Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Yasuyuki Konishi"'
Publikováno v:
Fisheries Science. 88:645-652
Autor:
Yasuyuki Konishi, Akinobu Nakamura, Ichiro Kusumi, Takahiro Takase, Hideaki Miyoshi, Rikako Kino, Minori Koga, Tatsuya Atsumi, Atsuhito Toyomaki, Yoshinobu Kiso
Publikováno v:
Phytotherapy Research. 34:2303-2312
Background Red algae have been reported to improve lipid and glucose metabolism in rats. We investigated the effects of Palmaria palmata (P. palmata), a red alga from northern Japan, on lipid metabolism and glycemic control in participants with hyper
Publikováno v:
Journal of Thermal Science and Technology, Vol 4, Iss 1, Pp 1-12 (2009)
A method to estimate the moisture diffusivity (Dm) of fish-sausage is given as a function of local moisture content. The correlation of the moisture diffusivity is determined by matching the time history of the numerically estimated average moisture
Externí odkaz:
https://doaj.org/article/7582c64988e04d40a7a23ae578c35466
Publikováno v:
International Journal of Food Science & Technology. 50:871-877
Summary Cystoseira hakodatensis is an unutilised brown algae belonging to family Sargassaceae. A crude methanol extract from the algae showed inhibitory effects on the growths of Bacillus cereus and Bacillus licheniformis. To isolate the major antimi
Autor:
Yasuyuki Konishi, Masayoshi Kobayashi
Publikováno v:
Food Science and Technology Research. 19:717-727
Publikováno v:
International Journal of Food Science & Technology. 46:2035-2041
Summary The bacterial contamination of dried Japanese common squid was effectively controlled by regulating the distribution of two water species retained in a Japanese common squid mantle. The two water species were distinguished as water species-A1
Publikováno v:
International Journal of Food Science & Technology. 45:1889-1894
For the discrimination of water molecules during the squid-drying process, the water distribution was characterised by water proton NMR and moisture diffusivity (De) analysis methods as a function of the water content (W 0 ). The proton NMR spectrum
Publikováno v:
Journal of Thermal Science and Technology. 4:1-12
A method to estimate the moisture diffusivity (Dm) of fish-sausage is given as a function of local moisture content. The correlation of the moisture diffusivity is determined by matching the time history of the numerically estimated average moisture
Autor:
Yasuyuki Konishi, Masayoshi Kobayashi
Publikováno v:
Journal of Food Engineering. 59:277-283
A typical food drying process was characteristically innovated by using a water tank model derived from the physicochemical analysis of dehydration dynamics. A fish paste sausage was effectively used, as a model food, to evaluate five characteristic
Publikováno v:
Drying Technology. 19:1253-1269
In order to discern the mechanism for the transfer of moisture in foods as they are drying, the pore structure of food and the distribution of moisture in food matrices were studied in detail by using a fish-paste sausage that was prepared with vario