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- Tanaka, Junichi, et al. Show all 3 Authors
- Journal of cereal science 2018 v.79 pp. 370-375
- amylopectin; baking; breads; filling period; palatability; rice; rice flour; shelf life; temperature; wheat; wheat flour; wheat gluten
- ... Firming of bread after baking leads to waste due to loss of palatability. Firming is affected mainly by amylopectin, a starch component. Here, we found that the firming rate of rice bread can be slowed by using flour made from rice grains which filled at lower temperatures, because temperature during grain filling (TGF) affects amylopectin chain synthesis. We found significant positive correlation ...
- Tanaka, Junichi, et al. Show all 8 Authors
- Biochemical and biophysical research communications 2018 v.497 no.1 pp. 167-172
- Simian virus 40; antigens; bacterial infections; beta-galactosidase; cell lines; cell senescence; epithelial cells; epithelium; flow cytometry; gene expression regulation; gingiva; green fluorescent protein; mice; sequence analysis; teeth
- ... Junctional epithelium (JE), one of the constituents of periodontal tissue, has several unique features to prevent bacterial infection. However, the molecular mechanisms of these cells remain to be completely elucidated because there has been no JE cell line to date. We have succeeded in isolating JE cells expressing green fluorescent protein (GFP) by using a bioengineered tooth technique in mice. ...