448 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.+*,..2./- (,**/) 14 * * The E#ect of Peptides on the Physical Properties of Soy Protein Gel Takah
|
|
- ありおき ひらみね
- 4 years ago
- Views:
Transcription
1 448 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.+*,..2./- (,**/) 14 * * The E#ect of Peptides on the Physical Properties of Soy Protein Gel Takahiko Soeda, Akiko Hokazono and Katutoshi Yamazaki* Department of Environmental Chemistry Faculty of Engineering, Kyushu Kyouritsu University, + 2 Jiyugaoka, Yahatanishi-Ku, Kitakyushu 2*1 2/2/ * Ajikan In. Co, Inoguthi-myoujin, nisi-ku, Hiroshima-shi 1-- *2.+ The e#ect of peptides on the physical properties of soy protein gel treated with MTG were studied by breaking test and creep test. According to the addition of polylysine (PL), elasticity (E *) and Newtonian viscosity (h N) increased, and retardation (t +) decreased. On the other hand, on the addition of glutamine peptide (GP), the soy protein gel was increased on h N and t +. Namely, MTG-treated soy protein gel increased in elasticity by addition of PL, and increased in viscosity by addition of GP. By addition of peptides of wheat protein (GL) and soy protein (SP), the MTG-treated soy protein gel increased in h N and t + according to the increasing of the dosage. Especially, the addition of GP and GL--* were e#ective on increasing of viscosity for MTG-treated soy protein gel. (Received Oct. +-,,**. ; Accepted Jul..,,**/) ANDO + E.C.,.-.,.+-, MTG Gln Lys e-(g-glutamyl) lysine e-(g-glu) Lys, - MTG + MTG +.* mg + g unit g, protein 2*1 2/2/ + 2 * 1-- *2.+ Corresponding auththor tsoe@kyukyo-u.ac.jp,,22.** - *** ADM,1 -* 0 0**,0.,** CX +* -* PL, GL, GP CX SP - SU 22..,,./ MTG -* mm.* 0* 3* /*. e-(g-glu) Lys Kumazawa /.
2 15 : 449 HPLC o-phthalaldehyde HPLC +** g mmol - /.,* mm -* mm,- kg cm, mm / mmf 0* mm - 0.,/ *./ /* + -* *./ mm, +/ *.+ mm RE---*/ +/ / + +, E * h N t + +* mmf / mm - + MTG -. MTG Gln Lys PL GP GL SP MTG PL, GP - PL GP MTG MTG MTG, -. MTG PL PL PL GP PL. GP / + MTG PL E * h N t + PL E * h N t + GP h N t + MTG PL E * PL E * h N t + GP h N t + MTG PL PL PL GP PL, GL SP 0 MTG GL SP MTG GL-,0 GL SP 1 MTG GL SP E * h N t + 0 MTG E * h N t + MTG GL SP - e-(g-glu) Lys MTG 2
3 450 /, +*,**/ +* 16, PL ; PL ; PL - GP. PL ; PL ; PL
4 17 : MTG MTG + umtg +** g ++- mmol PL *.*+ 1 mmol, PL *.*+ -* mmol, GP *.*/.* mmol, GL--* *.+.* mmol, GL-,0., mmol SP *.+ +** mmol SP MTG PL PL, GP, GL--*, GL-,0 SP 1 mmol PL -* mmol PL, PL MTG. Gln Lys MTG Gln Lys / GP 0 GL SP ; GL--* ; GL-,0 ;SP
5 452 /, +*,**/ +* 18 Gln Lys MTG +**g ++mmol -*.* mmol GP GL MTG PL E * h N t + GP h N t + PL GP 1 GL SP ; GL--* ; GL-,0 ;SP 2 e-(g-glu) Lys ; PL ; PL ;GP ; GL--* ; GL-,0 ;SP MTG+u g, protein
6 19 : 453 E * h N GL-,0 MTG GP GL +, Ando, H., Umeda, M., Matsuura, Nonaka, M., Uchio, R., Tanaka H. and Motoki, M., Purification and characteristics of a novel transglutaminase derived from microorganism, Agric. Biol. Chem, /-,,0+-, ,.,/.,0+ +33/ - Nonaka, M., Toiguchi, S., Kawajiri, H., Soeda, T. and Motoki, M., Change caused by microbial transglutaminase on physical properties of thermally induced soy protein gels, Food Hydrocollods, 2 (+), Soeda, T., E#ects of microbial transglutaminase for gelation of soy protein isolate during cold storage, Food Sci. Technol. Res., 3 (,), +0/ +03,**- / Kumazawa, Y., Seguro, K., Takamura, M. and Motoki, M., Formation of e-(g-glutamyl) lysine cross-link in cured horse mackerel induced by drying, J. Food Sci., /2, +*20 +* *
9 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.0,,/+,/0 (,**/) 251 * * E#ects of Microbial Transglutaminase on Melting Point and Gel property of G
