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Bulletin of the Agricultural Chemical Society of Japan | 1970

On the Manufacture of Xylitol from Xylose

Akio Tuskui; Wahachiro Tanimura; Kinshi Suminoe

Xylitol was prepared by means of high pressure hydrogenation of xylose solution using Raney-nickel catalyst. The present investigation was undertaken to determine the optimum conditions with regard to temperature, concentration of xylose, the amount of catalyst and pressure. The freshly obtaind xylitol solution has a small amount of inorganic salts which act as the catalyst poison, so these are removed by passing the solution through ion exchange resin. Xylose solution (as 99.5% xylose) and Raney-nickel are then placed in the auto-slave and agitated. The following conditions was revealed to be most appropriate; 1) Temperature, 95_??_124°C. 2) Concentration, 30_??_35% xylose solution (25g xylose). 3) Amount of catalyst, 20% Raney-nickel for sample. 4) Pressure, 40 kg/cm2. The yield of xylitol was 96_??_98%. The deionized xylitol solution was made to Brix. 70°by evaporating at 45 to 50°C, under 60 to 80mmHg.


Food Preservation Science (Japan) | 2003

Change of polyphenol compounds in banana pulp during ripening

Kiyoshi Mura; Wahachiro Tanimura


Nippon Eiyo Shokuryo Gakkaishi | 1989

Characterization of lipids in tea seeds cultivated in Taiwan and Japan.

Chiyoko Tokue; Eiko Kataoka; Wahachiro Tanimura


Nippon Eiyo Shokuryo Gakkaishi | 1987

Properties peculiar to lipids in soybeans of Beeson species.

Chiyoko Tokue; Eiko Kataoka; Wahachiro Tanimura


Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 1999

Characterization of Yam (Dioscorea opposita Thunb.) Mucilage and Polysaccharide with Different Varieties.

Manabu Tsukui; Toshio Nagashima; Hiroaki Sato; T. Tsuneo Kozima; Wahachiro Tanimura


THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS | 1987

Amino Acids, Organic Acids, Fatty Acids, Trimethylamine and Methional in Improved Fish Sauce

Eiko Kataoka; Chiyoko Tokue; Tomoko Yamashita; Wahachiro Tanimura


Biocontrol Science | 2000

A Substance Inhibiting the Growth of Lactic Acid Bacteria in Duhat (Sizygium cumini Skeels) Bark

Kiyoshi Mura; Hideaki Shiramatsu; Wahachiro Tanimura


Food Preservation Science | 1998

Effect of pectin Substance on Texture Profiles of Potatoes with Different Specific Gravity

Hiroaki Sato; Katsumi Takano; T. Tsuneo Kozima; Wahachiro Tanimura; Ikuzo Kamoi


Food Preservation Science | 2003

Influences of Barks Addition on the Growth of Microorganisms and the Ingredients of Basi in Basi Fermentation

Kiyoshi Mura; Priscilla C. Sanchez; Wahachiro Tanimura


Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 1996

Inhibitory Substance for the Growth of Lactic Acid Bacteria in Samac (Macharanga grandifolia Linn.) Fruit

Kiyoshi Mura; Hideaki Shiramatsu; Wahachiro Tanimura

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Ikuzo Kamoi

Tokyo University of Agriculture

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Kiyoshi Mura

Tokyo University of Agriculture

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Tetsujiro Obara

Tokyo University of Agriculture

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Hiroaki Sato

Tokyo University of Agriculture

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Kinshi Suminoe

Tokyo University of Agriculture

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Hideaki Shiramatsu

Tokyo University of Agriculture

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Hiroji Nakamura

Tokyo University of Agriculture

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Katsumi Takano

Tokyo University of Agriculture

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Chiyoko Tokue

Tokyo University of Agriculture

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Eiko Kataoka

Tokyo University of Agriculture

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