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Soybean protein and soybean peptides : Biological activity, processing technology, and application prospects
Tianyu ZHANG, Wenhui LI, He LI, Xinqi LIU
National Soybean Protein Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 277-288, 2023.
National Soybean Protein Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 277-288, 2023.
- 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。
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt
Kohei TAKADA1, Keigo IKEZAWA2, Naoyuki MAEDA2, Tsutomu SATO3, Youhei FUKUI4, Takashi TAKANO1, Yasuhiro FUNATSU2
1Umekama Co., Ltd., 2Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University, 3Akita Konno Co., Ltd., 4Fisheries Technology Institute, Japan Fisheries Research and Education Agency
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 289-300, 2023.
1Umekama Co., Ltd., 2Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University, 3Akita Konno Co., Ltd., 4Fisheries Technology Institute, Japan Fisheries Research and Education Agency
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 289-300, 2023.
- 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。
Improvement of water solubility and antibacterial activity of Calophyllum inophyllum resin and calophylloidic acid A via inclusion complexation with cyclodextrins
Sayaka MIZUNO1, Ryo MIYATA1, Muhamad SAHLAN2, Shigenori KUMAZAWA1
1Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 2Department of Chemical Engineering, Faculty of Engineering, Universitas Indonesia
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 301-307, 2023.
1Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 2Department of Chemical Engineering, Faculty of Engineering, Universitas Indonesia
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 301-307, 2023.
- 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。
Pyroglutamylproline purified from fermented barley extract increases ABCG2 expression in Caco-2 cells
Eriko UEHARA, Hideki HOKAZONO
Sanwa Shurui Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 309-318, 2023.
Sanwa Shurui Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 309-318, 2023.
- 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。
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity
Huan WANG, Qiang JIA, Jinjin JIANG, Lihua HUANG
School of Food Science and Dietetics, Guangzhou City Polytechnic
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 319-330, 2023.
School of Food Science and Dietetics, Guangzhou City Polytechnic
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 319-330, 2023.
- 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。
Effect of heat processing conditions on the anti-obesity activity of kombu in diet-induced obese mice
Yuka TOJO1, Toshiaki KAMITANI1, Naoki TAKATANI2, Toshiya TODA3, Toshio SUZUKI1, Seiichiro AOE4
1Fujicco Co., Ltd., 2Faculty of Fisheries Sciences, Hokkaido University, 3Department of Innovative Food Sciences, School of Food Sciences and Nutrition, Mukogawa Women's University, 4Faculty of Home Economics, Otsuma Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 331-337, 2023.
1Fujicco Co., Ltd., 2Faculty of Fisheries Sciences, Hokkaido University, 3Department of Innovative Food Sciences, School of Food Sciences and Nutrition, Mukogawa Women's University, 4Faculty of Home Economics, Otsuma Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 331-337, 2023.
- 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。
Protective effect of the methanol extract of edible insects against oxidative damages in C2C12 myoblasts and myotubes
Taekyoung JEONG, Huijin HEO, Minha KIM, Huirim PARK, Junsoo LEE, Hana LEE
Department of Food Science and Biotechnology, Chungbuk National University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 339-346, 2023.
Department of Food Science and Biotechnology, Chungbuk National University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 339-346, 2023.
- 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。
Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method
Tamaki SATO1,2, Kazuhiro TOBIISHI1, Tsuguhide HORI1, Tomoaki TSUTSUMI3, Hiroshi AKIYAMA4, Toshiro MATSUI2
1Fukuoka Institute of Health and Environmental Sciences, 2Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate school of Kyushu University, 3Division of Foods, National Institute of Health Sciences, 4Department of Analytical Chemistry, School of Pharmaceutical Sciences, Hoshi University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 347-356, 2023.
1Fukuoka Institute of Health and Environmental Sciences, 2Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate school of Kyushu University, 3Division of Foods, National Institute of Health Sciences, 4Department of Analytical Chemistry, School of Pharmaceutical Sciences, Hoshi University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 29 (4) 347-356, 2023.
- 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。
