Zobrazeno 1 - 10
of 135
pro vyhledávání: '"Yukio Kakuda"'
Publikováno v:
Journal of food protection. 42(3)
Use of nitrate in the manufacture of certain cheeses is sometimes questioned because of its potential involvement in formation of N-nitrosamines. Unlike cured meats, there was not much information available, until recently, regarding the presence of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25c37b3b6fbfa92d2369b06b5838d7f6
https://pubmed.ncbi.nlm.nih.gov/30812302
https://pubmed.ncbi.nlm.nih.gov/30812302
Publikováno v:
Crop Science. 56:40-50
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd5597f7d0dc4fce48222242b1c50c71
https://doi.org/10.2135/cropsci2015.02.0069
https://doi.org/10.2135/cropsci2015.02.0069
Publikováno v:
Food chemistry. 265
Sacha inchi (Plukenetia volubilis L.) is native to the Peruvian Amazon and is recognised in other parts of the world as a sustainable crop with viable commercial applications. In recent years, there has been growing interest in developing the sacha i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::535d43ae3abbed1946e8c3cf66e9c943
https://pubmed.ncbi.nlm.nih.gov/29884388
https://pubmed.ncbi.nlm.nih.gov/29884388
Autor:
Abdorreza Mohammadi, Gopinadhan Paliyath, Sahar Jazaeri, Amir Mehrabi Panah Kermani, Yukio Kakuda
Publikováno v:
Food chemistry. 245
Tomato juice and paste are special type of dispersions, composed of suspended particles (pulp) dispersed in a colloidal liquid medium (serum). The bright red appearance of soluble solid separated by high speed centrifugation denoted the presence of l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf493418dde97c8871a20495a8942371
https://pubmed.ncbi.nlm.nih.gov/29287465
https://pubmed.ncbi.nlm.nih.gov/29287465
Publikováno v:
LWT - Food Science and Technology. 59:383-388
The present study evaluated the release behavior of folic acid from ultrafine sodium alginate-pectin-poly(ethylene oxide) electrospun fibers under in vitro conditions. In aqueous solution, the release of folic acid at pH 1.2 (64%) was significantly h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3354c9edaf0fc5e2b05782cf326d98c
https://doi.org/10.1016/j.lwt.2014.06.008
https://doi.org/10.1016/j.lwt.2014.06.008
Publikováno v:
The Open Nutrition Journal. 6:89-96
Objective: Parents are often concerned about potential safety and nutritional differences between store-bought and homemade baby foods but research evaluating them is limited. Thus, samples from commercial, lab-made and home- made baby foods were ana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90c3d6847a3e9fa7759d9c80d241b9e1
https://doi.org/10.2174/1874288201206010089
https://doi.org/10.2174/1874288201206010089
Publikováno v:
Dairy Science & Technology. 92:353-366
The production of nanoliposomes is considered to be an effective technology for the encapsulation and controlled release of nutraceuticals and bioactive compounds, as well as for enhancing their stability and bioavailability. Although liposomes are g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3583c9eb44af7898966282e25a9bd97
https://doi.org/10.1007/s13594-012-0072-7
https://doi.org/10.1007/s13594-012-0072-7
Publikováno v:
Journal of the Science of Food and Agriculture. 92:2983-2993
BACKGROUND: The cardio-health-promoting activity of some foods may be due to their specific antioxidant content. The antioxidant activity of a mixture of plant extracts has been shown to differ from the activity of the individual extracts. As a resul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc3064337e48e5df3e61dfdc56d3059e
https://doi.org/10.1002/jsfa.5711
https://doi.org/10.1002/jsfa.5711
Publikováno v:
Journal of the American Oil Chemists' Society. 89:649-656
Phospholipase A1 (PLA1), or Lecitase® Ultra, was immobilized on three different supports, calcium alginate (CA), calcium alginate-chitosan (CAC), and calcium alginate-gelatin (CAG), and crosslinked with glutaraldehyde. The results indicated that PLA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52bccca43c86c5f462d1223294734798
https://doi.org/10.1007/s11746-011-1943-4
https://doi.org/10.1007/s11746-011-1943-4
Autor:
Yueming Jiang, Sophia Jun Xue, Yukio Kakuda, Yanjun Li, Hao Wu, Dongfeng Wang, Jayasankar Subramanian, Xingqian Ye, John Shi
Publikováno v:
LWT - Food Science and Technology. 44:2032-2039
Peach kernel oil was extracted using Soxhlet extraction with different solvents (petroleum ether, ethyl ether, chloroform and hexane). The physicochemical properties (acid value, iodine value, peroxide value and saponification value), the fatty acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::289855b90dceac7a3966e3feaacd68c0
https://doi.org/10.1016/j.lwt.2011.05.012
https://doi.org/10.1016/j.lwt.2011.05.012