Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Yoichiro Totani"'
Publikováno v:
Journal of Oleo Science. 55:167-172
A simple and accurate method for determining polar compound (PC) content in heat-deteriorated oils was developed, since universal standards are necessary for assessing thermal rancidity in frying oil quality control. At present, the means used for st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::addd92e55fa17c077db3ddf674c9c5bb
https://doi.org/10.5650/jos.55.167
https://doi.org/10.5650/jos.55.167
Publikováno v:
Journal of Oleo Science. 54:473-479
Structured lipids with n-6/n-3 polyunsaturated fatty acids (PUFA) or medium chain fatty acids (MC) at optimal ratios were prepared by lipase catalyzed transacylation of tuna orbital oil consisting of about 40% n-3 PUFA such as eicosapentaenoic acid (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d7f379153c448091ac6421021e596de
https://doi.org/10.5650/jos.54.473
https://doi.org/10.5650/jos.54.473
Publikováno v:
Journal of Oleo Science. 54:627-632
Anti-oxidative activity in South African herbal tea, Rooibos (red bush in English, Asparathus linearis) tea extract (RTE) and grape seed extracts (Procidyn:Pro and Gravinol:Gra) was evaluated based on that in mixed tocopherol (Toc), epigallocatechin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87e47aa702b5a05d858cab928abee44d
https://doi.org/10.5650/jos.54.627
https://doi.org/10.5650/jos.54.627
Autor:
Yoichiro Totani, Setsuko Hara
Publikováno v:
Oleoscience. 2:13-17,12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7cef9f67d38bb8c3871c974dc924950
https://doi.org/10.5650/oleoscience.2.13
https://doi.org/10.5650/oleoscience.2.13
Publikováno v:
Journal of Oleo Science. 50:73-76
A New method for concentrating esterified astaxanthin (Asta) in euphausiid oil was established. This oil was found to consist of triacylglycerols, free fatty acids, phospholipids and 0.086% Asta, which was composed of 52.5% diester form, 33.3% monoes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fd7294bfe48a9b5e888c365b58bcef4
https://doi.org/10.5650/jos.50.73
https://doi.org/10.5650/jos.50.73
Publikováno v:
Journal of Japan Oil Chemists' Society. 49:937-943,974
The Antioxidative activity of nitrogen-containing phospholipids for emulsifying polyunsaturated oil was evaluated using phosphatidylcholine (PC) and phosphatidylethanolamine (PE) at different pH, and the antioxidation mechanism of the phospholipids w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5b4033e83166fae7cfb15f8d5ae6336
https://doi.org/10.5650/jos1996.49.937
https://doi.org/10.5650/jos1996.49.937
Publikováno v:
Journal of Japan Oil Chemists' Society. 49:713-717,734
A highly sensitive and accurate method for determining soap in refined edible oil was established using an automatic titrator as an alternative to the official soap determination method prescribed by the Japan Oil Chemists' Society (JOCS). The presen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea592141dfe957b1fb058f359a8409a3
https://doi.org/10.5650/jos1996.49.713
https://doi.org/10.5650/jos1996.49.713
Autor:
Yoichiro Totani, Setsuko Hara
Publikováno v:
Journal of Japan Oil Chemists' Society. 47:1043-1051,1147
Lipid oxidation is a major problem in quality control of oil and fat, oil-containing products, and even in lipid metabolism. Unsaturated lipids form hydroperoxides as the major primary products in their early autoxidation process, followed by produci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fd96d8f732cfe7e716b95c732dd9bab
https://doi.org/10.5650/jos1996.47.1043
https://doi.org/10.5650/jos1996.47.1043
Publikováno v:
Journal of Japan Oil Chemists' Society. 47:51-56,86
We have tried to prepare phosphatidylserine (PS) using phosphatidylcholine (PC) concentrated soybean phospholipid (PC-90) which was composed of 90% PC and 10% phosphatidylethanolamine (PE), and serine by the transphosphatidylation with phospholipase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7df8e4c783d562512505317a99d085db
https://doi.org/10.5650/jos1996.47.51
https://doi.org/10.5650/jos1996.47.51
Publikováno v:
Journal of Japan Oil Chemists' Society. 46:641-647,712
The antioxidative effect of astaxanthin on salmon egg phospholipid and salmon triacylglycerol, abundantly present in n-3 polyunsaturated fatty acids, was examined by monitoring peroxide value (PV), carbonyl value (CV), and remnant ratios of astaxanth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da7dd3deeef723fb41b0e8623f8a8275
https://doi.org/10.5650/jos1996.46.641
https://doi.org/10.5650/jos1996.46.641