FOOD SCIENCE AND TECHNOLOGY RESEARCH 20巻 5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
Dominant Microorganisms during the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable
Hongyan YANG, Huifang ZOU, Chan QU, Liqun ZHANG, Tong LIU, Hao WU, Yuhua LI
College of Life Sciences / Daqing Bio-Tech Institute, Northeast Forestry University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 915-926, 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 and Purification of Soybean Milk Curdling Enzyme-Producing Yeast Saccharomyces bayanus SCY003
Sakiko HATANAKA, Machiko MAEGAWA, Makoto KANAUCHI, Shin KASAHARA, Makoto SHIMOYAMADA, Mitsuharu ISHIDA
Miyagi University, Department of Food Management
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 927-938, 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。
Flavour Analysis of Stirred Yoghurt with Cheddar Cheese Adding into Milk
Sha LI1,2, Chengjie MA1,2, Zhenmin LIU1, Guangyu GONG1, Zhiping XU1,2, Aicai XU1,2, Baozhen HUA1,2
1State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.,, 2Wuhan Bright Dairy Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 939-946, 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。
6-Gingerol Attenuates Hydrogen Peroxide-induced DNA Damage in Human Umbilical Vein Endothelia Cells
Shaopeng WANG1, Guang YANG2, Liping JIANG3, Caihua ZHANG3, Fei XIN3, Chengyan GENG3, Xiance SUN3, Yanzong YANG1
1Department of Cardiology, The First Affiliated Hospital of Dalian Medical University, 2Department of Food Nutrition and Safety, Dalian Medical University, 3Liaoning Anti-degenerative Diseases Natural Products Engineering Technology Research Center, Dalian Medical University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 947-954, 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 Gamma Irradiation and Heat Treatment on the Immunogenicity of Five Epitopes of Pen a1
Hui MOU1, Mei-xu GAO1, Jie ZHAO1, Xin ZHAO1, Zhi-dong WANG1, Jia-rong PAN2
1Institute of Agro-Products Processing and Technology CAAS, 2College of Life Sciences, China Jiliang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 955-960, 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。
Investigation of Routes of Salmonella Contamination Via Soils and the Use of Mulch for Contamination Control during Lettuce Cultivation
Ken-ichi HONJOH1, Tomoko MISHIMA2, Nozomi KIDO2, Misako SHIMAMOTO2, Takahisa MIYAMOTO1
1Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 2Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 961-969, 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。
Pigment Composition Responsible for the Pale Yellow Color of Ginger (Zingiber officinale) Rhizomes
Yoko IIJIMA, Aya JOH
Department of Nutrition and Life Science, Kanagawa Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 971-978, 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。
Elimination of Acrylamide by Moderate Heat Treatment below 120℃ with Lysine and Cysteine
Atsushi KOBAYASHI1, Satoko GOMIKAWA1, Akira YAMAZAKI1, Shinji SATO2, Tetsuya KONISHI2
1Research Institute, Echigo Seika Co., Ltd., 2Niigata University of Pharmacy and Applied Life Sciences (NUPALS)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 979-985, 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 Vegetable Milks on the Physical and Rheological Properties of Ice Cream
Fatemeh ABOULFAZLI1, Ahmad Salihin BABA1, Misni MISRAN2
1Institute of Biological Sciences, Faculty of Science, University of Malaya, 2Department of Chemistry, Faculty of Science, University of Malaya
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 987-996, 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。
Enzymatic Digestion Characteristics and Structure Analysis of Ginkgo (Ginkgo biloba L. ) Starch Noodles
Wang MEIGUI1, He WENSEN2, Chen GANG1, Jia CHENGSHENG1, Zhang XIAOMING1, Feng BIAO1
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 2School of Food and Biological Engineering, Jiangsu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 997-1004, 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 Vitro Fermentation of Six Functional Oligosaccharides by Clostridium butyricum TK2 and Clostridium butyricum CB8
Haikuan WANG, Yan SHI, Shuli ZHANG, Xueqin GAO, Feifei LIU, Huitu ZHANG, Yujie DAI, Yue WANG, Fuping LU
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1005-1011, 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。
Microbial Production of Novel Pigments from Black Rice Anthocyanin
