Search Results - "Ohara Takada, A"

Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying by Ohara Takada, A. (National Agricultural Research Center for Hokkaido Region, Sapporo (Japan)), Matsuura Endo, C, Chuda, Y, Ono, H, Yada, H, Yoshida, M, Kobayashi, A, Tsuda, S, Takigawa, S, Noda, T, Yamauchi, H, Mori, M

“…Changes in the sugar and amino acid contents of potato tubers during short-term storage and the effect on the acrylamide level in chips after frying were…”
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Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips by Chuda, Y. (Center for Food Quality, Labeling and Consumer Services, Saitama (Japan)), Ono, H, Yada, H, Ohara Takada, A, Matsuura Endo, C, Mori, M

“…Acrylamide in potato chips made from tubers stored at 2 or 20 deg C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips…”
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Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato [Solanum tuberosum] cultivars and acrylamide in chips by Matsuura endo, C.(National Agricultural Research Center for Hokkaido Region, Memuro (Japan). Dept. of Upland Agriculture), Ohara Takada, A, Chuda, Y, Ono, H, Yada, H, Yoshida, M, Kobayashi, A, Tsuda, S, Takigawa, S, Noda, T, Yamauchi, H, Mori, M

“…To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2,…”
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Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea by Yoshida, Mitsuru, Ono, Hiroshi, Chuda, Yoshihiro, Yada, Hiroshi, Ohnishi-Kameyama, Mayumi, Kobayashi, Hidetaka, Ohara-Takada, Akiko, Matsuura-Endo, Chie, Mori, Motoyuki, Hayashi, Nobuyuki, Yamaguchi, Yuichi

“…Acrylamide concentrations in processed foods sold in Japanese markets were analyzed by LC-MS/MS and GC-MS methods. Most potato chips and whole potato-based…”
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A new potato variety, 'Haruka', improved for culinary quality and disease resistance by Kobayashi, A.(National Agricultural Research Center for Hokkaido Region, Sapporo (Japan)), Mukoujima, N, Tsuda, S, Mori, M, Ohara Takada, A, Takada, N

“…Haruka is a new table-stock potato variety with parti-colored red/white-skinned tubers, white flesh, medium maturing and good culinary quality. It was selected…”
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Hydrolysis of the Potato Glycoalkaloid [alpha]-Chaconine by Filamentous Fungi by ODA, YUJI, SAITO, KATSUICHI, OHARA-TAKADA, AKIKO, MORI, MOTOYUKI

“…Three strains of filamentous fungi have been isolated from potato sprouts to obtain an enzyme degrading the glycoalkaloids. All of the strains hydrolyzed…”
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Hydrolysis of the potato glycoalkaloid α-chaconine by filamentous fungi by Oda, Yuji, Saito, Katsuichi, Ohara-Takada, Akiko, Mori, Motoyuki

“…Three strains of filamentous fungi have been isolated from potato sprouts to obtain an enzyme degrading the glycoalkaloids. All of the strains hydrolyzed…”
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Precise, simple screening for resistance in potato [Solanum tuberosum] varieties to common scab [Streptmyces scabies] using paper pots by Kobayashi, A. (National Agricultural Research Center for Hokkaido Region, Sapporo (Japan)), Naito, S, Kobayashi, Y.O, Tsuda, S, Ohara Takada, A, Mori, M

“…Resistance to common scab pathogen Streptomyces turgidiscabies of seven potato varieties was compared in the field with a newly developed paper pot method…”
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