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Matsuoka, Hiroatsu; Fuke, Yoko

doi:10.3136/nskkk1962.22.436

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Dyes For Information Recording Media1

Optical Recording System1

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1982

2016

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Cited by 6 publications

(2 citation statements)

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“…To develop new special dyes it is essential to be able to correlate the characteristics of the dyes with their structures. The methodology used at the University of Osaka laboratory to develop new special dyes is outlined in Figure 1 [6]. It consists of two parts: the route for the development of new special dyes and the three software schemes applied at each stage.…”

Section: Dyes For Information Recording Mediamentioning

confidence: 99%

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The chemistry of special dyes for electro‐optical applications

Matsuoka

1989

Journal of the Society of Dyers and Colourists

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Section: Dyes For Information Recording Mediamentioning

confidence: 99%

“…Dithiol metal complexes (5) are well known as metal ion indicators and they absorb in the infra-red region. Metal dithiene complexes (6) which absorb at 700-1200 nm have also been examined as i.r. dyes 1161.…”

Section: Optical Recording Systemmentioning

confidence: 99%

The chemistry of special dyes for electro‐optical applications

Matsuoka

1989

Journal of the Society of Dyers and Colourists

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Preparation of Fermented Soybean Curd using Stem Bromelain

Fuke¹,

Matsuoka²

1984

J Food Science

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Preparation of fermented soybean curd using stem bromelain as a coagulant of soy milk and an enzyme to improve the taste was investigated. After 60 days at 15'C ripening reached approximately 30-40% in curds which had stem bromelain added. The amino acids liberated in highest concentration were glutamic acid, leucine, lysine, alanine, and phenylalanine. Proteolytic activity from stem bromelaln remained in the ripened curds, and activity from microorganisms appeared upon ripening. The recoveries of curds which had stem bromelain added were lower than that of a curd, which did not contain any stem bromelain.

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Development and Stability of Intermediate Moisture Cheese Analogs From Isolated Soybean Proteins

Motoki

Torres

Karel

1982

J Food Processing Preservation

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Intermediate moisture cheese analogs (IMCA), based on soy beans, were fabricated by the blending method from an aqueous emulsion containing primarily soybean protein isolate, casein, hydrogenated vegetable oil, decaglycerol decaoleate, glycerol, salt and sorbitol. Potassium sorbate was used as a mycostatic agent. Water activity of different IMC A preparations was controlled at levels of 0.83 to 0.91; and pH at 5.0, 5.5 and 6.5. Organoleptic properties, mechanical properties and microbial stability were tested. The IMCA product with a aw of 0.87 and pH of 5.7 was the most acceptable, with a shelf life of about 3 months.

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Cited by 6 publications

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The chemistry of special dyes for electro‐optical applications

The chemistry of special dyes for electro‐optical applications

Preparation of Fermented Soybean Curd using Stem Bromelain

Development and Stability of Intermediate Moisture Cheese Analogs From Isolated Soybean Proteins

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