FOOD SCIENCE AND TECHNOLOGY RESEARCH 20巻 1号

発行元
日本食品科学工学会
ISSN
1344-6606
ISSN(オンライン)
1881-3984

書籍情報から探す
開始頁
Components, Antioxidant and Antibacterial Activity of Tomato Seed Oil
Yuhua MA1, Jungang MA2, Tao YANG2, Wenhu CHENG1, Yi LU2, Yanhong CAO1, Jide WANG1, Shun FENG1
1Key Laboratory of Oil & Gas Fine Chemicals, Ministry of Education & Xinjiang Uyghur Autonomous Region, College of Chemistry and Chemical Engineering, Xinjiang University, 2Xinjing Supervision and inspection Institute for Product Quality
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 1-6, 2014.
  • 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660円(税込) です。
Bioactive Compounds and Physicochemical Parameters of Grugru Palm (Acrocomia aculeata) from Brazil: Pulp and Powder
Dalany Menezes OLIVEIRA1, Edmar CLEMENTE2, Jose Maria Correia da COSTA3
1State University of Maringa, Center of Agricultural Sciences, Postgraduate degree in food Science, 2State University of Maringa, Department of Chemistry, 3Federal University of Ceara, Center for Agricultural Sciences, Department of Food Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 7-12, 2014.
  • 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660円(税込) です。
Utilization of Mango Kernel Lipid Fraction to Replace Normal Shortenings in Cereal Baked Products
M.Suffyan SADDIQUE1, M. Tauseef SULTAN1.3, Saeed AKHTAR1, Muhammad RIAZ1, Muhammad Sibt-e-ABASS2, Amir ISMAIL1, Farooq HAFEEZ1
1Bahauddin Zakariya University, 2National Institute of Food Science and Technology, University of Agriculture, 3Post-Doc fellow (Department of Food Technology, Faculty of Food Science and Technology, University of Putra Malaysia (UPM)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 13-21, 2014.
  • 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660円(税込) です。
Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening
Ai IWASAWA1, Ai Suzuki-IWASHIMA1, Fumiko IIDA2, Makoto SHIOTA1
1Milk Science Research Institute, MEGUMILK SNOW BRAND Co., Ltd., 2Department of Food and Nutrition Faculty of Home Economics, Japan Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 23-29, 2014.
  • 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660円(税込) です。
Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot
Yunhong LIU, Jianye WU, Cuijuan CHONG, Shuai MIAO
College of Food and Bioengineering, Henan University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 31-41, 2014.
  • 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660円(税込) です。
The Optimization of Volumetric Displacement Can Uniformize the Temperature Distribution of Heated Ham during a Vacuum Cooling Process
Xiao-yan SONG, Bao-lin LlU
Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 43-49, 2014.
  • 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660円(税込) です。
Optimization of Dilute Alkali Extraction of Crude Polysaccharides from Mixotrophic Chlorella sp.-XJY
Yingying HE1, Xiaolin XU1, Siyu WANG1, Changhai WANG2, Bin DAI1
1School of Chemistry and chemical engineering, Key laboratory for Green Processing of Chemical Engineering of Xinjing Bingtuan Shihezi University, 2College of Resources & Environmental Sscience, Nanjing Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 51-58, 2014.
  • 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660円(税込) です。
Numerical Modeling of Heterogeneous Moisture Diffusion in Milled Rice Grains : Diffusion coefficient as a Function of Moisture, Temperature and Time
Jonathan PEREZ1, Fumihiko TANAKA2, Daisuke HAMANAKA2, Toshitaka UCHINO2
1Graduate School of Bioresource and Bioenviromental Sciences, Kyushu University, 2Faculty of Agriculture, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 59-64, 2014.
  • 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660円(税込) です。
Kinetic Stability of Lutein in Freeze-Dried Sweet Corn Powder Stored under Different Conditions
Da-Jing Li1,2, Jiang-Feng SONG1,3, Chun-Quan LIU1,3
1Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, 2College of Forestry, Northeast Forestry University, 3Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East Chine
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 65-70, 2014.
  • 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660円(税込) です。
Development of the One-step Visual Loop-Mediated Isothermal Amplification Assay for Genetically Modified Rice Event TT51-1
Rui CHEN1, Yong WANG2,1, Zhu ZHU1, Qingkuo LAN1, Xin ZHAO1, Haiyang WANG3, Yongze GUO1, Qinying WANG2
1Tianjin Institute of Agricultural Quality Standard and Testing Technology, Tianjin Academy of Agricultural Science, 2College of Plant Protection, Hebei Agricultural University, 3Qinhuangdao Entry-Exit Inspection and Quarantine Bureau
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 71-77, 2014.
  • 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660円(税込) です。
Characterization of Farmed Ovate Pompano (Trachinotus ovatus Linnaeus) Freshness during Ice Storage by Monitoring the Changes of Volatile Profile
Xujian QIU1, Shengjun CHEN2, Guangming LIU1, Hong LIN3
1College of Biological Engineering, Jimei University, 2South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 3College of Food Science & Engineering, Ocean University of China
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 79-84, 2014.
