Nec Corporation

Q.p. Corporation

Kewpie Kabushiki Kaisha

Kewpie Corporation

Dai Nippon Insatsu Kabushiki Kaisha

Bizen Chemical Co., Ltd.

Hideaki Kobayashi

Yasuhiko Shigematsu

Hitoshi Narabe

Mari Yamada

Ryo Sasahara

Shoichi Yoda

Naoki Fujiwara

Masahiro Goto

Hideaki Takahashi

Hideki Sasaki

Takashi Harada

Kazuhiko Tanaka

Ryoji Tanaka

Shunji Sato

Yoshihisa Misawa

Mineo Hasegawa

Yoshio Shimizu

Masahiro Ariizumi

Toshiharu Tanaka

Kazuyuki Inoue

Kiyoko Tanabe

Keisuke Uryu

Yukina Abe

Hajime Matsuda

Takahiko Kikukawa

Yuki Takahashi

Noriyuki Ishikawa

Shuichi Oe

Noriaki Nishijima

Hiroyuki Sakaguchi

Natsuko Nakabayashi

Ryou Sasahara

Minori Kayanuma

Kayo Sugiura

Asao Ito

Nanako Abe

Mitsuru Takamiya

Nobuhisa Sakabe

Yukiyoshi Kobayashi

Shunsuke Wakami

Toshio Wakamatsu

Takayuki Watanabe

[Object] The present invention provides an oil composition in which oxidation of oil is inhibited and a method of inhibiting oxidation of oil. [Solving Means] Provided is an oil composition containing oil, an ionic surfactant, and a polyhydric alcohol, in which a value L2&#x2212;L1 calculated by the following method is positive.

Oil composition and oxidation inhibiting method of oil

The present invention relates to frozen liquid egg whites in which are admixed 0.01-0.4 parts of egg yolks for every 100 parts of egg whites, wherein 0.1-2 parts inclusive of &#x3b1;-cyclodextrin are added for every 100 parts of liquid egg whites, and the turbidity H1 (degrees) calculated by means of the belowmentioned formula (1) is 18 or more: H1=H2&#x2212;H3 . . . (1). Here, H2 indicates the turbidity (degrees) of the frozen liquid egg whites measured immediately after being defrosted, and H3 indicates the egg-derived turbidity y (degrees) calculated by means of the belowmentioned approximation formula (2): y=&#x2212;380.75x+272.42x+17.257 . . . (2). Here, x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites.

Frozen liquid egg whites, method for producing same, and liquid egg whites resulting from defrosting frozen liquid egg whites

A semiconductor integrated circuit includes a voltage comparison circuit and a control circuit. The voltage comparison circuit compares a detection voltage with a reference voltage. The detection voltage is a detected result of an electric source voltage supplied from an electric source supply device supplying the electric source voltage. The reference voltage is set to be lower than a standard voltage used in stabilization control that the electric source supply device performs for stabilizing the electric source voltage. The control circuit performs control of compensating a voltage drop of the electric source voltage when the detection voltage is lower than the reference voltage based on a result of comparison by the voltage comparison circuit.

Semiconductor integrated circuit, semiconductor system, and electric source voltage control method

An acidic oil-in-water-type emulsified food comprising an egg white hydrolyzate. A method of producing the acidic oil-in-water-type emulsified food comprising emulsifying an aqueous phase component and an oil phase component in the presence of the egg white hydrolyzate. An antioxidant comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus. A flavor improving agent comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus

Acidic oil-in-water-type emulsified food, method for producing same, antioxidant, and flavor improving agent

A method of manufacturing a semiconductor device according to the present invention includes, in a silicon substrate of the semiconductor chip, providing two TSVs (Through-Silicon-Vias) that are formed such that interfaces with the silicon substrate are covered with insulating films and bottom surface sides thereof do not penetrate through the silicon substrate, providing a high concentration impurity region in a peripheral region of the bottom surface sides of the TSVs in the silicon substrate, connecting a test circuit to the TSVs, inputting a test signal from one of the TSVs and detecting the test signal output via the high concentration impurity region and the other TSV, thereby evaluating a failure of the semiconductor chip, thinning a bottom surface of the semiconductor chip and removing the high concentration impurity region.

Method of manufacturing semiconductor device and method of testing the same

A method of obtaining a polyunsaturated fatty acid derivative comprises contacting a mixture of fatty acid derivatives with a silver salt aqueous solution, and adjusting the free fatty acid content in the silver salt aqueous solution to 0.2 meq or less per gram of silver when repeatedly using the silver salt aqueous solution. A polyunsaturated fatty acid derivative having high purity and excellent quality can thus be economically obtained.

