日本食品科学工学会, Food Science and Technology Research 論文賞,Water diffusion in buckwheat noodles and wheat noodles during boiling and holding as determined from MRI and rectangular cylinder diffusion model吉田充
Kazuhiro Chiku Shiori Sugiyama Kona Akimoto Mitsuru Yoshida
Microbiology Resource Announcements 2022年9月
In this study, the genome sequences of two Basidiomycetous yeasts, Tremella yokohamensis and Tremella fuciformis , which have very similar morphological characteristics, were determined. The genomic sequence data obtained will be useful for unders...
Journal of food protection 85(9) 1258-1264 2022年6月
Wild boar meat containing radioactive cesium (Cs) of approximately 1000 Bq/kg (134Cs+137Cs) was processed into bacon, sausage, and ham. In order to understand the concentration and quantity change of radioactive Cs, processing factor (Pf) and food...
Food chemistry 373(Pt B) 131462-131462 2022年3月 [査読有り]
In this study, we investigated the possibility of the geographical origin discrimination between Japanese and Mexican kabocha pumpkin using δ13C and δ18O in lyophilized raw flesh. Kabocha harvested in Hokkaido, the major kabocha production area in...
Acrylamide, a probable human carcinogen, is found in a wide range of high-temperature processed and/or cooked foods. Acrylamide is formed mainly from asparagine in Maillard reaction in the presence of reducing sugar such as fructose and glucose. W...
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