Masahumi Yasuda

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The effectiveness was evaluated of a cathodic solution prepared by the electrolysis of an NaCl solution in inhibiting the aqueous oxidation of ethyl linoleate and ethyl docosahexaenoate. The decrease in unoxidized substrate and the formation of total peroxides during oxidation indicate that the cathodic solution completely inhibited the oxidation of both(More)
Powdery encapsulation of shiitake flavors, extracted from dried shiitake, was investigated by spray drying. Flavor retention increased with an increase in drying air temperature and solid content, and decreased with an increase in dextrose equivalents of maltodextrin. A heat-treatment of the extract liquid made the lenthionine concentration increase, but(More)
The interaction of 6-p-toluidinylnaphthalene-2-sulfonate (TNS) with beta-cyclodextrin was investigated in 0.1 M phosphate buffer at pH 7.4 by fluorescence spectroscopy. Using the fluorescence enhancement of TNS in the presence of beta-cyclodextrin, the thermodynamic parameters for the formation of two kinds of the inclusion complex (molar ratio of(More)
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