9 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.0,,/+,/0 (,**/) 251 * * E#ects of Microbial Transglutaminase on Melting Point and Gel property of Gelatins Takahiko Soeda, Tomoko Kaneko*, Akiko Hokazono,
More information248 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No./,,.2,/. (,**0) 12 * * * Microencapsulation of Glutamine with Zein by a Solvent Evaporation Metho
248 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No./,,.2,/. (,**0) 12 * * * Microencapsulation of Glutamine with Zein by a Solvent Evaporation Method in Reverse Multiple Emulsion Masato Tanaka*, Yoshinari
More information520 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +*, /,* /,2 (,**3) 20 * * Comparison of Breaking Properties of Products Baked with Rice Powders,
520 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +*, /,* /,2 (,**3) 20 * * Comparison of Breaking Properties of Products Baked with Rice Powders, Wheat Powders and their Starches Atsuko Higo : and
More information20 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +,,* -* (,**3) 20 * * Taste of Mentsuyu (a Japanese noodle soup) Depends on the Combination and P
20 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +,,* -* (,**3) 20 * * Taste of Mentsuyu (a Japanese noodle soup) Depends on the Combination and Proportion of Ingredients Akiko Otomi Keywords : taste,
More information620 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +,, 0,* 0,1 (,**3) 14 Use of Rice Paste in Rice Bread Processing Yasuko Kainuma Keywords : rice,
620 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +,, 0,* 0,1 (,**3) 14 Use of Rice Paste in Rice Bread Processing Yasuko Kainuma Keywords : rice, bread, paste, particle size, pulverizing mill : and
More information474 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.3,.1..2* (,**0) 24 Measurement of Deterioration of Frying Oil Using Electrical Properties Yoshio
474 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. / No.3.1..2 (0) 24 Measurement of Deterioration of Frying Oil Using Electrical Properties Yoshio Hagura Yoshihiro Sasaki and Kanichi Suzuki Graduate School
More information444 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. //, No. +*,..../. (,**2) 12 Present State and Issues of Rice Powder Utilization : Rice Bread Koh-ichi Yo
444 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. //, No. +*,..../. (,**2) 12 Present State and Issues of Rice Powder Utilization : Rice Bread Koh-ichi Yoza, Mayuko Okabe and Jun Shima National Food Research
More information304 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.0, -*. -*3 (,**1) 58 * ** *** : * : ** *** Development of Sorting System Based on Potato Starch C
304 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.0, -*. -*3 (,**1) 58 * ** *** : * : ** *** Development of Sorting System Based on Potato Starch Content Using Visible and Near-Infrared Spectroscopy
More information53 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.., +3/ +33 (,**1) 195 * * * Inactivation of Pectinesterase in Citrus Juice by High Electric Field
53 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.., +3/+33 (,**1) 195 * * * Inactivation of Pectinesterase in Citrus Juice by High Electric Field AC Treatment Takashi Inoue, Yumiko Kawahara-Aoyama,
More information320 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.1, -,* -,/ (,**1) 8 * ** *** * ** *** E#ect of Superheated Steam Treatment on the Preservation an
320 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.1, -,* -,/ (,**1) 8 * ** *** * ** *** E#ect of Superheated Steam Treatment on the Preservation and Sensory Characteristics of Buckwheat Noodles Kazuhiro
