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
Asako Narai-Kanayama   Kazuhiro Chiku   Hiroshi Ono   Takamitsu Momoi   Miho Hiwatashi-Kanno   Akiko Kobayashi   Hiroko Matsuda   Mitsuru Yoshida   Tsutomu Nakayama   
Food chemistry 384 132488-132488 2022年2月
Theaflavin, a polyphenol responsible for the bright orange color and various bioactivities of black tea exudates, is susceptible to autoxidation at neutral and mild alkaline pH, changing its color to brown. In the presence of cysteine (Cys), gluta...
Kazuhiro Chiku   Mitsuru Yoshida   Hiroshi Ono   Motomitsu Kitaoka   
Carbohydrate Research 508 2021年10月 [査読有り]
Aldose–ketose isomerization is commonly used to prepare rare oligosaccharides such as maltulose (4-O-α-D-glucopyranosyl-D-fructose) and lactulose (4-O-β-D-galactopyranosyl-D-fructose). However, both sugars are degraded under alkaline conditions vi...
Two new alkaloids, oryzamutaic acid K and oryzadiamine C, were isolated from the yellow endosperm of an Oryza sativa mutant. The structures of oryzamutaic acid K and oryzadiamine C were elucidated with spectroscopic analyses. Oryzamutaic acid K an...
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...