A5081012814- Food composition and properties
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Crystallization and Solubility Studies
- X-ray Diffraction in Crystallography
- Phytase and its Applications
- Proteins in Food Systems
- Physics of Superconductivity and Magnetism
- Advanced Sensor and Energy Harvesting Materials
- Temporomandibular Joint Disorders
- Crystal structures of chemical compounds
- Geotechnical Engineering and Soil Mechanics
- Dysphagia Assessment and Management
- Geotechnical Engineering and Soil Stabilization
- Magnetism in coordination complexes
- Nuclear physics research studies
- Polysaccharides and Plant Cell Walls
- Geotechnical Engineering and Underground Structures
- Food Quality and Safety Studies
- Advanced NMR Techniques and Applications
- Organic and Molecular Conductors Research
- Advanced Condensed Matter Physics
- Biofuel production and bioconversion
- biodegradable polymer synthesis and properties
- 3D Printing in Biomedical Research
Okayama Central Hospital
2021-2024
National Agriculture and Food Research Organization
2015-2024
Tohoku University
1994-2024
Food Research Institute
2011-2023
Kurume University
2021-2023
Prime University
2023
National Hospital Organization
2023
Muroran Institute of Technology
2020-2021
Ehime University
2018
Iwate University
2013-2017
ABSTRACT Starches were isolated from the endosperm of 12 wheat samples with a wide swelling power range in wholemeal. Starch amylose content (24.8–34.2%) correlated negatively starch (18.3–26.9), but lipid showed no such correlation. Higher proportions long chains (DP ≥ 35) amylopectins contributed to increased swelling. Native gelatinization temperatures and enthalpy measured by differential scanning calorimetry positively power, which also significantly regelatinization retrograded...
ABSTRACT We studied the effect of amylose content on gelatinization, retrogradation, and pasting properties starch using wheat starches differing in content. Starches were isolated from waxy nonwaxy reciprocal F1 seeds by crossing wheat. Mixing produced a mixed with same as for comparison. The ranged between Nonwaxy‐waxy had higher than waxy‐nonwaxy Endothermic enthalpy final gelatinization temperature measured differential scanning calorimetry correlated negatively Gelatinization onset peak...
Blending non‐starch polysaccharides with starch is expected to change the rate and extent of digestion has a potential effect on glucose response. The objective this study was investigate effects four water‐soluble polysaccharides: xanthan gum, guar pectin, konjac‐glucomannan, in vitro digestibility vivo response gelatinized potato starch. Gelatinized digested rapidly, added significantly reduced even over short reaction time. Postprandial blood rats by addition level after ingestion were...
This study aimed to analyze the printability of corn-based dough during screw-based three-dimensional (3D) food printing (3DFP) by relating its rheological and mechanical properties 3DFP performance, with objective providing insights into utilization produce 3D-printed foods. Screw-based was performed using seven doughs different nixtamalized corn flour (NCF) water contents. Afterward, their were analyzed associated performance. The results showed that stable obtained within a specific range...
ABSTRACT The effects of environmental temperature on gelatinization properties and amylopectin structures wheat endosperm starch were examined by isolating starches from four cultivars matured in growth chambers at daytime temperatures 15, 20, 25, or 30°C. Kernel weight content per kernel reduced high maturation temperature. Amylose showed no significant change some cultivars; other cultivars, there was a slight increase. Principal component analysis data relative peak areas debranched that...
The difficulty in masticating and swallowing rice cake was quantified. Healthy subjects ate pieces of (9 g 3 g) a modified product g). We used electromyography to measure the activity jaw-closing -opening muscles during chewing, as well suprahyoid muscle activity, laryngeal movement, sound swallowing. smaller cake, shorter mastication time, fewer number chews, less activity. A consumed with effort than standard same (3 Both sample amount texture influenced mastication, although neither...
The relationship between the physical properties of solid food and masticatory parameters is clarified. Eight foods varying were chosen. Electromyography jaw-closing muscles mandibular kinematics in eleven young subjects recorded. derived from recorded data for entire mastication process, first bite, early, middle, late stages mastication. After calculating values relative to mean value each subject, nine representing group chosen through a cluster analysis. Three principal components...
Abstract BACKGROUND Polysaccharides have been expected to a suppressive effect on starch digestibility by blending. The objective of this study was investigate the effects anionic (xanthan gum), neutral (guar and cationic (chitosan) polysaccharides in vitro raw gelatinized using six potato cultivars differing phosphorus content. RESULTS By comparing between cultivars, significant difference observed for starches, ‘Benimaru’, which is cultivar containing higher proportion short‐chain...
Two waxy bread wheat lines, KI07Wx1 and KI07Wx2, have been developed by treating cv. Kanto 107 seeds with ethyl methanesulphonate (EMS). About 2, 000 of the cultivar were soaked for 4 hours in 0.5% EMS dissolved 7% ethanol, then sown a green-house 10, 634 M2 obtained from 1, 872 M1 plants. Cross sections distal endosperms 4, stained an iodine-potassium iodide solution, two red-brown. Since M3 M4 derived remaining proximal halves these showed characteristic feature endo-sperm, endosperm...
The objective of this study was to quantify the mastication effort for cooked rice. We analyzed patterns while normal subjects ate a spoonful rice that had been prepared by cooking with different amounts water (1.5, 2.0, 3.0, and 4.0 times weight). samples were served same weight, volume solid content, electromyography (EMG) masticatory muscles measured. texture four instrumentally two-bite method. number chews, time, jaw-closing muscle activities per chew evaluated EMG higher in sample...
The first syntheses of new antibiotics UPA0043 and UPA0044 were accomplished starting from commercially available 18beta-glycyrrhetinic acid vanillin. present involve the coupling a sesquiterpenoid aldehyde an aryllithium, stereoselective formation p-quinone-methide system, regioselective intramolecular cyclization via epoxy ring opening. [reaction: see text]
summary The aim of this study was to investigate the relationship between thickness sample food and bite force. We designed a new sensor that can detect pressure distribution incisor molar teeth on one side, contact area samples teeth. force were directly measured in real time using multiple‐point sheet sensor, which is very thin flexible pressure‐sensing device. Silicone rubber blocks used as chewed with incisors molars by 10 healthy women. peak force, area, duration impulse greater for...