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Functional components of walnuts : a review focusing on native and cultivated species
Ritsuko FUKASAWA1,2,3, Taiki MIYAZAWA1, Chizumi ABE1, Maharshi BHASWANT1, Masako TODA1,2
1New Industry Creation Hatchery Center (NICHe), Tohoku University, 2Graduate School of Agricultural Science, Tohoku University, 3Department of Health and Nutrition, Tohoku Seikatsu Bunka University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 1-12, 2024.
1New Industry Creation Hatchery Center (NICHe), Tohoku University, 2Graduate School of Agricultural Science, Tohoku University, 3Department of Health and Nutrition, Tohoku Seikatsu Bunka University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 1-12, 2024.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method
Tetsu KAMIYA1,2, Yoshio TOYAMA3, Keigo HANYU3, Takahiro KIKUCHI3, Yukihiro MICHIWAKI4
1New Value Creation Office, Nagase CO & LTD., 2Center for Agricultural and Life Sciences using Synchrotron light, Graduate School of Agricultural Science, Tohoku University, 3R&D, Meiji Co. Ltd., 4Toho University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 13-24, 2024.
1New Value Creation Office, Nagase CO & LTD., 2Center for Agricultural and Life Sciences using Synchrotron light, Graduate School of Agricultural Science, Tohoku University, 3R&D, Meiji Co. Ltd., 4Toho University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 13-24, 2024.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties
Daisuke KURATA1, Takahiro ORIKASA1,2, Yuki ORIKASA3, Shoji KOIDE1,2
1The United Graduate School of Agricultural Sciences, Iwate University, 2Faculty of Agriculture, Iwate University, 3Department of Applied Chemistry, College of Life Science, Ritsumeikan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 25-36, 2024.
1The United Graduate School of Agricultural Sciences, Iwate University, 2Faculty of Agriculture, Iwate University, 3Department of Applied Chemistry, College of Life Science, Ritsumeikan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 25-36, 2024.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Increasing resistant starch of processed Thai rice using citric acid, extra virgin coconut oil and herbs
Nattapol POOMSA-AD1, Lamul WISET2, Sarinthorn SUWANNARONG3, Noppakun PAKDEENARONG4
1Drying Technology Research Unit, Faculty of Engineering, Mahasarakham University, 2Postharvest Technology and Agricultural Machinery Research Unit, Faculty of Engineering, Mahasarakham University, 3Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, 4Department of Biology, Faculty of Science, Mahasarakham University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 37-46, 2024.
1Drying Technology Research Unit, Faculty of Engineering, Mahasarakham University, 2Postharvest Technology and Agricultural Machinery Research Unit, Faculty of Engineering, Mahasarakham University, 3Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, 4Department of Biology, Faculty of Science, Mahasarakham University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 37-46, 2024.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production
Satoshi OHARA1, Yosuke HAMADA2, Yoshifumi TERAJIMA3, Tetsuya ISHIDA1, Yasunori KIKUCHI1, Yasuhiro FUKUSHIMA4, Akira SUGIMOTO5
1Institute for Future Initiatives, the University of Tokyo, 2Department of Engineering, Shinko Sugar Mills, Co., Ltd., 3Tropical Agriculture Research Front, Japan International Research Center for Agricultural Sciences, 4Graduate School of Environmental Studies, Tohoku University, 5Sugarcane Consultant
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 47-56, 2024.
1Institute for Future Initiatives, the University of Tokyo, 2Department of Engineering, Shinko Sugar Mills, Co., Ltd., 3Tropical Agriculture Research Front, Japan International Research Center for Agricultural Sciences, 4Graduate School of Environmental Studies, Tohoku University, 5Sugarcane Consultant
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 47-56, 2024.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
A method for estimating the equilibrium moisture content of spaghetti at any temperature by using the change in moisture content during non-isothermal cooking
Shuji ADACHI1, Takenobu OGAWA2
1Department of Agriculture and Food Technology, Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science, 2Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 57-62, 2024.
1Department of Agriculture and Food Technology, Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science, 2Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 57-62, 2024.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor baijiu
Hubing ZHAO1, Yingyu HUO1, Gangren YANG1, Xiaozhu LIU2, Zhongtai LI1, Diao LUO1, Xiaoyu ZHAO1, Xu LI1
1Guizhou Xijiu Co., Ltd, 2Guizhou Institute of Technology, College of Food & Pharmaceutical Engineering
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 63-74, 2024.
1Guizhou Xijiu Co., Ltd, 2Guizhou Institute of Technology, College of Food & Pharmaceutical Engineering
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 63-74, 2024.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Galactan induces macrophage M0 to M1 conversion to combat colon cancer
Yue MENG1, Guang YANG1, Ai REN1, Yunhe QU1, Xue WANG1, Kevin H.MAYO2, Yifa ZHOU1, Chengcheng SONG1
1Engineering Research Centre of Glycoconjugates Ministry of Education, Jilin Provincial Key Laboratory of Chemistry and Biology of Changbai Mountain Natural Drugs, the School of Life Sciences, Northeast Normal University, 2Department of Biochemistry, Molecular Biology & Biophysics, University of Minnesota
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 75-82, 2024.
1Engineering Research Centre of Glycoconjugates Ministry of Education, Jilin Provincial Key Laboratory of Chemistry and Biology of Changbai Mountain Natural Drugs, the School of Life Sciences, Northeast Normal University, 2Department of Biochemistry, Molecular Biology & Biophysics, University of Minnesota
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 75-82, 2024.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Effect of dietary fats and soybean phospholipid on hepatic fatty acid metabolism in mice
Takashi IDE
Institute of International Nutrition and Health, Jumonji University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 83-95, 2024.
Institute of International Nutrition and Health, Jumonji University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 83-95, 2024.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Dietary vanillic acid prevents postmenopausal symptoms in ovariectomized mice
Teruyoshi TANAKA1, Rui HIRONAKA1, Takashi FUKUDA1, Masashi ANDO1, Norifumi SHIRASAKA2, Yoshimi HOMMA3,4
1Department of Fisheries, Graduate School of Agriculture, Kindai University, 2Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3Fukushima Medical University School of Medicine, 4Present address : Southern Tohoku Research Institute for Neuroscience
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 97-106, 2024.
1Department of Fisheries, Graduate School of Agriculture, Kindai University, 2Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3Fukushima Medical University School of Medicine, 4Present address : Southern Tohoku Research Institute for Neuroscience
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 97-106, 2024.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Effects of high-pressure processing of date palm juice on the physicochemical properties
Chattraya NGAMLERST1, Supunnika KOSUM1, Apanchanid THEPOUYPORN2, Suteera VATTHANAKUL3, Pattaneeya PRANGTHIP2, Natnicha PROMYOS2
1Department of Food and Nutrition, Faculty of Home economics technology, Rajamangala University of Technology Phra Nakhon, 2Department of Tropical Nutrition and Food Science, Faculty of Tropical Medicine, Mahidol University, 3Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 107-115, 2024.
1Department of Food and Nutrition, Faculty of Home economics technology, Rajamangala University of Technology Phra Nakhon, 2Department of Tropical Nutrition and Food Science, Faculty of Tropical Medicine, Mahidol University, 3Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 107-115, 2024.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking
Keizo HOSOKAWA1, Kazuya INAGAKI2
1Department of Nutrition, Akita Nutrition Junior College, 2Chiba Flour Milling Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 117-123, 2024.
1Department of Nutrition, Akita Nutrition Junior College, 2Chiba Flour Milling Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 30 (1) 117-123, 2024.
- アブストラクト： 従量制は110円（税込）、基本料金制は基本料金に含まれます。
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