More information114 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.-, (,**/) 20 * * A Comparison of Various Coagulants in Tofu-Forming Properties Yurie Mine
114 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.-, ++.++3 (,**/) 20 * * A Comparison of Various Coagulants in Tofu-Forming Properties Yurie Mine, Kaori Murakami, Keiko Azuma, Shiho Yoshihara, Kimitoshi
More information296 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /1, No. 1,,30 -*- (,*+*) 22 * * * * **, ** ** * ** *** * ** *** Development of Quantitative Analysis for
296 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /1, No. 1,,30-*- (,*+*) 22 * * * * **, ** ** * ** *** * ** *** Development of Quantitative Analysis for Relationships between Viscoelasticity and Air-bubble
More information7 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.+*, (,**/) 441 Velocity of Swallowed Gel Food in the Pharynx by Ultrasonic Method Atsuko Hase
7 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.+*,..+..1 (,**/) 441 Velocity of Swallowed Gel Food in the Pharynx by Ultrasonic Method Atsuko Hasegawa, Akiko Otoguro, Hitoshi Kumagai and Fumiko Nakazawa
More information542 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.+*, /., /.1 (,**0) 16 Patricia Yuca Hamaguchi E#ect of Propylene Glycol Alginate on the Propertie
542 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.+*, /.,/.1 (,**0) 16 Patricia Yuca Hamaguchi E#ect of Propylene Glycol Alginate on the Properties of Edible Film Prepared from Alaska Pollack Surimi
More information5) Kawada T, Hagihara K, Iwai K (1986) Effects of capsaicin on lipid metabolism in rats fed a high fat diet. J Nutr 116 : 1272-8. 6) Kawada T, Watanabe T, Takaishi T, Tanaka T, Iwai K (1986) Capsaicin-induced
More informationFragaria x ananassa Bioengineering College of Jimei University, Jimei, Xiamen 361021, Fujian Province, China Department of Food Science and Technology, Tokyo University of Marine Science and Technology,
More information18 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.+, +2,/ (,**1) 18 * * * * * E#ect of Fat Type and Content on Palatability of Chocolate Fumiko Iida
18 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.+, +2,/ (,**1) 18 * * * * * E#ect of Fat Type and Content on Palatability of Chocolate Fumiko Iida, Mamiko Chida, Machiko Kasai*, Norimasa Sakanoshita*,
More information<8CA48B8694EF8E E E816991E C5816A5F8DC58F4994C52E706466>
3 4 5 7 8 9 13 14 15 16 17 18 19 21 23 25 27 28 29 30 1 KYUSHU UNIVERSITY KYUSHU UNIVERSITY 2 KYUSHU UNIVERSITY KYUSHU UNIVERSITY 2 3 4 KYUSHU UNIVERSITY KYUSHU UNIVERSITY 3 5 6 KYUSHU UNIVERSITY KYUSHU
More information○広島大学職員任免規則\(案\)
1 (14 2 1 (58 2 (9 3 (1012 4 (13 5 (1415 6 (1622 3 1 (23 2 (2425 3 (2627 4 (2829 4 (3033 5 (34 36 6 (37 1641 81 1 ( 1 ( 1641 78 ( 1641 79 ( 1641 80 ( 2 ( 22 49 ( 2 ( 3 101 Hiroshima University (1 ( ( (2
More information○広島大学船員就業規則
1 (14 2 1 (58 2 (9 3 (10 4 (1112 5 (1316 6 (1720 7 (2123 8 (2425 3 (26 4 (27 37 5 (38 6 (3959 7 (60 8 (6166 9 (67 78 10 (79 11 (80 12(81 13 (82 14 (83 15 (84 1641 79 1 ( 1 ( 1641 121 2 ( ( ( 2 ( 22 100
More information030801調査結果速報版.PDF
15 8 1 15 7 26 1. 2. 15 7 27 15 7 28 1 2 7:13 16:56 0:13 3km 45 346 108 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 3.10 3.11 3. 3.1 26 7 10 1 20cm 2 1 2 45 1/15 3 4 5,6 3 4 3 5 6 ( ) 7,8 8 7 8 2 55 9 10 9 10
More information10 44 1.2 5 4 5 3 6-1 - 1 2 3 4 5 1 2 3 4 5 6 7 8 1 2 3 4 5 6 7 8 9 10 TEL TEL 1 2 TEL FAX TEL FAX TEL FAX 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 1 2 3 4 5 6 ( ) ( ) 2
