Search Results - "Linko, Pekka"

Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying by Soottitantawat, Apinan, Bigeard, Fanny, Yoshii, Hidefumi, Furuta, Takeshi, Ohkawara, Masaaki, Linko, Pekka

“…The microencapsulation of d-limonene by spray drying was investigated with respect to the effects of emulsion droplet size, powder particle size, as well as to…”
Get full text

Microencapsulation of l-menthol by spray drying and its release characteristics by Soottitantawat, Apinan, Takayama, Kohei, Okamura, Kenji, Muranaka, Daisuke, Yoshii, Hidefumi, Furuta, Takeshi, Ohkawara, Masaaki, Linko, Pekka

“…The microencapsulation of l-menthol was studied by spray drying, using gum arabic (GA) and modified starch (CAPSUL, HI-CAP 100) as capsule materials. The…”
Get full text

Effect of Water Activity on the Release Characteristics and Oxidative Stability of d-Limonene Encapsulated by Spray Drying by Soottitantawat, Apinan, Yoshii, Hidefumi, Furuta, Takeshi, Ohgawara, Masaaki, Forssell, Pirkko, Partanen, Ritta, Poutanen, Kaisa, Linko, Pekka

“…The stability of encapsulated d-limonene, which was prepared by spray drying, was studied in view of the release characteristics and oxidation stability. Gum…”
Get full text

Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity by Yoshii, Hidefumi, Soottitantawat, Apinan, Liu, Xiang-Dong, Atarashi, Takuroh, Furuta, Takeshi, Aishima, Shizuo, Ohgawara, Masaaki, Linko, Pekka

“…The microencapsulation of emulsified ethyl butyrate by spray drying and its release from the spray-dried powder was investigated. Retention of emulsified ethyl…”
Get full text

Transesterification of trimethylolpropane and rapeseed oil methyl ester to environmentally acceptable lubricants by Uosukainen, E

“…Biodegradable trimethylolpropane [2‐ethyl‐2‐(hydroxymethyl)‐1,3‐propanediol] esters of rapeseed oil fatty acids were synthesized by transesterification with…”
Get full text

Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying by SHIGA, Hirokazu, YOSHII, Hidefumi, OHE, Hisashi, YASUDA, Masahumi, FURUTA, Takeshi, KUWAHARA, Hiroshige, OHKAWARA, Masaaki, LINKO, Pekka

“…Powdery encapsulation of shiitake flavors, extracted from dried shiitake, was investigated by spray drying. Flavor retention increased with an increase in…”
Get full text

Structural analysis of spray-dried powders by confocal laser scanning microscopy by Soottitantawat, Apinan, Peigney, Julien, Uekaji, Yukiko, Yoshii, Hidefumi, Furuta, Takeshi, Ohgawara, Masaaki, Linko, Pekka

“…The internal and external morphology of spray‐dried powders were investigated as a function of the operating conditions of the spray dryer by using confocal…”
Get full text

Mechanism of High Pressure Denaturation of Proteins by Hayakawa, Isao, Linko, Yu-Yen, Linko, Pekka

“…High pressure denaturation of ovalbumin, bovine serum albumin (BSA) and β-lactoglobulin was assessed by spectrofluorometry, specific rotation analysis and…”
Get full text

Cyclodextrin encapsulation to prevent the loss of l-menthol and its retention during drying by Liu, X.D. (Tottori Univ. (Japan)), Furuta, T, Yoshii, H, Linko, P, Coumans, W.J

“…The taste and flavor of spray-dried powdered products are the most important quality factors. In the present study, molecular encapsulation in cyclodextrin was…”
Get full text

Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking by Shiga, H. (Tottori Univ. (Japan)), Yoshii, H, Taguchi, R, Nishiyama, T, Furuta, T, Linko, P

“…The release characteristics of flavor in boiling water and the flavor retention in the rice after cooking were investigated by using spray dried powder in…”
Get full text

Autoxidation kinetic analysis of docosahexaenoic acid ethyl ester and docosahexaenoic triglyceride with oxygen sensor by Yoshii, H. (Tottori Univ. (Japan)), Furuta, T, Siga, H, Moriyama, S, Baba, T, Maruyama, K, Misawa, Y, Hata, N, Linko, P

