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Rapid Determination of Low-level Sulfite in Dry Vegetables and Fruits by LC-ICP-MS
Zhanglin NI, Fubin TANG, Yihua LIU, Danyu SHEN, Runhong MO
Research Institute of Subtropical Forestry, Chinese Academy of Forestry
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 1-6, 2015.
Research Institute of Subtropical Forestry, Chinese Academy of Forestry
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 1-6, 2015.
- 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。
Rapid Inactivation of Pectin Methylesterase in Tomato Juice Using High Electric Field Alternating Current
Kunihiko UEMURA, Isao KOBAYASHI, Chieko TAKAHASHI
Food Engineering Division, National Food Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 7-11, 2015.
Food Engineering Division, National Food Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 7-11, 2015.
- 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。
Characteristics and Kinetic Properties of L-Rhamnose Isomerase from Bacillus Subtilis by Isothermal Titration Calorimetry for the Production of D-Allose
Wei BAI, Jie SHEN, Yueming ZHU, Yan MEN, Yuanxia SUN, Yanhe MA
National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Biotechnology, Chinese Academy of Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 13-22, 2015.
National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Biotechnology, Chinese Academy of Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 13-22, 2015.
- 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。
Physicochemical and Rheological Evaluation of Cassava Flower Honey Produced by Africanized Apis mellifera
Dalany Menezes OLIVEIRA1, Angela KWIATKOWSKI1, Cassia Ines Lourenzi Franco ROSA1, Edmar CLEMENTE1, Lucimar Peres de Moura PONTARA2, Charles Windson Isidoro HAMINIUK3
1Laboratory of Food Biochemistry, State University of Maringa/UEM, 2Departament of Zootechny, State University of Maringa/UEM, 3Departament of Technology and Food Engineering, Federal University of Technology - Parana, Campus Campo Mourao
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 23-29, 2015.
1Laboratory of Food Biochemistry, State University of Maringa/UEM, 2Departament of Zootechny, State University of Maringa/UEM, 3Departament of Technology and Food Engineering, Federal University of Technology - Parana, Campus Campo Mourao
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 23-29, 2015.
- 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。
Antimicrobial Paper with a Coating Containing Emulsified AITC and Lemongrass Oil for Protecting Japanese Pear against Alternaria
Chisho YAMAMOTO1,2, Tze Loon NEOH2, Eiko TANAKA3, Shinichi KIMURA1, Yukio YAMAGUCHI3, Takeshi FURUTA4, Hidefumi YOSHII2
1Tottori Institute of Industrial Technology, 2Department of Applied Biological Science, Kagawa University, 3Nippon Nogyo Shizai KK, 4Department of Biotechnology, Tottori University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 31-39, 2015.
1Tottori Institute of Industrial Technology, 2Department of Applied Biological Science, Kagawa University, 3Nippon Nogyo Shizai KK, 4Department of Biotechnology, Tottori University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 31-39, 2015.
- 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。
Comparative Study on Phenolic Profiles and Antioxidant Activity of Litchi Juice Treated by High Pressure Carbon Dioxide and Thermal Processing
Lei LIU, Qinshuai ZENG, Ruifen ZHANG, Zhencheng WEI, Yuanyuan DENG, Yan ZHANG, Xiaojun TANG, Mingwei ZHANG
Key Laboratory of Functional Food, Ministry of Agricultural, Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 41-49, 2015.
Key Laboratory of Functional Food, Ministry of Agricultural, Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 41-49, 2015.
- 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。
Microbial Reduction and Quality Changes in Powdered White and Black Pepper by Treatment with Compressed Oxygen or Carbon Dioxide Gas
Satoshi KAWACHI, Yoshihisa SUZUKI, Yasuhiro UOSAKI, Katsuhiro TAMURA
Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 51-57, 2015.
Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 51-57, 2015.
