Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Yoko Tsurunaga"'
Autor:
Yoko Tsurunaga, Eishin Morita
Publikováno v:
Molecules, Vol 29, Iss 4, p 863 (2024)
Wheat-dependent, exercise-induced anaphylaxis has no fundamental cure and requires patients to refrain from wheat consumption or to rest after eating. Although hypoallergenic wheat production by enzymatic degradation or thioredoxin treatment has been
Externí odkaz:
https://doaj.org/article/8e1d85e343ea4e338b28003ade4b3d20
Publikováno v:
Heliyon, Vol 8, Iss 9, Pp e10716- (2022)
Abstract1: Non-astringent persimmon (Diospyros kaki Thunb.) paste is typically produced by treating astringent persimmon fruit with alcohol or dry ice (to remove tannins) followed by abrasion. However, considering the large yield of astringent persim
Externí odkaz:
https://doaj.org/article/8833ffe6fb5b4a66bfaa28b139db9149
Autor:
Tsugumi Furuichi, Daigo Abe, Takuya Uchikawa, Toshihiro Nagasaki, Mina Kanou, Junko Kasuga, Shingo Matsumoto, Yoko Tsurunaga
Publikováno v:
Foods, Vol 12, Iss 14, p 2639 (2023)
To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance,
Externí odkaz:
https://doaj.org/article/9e23128919a447bda1d7c62324f2cbd1
Publikováno v:
Foods, Vol 12, Iss 14, p 2722 (2023)
The present study aimed to investigate the effect of the addition of tannins from unutilized resources on wheat allergen reduction, antioxidant properties, and quality by substituting 3%, 5%, and 10% of the flour with chestnut inner skin (CIS) and yo
Externí odkaz:
https://doaj.org/article/6b065b2d431a41a0a384d1892bf6cc0f
Autor:
Yoko Tsurunaga, Mina Kanou
Publikováno v:
Foods, Vol 12, Iss 8, p 1663 (2023)
This study has developed a production method for high-quality Genova tea with excellent antioxidant properties. The antioxidant properties of each part of the Genova basil plant (i.e., leaves, flowers, and stems) were determined; the leaves and flowe
Externí odkaz:
https://doaj.org/article/c8f958b337ac4d62af86cc5ae5a91983
Autor:
Yoko Tsurunaga, Tetsuya Takahashi
Publikováno v:
Foods, Vol 10, Iss 5, p 1141 (2021)
Chestnuts are widely cultivated for their edible portion (kernel), whereas the non-edible parts are discarded. To enable the utilization of the by-products of processed chestnuts, we separated them into green and brown burs, shells, inner skin, and l
Externí odkaz:
https://doaj.org/article/f127c075decd4d2a99a19e25ecc2c0d7
Publikováno v:
LWT. 169:114058
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9170cf2f3447d807891b1c18f41eb152
https://doi.org/10.1016/j.lwt.2022.114058
https://doi.org/10.1016/j.lwt.2022.114058
Publikováno v:
J Food Sci Technol
The soluble tannins in Japanese persimmon gives it an unpleasant astringent taste, which can be removed using certain conventional methods. However, these methods are not very efficient and lead to the recurrence of astringency upon heating. Thus, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9ab13a4f72b52a8f785a449bdaf0733
https://europepmc.org/articles/PMC8479057/
https://europepmc.org/articles/PMC8479057/
Publikováno v:
Food Preservation Science. 44:63-69
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cf548bb9fe78dae66b3f1d73210289a
https://doi.org/10.5891/jafps.44.63
https://doi.org/10.5891/jafps.44.63
Publikováno v:
Journal of Wood Science. 63:484-495
Many streets in Europe and the US are lined with horse chestnut trees. However, its fruit is inedible and poorly utilized. Therefore, its effective utilization has been a big issue. For recycling of horse chestnut seed, it was separated into “sarco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f097487e69d4e47a5667a4448ce6f18a
https://doi.org/10.1007/s10086-017-1649-9
https://doi.org/10.1007/s10086-017-1649-9