Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Yasuyoshi KINTA"'
Publikováno v:
International Journal of Affective Engineering; 2024, Vol. 23 Issue 1, p63-73, 11p
Autor:
Yasuyoshi Kinta, Richard W. Hartel
Publikováno v:
Journal of the American Oil Chemists' Society. 87:19-27
Bloom on chocolate with different levels of cocoa butter seed addition was investigated. When insufficient cocoa butter seed crystals were added to give proper temper, the chocolate developed bloom as dark brown spheres in lighter color areas, simila
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d96a33ef7fcf204958d73c2c02ab2b4
https://doi.org/10.1007/s11746-009-1473-5
https://doi.org/10.1007/s11746-009-1473-5
Autor:
Tamao Hatta, Yasuyoshi Kinta
Publikováno v:
Journal of the American Oil Chemists' Society. 84:107-115
A type of fat bloom, which had not previously been fully characterized, was investigated to identify the state of its existence and its formation mechanism. Samples of bloom on solid chocolate resulting from the partial liquefaction of fat during tem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3034227fac304b4201b6f3fd4c0af9aa
https://doi.org/10.1007/s11746-006-1013-5
https://doi.org/10.1007/s11746-006-1013-5
Autor:
Yasuyoshi Kinta, Tamao Hatta
Publikováno v:
Journal of Food Science. 70:s450-s452
It is generally accepted that visual fat bloom is caused by the separation of cocoa butter toward the surface. However, this is not always true for all types of bloom. One type of fat bloom, which can occur due to lack of tempering, has still not bee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09e622d977f2ffe63efdb90b8bb19050
https://doi.org/10.1111/j.1365-2621.2005.tb11491.x
https://doi.org/10.1111/j.1365-2621.2005.tb11491.x
Publikováno v:
Biotechnology Letters. 18:1335-1340
Alkyl β-D-xylobioside and alkyl β-D-xyloside were prepared by the one-pot reaction of xylan and a fatty alcohol, such as 1-octanol, 1-decanol, 2-octanol and 2-ethylhexanol using the cell-free culture filtrate of the xylan-assimilating strain, Aureo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c36afbb9d72dc513e89edb9c908b8664
https://doi.org/10.1007/bf00129966
https://doi.org/10.1007/bf00129966
Autor:
Tamao Hatta, Yasuyoshi Kinta
Publisher Summary A bloom appears on chocolate when the unfavorable properties of cocoa butter are manifested. The bloom can be classified as sugar bloom or fat bloom. When chocolate is produced under the appropriate conditions, both sugar and fat ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::369e83a5ec4bd58da8984c59057c8909
https://doi.org/10.1016/b978-0-9830791-2-5.50011-6
https://doi.org/10.1016/b978-0-9830791-2-5.50011-6
Autor:
Yasuyoshi Kinta1 y-kinta-if@morinaga.co.jp, Tamao Hatta2
Publikováno v:
Journal of the American Oil Chemists' Society (JAOCS). Feb2007, Vol. 84 Issue 2, p107-115. 9p. 5 Color Photographs, 1 Black and White Photograph, 4 Graphs.
Autor:
Tamao Hatta, Yasuyoshi Kinta
Publikováno v:
Journal of the American Oil Chemists' Society. 82:685-685
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee751cba7c6da4df47cc997d59e40e91
https://doi.org/10.1007/s11746-005-1129-7
https://doi.org/10.1007/s11746-005-1129-7