FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(3) 353-357 2015年5月 [査読有り]
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 [査読有り]
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 ...
R. Akuzawa   T. Miura   I. S. Surono   
Encyclopedia of Dairy Sciences: Second Edition 507-511 2011年1月 [査読有り]
Fermented milks of Asia probably originated in the Middle East before the Phoenician era. The Old Testament mentions that fermented cream existed in Mesopotamia in c. 1300. BC, and laban rayed and laban khad were manufactured perhaps as early as 5...