Abstract: An emulsified composition, which allows fat and oil to be easily and uniformly dispersed in a food or drink product when added to the food or drink product, is provided. The present invention provides an emulsified composition for adding fat and oil to a food or drink product, wherein the emulsified composition contains fat and oil, an ionic surfactant, and a polyhydric alcohol, a content of the fat and oil is 5% by mass or more and 65% by mass or less with respect to a total amount of the emulsified composition, a content of the ionic surfactant is 0.3% by mass or more and 6.0% by mass or less with respect to the total amount of the emulsified composition, the ionic surfactant contains at least lecithin and/or lysolecithin, the emulsified composition has a specific gravity of 1.0 or more at 20° C. and a viscosity of 60,000 mPa·s or less at 20° C., and a difference of L2 value-L1 value calculated by the following definition at 20° C.

Abstract: The present invention relates to an emulsion including aprepitant, an emulsifier, an oil, polyethylene glycol, and water, without substantial addition of ethanol.

Abstract: An image generation device includes an imaging unit configured to convert data representing an expression level for each microRNA type into image-rendition data serving as data representing a matrix of two dimensions or more, a classification unit configured to perform classification of the image-rendition data, and a contribution-presentation-image generation unit configured to generate a contribution-presentation image representing a contribution of a specific part of the image-rendition data to the classification.

Abstract: The present invention relates to a self-emulsifiable composition including a monoacyl phospholipid, a diacyl phospholipid, oils and fats, and a polyhydric alcohol, in which the content ratio between the monoacyl phospholipid and the diacyl phospholipid is in the range of monoacyl phospholipid:diacyl phospholipid=1:9 to 9:1 as a mass ratio.

Abstract: [Problem] Provided is a food composition containing acetic bacterial cells which has a good aroma, and a method of producing the food composition. [Solution] The food composition containing acetic bacterial cells of the present invention contains acetic acid and n-butyric acid, the peak area ratio between which is 40:1 to 1:20, as measured by solid phase micro extraction gas chromatography-mass spectrometry for odor components in the food composition. Surprisingly, such a food composition has a fermentative aroma like rice bran which can stimulate consumers' appetite.

Abstract: A cationic hyaluronic acid coated spanlastic, comprising a drug-loaded vesicle. The surface of the drug-loaded vesicle is modified by cationic hyaluronic acid, the drug-loaded vesicle comprises a vesicle membrane and a hydrophobic drug wrapped by the vesicle membrane, and the vesicle membrane comprises a nonionic surfactant and an edge activator.

Abstract: The present invention relates to a microRNA expression promoting agent, containing pterostilbene, wherein the microRNA is at least one selected from the group consisting of miR-34a, miR-16, miR-126, miR-193b, and let-7a.

Abstract: Provided is a norovirus deactivator, including a lysozyme component that includes at least one kind selected from lysozyme and/or a salt thereof, and a denatured product thereof.

Abstract: A food inspection apparatus includes: a conveyance unit; a light irradiation unit; an unit capturing an image of an inspection object A; a wavelength emphasis emphasizing a foreign substance specific wavelength characteristic of a foreign substance F from light having a wavelength of 300 nm to 1100 nm by using a first and/or second optical filter or a wavelength-specific light source; and an identification processing device identifying the foreign substance and including: a lightening unit normalizing the captured image with 256 or less of gradations into lightened data; and an identification unit having been provided with deep-learning of an identification processing of the foreign substance specific wavelength from the lightened data and identifying the foreign substance or a good item S in line from the lightened data obtained through capturing the image during conveyance of the inspection object.

Abstract: [Problem] To provide a sesame-containing liquid seasoning which has an enhanced aroma unique to sesame and also has an original aroma which is irresistible and addictive. [Solution] The present invention is a liquid seasoning containing sesame, including a linear alkanethiol and a dimethylpyrazine which is at least one of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, wherein the ratio of the peak area of the linear alkanethiol to the peak area of the dimethylpyrazine is 0.05 or more and less than 1.0 when the aroma components of the liquid seasoning are measured by solid phase microextraction-gas chromatography mass spectrometry. Such a liquid seasoning shows an enhanced aroma unique to sesame and an original aroma which is irresistible and addictive.