- 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。
Nondestructive Evaluation of Anthocyanin Concentration and Soluble Solid Content at the Vine and Blossom Ends of Green Mature Mangoes during Storage by Hyperspectral Spectroscopy
Yoshio MAKINO1, Aiko ISAMI1, Takehiro SUHARA1, Kenjiro GOTO1, Seiichi OSHITA1, Yoshinori KAWAGOE2, Shinichiro KUROKI3, Yohanes A. PURWANTO4, Usman AHMAD4, SUTRISNO4
1Graduate School of Agricultural and Life Sciences, The University of Tokyo, 2Nihon University, 3Kobe University, 4Bogor Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 59-65, 2015.
1Graduate School of Agricultural and Life Sciences, The University of Tokyo, 2Nihon University, 3Kobe University, 4Bogor Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 59-65, 2015.
- 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。
Identification and Profile of Furanocoumarins from the Ribbed Celery (Apium Graveolens L Var. Dulce Mill. / Pers. )
Agnieszka NAJDA1, Jan DYDUCH1, Klaudia SWICA1, Magdalena KAPLAN2, Rafal PAPLINSKI1, Monika SACHADYN-KROL3, Kamila KLIMEK4
1Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, 2Department of Seed Production and Nurseries, University of life Sciences in Lublin, 3Department of Chemistry University of Life Sciences of Life Sciences in Lublin, 4Department of Applied Mathematics and informatics, University of Life Sciences in Lublin
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 67-75, 2015.
1Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, 2Department of Seed Production and Nurseries, University of life Sciences in Lublin, 3Department of Chemistry University of Life Sciences of Life Sciences in Lublin, 4Department of Applied Mathematics and informatics, University of Life Sciences in Lublin
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 67-75, 2015.
- 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。
Hypolipidemic Property of a New Fermented Tea Made with Third Crop Green Tea (Camellia sinensis) Leaves and Unripe Satsuma Mandarin (Citrus unshiu) Fruits
Hisayuki NAKAYAMA1,2, Naho YUITO3, YUji MIYATA2, Kei TAMAYA4, Takashi TANAKA5, Yoshinori SAITO5, Toshiro MATSUI6, Sadayuki ARAMAKI2, Yasuo NAGATA3,7, Shizuka TAMARU3, Kazunari TANAKA1,3
1Graduate School of Human Health Science, University of Nagasaki, 2Nagasaki Agricultural and Forestry Technical Development Center, 3Department of Nutrition, University of Nagasaki, 4Industrial Technology Center of Nagasaki, 5Graduate School of Biochemical Science, Nagasaki University, 6Faculty of Agriculture, Graduate School of Kyusyu University, 7Center for Industry, University and Government Cooperation, Nagasaki University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 77-86, 2015.
1Graduate School of Human Health Science, University of Nagasaki, 2Nagasaki Agricultural and Forestry Technical Development Center, 3Department of Nutrition, University of Nagasaki, 4Industrial Technology Center of Nagasaki, 5Graduate School of Biochemical Science, Nagasaki University, 6Faculty of Agriculture, Graduate School of Kyusyu University, 7Center for Industry, University and Government Cooperation, Nagasaki University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 77-86, 2015.
- 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。
Evaluation of the Effect of Glyceraldehyde 3-phosphate Dehydrogenase on Heat-induced Myofibril Gels by Investigating Actin-myosin Interaction
Shun SASAKI1, Yasuki OGAWA1, Satoko ICHINOSEKI2, Manabu TANABE2, Koji NAKADE2, Yuji MIYAGUCHI1
1College of Agriculture, Ibaraki University, 2Central Research Institute, Itoham Food Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 87-93, 2015.
1College of Agriculture, Ibaraki University, 2Central Research Institute, Itoham Food Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 87-93, 2015.
- 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。
Physicochemical and Functional Properties of Chinese Jujube (ziziphus jujube mill. ) Seeds Protein Concentrate
Jiachen ZANG1, Jian ZHANG1,2, Wenying LIU1,2, Guanghua ZHAO1
1CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, 2Food College, Shihezi University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 95-102, 2015.
1CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, 2Food College, Shihezi University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 95-102, 2015.
