Hasil Pencarian - Shotaro Yamaguchi

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  1. 1
    Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids

    Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids oleh Kiyota Sakai, Masamichi Okada, Shotaro Yamaguchi

    Diterbitkan 2024-08-01
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  2. 2
    Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs

    Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs oleh Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi

    Diterbitkan 2023-01-01
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  3. 3
    Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.

    Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs. oleh Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi

    Diterbitkan 2023-01-01
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  4. 4
    Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase

    Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase oleh Kiyota Sakai, Masamichi Okada, Shotaro Yamaguchi

    Diterbitkan 2022-12-01
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  5. 5
    Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

    Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks oleh Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi

    Diterbitkan 2021-08-01
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  6. 6
    Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs.

    Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs. oleh Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi

    Diterbitkan 2022-01-01
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  7. 7
    Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs

    Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs oleh Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi

    Diterbitkan 2022-01-01
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  8. 8
    Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment

    Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment oleh Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi

    Diterbitkan 2022-01-01
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  9. 9
    Supplemental <i>Aspergillus</i> Lipase and Protease Preparations Display Powerful Bifidogenic Effects and Modulate the Gut Microbiota Community of Rats

    Supplemental <i>Aspergillus</i> Lipase and Protease Preparations Display Powerful Bifidogenic Effects and Modulate the Gut Microbiota Community of Rats oleh Yongshou Yang, Thanutchaporn Kumrungsee, Norihisa Kato, Shinji Fukuda, Manabu Kuroda, Shotaro Yamaguchi

    Diterbitkan 2021-12-01
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  10. 10
    <i>Aspergillus-</i>Derived Cellulase Preparation Exhibits Prebiotic-like Effects on Gut Microbiota in Rats

    <i>Aspergillus-</i>Derived Cellulase Preparation Exhibits Prebiotic-like Effects on Gut Microbiota in Rats oleh Yongshou Yang, Thanutchaporn Kumrungsee, Norihisa Kato, Shinji Fukuda, Manabu Kuroda, Shotaro Yamaguchi

    Diterbitkan 2022-02-01
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  11. 11
    Nitrogen Dissociation via Reaction with Lithium Alloys

    Nitrogen Dissociation via Reaction with Lithium Alloys oleh Shotaro Yamaguchi, Takayuki Ichikawa, Yongming Wang, Yuki Nakagawa, Shigehito Isobe, Yoshitsugu Kojima, Hiroki Miyaoka

    Diterbitkan 2017-03-01
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  12. 12
    Exogenous <i>Penicillium camemberti</i> Lipase Preparation Exerts Prebiotic-like Effects by Increasing Cecal <i>Bifidobacterium</i> and <i>Lactobacillus</i> Abundance in Rats

    Exogenous <i>Penicillium camemberti</i> Lipase Preparation Exerts Prebiotic-like Effects by Increasing Cecal <i>Bifidobacterium</i> and <i>Lactobacillus</i> Abundance in Rats oleh Yongshou Yang, Huijuan Jia, Chika Ando, Hisanori Kato, Thanutchaporn Kumrungsee, Norihisa Kato, Akiko Kimoto, Shinji Fukuda, Manabu Kuroda, Kyoichi Nishio, Shotaro Yamaguchi

    Diterbitkan 2023-02-01
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