FOOD SCIENCE AND TECHNOLOGY RESEARCH 20巻 2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
Preliminary Study on Acyl Incorporation and Migration in the Production of 1,3-diacylglycerol by Immobilized Lipozyme RM IM-catalyzed Esterification
Zong MENG, Shan LU, Wenxin GENG, Jianghua HUANG, Xingguo WANG, Yuanfa LIU
State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 175-182, 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。
Kinetics of Oxidation of Different Depths of Methyl Linoleate in Bulk Phase
Tiezheng MA, Takashi KOBAYASHI, Shuji ADACHI
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 183-187, 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。
Extraction and Advanced Adsorbents for the Separation of Perillaldehyde from Perilla frutescens (L. ) Britton var. crispa f. viridis Leaves
Xiu-Lian CHANG1, Zhen-Lei ZHAO1, Xiao-Lu LI2, Han XU1, Ying SUN3, Wen-Hua WANG1
1School of Life Sciences, Yantai University, 2Student Affairs Division, Qindao Technological University, 3Higher Education Research Room, Yantai University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 189-199, 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。
Antioxidant Activity and Phenolic Content of Mistletoe Extracts Following High-Temperature Batch Extraction
Siti Irma RAHMAWATI1, Kanji ISHIMARU2, De-Xing HOU1, Nobuyuki HAYASHI2
1The Graduate School of Agriculture Science, Kagoshima University, 2Faculty of Agriculture, Saga University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 201-206, 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。
Lipase-Catalyzed Transesterification Synthesis of Geranyl Acetate in Organic Solvents and Its Kinetics
Jian XIONG1,2, Yajuan HUANG2, Hua ZHANG2, Liyun HOU2
1College of chemical engineering, Nanjing Forestry University, 2College of chemistry and chemical engineering, Yangzhou University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 207-216, 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。
Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy
Jinkui MA1, Han ZHANG1, Tomohiro TUCHIYA1, Yelian MIAO2, Jie Yu CHEN1
1Faculty of Bioresource Sciences, Akita Prefectural University, 2College of Food and Light Industrial Engineering, Nanjing University of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 217-223, 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 a Human Gastric Digestion Simulator Equipped with Peristalsis Function for the Direct Observation and Analysis of the Food Digestion Process
Hiroyuki KOZU1,2, Yuki NAKATA2, Mitsutoshi NAKAJIMA1,2, Marcos A. NEVES1,2, Kunihiko UEMURA1, Seigo SATO2, Isao KOBAYASHI1, Sosaku ICHIKAWA2
1Food Engineering Division, National Food Research Institute, NARO, 2Graduate School of Life and Environmental Science, University of Tsukuba
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 225-233, 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 Extruded Corn Pericarp Dietary Fiber on Dough Rheology and Dumpling Wrapper Quality
Li-Gen WU1, An-Na WANG1, Xiu-Lin LI1, Ling-Bo QU2
1School of Food Science and Technology, Henan University of Technology, 2National Engineering Laboratory for Wheat and Corn Deep Processing, Henan University of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 235-240, 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。
Water Sorption Kinetics of Wheat Noodle with Different Diameters
Takao ROPPONGI, Takenobu OGAWA, Shuji ADACHI
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 241-246, 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。
Temperature Dependency of Gas Diffusivity and Skin Resistance of Japanese Pear ( 'Oushuu' ) Based on the Fruit's True 3D Geometry
Maryam EBRAHIM REZAGAH1, Sayaka ISHIDA1, Fumihiko TANAKA2, Toshitaka UCHINO2, Daisuke HAMANAKA2, Yoshio HIKIDA3
1Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2Faculty of Agriculture, Kyushu University, 3Faculty of Agriculture, Ehime University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 247-253, 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。
Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot
Laxmikant S. BADWAIK1, Pallab Kumar BORAH1, Kankana BORAH1, Arup J. DAS1, Sankar C. DEKA1, Harish Kumar SHARMA2
1Department of Food Engineering and Technology, School of Engineering, Tezpur University, 2Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 255-262, 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 Resistant Starch as Dietary Fiber Substitute on Cookies Quality Evaluation