Abstract: The present invention relates to a self-emulsifiable composition including a monoacyl phospholipid, a diacyl phospholipid, oils and fats, and a polyhydric alcohol, in which the content ratio between the monoacyl phospholipid and the diacyl phospholipid is in the range of monoacyl phospholipid:diacyl phospholipid=1:9 to 9:1 as a mass ratio.

Abstract: [Problem] To provide a sesame-containing liquid seasoning which has an enhanced aroma unique to sesame and also has an original aroma which is irresistible and addictive. [Solution] The present invention is a liquid seasoning containing sesame, including a linear alkanethiol and a dimethylpyrazine which is at least one of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, wherein the ratio of the peak area of the linear alkanethiol to the peak area of the dimethylpyrazine is 0.05 or more and less than 1.0 when the aroma components of the liquid seasoning are measured by solid phase microextraction-gas chromatography mass spectrometry. Such a liquid seasoning shows an enhanced aroma unique to sesame and an original aroma which is irresistible and addictive.

Abstract: [Problem] Provided is a food composition containing acetic bacterial cells which has a good aroma, and a method of producing the food composition. [Solution] The food composition containing acetic bacterial cells of the present invention contains acetic acid and n-butyric acid, the peak area ratio between which is 40:1 to 1:20, as measured by solid phase micro extraction gas chromatography-mass spectrometry for odor components in the food composition. Surprisingly, such a food composition has a fermentative aroma like rice bran which can stimulate consumers' appetite.

Abstract: To provide a multidrug-resistant Gram positive bacteria antibacterial agent containing as an active ingredient a novel component to which multidrug-resistant bacteria are not resistant, and an external agent containing the same. The multidrug resistant Gram-positive bacteria antibacterial agent according to the present invention contains an amphipathic compound having an HLB value of greater than 9.5 and 20 or less and an acyl group as an active ingredient. The external agent according to the present invention contains the multidrug resistant Gram-positive bacteria antibacterial agent.

Abstract: [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?L1 calculated by the following method is positive. Value L1: a value of lightness of the oil composition Value L2: a value of lightness of an emulsified product obtained by adding 100 mass times of fresh water to the oil composition.

Abstract: 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 ?-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?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=?380.75x2+272.42x+17.257 . . . (2). Here, x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites.

Abstract: Disclosed is an acidic oil-in-water type emulsified condiment comprising one or more chelating agents selected from citric acid, malic acid, phosphoric acid, lactic acid, succinic acid, fumaric acid, gluconic acid, and EDTA, acetic acid, a sugar, a yolk, an edible oil, a thickener, and water, wherein the content of the edible oil is 1 to 40% by mass, and the acidic oil-in-water type emulsified condiment has a water activity of 0.90 to 0.96, a pH of 3.0 to 4.0, a viscosity (20° C.) of 50 to 600 Pa·s, and a b* value of 10 to 20 in an L*a*b* color system when preserved at 40° C. for 4 months.

Abstract: Hyaluronic acid modified with sphingosine-1-phosphate, and a medicine comprising the hyaluronic acid as an active ingredient, wherein the medicine can alleviate hepatic disorder caused by hypoxia/reoxygenation by protecting the liver sinusoidal endothelial cells, and the medicine can prevent and/or treat liver failure due to liver transplantation, hepatectomy, or other surgeries associated with liver ischemia/reperfusion.

Abstract: Provided is a norovirus deactivator, including a lysozyme component that includes at least one kind selected from lysozyme and/or a salt thereof, and a denatured product thereof.

Abstract: The present invention relates to a gel composition containing at least one kind of modified water-soluble hyaluronic acid selected from the group consisting of hyaluronic acid having an anionic modifying group and a salt of the hyaluronic acid and an ion of at least one kind of element selected from the group consisting of elements belonging to from Period 3 to Period 6 and from Group 2 to Group 12 in Periodic Table.