Výsledky vyhledávání - "Yoshihisa Kitakura"

Utilization Techniques of Soy Sauce in Food Processing. Part 1. Effects of Aging of 'Kaeshi' on the Quality of 'Sobatsuyu', Japanese Noodle Soup

Autor: Akiko Ohtomi, Hikotaka Hashimoto, Seiichi Someya, Yoshihisa Kitakura

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:953-959

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a9302f521fbce86052f97803fa864198
https://doi.org/10.3136/nskkk1962.39.953

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Studies on Utilization Techniques of Soy Sauce in Food Processing. Part 2. Effects of Microorganisms during Aging on Quality of 'Kaeshi' for 'Sobatsuyu', Japanese Noodle Soup

Autor: Seiichi Someya, Yoshihisa Kitakura, Akiko Ohtomi, Hikotaka Hashimoto

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:1011-1015

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a9a4618410750bff48ebeeb5ee45247e
https://doi.org/10.3136/nskkk1962.39.1011

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Separation of aroma components from soy sauce by continuous supercritical CO2 extraction

Autor: Mitsutoshi Hamano, Hayakawa Saburo, Hikotaka Hashimoto, Hitoshi Imamura, Yoshihisa Kitakura

Publikováno v: Developments in Food Engineering ISBN: 9781461361497

Traditional soy sauce making process have not been able to separate aroma compounds from body component, which are regarded as useful food resources.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dcc9402bbe9c18e932256576e803a297
https://doi.org/10.1007/978-1-4615-2674-2_271

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