Lin WANG, Suling LI, Qunyu GAO
College of Light Industry and Food Sciences, South China University of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 263-272, 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 Effect of Combined Treatment with Carbonation, Heating, and Monoglycerol Fatty Acid Esters on the Inactivation and Growth Inhibition of Geobacillus stearothermophilus Spores
Tomoe NAKAI1, Saburo TANI2, Wannaporn KLANGPETCH1, Seiji NOMA3, Noriyuki IGURA3, Mitsuya SHIMODA3
1Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2Faculty of Agriculture, Kyushu University, 3Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 273-277, 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。
Inhibition of Shrinkage of Sea Cucumber Stichopus japonicus during Canning Using Sodium Phytate and Sodium Tripolyphosphate
Saikun PAN1,2, Shengjun WU1,2, Dongrui YAO3
1School of Marine Science and Technology, Huaihai Institute of Technology, 2Huaihai Institute of Technology, Jiangsu-Marine Resources Development Research Institute, 3Institute of Botany, Jiangsu Province and Chinese Academy of Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 279-282, 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。
Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit
Jia ZHENG1, Ru LIANG1, Jun HUANG1, Rui-Ping ZHOU4, Zhe-Jun CHEN4, Chong-De WU1, Rong-Qing ZHOU1,2,3, Xue-Pin LIAO1,2
1Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, and College of Light Industry, Textile & Food Engineering, Sichuan University, 2National Engineering Laboratory for Clean Technology of Leather Manufacture, Sichuan University, 3National Engineering Research Center of Silid-State Brewing, 4Xufu distillery company
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 283-293, 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 Dietary Chrysin Supplementation on Blood Pressure and Oxidative Status of Rats Fed a High-Fat High-Sucrose Diet
Yukiko YAMAMOTO
Graduate School of Human Life Science, Osaka City University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 295-300, 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。
Identification of Peptides in Sediments Derived from an Acidic Enzymatic Soy Protein Hydrolysate Solution
Toshihiro NAKAMORI1, Mami NAGAI2, Motohiro MAEBUCHI1, Hitoshi FURUTA1, Eun Young PARK2, Yasushi NAKAMURA2, Kenji SATO2
1Research and Development Division, Fuji Oil Co., Ltd., 2Lab. Food Science, Graduate School of Life and Environmental Sciences Division of Applied Life Sciences, Kyoto Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 301-307, 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。
Intestinal Bacterium TM-30 : an S-equol-producing Bacterium Isolated from Human Feces is Involved in Estrogen Metabolism in vitro
Motoi TAMURA, Sachiko HORI, Hiroyuki NAKAGAWA
National Food Research Institute, the National Agriculuture and Food Research Organization (NARO)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 309-316, 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 a Simultaneous Detection Method for Foodborne Pathogens Using Surface Plasmon Resonance Biosensors
Xiaoguang ZHANG1, Hayato KITAOKA1, Sachiko TSUJI1, Mitsuru TAMAI1, Hiroshi KOBAYASHI2, Ken-ichi HONJOH3, Takahisa MIYAMOTO3
1Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2Department of Food and Health Science, International College of Arts and Science, Fukuoka Women's University, 3Department of Bioscience and Biotechnology Faculty of Agriculture, Graduate School, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 317-325, 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。
Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima
Chun CUI, Fen-Fen LEI, Yan-Rong WANG, Hai-Feng ZHAO, Wei-Zheng SUN, Li-Jun YOU
College of Light Industry, and Food Sciences, South China University Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 327-335, 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。
Removal of Nickel and Silver Ions Using Eggshells with Membrane, Eggshell Membrane, and Eggshells
Jou-Hsuan HO1, Yi-Ning YEH2,4, Hui-Wen WANG2, Sok Kean KHOO3, Yieng-How CHEN2,4, Chi-Fa CHOW2,4
