bonito dried

bonito dried PubMed: Mercury contamination and exposure assessment of fishery products in Korea. J-Stage: Intake of Dried Bonito Broth Flavored with Dextrin Solution Induced Conditioned Place Preference in Mice PubMed: Retronasal odor of dried bonito stock induces umami taste and improves the palatability of saltiness. PubMed: Umami Taste Components and their Sources in Asian Foods. PubMed: Long-term consumption of dried bonito dashi (a traditional Japanese fish stock) reduces anxiety and modifies central amino acid levels in rats. PubMed: Dried bonito dashi: a preferred fish broth without postoral reward actions in mice. PubMed: Aspartic protease from Aspergillus (Eurotium) repens strain MK82 is involved in the hydrolysis and decolourisation of dried bonito (Katsuobushi). PubMed: Dried-bonito aroma components enhance salivary hemodynamic responses to broth tastes detected by near-infrared spectroscopy. PubMed: Intake of dried bonito broth flavored with dextrin solution induced conditioned place preference in mice. PubMed: [Fermented seafoods and food hygiene--fish sauce and dried bonito]. PubMed: Improving the palatability of salt-reduced food using dried bonito stock. PubMed: The Effects of gamma-Aminobutyric Acid, Vinegar, and Dried Bonito on Blood Pressure in Normotensive and Mildly or Moderately Hypertensive Volunteers. PubMed: Antioxidants produced by Eurotium herbariorum of filamentous fungi used for the manufacture of karebushi, dried bonito (Katsuobushi). PubMed: Saltiness enhancement by the characteristic flavor of dried bonito stock. PubMed: The Effect of the Dried-Bonito Broth on Blood Pressure, 8-Hydroxydeoxyguanosine (8-OHdG), an Oxidative Stress Marker, and Emotional States in Elderly Subjects. PubMed: Preference for dried bonito broth in olfactory-blocked or taste nerve-sectioned mice in the two-bottle choice test. PubMed: Effect of dried-bonito broth on mood states: a pooled analysis of four randomized controlled human trials. PubMed: Prevalence of Listeria monocytogenes and Salmonella in ready-to-eat food in Catalonia, Spain. PubMed: Hypocholesterolemic effects of microbial protease-resistant fraction of Katsuobushi in ovariectomized rats depend on the both oil and undigested protein. PubMed: Protease-resistant fraction of smoked, dried bonito alleviates atopic dermatitis-like skin lesions in NC/Nga mice. PubMed: Effect of dried-bonito broth intake on peripheral blood flow, mood, and oxidative stress marker in humans. PubMed: Hypocholesterolemic effect of katsuobushi, smoke-dried bonito, prevents ovarian hormone deficiency-induced hypercholesterolemia. PubMed: Effect of dried-bonito broth on mental fatigue and mental task performance in subjects with a high fatigue score. PubMed: LC-MS study to reduce ion suppression and to identify N-lactoylguanosine 5'-monophosphate in bonito: a new umami molecule? PubMed: Effects of dried bonito (katsuobushi) and captopril, an angiotensin I-converting enzyme inhibitor, on rat isolated aorta: a possible mechanism of antihypertensive action. PubMed: Evaluation of iron bioavailability from bonito dark muscle using anemic rats. PubMed: Determination of angiotensin-converting enzyme inhibitory peptide Leu-Lys-Pro-Asn-Met (LKPNM) in bonito muscle hydrolysates by LC-MS/MS. PubMed: Bioactive peptides derived from food proteins preventing lifestyle-related diseases. PubMed: LKPNM: a prodrug-type ACE-inhibitory peptide derived from fish protein. PubMed: Formation of the mutagenic/carcinogenic imidazoquinoxaline-type heterocyclic amines through the unstable free radical Maillard intermediates and its inhibition by phenolic antioxidants. PubMed: Antihypertensive effect of thermolysin digest of dried bonito in spontaneously hypertensive rat. PubMed: Peptide inhibitors for angiotensin I-converting enzyme from thermolysin digest of dried bonito. PubMed: [Prophylactic effects of diets on the development of cerebrovascular lesions in stroke- prone spontaneously hypertensive rats (SHRSP)--effects of a fish-protein diet and alterations of lipoprotein metabolism]. PubMed: Formation of mutagens, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), in heated fish meats. PubMed: Mutagenicity of smoked, dried bonito products. PubMed: Studies related to nitrosamide formation: nitrosation in solvent: water and solvent systems, nitrosomethylurea formation in the rat stomach and analysis of a fish product for ureas. PubMed: [Microflora of commercial slice dried fishes including bonito (author's transl)]. PubMed: Methylguanidine content in food.