  • 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660円(税込) です。
Comparison of Browning Colour Formation on the Surface of Fish Samples during Grilling
Yvan LLAVE, Hiroki MATSUDA, Mika FUKUOKA, Noboru SAKAI
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 85-91, 2014.
  • 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660円(税込) です。
Efficacy of Slightly Acidic Electrolyzed Water for Reduction of Foodborne Pathogens and Natural Microflora on Shell Eggs
Li NI1, Wei CAO1, Wei-chao ZHENG1, Han CHEN2, Bao-ming LI1
1Key Laboratory of Bio-Environmental Engineering, China Agricultural University, 2Key Laboratory of Animal Disease Prevention and Food Safety of Sichuan Province, Sichuan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 93-100, 2014.
  • 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660円(税込) です。
Toxicological Assessment of Chinese Cherry (Cerasus, Pseudocerasus L.) Seed Oil
Qian CHEN1, Yanlei YIN2, Chuanhe ZHU1, Guoyong YU1
1College of Food Science and Engineering, Shandong Agricultural University, 2Shandong Institute of Pomology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 101-108, 2014.
  • 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660円(税込) です。
Characterization of the Key Aroma Compounds in Chicken Soup Stock Using Aroma Extract Dilution Analysis
Yukiko TAKAKURA1,2, Mayuko MOZUSHIMA1, Kazuhiro HAYASHI1, Takuya MASUZAWA1, Toshihide NISHIMURA2
1Institute of Food Science & Technologies, Ajinomoto Co., Inc., 2Departement of Food Science and Technology, Nippon Veterinary and Life University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 109-113, 2014.
  • 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660円(税込) です。
Evaluation of Palatability, and Physicochemical and Histological Properties of Papain-treated Minced Fish for Consumption by the Elderly
Miki MATSUGUMA1,2, Makoto TAKAHASHI3, Norio MATSUKUMA2, Mamoru FUJITA4, Shuji FUJITA2, Koji WADA3
1United Graduate School of Agricultural Science, Kagoshima University, 2Nakamura Gakuen University Junior College, 3Faculty of Agriculture, University of the Ryukyus, 4Departement of Nutritional Sciences, Nakamura Gakuen University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 115-120, 2014.
  • 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660円(税込) です。
Characteristics of Fatty Acid Distribution in Different Acyl Lipids of Colored Rice Bran Cultivars
Hiromi YOSHIDA1, Naoko YOSHIDA2, Isoko KURIYAMA1, Mika KANAMORI1, Yuka SAKAMOTO1, Yoshiyuki MIZUSHINA1,3
1Department of Nutritional Science, Kobe Gakuin University, 2Department of Stem Cell Pathology, Kansai Medical University, 3Cooperative Research Center of Life Sciences, Kobe Gakuin University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 121-127, 2014.
  • 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660円(税込) です。
Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry
Jiong ZHENG1.2, Fusheng ZHANG1.2, Chunhong ZHOU1, Mao LIN1.3, Jianquan KAN1.3
1College of Food Science, Southwest University, 2Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, 3Crops Germplasm Reasources Institute of Guizhou
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 129-138, 2014.
  • 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660円(税込) です。
Isolation of Aromatic Compounds Produced by Eurotium herbariorum NU-2 from Karebushi, a Katsuobushi, and their DPPH-Radical Scavenging Activities
Yoshiaki MIYAKE1, Chihiro ITO2, Takuya KIMURA2, Ayaka SUZUKI3, Yoshio NISHIDA3, Masataka ITOIGAWA1
1School of Sport and Health Science, Tokai Gakuen University, 2Faculty of Pharmacy, Meijo University, 3School of Human Wellness and Nutrition, Tokai Gakuen University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 139-146, 2014.
  • 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660円(税込) です。
Characterization of Microbial Community in Daqu by PLFA Method
Chongde WU1,2, Zhen QIN1,2, Jun HUANG1,2, Rongqing ZHOU1,2,3
1College of Light Industry, Textile & Food Engineering, Sichuan University, 2Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, 3National Engineering Research Center of Solid-State Manufacturing
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 147-154, 2014.
  • 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660円(税込) です。
Characterization of the pall Gene of Aspergillus oryzae
Motoaki SANO, Akiko KOBAYASHI, Shinichi OHASHI
Genome Biotechnology Laboratory, Kanazawa Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 155-159, 2014.
  • 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660円(税込) です。
Effect of Endogenous Hydrolytic Enzymes on Glucose Liberation and Ecotypical Difference in Hot-water-treated Rice Grains (Oryza sativa L.)
Rina OTAKE, Tsuneo SASANUMA, Toshinori ABE
Faculty of Agriculture, Yamagata University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 161-165, 2014.
  • 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660円(税込) です。
Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon
Siqiong ZHONG1, Jingnan REN1, Dewen CHEN2, Siyi PAN1, Kexing WANG1, Shuzhen YANG1, Gang FAN1
1Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, 2National Center of Quality Supervision and Inspection for Commodity
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (1) 167-174, 2014.
  • 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660円(税込) です。