Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Yoshifumi Takao"'
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Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto)
Autor: Eiichiro Fukusaki, Yoshifumi Takao, Moyu Taniguchi, Tasuku Yamada, Hiroshi Kawasaki
Publikováno v: Journal of bioscience and bioengineering. 130(1)
Japanese sake production involves three processes: rice koji fermentation, seed mash fermentation, and main mash fermentation. Traditional seed mash (kimoto) production utilizes natural lactic acid produced by lactic acid bacteria for pure cultures o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e283f70a05038822a6942a34080cedce
https://pubmed.ncbi.nlm.nih.gov/32265130
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8
Antifungal properties of Japanese cedar essential oil from waste wood chips made from used sake barrels
Autor: Yoshiyuki Mizushina, Tasuku Yamada, Isoko Kuriyama, Yoshifumi Takao, Hiromi Yoshida, Haruhiko Mizoguchi
Publikováno v: Molecular Medicine Reports.
In this study, we prepared essential oil (EO) from waste wood chips made from used sake barrels (USBs) of Japanese cedar (i.e., EO-USB) by steam distillation. We found that EO-USB and three commercially purchased EOs derived from xylem tissue of Japa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76842eae1e756dad02a44d2db5969f24
https://doi.org/10.3892/mmr.2012.821
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9
Akademický článek
A nonlinear multiple regression model of taste sensor data for components in sake.
Autor: Satoh, Masako1 (AUTHOR), Takao, Yoshifumi2 (AUTHOR), Satoh, Hideki3 (AUTHOR) jamisato@m.ieice.org
Publikováno v: Electronics & Communications in Japan. Jul2019, Vol. 102 Issue 7, p41-54. 14p.
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