Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Yukiharu Ogawa"'
Autor:
Lin Wang, Yidi Cai, Peeraphat Prempree, Rili Hao, Dahai Jiang, Loraine Bainto-Ancheta, Yukiharu Ogawa
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract This study investigated the physicochemical modifications of cooked rice caused by adding various supplements (rapeseed oil, dried wasabi powder, and dried chili pepper powder). The physicochemical and digestive properties of treated cooked
Externí odkaz:
https://doaj.org/article/1690a5a7c33846acad74d1efbe6afa62
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100718- (2024)
Amaranth has received widespread interest as a high-quality source of nutrition. This study examined changes in starch hydrolysis and antioxidant activity of intact or slurry of amaranth grains, which were cooked with different methods, such as boile
Externí odkaz:
https://doaj.org/article/8068598d71d7421ca343863e3eae041d
Publikováno v:
Food Hydrocolloids for Health, Vol 3, Iss , Pp 100133- (2023)
In this study, heat-moisture treatment (HMT) at 60 °C and 65 °C for 12 h and 18 h was applied to harvested raw paddy rice (Oryza sativa L. cv. Toyomeki), and changes in the quality characteristics and starch hydrolysis during simulated gastrointest
Externí odkaz:
https://doaj.org/article/568e89b889974af193ea5b0eae378d65
Publikováno v:
NFS Journal, Vol 33, Iss , Pp 100154- (2023)
Herbal teas are well known for their antidiabetic effects due to the abundance of phenolic acids, flavonoids, and tannins. An in vitro co-digestion test was conducted to observe influence of herbal teas (HTs) i.e., beal fruit (BA), mulberry leaf (MB)
Externí odkaz:
https://doaj.org/article/fa064d8000794e7d9c3b13f74e5864a3
Autor:
Gunthawan Apinanthanuwong, Thiraphong Aumasa, Yukiharu Ogawa, Jaspreet Singh, Worawan Panpipat, Natthawuddhi Donlao
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105651- (2023)
The stability of tea catechin is influenced by various factors such as tea types, pH and digestive processes. The study aimed to investigate the effect of different tea types on the stability of tea catechin and their impact on starch digestibility a
Externí odkaz:
https://doaj.org/article/c175890ab8b2424c92186cc89d0278e0
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 3, Pp 669-675 (2022)
To examine the effect of digestive attributes such as digestive enzymes and pH on changes in phenolic compound content and antioxidant activity during digestion, the bioavailability of green tea infusion was investigated using a simulated in vitro ga
Externí odkaz:
https://doaj.org/article/1cb662bea3d943bb832f6d2a2081ba18
Publikováno v:
Journal of Future Foods, Vol 1, Iss 2, Pp 179-186 (2021)
Heat moisture treatment is safe and non-chemical use method for modifying physicochemical properties and digestibility of starch. Slow starch digestion in rice product would provide numerous health benefits for the consumers. This study investigated
Externí odkaz:
https://doaj.org/article/df0e737b4ff1457c9418175cb8d32c4d
Publikováno v:
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100077- (2022)
The relationship between the tissue structure of rice grains prepared using stepwise degrees of polishing (DOP) and starch digestibility was investigated in this study. Brown rice grains (Oryza sativa L. cv. Koshihikari) was precisely polished to 1,
Externí odkaz:
https://doaj.org/article/11b0d7d77dea466c9398ac774548746e
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100018- (2022)
Soluble (free, esterified) and insoluble-bound phenolics and changes in the bioactive compounds and antioxidant activities during simulated digestion of raw green and red (Perilla frutescens) leaves were determined in this study. HPLC analysis reveal
Externí odkaz:
https://doaj.org/article/899e1f3adb354fd58a21bb8de2d169c1
Autor:
Sunantha Ketnawa, Yukiharu Ogawa
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
Abstract Protein digestibility of soybean obtained from the main manufacturing steps for natto, such as soaking (soaked soybeans ‘S’), boiling (boiled soybeans ‘B’), and fermentation (fermented soybeans ‘F’), was examined in this study. B
Externí odkaz:
https://doaj.org/article/9080d6b22fa448458f17988c0ed228cb