Aya Tabara : rechercher sur Z-Library

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1

Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough

Morimoto, Naomi, Tabara, Aya, Seguchi, Masaharu

Journal:

Food Science and Technology Research

Année:

2015

Langue:

english

Fichier:

PDF, 852 KB

english, 2015

2

Water-holding capacity of insoluble fibre decreases free water and elevates digesta viscosity in the rat

Toru Takahashi, Yukio Furuichi, Takafumi Mizuno, Masako Kato, Aya Tabara, Yuka Kawada, Yoshiyuki Hirano, Kin-ya Kubo, Minoru Onozuka, Osamu Kurita

Journal:

Journal of the Science of Food and Agriculture

Année:

2009

Langue:

english

Fichier:

PDF, 119 KB

english, 2009

3

Adsorption of xanthene food additive dyes to cellulose granules

Aya Tabara, Chihiro Yamane, Makoto Abe, Masaharu Seguchi

Journal:

Année:

2011

Langue:

english

Fichier:

PDF, 1.29 MB

english, 2011

4

TRIC-A Channels in Vascular Smooth Muscle Contribute to Blood Pressure Maintenance

Daiju Yamazaki, Yasuharu Tabara, Satomi Kita, Hironori Hanada, Shinji Komazaki, Daisuke Naitou, Aya Mishima, Miyuki Nishi, Hisao Yamamura, Shinichiro Yamamoto, Sho Kakizawa, Hitoshi Miyachi, Shintaro

Journal:

Cell Metabolism

Année:

2011

Langue:

english

Fichier:

PDF, 1.55 MB

english, 2011

5

Adsorption Mechanism for Xanthene Dyes to Cellulose Granules

TABARA, Aya, YAMANE, Chihiro, SEGUCHI, Masaharu

Journal:

Bioscience Biotechnology and Biochemistry

Année:

2012

Langue:

english

Fichier:

PDF, 172 KB

english, 2012

6

Determination of hydrophobicity of dry-heated wheat starch granules using sucrose fatty acid esters (SFAE)

Tabara, Aya, Oneda, Hiroshi, Murayama, Ryuji, Matsui, Yuko, Hirano, Akira, Seguchi, Masaharu

Journal:

Bioscience Biotechnology and Biochemistry

Année:

2014

Langue:

english

Fichier:

PDF, 496 KB

english, 2014

7

Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal

TABARA, Aya, YAMANE, Chihiro, SEGUCHI, Masaharu

Journal:

Bioscience Biotechnology and Biochemistry

Année:

2012

Langue:

english

Fichier:

PDF, 287 KB

english, 2012

8

Effects of heat treatment on oil-binding ability of rice flour

Tabara, Aya, Nakagawa, Mariko, Ushijima, Yuki, Matsunaga, Kotaro, Seguchi, Masaharu

Journal:

Bioscience Biotechnology and Biochemistry

Année:

2015

Langue:

english

Fichier:

PDF, 647 KB

english, 2015

9

Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour

Nakagawa, Mariko, Tabara, Aya, Ushijima, Yuki, Matsunaga, Kotaro, Seguchi, Masaharu

Journal:

Bioscience Biotechnology and Biochemistry

Année:

2016

Langue:

english

Fichier:

PDF, 825 KB

english, 2016

10

Development of Gluten-Free Bread baked with Yam Flour

SEGUCHI, Masaharu, OZAWA, Miki, NAKAMURA, Chieko, TABARA, Aya

Journal:

Food Science and Technology Research

Année:

2012

Langue:

english

Fichier:

PDF, 2.79 MB

english, 2012

11

Development of Gluten-Free Bread Baked with Banana (Musa spp.) Flour

Seguchi, Masaharu, Tabara, Aya, Iseki, Kyoko, Takeuchi, Miki, Nakamura, Chieko

Journal:

Food Science and Technology Research

Année:

2014

Langue:

english

Fichier:

PDF, 3.55 MB

english, 2014

12

Improvement of Bread Making Properties by the Addition of Alginates

Tabara, Aya, Miyajima, Chihiro, Moki, Natsuki, Kasahara, Fumiyoshi, Seguchi, Masaharu

Journal:

Food Science and Technology Research

Année:

2016

Langue:

english

Fichier:

PDF, 1.02 MB

english, 2016

13

Measurement of Water Absorption in Wheat Flour by Mixograph Test

Okuda, Reiko, Tabara, Aya, Okusu, Hideki, Seguchi, Masaharu

Journal:

Food Science and Technology Research

Année:

2016

Langue:

english

Fichier:

PDF, 2.33 MB

english, 2016

14

Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester

Ushijima, Yuki, Nakagawa, Mariko, Tabara, Aya, Matsunaga, Kotaro, Seguchi, Masaharu

Journal:

Food Science and Technology Research

Année:

2017

Langue:

english

Fichier:

PDF, 1.04 MB

english, 2017

15

Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester

Ushijima, Yuki, Nakagawa, Mariko, Tabara, Aya, Matsunaga, Kotaro, Seguchi, Masaharu

Journal:

Food Science and Technology Research

Année:

2017

Fichier:

PDF, 1.04 MB

2017