Zobrazeno 1 - 10 of 31 pro vyhledávání: '"Yoshiyuki Inouye"'
1
Effects of Wheat Flour Components on Baking Qualities
Autor: Junko Yagitani, Naganori Kitawaki, Isao Morishima, Tatsuro Ito, Akihiko Fukuda, Yoshiyuki Inouye, Shigehiro Hirano
Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 21:377-383
The wheat flours of Canada Western No.1, the strong flour, and Norin No.61, the weak flour, were separated into three components of starch, gluten, and water solubles. The effects of these components on baking qualities were tested by reconstitution
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::247429c46b4c79ab98f71f547118a43f
https://doi.org/10.3136/nskkk1962.21.377
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3
Separation and Identification of the Fatty Acids
Autor: Yoshiyuki Inouye, Osamu Hirayama, Manjiro Noda
Publikováno v: Bulletin of the Agricultural Chemical Society of Japan. 20:200-205
By reversed-phase paper chromatography, the simultaneous separations of all saturated and unsaturated fatty acids were successfully carried out on the same paper with the aid of p-bromophenacyl ester 2, 4-dinitrophenylhydrazones and their mercuric ac
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7847c4bc7d47cc96df5771c62f4f59f4
https://doi.org/10.1271/bbb1924.20.200
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6
Separation and Identifecation of Fatty Acids
Autor: Manjiro Noda, Yoshiyuki Inouye
Publikováno v: Bulletin of the Agricultural Chemical Society of Japan. 19:214-219
An improved method is described for separating saturated fatty acids by reversed-phase paper chromatography. The 2, 4-dinitrophenylhydrazides prepared from saturated fatty acids from C2 to C22 are run upward on paper impregnated with tetralin, using
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2daba326c7fc8f6c4d001cfe262ca705
https://doi.org/10.1271/bbb1924.19.214
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7
Potato Glucokinase and Fructokinase
Autor: Tatsuro Itoh, Yoshiyuki Inouye
Publikováno v: Journal of the agricultural chemical society of Japan. 34:303-306
(1) じゃがいもグルコキナーゼは18,000×g, 15分間の遠心分によって生ずる不溶性画分に存在し,フラクトキナーゼは溶性画分,に存在する.(2) グルコサミンおよびマンノースはグルコキナーゼ
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eec58f8ce29e2b258003a736b3246c70
https://doi.org/10.1271/nogeikagaku1924.34.4_303
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8
Studies on the Mechanism of the Formation of Polysaccha_??_ides
Autor: Hiromu Kisaki, Konoshin Onodera, Yoshiyuki Inouye, Kiji Yoneda
Publikováno v: Journal of the agricultural chemical society of Japan. 26:227-231
1. The enzymatically prepared glucose-l-phophate, formed by the phosphorolysis of starch and usually contaminated with the traces of catalytically active dextrin, was tested, in com-parison with the chemically synthesized one, for its availability in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::76059d5f5bc4c15a841b42fb53b92cb1
https://doi.org/10.1271/nogeikagaku1924.26.227
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