Noriaki SAIGUSA, Keiko YAMAMOTO, Masahiko TSUTSUI, Yuji TERAMOTO
Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1013-1016, 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 a New Ferulate Derivative from Niihime Fruit, a Sour Citrus Fruit, and Its Antioxidative Activity
Yoshiaki MIYAKE1, Chihiro ITO2, Masataka ITOIGAWA1
1School of Sport and Health Science, Tokai Gakuen University, 2Faculty of Pharmacy Meijo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1017-1020, 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 Bread Supplemented with the Silk Protein Sericin
Tayori TAKECHI1,2, Hitoshi TAKAMURA3,4
1Kobe Shoin Women's University, 2Graduate School of Humanities and Sciences, Nara Women's University, 3Department of Food Science and Nutrition, Nara Women's University, 4KYOUSEI Science Center for Life and Nature, Nara Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1021-1026, 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 New Lemon Cultivar 'Yellow Bell' Increases Serum Adiponectin Levels in Rats Fed a High Fat Diet
Takashi OSAKA1, Katsura KAKOGAWA2, Tsutomu SAKATA3, Chikako SAKAI3
1Livestock Technology Research Center, Hiroshima Prefectural Technology Research Institute, 2Agricultural Technology Research Center, Hiroshima Prefectural Technology Research Institute, 3Food Technology Research Center, Hiroshima Prefectural Technology Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1027-1032, 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 Quality Attributes of Strawberry Purees Processed by Power Ultrasound or Thermal Treatments
Xin-Feng CHENG1, Min ZHANG1, Benu ADHIKARI2
1State Key Laboratory Food Science and Technology, Jiangnan University, 2School of Applied Sciences, RMIT University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1033-1041, 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 Essential Oils on Inactivation of, Escherichia coli O157 : H7 in Vegetable Juice
Xiaojun PAN, Lee-Ming MAK, Hiroyuki NAKANO
Laboratory of Food Microbiology and Hygiene, Graduate School of Biosphere Science, Hiroshima University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1043-1049, 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。
Analysis of the Color Developed during Carbonization of Grilled Fish by Kinetics and Computer Imaging
Yvan LLAVE, Xingyi YU, Mika FUKUOKA, Noboru SAKAI
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1051-1061, 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 Soymilk on Rising of Gluten-Free Rice Flour Bread
Masaaki NOZAWA1, Seiko ITO2, Eiko ARAI2
1Graduate School of Integrated Pharmaceutical and Nutritional Sciences, 2School of Food and Nutritional Sciences, University of Shizuoka
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1063-1070, 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 Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki YAMAUCI1, Daijyu YAMADA1, Daiki MURAYAMA1, Dennis Marvin SANTIAGO1, Yoshitake ORIKASA1, Hiroshi KOAZE1, Yoshiko NAKAURA2, Naoyoshi INOUCHI2, Takahiro NODA3
1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2Department of Applied Biological Science, Fukuyama University, 3Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1071-1078, 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 Free and Total Sulfite in Red Globe Grape by Ion Chromatography
Jiangli LIN1, Yajuan ZHU1, Wenhu CHENG1, Jinxia WANG1, Bin WU2, Jide WANG1
1Key Laboratory of Oil & Gas Fine Chemicals, Ministry of Education & Xinjiang Uyghur Autonomous Region, College of Chemistry and Chemical Engineering, Xinjiang University, 2Farm Product Storage and Freshening Institute, Xinjiang Academy of agricultural sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1079-1085, 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。
Use of Quinoa Flour in The Production of Gluten-Free Tarhana
M.Kursat DEMIR
Necmettin Erbakan University, Engineering & Architecture Faculty, Department of Food Engineering
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1087-1092, 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。
High-Throughput Identification of Coliforms in Processed Soybean Products Using Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry
Mitsuru KATASE, Kazunobu TSUMURA
Analytical Center for Food Safety, Quality Assurance Department, Fuji Oil Co., Ltd
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (5) 1093-1097, 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。