1Department of Nutritional Science, Toko University, 2Department of Animal Science and Biotechnology, Tunghai University, 3Department of Cell & Molecular Biology, Grand Valley State University, 4Tunghai Green Energy Development and Management Institute (TGEI) , Tunghai University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 337-343, 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。
Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating
Zong-Cai TU1,2, Lan ZHANG1, Hui WANG1, Xiao-Qin HUANG1, Lu ZHANG1, Kai YANG1
1State Key Laboratory of Food Science and Technology, Nanchang University, 2Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 345-355, 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 Physicochemical, Functional, Textural and Color Properties of Starches from Two Different Varieties of Taro and Their Comparison to Potato and Rice Starches
Nandan SIT, Sudip MISRA, Sankar Chandra DEKA
Department of Food Engineering and Technology, Tezpur University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 357-365, 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 Acid Phosphatase (AphC) from the Miso Koji Mold, Aspergillus oryzae KBN630 : AphC is Mainly Responsible for Both Acid Phosphatase Activity and 5'-IMP Dephosphorylation Activity in Soybean-Koji Culture
Shoko YOSHINO-YASUDA1, Emi NAKAMURA1, Natsuko ONO1, Osamu HASEGAWA1, Yoshimi IGA2, Yohei SHIRAISHI2, Yutaka WAGU2, Kazuhiro SUGIMOTO3, Tohru SUZUKI4, Tatsuya SUGIMOTO5, Ken-Ichi KUSUMOTO6, Masashi KATO7, Noriyuki KITAMOTO1
1Food Research Center, Aichi Center for Industry and Science Technology, 2Bio'c, 3Technicral Center of Nagoya University, 4The United Graduate School of Agricultural Science, Gifu University, 5Nakamo, 6National Food Research Institute, National Agriculture and Food Research Organization, 7Department of Applied Biological Chemistry, Faculty of Agriculture, Meijo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 367-374, 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 Cellulose, Lignin and Hemicellulose on the Retrogradation of Rice Starch
Wen XIA, Guiming FU, Chengmei LIU, Yejun ZHONG, Junzhen ZHONG, Shunjing LUO, Wei LIU
State Key Laboratory of Food Science and Technology, Nanchang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 375-383, 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。
Effectiveness of Carp Egg Phosphopeptide on Inhibiting the Formation of Insoluble Ca Salts in vitro and Enhancing Ca Bioavailability in vivo
Hai HUANG1,2, Bafang LI1, Zunying LIU1, Xianmin MU1, Ruiyan NIE1, Mingyong ZENG1
1College of Food Science and Engineering, Ocean University of China, 2College of Fishery, Rizhao Polytechnic
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 385-392, 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 Distribution of Water in Pork Meat during Wet-curing as Studied by Lowfield NMR
Li-Yuan GUO1, Jun-Hua SHAO2, Deng-Yong LIU2, Xing-Lian XU1, Guang-Hong ZHOU1
1Key Lab of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, 2Food Science Research Institute of Bohai University, Food Safety Key Lab of Liaoning Province
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 393-399, 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。
Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling
Satomi NOMURA1, Noriyuki FURUTANI2, Kimiko OHTANI1, Yukari MURAMOTO1, Mitsuru SHIBATA3, Motoko MATSUI1
1Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, 2Biotechnology Research Department, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center, 3Department of Health and Nutrition, Kio University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 401-407, 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。
Accelerated Solvent Extraction of Flavan-3-OL Derivatives from Grape Seeds
Berrin BOZAN, R. Cigdem ALTINAY
Faculty of Engineering, Department of Chemical Engineering, Anadolu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 409-414, 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。
Decrease in the D-Psicose Content of Processed Foods Fortified with a Rare Sugar
Hisaka OSHIMA1, Yuka OZAKI2, Yuka KITAKUBO3, Shigeru HAYAKAWA3
1Fermentation and Food Research Branch, Kagawa. Prefectural Industrial Technology Center, 2Food Research Branch, Kagawa Prefectural Industrial Technology Center, 3Faculty of Agriculture, Kagawa University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 415-421, 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。
Factors Affecting Psicose Formation in Food Products during Cooking
Hisaka OSHIMA1, Isao KIMURA1, Yuka KITAKUBO2, Shigeru HAYAKAWA2, Ken IZUMORI2
