- 著者
- Masayuki ABE Tatsuaki OKAMOTO Koutarou SUZUKI
- 出版者
- The Institute of Electronics, Information and Communication Engineers
- 雑誌
- IEICE TRANSACTIONS on Fundamentals of Electronics, Communications and Computer Sciences (ISSN:09168508)
- 巻号頁・発行日
- vol.E96-A, no.1, pp.92-100, 2013-01-01
In this paper, we present a framework to construct message recovery signature schemes from Sigma-protocols. The key technique of our construction is the redundancy function that adds some redundancy to the message only legitimately signed and recovered message can have. We provide a characterization of the redundancy functions that make the resulting message recovery signature scheme proven secure. Our framework includes known schemes when the building blocks are given concrete implementations, i.e., random oracles and ideal ciphers, hence presents insightful explanation to their structure.
- 著者
- Rumiko SUGIMURA Masatake SUDA Ayumi SHO Tomoya TAKAHASHI Tokutake SASHIMA Masayuki ABE Masashi HOSOKAWA Kazuo MIYASHITA
- 出版者
- 社団法人 日本食品科学工学会
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.18, no.5, pp.687-693, 2012 (Released:2012-12-08)
- 参考文献数
- 20
- 被引用文献数
- 19
Stability of fucoxanthin was assessed in dried Undaria pinnatifida (wakame). After 210 days storage of dried wakame in the dark at 50°C, the stability of fucoxanthin was higher than that of purified fucoxanthin incubated at both 20°C and 40°C. Furthermore, we analyzed the stability of fucoxanthin in scones containing 0.5 − 2 wt% commercial dried wakame powder. More than 85% of the fucoxanthin remained unchanged in the scones after heating the dough at 190°C for 30 min. Sensory analysis indicated that although the addition of wakame powder darkened the appearance and strengthened both the taste and smell of the scones, they remained acceptable. Furthermore, overall sensory scores showed that scones containing 0.5 wt% and 2 wt% wakame powder were more favorable than control scones.