Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yasuyuki NISHITSUJI"'
Publikováno v:
Food chemistry. 386
Arabinoxylans are important for dough and breadmaking properties. It is not clear how arabinoxylans of different molecular weights behave during the breadmaking process as well as the changes in individual structures. We investigated changes in the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa3a43788084d8253fffaa6127365ed7
https://pubmed.ncbi.nlm.nih.gov/35344729
https://pubmed.ncbi.nlm.nih.gov/35344729
Publikováno v:
Food Hydrocolloids. 109:106129
Arabinoxylans (AXs) are the major nonstarch polysaccharides of wheat. AX functionality is essential for many wheat flour-based products, including pan bread. Regarding the quality of pan bread, the primary focus has been on protein content and qualit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfcf067218d962bbd21212c569eea9f4
https://doi.org/10.1016/j.foodhyd.2020.106129
https://doi.org/10.1016/j.foodhyd.2020.106129
Publikováno v:
KAGAKU TO SEIBUTSU. 52:460-465
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75f5c902c048fce5f37d1772edc014cc
https://doi.org/10.1271/kagakutoseibutsu.52.460
https://doi.org/10.1271/kagakutoseibutsu.52.460
Autor:
Shin-ichi Fukudome, Hiroyuki Kawakami, Reona Takabatake, Kazumi Kitta, Reiko Teshima, Akio Noguchi, Takuya Hayashida, Youichi Kurimoto, Junichi Mano, Kazunari Kondo, Yasuyuki Nishitsuji, Yosuke Kikuchi
Publikováno v:
Food chemistry. 226
DNA analysis of processed foods is performed widely to detect various targets, such as genetically modified organisms (GMOs). Food processing often causes DNA fragmentation, which consequently affects the results of PCR analysis. In order to assess t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7cc0178a9c4f892ea6ef912991004ca
https://pubmed.ncbi.nlm.nih.gov/28254006
https://pubmed.ncbi.nlm.nih.gov/28254006
Autor:
Keiko Tanaka, Yasuyuki Matsuoka, Satoshi Furui, Shinichiro Arami, Youichi Kurimoto, Junichi Mano, Yosuke Kikuchi, Hiroyuki Haraguchi, Megumi Sato, Yasuyuki Nishitsuji, Shinjiro Imai, Kazumi Kitta
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 53(5)
To develop a method for detecting GM wheat that may be marketed in the near future, we evaluated the proline-rich protein (PRP) gene as an endogenous reference gene of common wheat (Triticum aestivum L.) and durum wheat (Triticum durum L.). Real-time
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d23932d40a80f617d1a6298c0d5c46bf
https://pubmed.ncbi.nlm.nih.gov/23154759
https://pubmed.ncbi.nlm.nih.gov/23154759