Hiroshi Yada
Arai Helmet
9 Papers
79 Citations
Hiroshi Yada is an academic researcher from Arai Helmet. The author has contributed to research in topics: Acrylamide & Asparagine. The author has an hindex of 8, co-authored 9 publications.
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Papers
Mulberry anthracnose antagonists (iturins) produced by Bacillus amyloliquefaciens RC-2.
TL;DR: Bacillus amyloliquefaciens strain RC-2 produced seven antifungal compounds secreted into the culture filtrate that inhibited the development of mulberry anthracnose caused by the fungus, Colletotrichum dematium.
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Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
Chie Matsuura-Endo,Akiko Ohara-Takada,Yoshihiro Chuda,Hiroshi Ono,Hiroshi Yada,Mitsuru Yoshida,Akira Kobayashi,Shogo Tsuda,Shigenobu Takigawa,Takahiro Noda,Hiroaki Yamauchi,Motoyuki Mori +11 more
TL;DR: When the fructose/asparagine ratio was >2 by low-temperature storage, the asparagine content, rather than the reducing sugar content, was found to be the limiting factor for acrylamide formation.
113
Analysis of acrylamide in green tea by gas chromatography-mass spectrometry.
Yuzo Mizukami,Katsunori Kohata,Yuichi Yamaguchi,Nobuyuki Hayashi,Yusuke Sawai,Yoshihiro Chuda,Hiroshi Ono,Hiroshi Yada,Mitsuru Yoshida +8 more
TL;DR: An analysis of 82 tea samples showed that rather than the reducing sugar content, the asparagine content in tea leaves was a significant factor related to acrylamide formation in roasted products.
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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.
Akiko Ohara-Takada,Chie Matsuura-Endo,Yoshihiro Chuda,Hiroshi Ono,Hiroshi Yada,Mitsuru Yoshida,Akira Kobayashi,Shogo Tsuda,Shigenobu Takigawa,Takahiro Noda,Hiroaki Yamauchi,Motoyuki Mori +11 more
TL;DR: The results suggest that the content of reducing sugars in potato tubers determined the degree of acrylamide formation in chips, and the chip color, as evaluated by L* (lightness), was correlated well with the acrieslamide content.
80
Acrylamide in japanese processed foods and factors affecting acrylamide level in potato chips and tea
Mitsuru Yoshida,Hiroshi Ono,Yoshihiro Chuda,Hiroshi Yada,Mayumi Ohnishi-Kameyama,Hidetaka Kobayashi,Akiko Ohara-Takada,Chie Matsuura-Endo,Motoyuki Mori,Nobuyuki Hayashi,Yuichi Yamaguchi +10 more
TL;DR: High correlations were observed between the acrylamide content in the chips and glucose and fructose contents in the tubers, indicating that the limiting factor for acrieslamide formation in potato chips is reducing sugar, not asparagine content inThe tubers.
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