FOOD SCIENCE AND TECHNOLOGY RESEARCH 20巻 3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
The Feasibility of Novel Liposome Consisted of Sphingomyelin and β-Sitosterol for Gypenosides Delivery
Fan YU, Jingming YANG, Xinhui TANG, Yan HU
School of Pharmacy, Yancheng Teachers University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 509-516, 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。
Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends
Tianqi HE1, Beihong MO2, Jianlian HUANG4, Daming FAN1, Wenhai ZHANG4, Jianxin ZHAO1,3, Wei CHEN1,3, Hao ZHANG1
1School of Food Science and Technology, Jiangnan University, 2State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright & Food Co. Ltd., 3State key Laboratory of Food Science and Technology, Jiangnan University, 4Fujian Anjoy food Share Co. Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 517-527, 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。
Encapsulation of Retinyl Palmitate with a Mixture of Cyclodextrins and Maltodextrins by the Kneading Method
Takahiro KOEDA1,2, Yuki WADA3, Tze-Loon NEOH2, Tadashi WADA1, Takeshi FURUTA3, Hidefumi YOSHII2
1Fuji Nihon Seitou, 2Department of Applied Biological Science, Kagawa University, 3Department of Biotechnology, Tottori University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 529-535, 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。
Visualization of Browning Color Formation on Grilled Fish Through a 2D Simulation
Yvan LLAVE, Xingyi YU, Genki WAKISAKA, Mika FUKUOKA, Noboru SAKAI
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 537-545, 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。
Flavor Retention in Progressive Freeze-Concentration of Coffee Extract and Pear (La France) Juice Flavor Condensate
Mihiri GUNATHILAKE, Kiyomi SHIMMURA, Michiko DOZEN, Osato MIYAWAKI
Department of Food Science, Ishikawa Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 547-554, 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。
Detection of Commercially Irradiated Potatoes by Thermoluminescence and Photostimulated Luminescence Analyses
Setsuko TODORIKI, Hiromi KAMEYA, Kimie SAITO, Shoji HAGIWARA
National Food Research Institute, National Agriculture Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 555-561, 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。
Determination of Four Insecticides in Bamboo Shoot by QuEChERS-MSPD combined with LC-MS/MS
Yihua LIU, Donglian ZHONG, Danyu SHEN, Runhong MO, Fubin TANG
Research Institute of Subtropical Forestry, Chinese Academy of Forestry
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 563-569, 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。
Flours and Instant Soup from Tilapia Wastes as Healthy Alternatives to the Food Industry
Maria Lucia G.MONTEIRO1, Eliane T.MARSICO1, Carlos A.LAZARO2, Roverta O.R.RIBEIRO2, Rogerio S.JESUS3, Carlos A.CONETE-JUNIOR1
1Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, 2Faculty of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, 3Food Technology, National Institute of Research Amazonia
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 571-581, 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。
Stable Mixed Beverage is Produced from Walnut Milk and Raw Soymilk by Homogenization with Subsequent Heating
Yeming CHEN, Yeqing LU, Aixia YU, Xiangzhen KONG, Yufei HUA
State Key Laboratory 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 (3) 583-591, 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 Processing Steps on γ-Oryzanol Retention in Rice Bran Added Bagels and Doughnuts
Huei-Ju WANG1, Hsiao-Ni CHEN2
1Associate Professor, Department of Applied Science of Living, Chinese Culture University, 2Master, Department of Applied Science of Living, Chinese Culture University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 593-598, 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 Microwave-Assisted Technology for Extracting 1-deoxynojirimycin from Mulberry Tea by Response Surface Methodology
Chao LIU, Chuan-Hong WANG, Jing LIU, Li XU, Wei XIANG, Yuan-Cheng WANG
College of Biotechnology, Southwest University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 599-605, 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。
Rheological Properties of Mixed Gels : Gelatin, Konjac Glucomannan and Locust Bean Gum
Marta TOMCZYNSKA-MLEKO1, Tom BRENNER2, Katsuyoshi NISHINARI3,2, Stanislaw MLEKO4, Dominik SZWAJGIER4, Tomasz CZERNECKI4, Marta WESOLOWSKA-TROJANOWSKA4
1Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences, 2Department of Food and Nutrition, Osaka City University, 3Department of Food and Pharmaceutical Engineering, Hubei University of Technology, 4Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences in Lublin
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 607-611, 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 Gluten-Free Bread Baked with Banana (Musa Spp.) Flour
Masaharu SEGUCHI1, Aya TABARA1, Kyoko ISEKI1, Miki TAKEUCHI2, Chieko NAKAMURA2
1Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, 2Kobe Women's Junior College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 613-619, 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。
Histidine-Containing Dipeptide Concentration and Antioxidant Effects of Meat Extracts from Silky Fowl : Comparison with Meat-Type Chicken Breast and Thigh Meats
Sadao KOJIMA1, Hiroyasu SAEGUSA2, Masafumi SAKATA1
1Tokyo Metropolitan Agriculture and Forestry Research Center, 2Tokyo Metropolitan Food Technology Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 621-628, 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。
