doi.org/10.3136/fstr.11.339
Autor:
Yukio Furuichi, Makoto Hisamatsu, Yasushi Kokean, Takafumi Nishii, Masayuki Andou, Yuuichi Ukawa
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 48:520-525
キノコのコレステロール低減作用に着目し,ハタケシメジ子実体およびハタケシメジ抽出物について高コレステロール食投与ラットにおける血清および肝臓コレステロール濃度に及ぼす影
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::190ea97a7eb253bf85a0833f1130131b
https://doi.org/10.3136/nskkk.48.520
https://doi.org/10.3136/nskkk.48.520
Autor:
Makoto Hisamatsu, Yukio Furuichi, Yuuichi Ukawa, Takafumi Nishii, Masayuki Andou, Yasushi Kokean
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 48:58-63
ハタケシメジ子実体から冷水抽出,エタノール抽出,熱水抽出を行い,それぞれ抽出物(CWE, EE, HWE)を得た.また,エタノール抽出後の残渣を熱水で抽出し,エタノールで多糖を沈殿させた粗多糖
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c684607aefc79d59ed8805310d9b1c26
https://doi.org/10.3136/nskkk.48.58
https://doi.org/10.3136/nskkk.48.58