More information218 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No..,,+2,,. (,**0) 24 * * Anthocyanin and Chlorogenic acid Contents of Some Selected Eggplant (Solan
218 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No..,,+2,,. (,**0) 24 * * Anthocyanin and Chlorogenic acid Contents of Some Selected Eggplant (Solanam melongena L.) Cultivars, and the Radical Scavenging
More information1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.1, (,**1) 313 * ** * ** Regional Chemical Composition and Microbial Flora of Commercial Hat
1 Nippon Shokuhin Kgku Kogku Kishi Vol. /., No.1, -+--+3 (,**1) 313 * ** * ** Regionl Chemicl Composition nd Microbil Flor of Commercil Hthtzushi from Akit Prefecture Kenichi Tsukmoto, Kzuki Toed, Tsutomu
More information10 117 5 1 121841 4 15 12 7 27 12 6 31856 8 21 1983-2 - 321899 12 21656 2 45 9 2 131816 4 91812 11 20 1887 461971 11 3 2 161703 11 13 98 3 16201700-3 - 2 35 6 7 8 9 12 13 12 481973 12 2 571982 161703 11
More information0.45m1.00m 1.00m 1.00m 0.33m 0.33m 0.33m 0.45m 1.00m 2
24 11 10 24 12 10 30 1 0.45m1.00m 1.00m 1.00m 0.33m 0.33m 0.33m 0.45m 1.00m 2 23% 29% 71% 67% 6% 4% n=1525 n=1137 6% +6% -4% -2% 21% 30% 5% 35% 6% 6% 11% 40% 37% 36 172 166 371 213 226 177 54 382 704 216
More informationteionkogaku43_527
特集 : 振動流によるエネルギー変換 熱輸送現象と応用技術 * Oscillatory Flow in a Thermoacoustic Sound-wave Generator - Flow around the Resonance Tube Outlet - Masayasu HATAZAWA * Synopsis: This research describes the oscillatory
More information6 12 10661 93100 227213202 222208197 85kg cm 20 64.521 106856142 2 1 4 3 9767 100 35 cm 7747 208198 90kg 23 5828 10661 93100 cm 227213202 10639 61 64.521 85kg 78kg 70kg 61 100 197204.5 cm 15 61
More information<82D282A982C1746F95F18D908F57967B95B E696E6464>
1 2 (90cm 70cm 2015) 3 (68cm 28cm 30cm 12kg 2015) (77.5 109.5cm 2015) 4 (22cm 50cm 50cm 4.6kg 2015) (45cm 62.5cm 2015) (47.4cm 62.5cm 2014) 5 (28.5cm 23.5cm) (45cm 62cm 2015) (97cm 107cm 2015) 6 7 8 9
More information180 140 22
21 180 140 22 23 25 50 1 3 350 140 500cm 600 140 24 25 26 27 28 29 30 31 1/12 8.3 1/15 6.7 10 1/8 12.5 1/20 140 90 75 150 60 150 10 30 15 35 2,000 30 32 1 1 1 2 1 3 1 4 1 5 1 6 1 7 1 8 1 9 % 100 50 33.3
More informationJ. Soc. Cosmet. Chem. Jpn. 7-chome, Edogawa-ku, Tokyo 132, Japan 2.1 J. Soc. Cosmet. Chem. Japan. Vol. 31, No
J. Soc. Cosmet. Chem. Jpn. 7-chome, Edogawa-ku, Tokyo 132, Japan 2.1 J. Soc. Cosmet. Chem. Japan. Vol. 31, No. 2 1997 167 Fig.-1 Balanced fiber method Fig.-2 The effects of perming and IG on breaking off
More information緑化計画作成の手引き 26年4月版
http://www.city.shibuya.tokyo.jp/env/en_eventact/midori_ryokka.html 10 11 12 13 14 15 16 17 18 19 P10 P10 1 P12 2635 Fax (1) 47 03-5388-3554 http://www2.kankyo.metro.tokyo.jp/sizen/sinseisyo/e2/tebiki.htm
More information「諸雑公文書」整理の中間報告
30 10 3 from to 10 from to ( ) ( ) 20 20 20 20 20 35 8 39 11 41 10 41 9 41 7 43 13 41 11 42 7 42 11 41 7 42 10 4 4 8 4 30 10 ( ) ( ) 17 23 5 11 5 8 8 11 11 13 14 15 16 17 121 767 1,225 2.9 18.7 29.8 3.9
More informationネオマファーム施工標準軸組構造
注 1 注 2 注 2 SISI 1. 2. 30 35 40 50 15mm 303 (17kg/) 455 16mm, 18mm 250 (20kg/) 455 303 303 _ 6 455 650 10,465 910 2,730 1,820 1,820 910 2,275 1,365 415 450 650
More information** Department of Materials Science and Engineering, University of California, Los Angeles, CA 90025, USA) Preparation of Magnetopulmbite Type Ferrite
** Department of Materials Science and Engineering, University of California, Los Angeles, CA 90025, USA) Preparation of Magnetopulmbite Type Ferrite Thin Films by Dip-Coating Method and Magnetic Properties
More informationX線分析の進歩36 別刷
