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Fermentation Process Evaluation of a Sustainable and Innovative Miso Made from Alternative Legumes [PDF]
FoodsMiso is a traditional Japanese seasoning produced by fermenting soybean. However, in Portugal, most soybean is imported. This study focused on producing sustainable and innovative misos using legumes traditionally consumed in Portugal—chickpea, lupin ...
Rafaela Santos +4 more
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Formulating the Net Gain of MISO-SFN in the Presence of Self-Interferences [PDF]
Radioengineering, 2015 In this study, an analytical formula for multiple-input single-output single frequency network gain (MISO-SFNG) is investigated. To formulate the net MISO-SFNG, we derived the average signal to interference plus noise ratio (SINR) where the gain achieved
S. Jeon, J. Kim, H.-K. Mok, J.-S. Seo
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Measuring dissolved oxygen in Miso for forensic medicine and semisolid food analysis [PDF]
Scientific ReportsDuring a retrial, a prosecutor sought a scientific opinion from one of the authors on whether blood stains on cotton clothes placed in miso, a traditional Japanese fermented food, for 1 year and 2 months would remain reddish in color and asked this ...
Yoshiro Koda, Mikiko Soejima
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A deep learning-based multiscale integration of spatial omics with tumor morphology [PDF]
Nature CommunicationsSpatial Transcriptomics (spTx) offers unprecedented insights into the spatial arrangement of the tumor microenvironment, tumor initiation/progression and identification of new therapeutic target candidates.
Benoît Schmauch +16 more
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Cooperative Interference Management With MISO Beamforming [PDF]
IEEE Transactions on Signal Processing, 2010 This correspondence studies the downlink transmission in a multi-cell system, where multiple base stations (BSs) each with multiple antennas cooperatively design their respective transmit beamforming vectors to optimize the overall system performance. For simplicity, it is assumed that all mobile stations (MSs) are equipped with a single antenna each ...
Meng Zhang, Shuguang Cui
exaly +3 more sources
Ingestion of miso regulates immunological robustness in mice
PLoS ONE, 2022 In Japan, there is a long history of consumption of miso, a fermented soybean paste, which possesses beneficial effects on human health. However, the mechanism behind these effects is not fully understood.
Kunihiko Kotake +5 more
doaj +2 more sources
An Energy Balance Model for a Small Educational Thermal Device
Jurnal Elkomika, 2021 ABSTRAK Pada paper ini, kami membahas mengenai suatu divais yang telah dikembangkan untuk menunjang proses belajar di tingkat universitas. Divais yang kami kembangkan dilengkapi dengan sebuah pemanas dan sebuah kipas.
LISA KRISTIANA, AURALIUS MANURUNG
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Japanese Traditional Miso and Koji Making
Journal of Fungi, 2021 Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death in ...
Ken-Ichi Kusumoto +6 more
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Foods, 2023 Grass pea (Lathyrus sativus L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and consumption, using fermentation as a tool to ...
Sara Simões +5 more
doaj +1 more source
Environmental Health and Preventive Medicine, 2020 High salt intake increases blood pressure, and dietary salt intake has been clearly demonstrated to be associated with hypertension incidence. Japanese people consume higher amounts of salt than Westerners.
Koji Ito
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