Yuzo Mizukami
National Agriculture and Food Research Organization
24 Papers
44 Citations
Yuzo Mizukami is an academic researcher from National Agriculture and Food Research Organization. The author has contributed to research in topics: Chemistry & Roasting. The author has an hindex of 7, co-authored 24 publications.
Chat about Author
Papers
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.
92
Evaluation of the astringency of black tea by a taste sensor system: scope and limitation
Nobuyuki Hayashi,Ronggang Chen,Hidekazu Ikezaki,Tomomi Ujihara,Hideyuki Kitajima,Yuzo Mizukami +5 more
TL;DR: Grading the astringency of black tea by a taste sensor system was studied and it was demonstrated that the sensor output was correlative to the human gustatory sense.
22
Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage.
TL;DR: Although acrylamide concentration decreased in the grains, and decreased by 36% in the milled grains (teabag form) after 309 days of storage at room temperature a significant difference in the rate of acylamide decrease was not observed between the grain and teabag forms, and the data obtained are of importance to the risk assessment and management of acRYlamide exposure in Japan.
21
Estimation of Acrylamide Intake from Cooked Rice in Japan
TL;DR: It’s time to dust off the chopsticks and start planning for the future.
14
Acrylamide elution from roasted barley grains into mugicha and its formation during roasting
TL;DR: The level of asparagine in barley grains was found to be a significant factor related to acrylamide formation in roasted barley products and its formation during roasting of the grain is investigated.
10