X X X-Ray Fluorescence Analysis on Environmental Standard Reference Materials with a Dry Battery X-Ray Generator Hideshi ISHII, Hiroya MIYAUCHI, Tadashi HIOKI and Jun KAWAI Copyright The Discussion Group
More informationPetasites japonicus Citrus sudachi
Petasites japonicus Petasites japonicus Citrus sudachi Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture, 1 1 1, Sakuragaoka, Setagaya-ku, Tokyo 156 8502 Department
More informationVol.No. 2. 方法 ( 1 ) 調査対象と時期 A B ( 2 ) 調査内容 1 ) 食事の摂取状況 2 ) 食品群別摂取頻度 3 ) 生活習慣状況 4 ) 健康意識 ( 3 ) 解析 Dplus 3. 結果と考察 ( 1 ) 性別と全調査項目 p p p ( 2 ) 食事の摂取状況 p
[ 資料 ] The study on dietary habits and lifestyle of university students based on the residence form Eriko Nishio, Shigetoshi Ohta, Yuji Tanaka Career and General Education Center, Kyushu Kyoritsu University,,
More informationTable 1 Type of polymeric coating materials Fig. 2 Results of suppressive effects of polymeric coating materials on the progress of neutralization of concrete. Table 2 Evaluation of the suppressive effects
More information07.報文_及川ら-二校目.indd
8 01 01 4 4 1 5 16 18 6 006 H 18 4 011 H 6 4 1 5 1 5 007 H 19 5 009 1 5 006 007 009 011 9 10 4 000 H 1 4 5 004 H 16 4 004 009 H 1 5 4 4 5 1 4 006 011 1 1 4m 5m 10m 007 1 7 009 009 1 5 10 1 000kg 10a 006
More information15 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. //, No.., +.- +/* (,**2) 143 bo Modification of Functional Properties of Fatty Acid Salt-Induced Gel of b
15 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. //, No.., +.- +/* (,**2) 143 bo Modification of Functional Properties of Fatty Acid Salt-Induced Gel of b-lactoglobulin by the Addition of Fish Water-Soluble
More information13 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.3,.*+.*/ (,**1) 401 * * Changes in the Color and Pigmentation of Fermented Benikoji-rice Drink Gok
13 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.3,.*+.*/ (,**1) 401 * * Changes in the Color and Pigmentation of Fermented Benikoji-rice Drink Goki Maeda, Kenichi Higa and Junsei Taira* Okinawa Industrial
More information406 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.3,.*0.++ (,**1) 18 KFP. * ** *** * ** *** Sporulation of Bacillus subtilis (natto) KFP. Isolated
406 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.3,.*0.++ (,**1) 18 KFP. * ** *** * ** *** Sporulation of Bacillus subtilis (natto) KFP. Isolated from Takahashi natto Starter Derived from Food Extracts
More information49 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.0,,3/ -*- (,**1) 295 Variations in Isoflavone, Thiamine, Riboflavin and Tocopherol Content in Soyb
49 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.0,,3/-*- (,**1) 295 Variations in Isoflavone, Thiamine, Riboflavin and Tocopherol Content in Soybean Seeds Grown in Japan Yoichi Nishiba, Ikuo Suda,
More informationLactobacillus brevis γ
Lactobacillus brevis γ γ Lactobacillus brevis Pentaphylloides fruticosa National Institute of Fruit Tree Science, NARO, 2 1 Fujimoto, Tsukuba Ibaraki 305 8605 Key wordsethylene, fruit quality, shelf life,
More informationCHEMOTHERAPY Fig. 1 Body weight changes of pregnant mice treated orally with AM- 715 Day of sestation
CHEMOTHERAPY CHEMOTHERAPY Fig. 1 Body weight changes of pregnant mice treated orally with AM- 715 Day of sestation CHEMOTHERAPY Table 1 Preliminaly test of AM- 715 1): Mean } SD *: Significant difference
More informationQ A Q Q Q Q 50
Faculty of Engineering 1. 2. 3. 4. keyword 49 Q A Q Q Q Q 50 Faculty of Engineering 51 Q A Q A Q Q Q Q 52 Faculty of Engineering 53 Q A Q A Q Q Q Q 54 Faculty of Engineering 55 Q A Q A Q Q Q Q 56 Faculty
More informationFig. 1 The Structure of Astaxanthin.
