Zobrazeno 1 - 10
of 121
pro vyhledávání: '"Yoshio, Makino"'
Publikováno v:
PLoS ONE, Vol 15, Iss 10, p e0240809 (2020)
The effectiveness of a simulated microgravity environment as a novel method for preserving the freshness of vegetables was investigated. Three types of vegetables were selected: vegetable soybean, mung bean sprouts, and white radish sprouts. These se
Externí odkaz:
https://doaj.org/article/20ef5dc75f9845ee83c233b6b792a1fe
Autor:
Yoshio Makino, Genki Amino
Publikováno v:
Foods, Vol 9, Iss 9, p 1305 (2020)
Yellowing of green vegetables due to chlorophyll decomposition is a phenomenon indicating serious deterioration of freshness, and it is evaluated by measuring color space values. In contrast, mass reduction due to water loss is a deterioration of fre
Externí odkaz:
https://doaj.org/article/9d937323ddc5439385e680bbe4f1deb3
Publikováno v:
Foods, Vol 9, Iss 8, p 1089 (2020)
A hyperspectral imaging system was for the first time exploited to estimate the core colour of sausages stuffed in natural hog casings or in two hog casings treated with solutions containing surfactants and lactic acid in slush salt. Yellowness of sa
Externí odkaz:
https://doaj.org/article/835c572a3d004916ad69afe43ee9e33b
Autor:
Yoshio Makino, Yumi Kousaka
Publikováno v:
Foods, Vol 9, Iss 5, p 558 (2020)
Developing a noninvasive technique to estimate the degreening (loss of green color) velocity of harvested broccoli was attempted. Loss of green color on a harvested broccoli head occurs heterogeneously. Therefore, hyperspectral imaging technique that
Externí odkaz:
https://doaj.org/article/81b23e98177c4f80a4663ab0fdc45315
Autor:
Yoshio Makino, Jun Inoue, Hsiao-Wen Wang, Masatoshi Yoshimura, Kensaku Maejima, Sachiko Funayama-Noguchi, Takeshi Yamada, Ko Noguchi
Publikováno v:
Foods, Vol 9, Iss 4, p 380 (2020)
Controlled atmosphere (CA) storage, that is, at low O2 and high CO2 concentrations, effectively extends the shelf life of horticultural products. The influence of CA storage (O2/CO2: 2.5%/6.0% or 2.5%/0.0%) and in normal air (both at 1 °C for 21 d)
Externí odkaz:
https://doaj.org/article/fe66482ac64d49118bc26d2117494378
Publikováno v:
PLoS ONE, Vol 13, Iss 2, p e0192342 (2018)
Sulforaphane is a phytochemical that is usually found in cruciferous vegetables and is known to have a depressive effect on gastric cancer. Preliminary investigations showed that the sulforaphane concentration in broccoli (Brassica oleracea var. ital
Externí odkaz:
https://doaj.org/article/0855849961174b86b1bb9d62b5ee80ba
Autor:
Yoshio Makino
Publikováno v:
Shokubutsu Kankyo Kogaku. 33:147-152
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0785380f54e17644eadfa03acec91ee
https://doi.org/10.2525/shita.33.147
https://doi.org/10.2525/shita.33.147
Publikováno v:
Environment Control in Biology. 58:51-57
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd9cae594cc05602dd625c748a2594ee
https://doi.org/10.2525/ecb.58.51
https://doi.org/10.2525/ecb.58.51
Autor:
Ubonrat Siripatrawan, Yoshio Makino
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41e0be3854d1b7b6d54fe7ac15619b63
https://doi.org/10.2139/ssrn.4027886
https://doi.org/10.2139/ssrn.4027886
Autor:
Chao-Hui Feng, Wei Wang, Juan Francisco García-Martín, Yoshio Makino, Xiao-Yan Song, Paloma Álvarez-Mateos
Publikováno v:
Journal of Food Engineering. 257:34-43
The combined effects of different storage temperatures (0, 4, 10 °C) and days (3, 8, 16, 25, 35, 46 and 58 days), and the use of modified casings on sausages cooled by immersion vacuum cooling (IVC) were investigated. Sausages were firstly cooked at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9057dcf5590c4e2860bc2c4a06c8ce3f
https://doi.org/10.1016/j.jfoodeng.2019.03.023
https://doi.org/10.1016/j.jfoodeng.2019.03.023