1Fermentation and Food Research Branch, Kagawa Prefectural Industrial Technology Center, 2Faculty of Agriculture, Kagawa University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 423-430, 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 Effect of Soybean Trypsin Inhibitor on the Generation of Oxygen Free Radical in Pancreas of Mice during Different Growth Periods
Chunmei GU1, Linlin ZHAO1, Lingling HAN1, Xinxiu SONG1, Hongsheng QU1, Guixin QIN2
1Institute of Food Science and Engineering, Jilin Agricultural University, 2Institute of Animal Science and Technology, Jilin Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 431-438, 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。
Reactions of Apple Fruit Polyphenols with Nitrite under Conditions of the Gastric Lumen : Generation of Nitric Oxide and Formation of Nitroso Catechins
Sachiko HIROTA1, Umeo TAKAHAMA2
1Department of Nutrition, Kyushu Women's University, 2Department of Bioscience, Kyushu Dental University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 439-447, 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 Antioxidant Activities of Extract from Beijing Roast Duck
Xiaoli ZHOU, Fan XIE, Yuqiang WANG, Wen TANG, Yiming ZHOU, Ying XIAO
School of perfume and Aroma Technology, Shanghai Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 449-457, 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 Effects of Rebaudioside A on Microbial Diversity in Mouse Intestine
Shengjie LI1,2, Tingtao CHEN3, Suqin DONG1, Yonghua XIONG1,2, Hua WEI1,2, Feng XU2
1State Key Laboratory of Food Science and Technology, Nanchang University, 2Jiangxi-OAI Joint Research Institute, Nanchang University, 3Institute of Translational Medicine, Nanchang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 459-467, 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。
Functional and Pasting Properties of Locally Grown and Imported Exotic Rice Varieties of Malaysia
Rachel THOMAS1, Rajeev BHAT1, Yeoh Tow KUANG2, Wan-Nadiah Wan ABDULLAH3
1Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 2Tourism and Culinary Arts, Taylor's University, Lakeside Campus, No.1, 3Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 469-477, 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 Growth-Stimulating Effects of Fermented Rice Extract (FRe) on Lactic Acid Bacteria and Bifidobacterium spp.
Jong Kwang LEE1, Hyung-Rae CHO2, Ki-Young KIM2, Jong Min LIM2, Go Woon JUNG2, Jae Hak SOHN3,4, Jae-Suk CHOI3
1JKnutra, 2Glucan corp, 3RIS Center, IACF, Silla University, 4 Department of Biofood Materials, Silla University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 479-483, 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。
A Mixture of Histidine-Dipeptides, Vitamin C, and Ferulic Acid Reduces Comet Assay Scores in Normal Middle-Aged Men
Nobuya YANAI1,3, Tomoyuki NIITSUMA2, Shigenobu SHIOTANI3, Shoji HAGIWARA1, Hiroshi NABETANI1
1Food Engineering Division, National Food Research Institute, NARO, 2Third Department of Internal Medicine, School of Medicine, Tokyo Medical University, 3Research Division, Tokai Bussan Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 485-491, 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 Sawdust-Based Spent Mushroom Substrate Treated with Steam on Rat Growth Performance
Yuji TASAKI, Keiko KOZUKA, Kazumi MOCHIDA, Masayoshi SUGAWARA
Department of Materials Engineering, Nagaoka National College of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 493-497, 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。
Cytotoxicity and Apoptosis-Inducing Effect of Soybean Broth Cultured with Microorganisms Used in the Production of Fermented Soybean Foods on Human Monoblastic Leukemia U937 Cells
Shyuichiro INAGAKI, Takahiro KATO, Kuniyasu ICHIGE
Department of Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 499-504, 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 a Hot Water Extract of an Edible Cyanobacterium Nostochopsis sp. for Use as an Ingredient in Cosmetics
Yukinori YABUTA1, Eri HASHIMOTO1, Takashi TAKEUCHI2, Setsuko SAKAKI3, Yuji YAMAGUCHI3, Hiroyuki TAKENAKA3, Fumio WATANABE1
1Agricultural, Biological, and Environmental Sciences, 2Veterinary Science, Tottori University, 3MAC Gifu Research Institute, Micro Algae Corporation
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (2) 505-507, 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。