- 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。
Cytotoxicity and Apoptosis Induction of Bovine Alpha-lactalbumin-oleic Acid Complex in Human Breast Cancer Cells
Saiyi ZHONG1, Shouchun LIU2, Suhua CHEN1, Hai LIU3, Siyi ZHOU1, Xiaoming QIN1, Weimin WANG1
1College of Food Science and Technology, Guangdong Ocean University, 2Beijing Academy of Agriculture and Forestry Science, 3Modern Biochemistry Center, Department of Experimental Teaching, Guangdong Ocean University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 103-110, 2015.
1College of Food Science and Technology, Guangdong Ocean University, 2Beijing Academy of Agriculture and Forestry Science, 3Modern Biochemistry Center, Department of Experimental Teaching, Guangdong Ocean University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 103-110, 2015.
- 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。
Inhibitory Effect of Oligomeric Polyphenols from Peanut-skin on Sugar Digestion Enzymes and Glucose Transport
Tomoko TAMURA1, Megumi OZAWA2, Shoko KOBAMSHI3, Hirohito WATANABE4, Soichi ARAI1, Kiyoshi MURA1
1Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, 2Advantec. co., ltd, 3Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 4Department of Life Science and Department of Agricultural Chemistry, Meiji University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 111-115, 2015.
1Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, 2Advantec. co., ltd, 3Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 4Department of Life Science and Department of Agricultural Chemistry, Meiji University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 111-115, 2015.
- 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。
Quality Characteristics and Consumer Acceptability of Salt Bread Supplemented with Chili Pepper (Capsicum sp. ) Leaves
Riza G. Abilgos-RAMOS, Rosaly V. MANAOIS, Amelia V. MORALES, Henry F. MAMUCOD
Rice Chemistry and Food Science Division, Philippine Rice Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 117-123, 2015.
Rice Chemistry and Food Science Division, Philippine Rice Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 117-123, 2015.
- 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 Freeze-thaw Treatment on the Characteristics of Soymilk and Formulated Tofu Curd
Kazuhiro MORITA1, Makoto SHIMOYAMADA2, Mitsutoshi NAKAJIMA3
1Food Research Institute, Toyama Prefectural Agricultural, Forestry and Fisheries Center, 2School of Food and Nutritional Sciences, University of Shizuoka, 3Faculty of Life and Environmental Sciences, University of Tsukuba
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 125-128, 2015.
1Food Research Institute, Toyama Prefectural Agricultural, Forestry and Fisheries Center, 2School of Food and Nutritional Sciences, University of Shizuoka, 3Faculty of Life and Environmental Sciences, University of Tsukuba
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 125-128, 2015.
- 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 Hydroxypropyl Methylcellulose and Temperature of Dough Water on the Rice Noodle Quality
Jung A KO1, Hyung Sun KIM1,2, Hyun Ho BAEK3, Hyun Jin PARK1,4
1School of Life Sciences and Biotechnology, Korea University, 2CJ CheilJedang Food Research Center, 3Food & Pharma Ingredient R&D Team, Samsung Fine Chemicals, 4Department of Packaging Science, Clemson University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 129-135, 2015.
1School of Life Sciences and Biotechnology, Korea University, 2CJ CheilJedang Food Research Center, 3Food & Pharma Ingredient R&D Team, Samsung Fine Chemicals, 4Department of Packaging Science, Clemson University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 129-135, 2015.
- 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。
Suppressive Effects of Natural Compounds on Methionine Auxotrophy of a Cu, Zn-Superoxide Dismutase-Deficient Mutant of Saccharomyces cerevisiae
Shogo IKEDA, Takanori SENOO, Shinji KAWANO, Sayaka TAMURA, Yuki SHINOZUKA, Shihori SUGISHITA
Department of Biochemistry, Faculty of Science, Okayama University of Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 137-143, 2015.
Department of Biochemistry, Faculty of Science, Okayama University of Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (1) 137-143, 2015.
- 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。
