Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Yutaka Kashiwagi"'
Publikováno v:
AMB Express, Vol 13, Iss 1, Pp 1-9 (2023)
Abstract Arabitol is gaining attention in the food industry as an alternative sweetener owing to its low-caloric and non-cariogenic characteristics. The yeast strain kiy1 was newly isolated from unpasteurized honey for arabitol production. Based on i
Externí odkaz:
https://doaj.org/article/ffe18e05de644a49ac4c64ca3d8701fc
Publikováno v:
BMC Genomic Data, Vol 23, Iss 1, Pp 1-7 (2022)
Abstract Background Zalaria sp. Him3 was reported as a novel fructooligosaccharides (FOS) producing yeast. However, Zalaria spp. have not been widely known and have been erroneously classified as a different black yeast, Aureobasidium pullulans. In t
Externí odkaz:
https://doaj.org/article/2edcec0a888f4fdeaabe3ac8812b94a5
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 2, Iss , Pp 100015- (2021)
The enzyme involved in the increase in glutamic acid content in chicken meat during cooking was identified and characterized. Chicken homogenate produced significantly more free glutamic acid and exhibited higher glutamyl p-nitroanilide (Glu-pNA) hyd
Externí odkaz:
https://doaj.org/article/c8dc63b275d542ce9dd5ca063d532320
Autor:
Ken-Ichi Kusumoto, Youhei Yamagata, Rina Tazawa, Manabu Kitagawa, Taeko Kato, Kenji Isobe, Yutaka Kashiwagi
Publikováno v:
Journal of Fungi, Vol 7, Iss 7, p 579 (2021)
Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death
Externí odkaz:
https://doaj.org/article/73ee8808212649a88798334e0638a3c1
Autor:
Seigo Amachi, Yui Saito, Kenji Maehashi, Yutaka Kashiwagi, Jun Yoshikawa, Kan Iwata, Yoshikatsu Honda, Daito Sato
Publikováno v:
Journal of applied microbiologyREFERENCES. 132(2)
Aims This study aimed at obtaining a novel fructooligosaccharides (FOS)-producing yeast, which was different from conventional FOS producers, Aureobasidium spp. Methods and results Strain Him3 was newly isolated from a Japanese dried sweet potato as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4861ae11172ea5426d3f31b6bd489129
https://pubmed.ncbi.nlm.nih.gov/34415652
https://pubmed.ncbi.nlm.nih.gov/34415652
Autor:
Taeko Kato, Manabu Kitagawa, Ken-Ichi Kusumoto, Youhei Yamagata, Kenji Isobe, Yutaka Kashiwagi, Rina Tazawa
Publikováno v:
Journal of Fungi
Journal of Fungi, Vol 7, Iss 579, p 579 (2021)
Journal of Fungi, Vol 7, Iss 579, p 579 (2021)
Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71eaa82b5a29a1af7a8443dc82f707b7
https://doi.org/10.3390/jof7070579
https://doi.org/10.3390/jof7070579
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 2, Iss, Pp 100015-(2021)
The enzyme involved in the increase in glutamic acid content in chicken meat during cooking was identified and characterized. Chicken homogenate produced significantly more free glutamic acid and exhibited higher glutamyl p-nitroanilide (Glu-pNA) hyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3394b091c61cc17b5723f27dd5420187
https://doi.org/10.1016/j.fochms.2021.100015
https://doi.org/10.1016/j.fochms.2021.100015
Autor:
Saki Oosone, Naoyuki Yanagihara, Yutaka Kashiwagi, Kenji Maehashi, Jun Yoshikawa, Ayaka Kashiwaba
Publikováno v:
International Journal of Gastronomy and Food Science. 22:100264
The enzyme activities of 25 vegetables, 5 fruits, and three edible fungi were analyzed in an attempt to understand the enzymatic generation of flavor components from food materials during cooking and processing. The enzymes of some vegetables and edi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fec16aa5851766a1e0fd74f29b48538a
https://doi.org/10.1016/j.ijgfs.2020.100264
https://doi.org/10.1016/j.ijgfs.2020.100264
Publikováno v:
Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology. 188:8-14
Lysozyme, a bacteriolytic enzyme, is widely distributed in nature and is a component of the innate immune system. It is established that chicken egg lysozyme elicits sweetness. However, the sweetness of human milk lysozyme, which is vital for combati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac0d42d884b810790cb6c40b7adff2fb
https://doi.org/10.1016/j.cbpb.2015.05.009
https://doi.org/10.1016/j.cbpb.2015.05.009
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 62:290-296
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c04a586b6f1fd3642fe1e220b0124f4
https://doi.org/10.3136/nskkk.62.290
https://doi.org/10.3136/nskkk.62.290