Autoxidative Behavior of Polyunsaturated Phospholipids. I. Oxidative Stability of Marine Oil Containing Polyunsaturated Phospholipids Masaru TAKEUCHI*1, Setsuko HARA*1, Yoichiro TOTANI*1, Hidehiko HIBINO*2,
More informationEffect of Supplementation of Sulfur-Containing Amino Acids to a Low-Soy Protein Diet Containing Cholesterol on Plasma Cholesterol Levels in Rats Tokik
Effect of Supplementation of Sulfur-Containing Amino Acids to a Low-Soy Protein Diet Containing Cholesterol on Plasma Cholesterol Levels in Rats Tokiko MIZUNO, Hiroko ABE, Ryuji HIRANO and Koji YAMADA
More informationGIS GIS m 2m 5m 1 1 2,3,5 6 7,8 9, y = a 1 x + a 1 a 1 a y x 85ha 2m2mha 52m 2m GIS ArcView
Bull. Kitakyushu Mus. Nat. Hist. Hum. Hist., Ser. A, 5: 3338, March 31, 27 The forecast of the environmental changes in the urban green spaces by using the index of the degree of naturalness in vegetation
More information0900906,繊維学会ファイバ8月号/報文-01-高橋
Preparation of Functional Nonwoven Fabric KAMIKO Utilizing Wasted Tea Leaves Tetsuya Takahashi 1, Wakako Kasai 2, and Tetsuo Kondo 2 1 Faculty of Education, Shimane University, 1060, Nishikawatsu-cho,
More informationDegradation Mechanism of Ethylene-propylene-diene Terpolymer by Ozone in Aqueous Solution Satoshi MIWA 1 *, 2, Takako KIKUCHI 1, 2, Yoshito OHTAKE 1 a
Degradation Mechanism of Ethylene-propylene-diene Terpolymer by zone in Aqueous Solution Satoshi MIWA 1, 2, Takako KIKUCHI 1, 2, Yoshito TAKE 1 and Keiji TANAKA 2 ( 1 Chemicals Evaluation and Research
More information47 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.++, /*3 /+/ (,**1) 509 Current Situation on Tran Fatty Acid Issues Tadahiro Nagata Department of H
47 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.++, /*3/+/ (,**1) 509 Current Situation on Tran Fatty Acid Issues Tadahiro Nagata Department of Human Nutrition, Seitoku University, //* Iwase, Matsudo,
More information6 1873 6 6 6 2
140 2012 12 12 140 140 140 140 140 1 6 1873 6 6 6 2 3 4 6 6 19 10 39 5 140 7 262 24 6 50 140 7 13 =1880 8 40 9 108 31 7 1904 20 140 30 10 39 =1906 3 =1914 11 6 12 20 1945.3.10 16 1941 71 13 B29 10 14 14
More information12-7 12-7 12-7 12-7 12-8 12-10 12-10 12-10 12-11 12-12 12-12 12-14 12-15 12-17 12-18 10 12-19 12-20 12-20 12-21 12-22 12-22 12-23 12-25 12-26 12-26 12-29 12-30 12-30 12-31 12-33 12-34 12-3 12-35 12-36
More informationGelation Phenomenon Observed in EPDM Compound with Carbon Black Hidenari NAKAHAMAI and Masaaki KAWASAKII (1Functional Polymeric Materials Laboratory,
Gelation Phenomenon Observed in EPDM Compound with Carbon Black Hidenari NAKAHAMAI and Masaaki KAWASAKII (1Functional Polymeric Materials Laboratory, Mitsui Chemicals, Inc. 3, Chigusa-Kaigan, Ichihara,
More informationX X 1. 1 X 2 X 195 3, 4 Ungár modified Williamson-Hall/Warren-Averbach 5-7 modified modified Rietveld Convolutional Multiple Whole Profile CMWP 8 CMWP
X X a a b b c Characterization of dislocation evolution during work hardening of stainless steels by using XRD line-profile analysis Tomoaki KATO a, Shigeo SATO a, Yoichi SAITO b, Hidekazu TODOROKI b and
More informationFig.1 (A) Agarose gel electrophoresis of the PCR products amplified from nine mammalian species B, cattle ; P, pig ; K, kangaroo ; G, goat ; S, sheep
Nippon Shokuhin Kagaku Kogaku Kaishi Vol. 45, No. 12, 719 `723 (1998) Identification of Meat Species Based on the Difference of 18 S Ribosomal RNA Genes Takamitsu MATSUNAGA*, Kiyohiro SHIBATA*, Junichi
More informationFood allergy caused by percutaneous sensitization Food allergy caused by percutaneous sensitization Food allergy caused by percutaneous sensitization Food allergy caused by percutaneous sensitization
More information光学
Received January 8, 010; Revised August 4, 010; Accepted September 30, 010 39, 1 010 598 604 808 0135 1 1 815 8540 4 9 1 The Effects of Stimulus Size and Retinal Position on Depth Perception from Binocular
More information無印良品 2012 自転車 カタログ
26 897895321,000 140cm 76.0cm 16.0kg H LED 3 263 897896025,000 140cm 76.0cm 16.5kg H 3 LED 20 8978984 8978977 19,800 134cm 73.0cm 15.0kg LED 2620 2620 8486656550 5536207483 14512372,100 8279999840 26 77342561,417
More information1) D. D. Coffman, E. E. Jenner : JACS, 76, 2685 (1954) 2) A. Weissberger et al.:" Organic Solvent", 390 (1955) 4) L. F. Fieser:" Experiments in Organi
1) D. D. Coffman, E. E. Jenner : JACS, 76, 2685 (1954) 2) A. Weissberger et al.:" Organic Solvent", 390 (1955) 4) L. F. Fieser:" Experiments in Organic Chemi. stry ", 21 (1955) 5) W. R. Sorenson, T. W.
