Sachiko Odake Tomoko Shimamura Ryozo Akuzawa Akio Shimono Saskia M. Van Ruth
Developments in Food Science 43(C) 29-32 2006年 [査読有り]
Volatile compounds of highly marbled and cooked Wagyu (Japanese Black cattle) meat were analysed during mastication using proton transfer reaction mass spectrometry (PTR-MS) by collecting breath from the oral and nasal cavities. Twelve compounds w...
LWT-FOOD SCIENCE AND TECHNOLOGY 71 221-226 2016年9月
The inactivation efficiency of a two-stage system with low-pressure CO2 microbubbles (two-stage MBCO2) on Escherichia coli in physiological saline (PS) and commercial sterilized bovine milk (CBM), and aerobic bacteria in unpasteurized bovine milk ...
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(3) 353-357 2015年5月
The application of cooking water abundant in phenolic compounds, obtained from cooking three types of beans (black soybean, yellow soybean and adzuki bean) and chestnut inner shell, to functional cheese product manufacturing was evaluated. Total p...
Shun Yamaguchi Takayuki Miura Asami Baba Ryozo Akuzawa
INTERNATIONAL DAIRY JOURNAL 23(2) 86-90 2012年4月
Active acid phosphatase (AcP), 37 kDa, was completely separated from the purified lactoferrin fraction of bovine milk (LF-rich fraction). The N-terminal amino acid sequence of the 37 kDa molecule had 84% homology with bovine uteroferrin (Uf)-like ...
Takayuki Miura Kanako Ono Tomoe Izumi Ryozo Akuzawa
INTERNATIONAL DAIRY JOURNAL 20(2) 67-71 2010年2月
The aim of this study was to determine the principal active molecules in the acid phosphatase (AcP) fraction of skim milk origin using immunostaining and AcP staining. The AcP fraction was separated from skim milk at 0.38 m NaCl using carboxymethy...
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