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Št. zadetkov: 4
Gene - nutrition interaction and plant metabolites in the treatment of human hereditary based disorders
Ivan Kreft, Sayoko Ikeda, Kiyokazu Ikeda, Vida Škrabanja, Giovanni Bonafaccia
Objavljeni znanstveni prispevek na konferenci (vabljeno predavanje)
Oznake: genetski polimorfizem;alergije;karcinogeneza;kardio-vaskularne bolezni;motnje v metabolizmu;genetic polymorphism;allergies;carcinogenesis;cardio-vascular diseases;errors of metabolism;
Gene - nutrition interaction and plant metabolites in the treatment of human hereditary based disorders
Leto: 1997 Vir: Repozitorij Univerze v Ljubljani (RUL)
Tartary, but not common, buckwheat inhibits α-glucosidase activity: its nutritional implications
Kiyokazu; Faculty of Nutrition Ikeda, Yui; Faculty of Nutrition Ishida, Sayoko; Faculty of Nutrition Ikeda, Yuya; Department of Food Science and Human Nutrition Asami, Rufa; Shanxi Agricultural Academy Lin
Ni določena
Oznake:
This study shows the presence of α-glucosidase inhibitor in Tartary buckwheat. The present study shows that standard Tartary buckwheat flour exhibited a high level of α-glucosidase inhibitory activity, whereas newly-developed Manten-kirari var., which exhibited a very low level of rutin-degrading en ...
Leto: 2018 Vir: ZRC SAZU
Mechanical characterization of buckwheat noodles mixed with seaweed (fu-nori)
Yuya; Faculty of Agriculture Asami, Sena; Faculty of Agriculture Ooto, Masanori; Faculty of Agriculture Kitamura, Kenta; Faculty of Agriculture Sakanashi, Tesshu; Faculty of Agriculture Tamai, Tsuyoshi; Faculty of Agriculture Furumoto, Sayoko; Faculty of Nutrition Ikeda, Kiyokazu; Faculty of Nutrition Ikeda
Ni določena
Oznake:
The present study was conducted to clarify the effect of incorporation of seaweed, i.e.funori (Gloiopeltis tenax(Turner)J. Agardh) into buckwheat noodles on their mechanical characteristics. Mechanical analysis of buckwheat noodles withfunori showed that incorporation of funori into buckwheat noodle ...
Leto: 2019 Vir: ZRC SAZU
Analysis of traditional preparation methods of buckwheat noodles in Japan
Yuya; Department of Food Science and Human Nutrition Asami, Yoshinobu; Faculty of Nutrition Yamashita, Takahiro; Faculty of Nutrition Oka, Takanori; Terao Milling Company Terao, Satoshi; Faculty of Nutrition Ito, Sayoko; Faculty of Nutrition Ikeda, Ayumi; Faculty of Nutrition Nishihana, Natsumi; Faculty of Nutrition Mitsumata, Kiyokazu; Faculty of Nutrition Ikeda
Ni določena
Oznake:
The present study was undertaken to clarify two subjects, i.e., one subject is to clarify the mechanical characteristics on thekukuri (kneading) and kiku-neri(forming into a chrysanthemum flower-like shape) processes on the preparation of buckwheat noodles; and another problem, to compare mechanical ...
Leto: 2018 Vir: ZRC SAZU
Št. zadetkov: 4
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