More informationThe Effect of the Circumferential Temperature Change on the Change in the Strain Energy of Carbon Steel during the Rotatory Bending Fatigue Test by Ch
The Effect of the Circumferential Temperature Change on the Change in the Strain Energy of Carbon Steel during the Rotatory Bending Fatigue Test by Chikara MINAMISAWA, Nozomu AOKI (Department of Mechanical
More information表紙030313.PDF
H2 CO (1) (3) (4) () () ( ) ( : 11 ) [ ] [ ] [ ] [ ] [ ] [ ] [ ] [ ] [ ]......... [ ] [ ] [ ] [ ] [] [ ] [ ] [ ] [ ] (g) [ ] ) [ ] [ [ ] [ ] [ ] ) ) ) )... [ ] [] [ ] [] [ []........
More information1) "Liquid Chromatography with Crown Ether-Containing Mobile Phases (I,)" z. 2) flif (Alf 6 ; T. Nakagawa, A. Shibukawa, A. Kaihara, T. Itamochi, H. T
1) "Liquid Chromatography with Crown Ether-Containing Mobile Phases (I,)" z. 2) flif (Alf 6 ; T. Nakagawa, A. Shibukawa, A. Kaihara, T. Itamochi, H. Tanaka, J. Chromatogr., 353, 399(1986). 3) M. T. W.
More information02.O...r.A..
8 300ha k (m 3 / / ) (0 2 ) 0405 135 270 2 12 0540 162 351 12 24 0810 216 486 500kg 135 459 127 1987 (m 3 / / ) 0566 2266 5947 9 18kg 0057 0425 1019 18 45 0142 0566 1358 45 675 0198 0708 2038 675 945 0283
More information172 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.-, +1, +12 (,**0) 14 * ** * ** Sterilizing E#ect of Superheated Steam on Microbes in Chinese Cabb
172 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.-, +1,+12 (,**0) 14 * ** * ** Sterilizing E#ect of Superheated Steam on Microbes in Chinese Cabbage Kazuhiro Ono, Hiroshi Endo, Yasuhiro Inatsu* and
More information(Shigen to Sozai) Vol.116 p (2000) 石炭灰フライアッシュからのゼオライトのアルカリ水熱合成と生成物の陽イオン交換特性 * 1 1 村山憲弘山川洋亮 2 3 小川和男芝田隼次 Alkali Hydrothermal Synthesis of Zeol
石炭灰フライアッシュからのゼオライトのアルカリ水 Title 熱合成と生成物の陽イオン交換特性 Author(s) 村山, 憲弘, 山川, 洋亮, 小川, 和男, 芝田, 隼次 Citation 資源と素材 : 資源 素材学会誌, 116(4): 279-284 Issue Date 2000 URL http://hdl.handle.net/10112/5454 資源 素材学会 (http://www.jstage.jst.go.
More information<93648E718A7789C883568389836F83582E696E6462>
2013 Syllabus 2013 Syllabus Faculty of Science and Technology www.rikou.ryukoku.ac.jp Ryukoku University Faculty of Science and Technology Department of Applied Mathematics and Informatics Department of
More information<8AC28BAB8A7789C F83582E696E6462>
2013 Syllabus www.rikou.ryukoku.ac.jp 2013 Syllabus Faculty of Science and Technology Ryukoku University Faculty of Science and Technology Department of Applied Mathematics and Informatics Department of
More informationSurface Morphology for Poly-L-lactide Fibers Subjected to Hydrolysis Suong-Hyu Hyon Institute for Frontier Medical Sciences, Kyoto University 53, Shog
Surface Morphology for Poly-L-lactide Fibers Subjected to Hydrolysis Suong-Hyu Hyon Institute for Frontier Medical Sciences, Kyoto University 53, Shogoin Kawaharacho, Sakyo-ku, Kyoto, 606-8507 Japan Abstract:
More information56cm 1 15 1960 2 8 2 2 1 2008 1992 2 1992 2 3562mm 3773mm 2 1980 1991 2008 2007 2003 5 2 3 2003 2005 2008 2010 2005 2008 2012 2010 2012 4 7 4 5 2 1975 1994 8 2008 NPO 2 2010 3 2013 2016 3 2008 2009 14
More information報告書 H22-2A-09
061-0293 1757 TEL 0133-23-1211 2.0% 0.5% in vitro QOL Quality of Life 1 MCE-400 400 mpa s Duck Algin 350M M/G 0.8 70 80 C 20% 50 C 1.0% 5 C SV-10 5 C 10 ml E TV 20H model E 1 34 R24 1 ml 5 C 30 6 12 30
