Hidden scale invariance of metals

Background: Recent studies have demonstrated that kokumi substances such as glutathione are perceived through the calcium-sensing receptor (CaSR). Screening by a CaSR assay and sensory evaluation have shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a potent kokumi peptide. In the present study, the sensory characteristics of chicken consommé with added γ-Glu-Val-Gly were investigated using descriptive analysis.

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Characterization of non-newtonian behavior during mixing of bacterial cellulose in a bioreactor

Kouda¹,

Yano²,

Yoshinaga³

et al. 1996

Journal of Fermentation and Bioengineering

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Tohru Kouda

Effect of agitator configuration on bacterial cellulose productivity in aerated and agitated culture

Effect of ethanol on bacterial cellulose production from fructose in continuous culture

Effect of lactate on bacterial cellulose production from fructose in continuous culture

Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of chicken consommé

Characterization of non-newtonian behavior during mixing of bacterial cellulose in a bioreactor

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