Elution of cesium-137 (137Cs) from tofu into water was investigated to know the behavior of 137Cs during preservation and cooking. The food processing retention factor (Fr) reached 0.55 when tofu was soaked in water at a ratio of 1:2 w/w for 24 h ...
Journal of Applied Glycoscience 66(1) 1-9 2018年11月 [査読有り]
We evaluated the stabilities of kojibiose and sophorose when heated under neutral pH conditions. Kojibiose and sophorose epimerized at the C-2 position of glucose on the reducing end, resulting in the production of 2-O-α-D-glucopyranosyl-D-mannose...
Mitsuru Yoshida   Marino Isamu   Kazuhiro Chiku   
Food Safety 5(2) 54-60 2017年6月 [査読有り]
Acrylamide has neurotoxicity, carcinogenicity, and genotoxicity in experimental animals and cellular systems. Fried potato is one of the major intake sources of acrylamide in food, and fried onion was reported to contain up to 100 ng/g level of ac...