More information10生活環境研究報告.indd
It is well known that there are great differences among the flow characteristics of a non- Newtonian fluid such as gelatinized starch dispersions, depending on the analytical devices used and measurement
More information400 CHEMOTHERAPY JAN Table 1 Cases of drop outs
VOL. 23 NO. 1 CHEMOTHERAPY 399 Fig. 1 Stracture of cephradine Chemical name : 7-CD(-)-2-amino-2-(1,4-cyclohexadien-1-y1) -acetamido) -3-methyl-8-oxo-5-thia-1-aza- -bicyclo [4. 2. 0] oct-2-ene-2-carboxylic
More informationChanges in Electrodermal Activity Associated with Candies and Chewing Gum Chewing Satoshi Beppu, Takeshi Morita*, Susumu Igarashi **, Kanichi Seto* an
Changes in Electrodermal Activity Associated with Candies and Chewing Gum Chewing Satoshi Beppu, Takeshi Morita*, Susumu Igarashi **, Kanichi Seto* and Yosihiro Amemiya Abstract: This study was designed
More information10-渡部芳栄.indd
COE GCOE GP ) b a b ) () ) () () ) ) .. () ) ) ) ) () ........... / / /.... 交付税額 / 経常費 : 右軸交付税額 /( 経常費 授業料 ): 右軸 . ) ()... /.. 自治体負担額 / 交付税額 : 右軸 ()......... / 自治体負担額 / 経常費 : 右軸 - No. - Vol. No. - IDE
More informationTable 1 Components of corn dietary fibers
Effects of Purified Corn Dietary Fiber on Blood Glucose, and Serum and Liver Lipids in Normal Rats and Mice Sachie Ikegami *1, Saeko Ohsawa *1, Shouko Machida *2 and Akiko Hada *2 The National Institute
More informationuntitled
11-19 2012 1 2 3 30 2 Key words acupuncture insulated needle cervical sympathetick trunk thermography blood flow of the nasal skin Received September 12, 2011; Accepted November 1, 2011 I 1 2 1954 3 564-0034
More informationI Jpn Prosthodont Soc 47: 779-786, 2003 A Study of Masticatory Ability in the Elderly A Comparison between Dentulous Subjects and Denture - Wearers- Nakashima Mihoko, Okimoto Kimie, Matsuo Koichi and Terada
More information平成14年度 本態性多種化学物質過敏状態の調査研究 研究報告書
226 227 µ 228 Ω 229 230 0 ppb 2000ppb DG subthreshold (µa) 91 ± 59 86 ± 68 max stim. (µa) 755 ± 287 n=37 678 ± 300 max PS (mv) 8.7 ± 3.9 7.7 ± 4.3 n=61 CA1 subthreshold (µa) 36 ± 26 32 ± 13 max stim. (µa)
More information技術研究報告第26号
1) 2) 3) 250Hz 500Hz RESEARCH ON THE PHYSICAL VOLUME OF THE DYNAMIC VIBRATION RESPONSE AND THE REDUCTION OF THE FLOOR IMPACT SOUND LEVEL IN FLOORS OF RESIDENTIAL HOUSING Hideo WATANABE *1 This study was
More information0801297,繊維学会ファイバ11月号/報文-01-青山
Faculty of Life Environment, Kinjogakuin University, Moriyama-ku, Nagoya 463-8521, Japan Faculty of Home Economics, Japan Women s University, Bunkyo-ku, Tokyo 112-8681, Japan AStudy on Easing by a Variable
More informationDifferentiation and search for palatability-factors of world-wide rice grains by PCR method Sumiko NAKAMURA, Hiroshi OKADOME, Koh-ichi YOZA, Kazutomo
Differentiation and search for palatability-factors of world-wide rice grains by PCR method Sumiko NAKAMURA, Hiroshi OKADOME, Koh-ichi YOZA, Kazutomo HARAGUCHI, Tomoya OKUNISHI, Keitaro SUZUKI, Hikaru
More information1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.+,, /31 0*, (,**0) 597 * * ** *** * ** *** Identification of Antioxidative Compounds from Stevia (S
1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.+,, /31 0*, (,**0) 597 * * ** *** * ** *** Identification of Antioxidative Compounds from Stevia (Stevia rebaudiana) Toshiya Masuda, Daiki Yamashita,
More information