“…The application of o-3 polyunsaturated fatty acids (PUFAs) as food additives is restricted by their chemically quite reactive properties. However, quantitative…”
Get full text

Refolding of Denatured/Reduced Lysozyme at High Concentration with Diafiltration by YOSHII, Hidefumi, FURUTA, Takeshi, YONEHARA, Takahiro, ITO, Daisuke, LINKO, Yu-Yen, LINKO, Pekka

“…Refolding of reduced and denatured protein in vitro has been an important issue for both basic research and applied biotechnology. Refolding at low protein…”
Get full text

Crystal Transformation from Anhydrous α-Maltose to Hydrous β-Maltose and from Anhydrous Trehalose to Hydrous Trehalose by YOSHII, Hidefumi, FURUTA, Takeshi, KUDO, Jun, LINKO, Pekka

“…Anhydrous sugars such as maltose and trehalose are useful for making dry powder of foods and liquids. The crystal-transformation rate of maltose and trehalose…”
Get full text

Characterization of the cellulose-binding ability of Geotrichum sp. M111 cells and its application to dehydration of the distilled waste of sweet potato shouchu by Yoshii, H. (Tottori Univ. (Japan)), Furuta, T, Ikeda, M, Ito, T, Iefuji, H, Linko, P

“…The cellulose-binding ability of Geotrichum sp. M111 cells was investigated by the micro-tube method which gives an indication of the binding ability of M111…”
Get full text

Neural network programming in bioprocess variable estimation and state prediction by Linko, P, Zhu, Y H

“…A neural network program with efficient learning ability for bioprocess variable estimation and state prediction was developed. A 3 layer, feed-forward neural…”
Get more information

The increased effect of kneading on the formation of inclusion complexes between d-limonene and beta-cyclodextrin at low water content by Yoshii, H. (Tottori Univ. (Japan)), Furuta, T, Okita, E, Toyomi, A, Linko, Y.Y, Linko. P

“…The molecular inclusion powder of d-limonene in beta-cyclodextrin clodextrin was prepared by using a twin-screw kneader at a low water content. The influence…”
Get full text

Kinetic analysis of the autoxidation of ethyl eicosapentaenoate at different oxygen levels by Yoshii, H. (Tottori Univ. (Japan)), Furuta, T, Itoh, T, Yoshimura, K, Misawa, Y, Hata, N, Kobayashi, H, Linko, Y.Y, Linko, P

“…The autoxidation of such n-3 polyunsaturated fatty acid (PUPA) ethyl esters as ethyl eicosapentaenoate and ethyl docosahexaenoate was investigated at various…”
Get full text

Kinetic analysis of temperature-programmed autoxidation of ethyl eicosapentaenoate and ethyl docosahexaenoate by Yoshii, H. (Tottori Univ. (Japan)), Furuta, T, Itoh, T, Misawa, Y, Hata, N, Kobayashi, H, Linko, Y.Y, Linko, P

“…On the basis of an autocatalytic and a first order reaction kinetics, a nonisothermal oxidation reaction model was developed for n-3 polyunsaturated fatty acid…”
Get full text

MICROENCAPSULATION OF EMULSIFIED HYDROPHOBIC FLAVORS BY SPRAY DRYING by Liu, Xiang-Dong, Atarashi, Takuroh, Furuta, Takeshi, Yoshii, Hidefumi, Aishima, Shizuo, Ohkawara, Masaaki, Linko, Pekka

“…The retention of emulsified flavor during spray drying was investigated under various compositions of feed liquid. Drying of the emulsion solution was carried…”
Get full text

FLAVOR ENCAPSULATION AND RELEASE CHARACTERISTICS OF SPRAY-DRIED POWDER BY THE BLENDED ENCAPSULANT OF CYCLODEXTRIN AND GUM ARABIC by Shiga, Hirokazu, Yoshii, Hidefumi, Nishiyama, Taiji, Furuta, Takeshi, Forssele, Pirkko, Poutanen, Kaisa, Linko, Pekka

“…The flavor inclusion powder was prepared by spray drying, using the combined encapsulation method of inclusion by β-cyclodextrin (β-CD) and emulsified by gum…”
Get full text