Method for obtaining polyunsaturated fatty acid derivatives

A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75&#xb0; C. for 24 hours.

Dried egg white, production method therefor, and food containing improved dried egg white

In the container-packed, oil-in-water type emulsified food product in accordance with the present invention, an oil-in-water type emulsified food comprises edible oils and fats, vinegar and egg yolk, and is packed and sealed in a container with an oxygen barrier property and has a dissolved oxygen concentration immediately after manufacturing is 0.8 to 8.1% O. This container-packed, oil-in-water type emulsified food product demonstrates excellent flavor balance and small degradation of quality caused by oxidation during storage.

Container-packed, oil-in-water type emulsified food product and method for manufacture thereof

The present invention provides an oil-in-water emulsified food product containing plant sterol, which has the effect of reducing the level of cholesterol in the blood, and having a smooth texture and excellent emulsification stability. An oil-in-water emulsified food product containing a complex of plant sterol with egg yolk lipoprotein is provided. This oil-in-water emulsified food product can be obtained by a production method having a step wherein a liquid dispersion of a complex is prepared by adding a water-based medium as needed to egg yolk lipoprotein and plant sterol followed by stirring and mixing; a step wherein water-phase ingredient(s) are added as needed, stirred and mixed; and a step wherein oil-phase ingredient(s) are added and an emulsification treatment is performed.

Oil-in-water emulsified food product

Plant sterol is stably dispersed in a water-based food product or emulsified food product without detracting from the flavor of the food product. A complex of plant sterol and egg yolk lipoprotein is provided. This complex can be obtained by stirring and mixing egg yolk liquid and plant sterol (preferably 185 parts by mass or less of plant sterol per 1 part by mass of egg yolk solids) in a water-based medium. This complex can be used in food products as a liquid dispersion or can be used as a dried powder.

Complex

A parallel-to-serial converter selects variable-m1-bit parallel dummy data from m-bit parallel dummy data (0&#x2266;m1&#x2266;m) together with a n-bit parallel data signal synchronized with a first clock signal having a first frequency, and converts the selected (n+m1)-bit parallel data into a (n+m1)-bit serial data signal synchronized with a second clock signal having a frequency (n+m1) times the first frequency. A serial-to-parallel converter circuit selects n-bit serial data from the (n+m1) parallel data signal and converts the n-bit serial data into a n-bit parallel data signal synchronized with the first clock signal.

Serial-to-parallel converter circuit and parallel-to-serial converter circuit

A parallel-to-serial converter selects variable-ml-bit parallel dummy data from m-bit parallel dummy data (0&#x2266;m1&#x2266;m) together with a n-bit parallel data signal synchronized with a first clock signal having a first frequency, and converts the selected (n+m1)-bit parallel data into a (n+m1)-bit serial data signal synchronized with a second clock signal having a frequency (n+m1) times the first frequency. A serial-to-parallel converter circuit selects n-bit serial data from the (n+m1) parallel data signal and converts the n-bit serial data into a n-bit parallel data signal synchronized with the first clock signal.

Replica output buffers, having the same input/output characteristic as that of an output buffer, respond to the rise of a TEST signal generated by a test pulse generating circuit and causes an output signal to rise at a through rate according to voltage of an SL_SET signal, and causes an output signal to fall at a through rate according to voltage of a CNT signal. A phase comparing circuit makes a comparison between phases of the signals output from the replica output buffers, and outputs an UP signal or Down signal with a length corresponding to a phase difference to a delay control circuit. The delay control circuit changes the voltage of the CNT signal according to the UP signal and the DOWN signal, and adjusts a through rate at which a signal output from the output buffer falls.

Output buffer circuit and semiconductor integrated circuit

Printed circuit board on which LSI is mounted comprises first capacitors and for electrically connecting power source terminals and to via holes , first power source wiring , second power source wiring and a second capacitor . In a predetermined frequency range, the characteristic impedances in power source wirings and are set to three times or more higher than the impedances in capacitors and . In addition, the lengths of power source wirings and are set to equal to or larger than a value obtained by multiplying 20 mm by the wavelength reduction rate of the printed circuit board and equal to or smaller than a value obtained by multiplying one quarter the wavelength at the upper limit frequency in the predetermined frequency range by the wavelength reduction rate.

Printed circuit board

Phospholipid composition

Growing community of inventors

Tokyo, Japan

Hideaki Kobayashi