Cellular Antioxidant Activity and Pharmacokinetic Study of Polymethoxylated Flavonoids in Extract of Citrus reticulate 'Chachi' Peel
Han-Qi YUEN, Qing-Hua HWANG, Xiao-Yin ZHANG, Zi-Xiong ZHOU
School of Pharmacy, Guangdong Pharmaceutical University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 629-637, 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 Phenolic Compounds and Taste of Chinese Black Tea
Kunbo WANG, Qingcao CHEN, Yong LIN, Shi LI, Haiyan LIN, Jianan HUANG, Zhonghua LIU
Key Laboratory of Tea Science of Ministry of Education & Human Provincinal Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 639-645, 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。
Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10℃
Masayuki AKIYAMA1, Ryosuke WATANABE1, Miyako OHATA2, Teruyuki MIYAI1, Yuriko IMAYOSHI2, Masanobu ONISHI2, Michio IKEDA1, Nobuo ICHIHASHI1, Hisakatsu IWABUCHI2
1Morinaga Milk Industry Co., Led., 2San-Ei Gen F.F.I., Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 647-654, 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 Temperature on Protein Compositional Changes of Big Head Carp (Aristichthys nobilis) Muscle and Exudates
Jiang QIXING, Ma ZHENGRAN, Wang SHUOSHUO, Xu YANSHUN, Tang FENGYU, Xu XUEQIN, Yu PEIPEI, Xia WENSHUI
State Key Laboratory of Food Science and Technology, School Food Science and Technology, Jiangnan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 655-661, 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。
NMR Spectroscopic Characterization of Inclusion Complexes of Theaflavin Digallate and Cyclodextrins
Masato NISHIZAWA1, Takahiro HOSOYA1, Takatsugu HIROKAWA2, Kazuo SHIN-YA2, Shigenori KUMAZAWA1
1Department of Food and Nutritional Sciences, University of Shizuoka, 2National Institute of Advanced Industrial Science and Technology (AIST)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 663-669, 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 Grape Seed Extracts on the Melanosis and Quality of Pacific White Shrimp (Litopenaeus vannami) during Iced Storage
Haiyan SUN1,2, Hua LV1, Gaofeng YUAN1,2, Xubo FANG1,2
1College of Food and Medicine, Zhejiang Ocean University, 2Joint Key Laboratory of Aquatic Products Processing Technology of Zhejiang Province, Zhejiang Ocean University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 671-677, 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。
Hydrolysis of Pork Myofibrillar Proteins during Fermentation Using Starter Cultures of Lactobacillus bulgaricus and Streptococcus Thermophilus
Katutaro OHASHI, Haruo NEGISHI
Department of Food and Nutritional Sciences, College of Bioscience and Biotechnology, Chubu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 679-685, 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。
Amino Acid Composition, Oxidative Stability, and Consumer Acceptance of Cookies Made with Quinoa Flour
Katsumi WATANABE1, Masako KAWANISHI-ASAOKA1, Chiho MYOJIN1, Satoshi AWATA2, Ken OFUSA2, Kazuya KODAMA2
1Department of Food and Nutrition, Faculty of Agriculture, Kinki University, 2IDEA Consultants Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 687-691, 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。
Changes in Microbial Community Composition during Production of Takanazuke
Masako SAKAI, Hiroto OHTA, Takuro NIIDOME, Shigeru MORIMURA
Graduate School of Science and Technology, Kumamoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 693-698, 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。
Determination and Quantification of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, in Fermented Shrimp Paste Condiments
Naohiro MIYAMURA1, Motonaka KURODA1, Yumiko KATO2, Junko YAMAZAKI2, Toshimi MIZUKOSHI2, Hiroshi MIYANO2, Yuzuru ETO2
1Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., 2Institute for Innovation, Ajinomoto Co., Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 699-703, 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。
Changes in Sugar Content and Antioxidant Activity of Allium Vegetables by Salinity-stress
Mika ARAKAKI1,2, Makoto TAKAHASHI2, Md.Amzad HOSSAIN2, Koji WADA2
1United Graduate School of Agricultural Science, Kagoshima University, 2Faculty of Agriculture, University of the Ryukyus
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 705-710, 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。
Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity of Ursolic Acid Isolated from Thymus vulgaris, L.
Atsumi SHIMADA1, Masanori INAGAKI2
1Department of Nutritional Science, Faculty of Human Ecology, Yasuda Women's University, 2Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Yasuda Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 711-714, 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。
Response Surface Optimization of Extraction and Antioxidant Activity of Total Flavonoids from Seed Shell of Juglans mandshurica
Hongyan XU1,2, Yihong BAO1
1Food Science and engineering, Forestry College, Northeast Forestry University, 2Department of Food Science and engineering, Agricultural College, Yanbian University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 715-724, 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 Soybean Isoflavones on the Release of Chemical Mediators from Rat Peritoneal Exudate Cells by Allergic Reaction in Vitro
Mikako TAKASUGI1, Kazuko SHIMADA2, Koji YAMADA3, Hirofumi ARAI4
1Department of Applied Chemistry and Biochemistry, Faculty of Engineering, Kyushu Sangyo University, 2Department of Nutrition, Faculty of Nursing and Nutrition, Yamaguchi Prefectural University, 3Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 4Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (3) 725-729, 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。