FOOD SCIENCE AND TECHNOLOGY RESEARCH 20巻 6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
Isolation and Characterization of a Novel Mannose- and Fructose-Binding Lectin from the Edible Wild Mushroom Hygrophorus russula (Fr.) Quel.
Qin LIU1, Mengjuan ZHU1, Fang DU1, Hexiang WANG1, Tzi BUN NG2
1State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University, 2School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1101-1108, 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 Tea Sample Preparation Methods for ICP-MS and Application to Verification of Chinese Tea Authenticity
Qiang HAN, Shozo MIHARA, Kenro HASHIMOTO, Tatsuya FUJINO
Department of Chemistry, Graduate School of Science and Engineering, Tokyo Metropolitan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1109-1119, 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。
Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models
Kaoru KOHYAMA1, Fumiyo HAYAKAWA1, Zhihong GAO1, Sayaka ISHIHARA2, Satomi NAKAO2, Takahiro FUNAMI2
1National Food Research Institute, National Agriculture and Food Research Organization, 2San-Ei Gen F.F.I., Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1121-1130, 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 Pre-Gelatinization on the Physicochemical Properties of Dry Flours Produced from 5 Cassava Varieties of the Philippines
Daiki MURAYAMA1, Miki KASANO1, Dennis Marvin SANTIAGO2,3, Hiroaki YAMAUCHI1, Hiroshi KOAZE1
1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2The United Graduate School of Agricultural Science, Iwate University, 3Food Science Cluster, College of Agriculture, University of the Philippines Los Banos, College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1131-1140, 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 Vacuum and Modified Atmosphere Packaging on Microbial Flora and Shelf-life of Pacific White Shrimp (Litopenaeus vannamei) during Controlled Freezing-point Storage at -0.8℃
Liang WANG, Zunying LIU, Shiyuan DONG, Yuanhui ZHAO, Mingyong ZENG
College of Food Science and Engineering, Ocean University of China
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1141-1152, 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 Juicing On Nutrition Qualities of "Sanhua" Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars
Chao WANG1,2, Hanying DUAN1,2, Liu LIU1,2, Yaoxin LUO1,2, Jinfeng DAI1,2
1Department of Food Science and Technology, Jinan University, 2Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1153-1164, 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。
Establishment of a Method for Analyzing the Zilpaterol Residue in Beef Using Tandem Mass Spectrometry
Jae-Young KIM1, Young-Sik CHAE2, Jin-Ah MOON3, Seung-Hwa BAEK4
1Accident Prevention and Assessment Division, National Institute of Chemical Safety, Ministry of Environment, 2Pesticide and Veterinary Drug Residues Division, Department of Food Safety Evaluatilon, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, 3Nutrition Safety Policy Division, Bureau of Food Nutrition and Dietary Safety, Ministry of Food and Drug Safety, 4Department of Biofood Sience and Biotechnology, Chungbuk Provincial University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1165-1171, 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 Feasibility and Stability of Distinguishing the Kiwi Fruit Geographical Origin Based on Electronic Nose Analysis
Yiyan MA, Boli GUO, Yimin WEI, Shuai WEI, Haiyan ZHAO
Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences / Key Laboratory of Agro-Products Processing, Ministry of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1173-1181, 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 Radioactive Cesium (134Cs plus 137Cs) from Low-Level Contaminated Water by Charcoal and Broiler Litter Biochar
Keitarou KIMURA1, Mayumi HACHINOHE1, K. Thomas KLASSON2, Shioka HAMAMATSU1, Shoji HAGIWARA1, Setsuko TODORIKI1, Shinichi KAWAMOTO1
1National Food Research Institute-National Agriculture and Food Research Organization (NARO), 2U.S. Department of Agriculture, Agricultural Research Service
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1183-1189, 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 Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality
Xuejuan WANG, Yanshun Xu, Qixing JIANG, Peipei Yu, Wenshui XIA
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1191-1197, 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。
Supercritical Fluid Extraction of "Koku" Enhancing Compounds from Fish and Fishery by-Products
Munehisa SHIBATA1,2, Kei ONODERA1,3, Momochika KUMAGAI4,6, A.K.M. Azad SHAH5, Masashi OGASAWARA2, Hideyuki KURIHARA1, Tatsufumi OKINO6, Koretaro TAKAHASHI1
1Divison of Marine Life Science, Faculty of Fisheries Sciences, Hokkaido University, 2MC Food Specialties Inc., 3Glico Dairy Products Co.Ltd., 4Japan Food Research Laboratories, 5Department of Fisheries Technology, Faculty of Fisheries, Bangabandhu Sheikh Mujibur Rahman Agricultural University, 6Section of Integrated Environmental Science, Faculty of Environmental Earth Science, Hokkaido University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1199-1205, 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。
Ca2+-Induced Egg White Isolate Gels with Various Microstructure
Marta TOMCZYNSKA-MLEKO1, Katsuyoshi NISHINARI2,3, Akihiro HANDA4
1Institute of Plant Genetics, Breeding and Biotechnology University of Life Sciences, 2Department of Food and Pharmaceutical Engineering, Hubei University of Technology, 3Department of Food and Nutrition, Osaka City University, 4Institute of Technology, R&D Division, Kewpie Corporation
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1207-1212, 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。
Antidepressant-Like Effects of 3-(3,4-dihydroxyphenyl) lactic Acid Isolated from Lavender (Lavandula angustifolia) Flowers in Mice
Toshio UENO1, Yoko MATSUI1, Hideki MASUDA1, Osamu NISHIMURA1, Makoto TOGAWA1, Katsuya SAKUMA1, Hidehiko YOKOGOSHI2
1Ogawa & Co., Ltd., 2Laboratory of Nutritional Biochemistry, College of Bioscience and Biotechnology, Chubu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1213-1219, 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。
Comprehensive Evaluation of the Antioxidant Activity of Miso by the Myoglobin Method
Mami MORIKAWA, Yu ANDO, Asami KITA, Marie SUGITA, Saki MATSUMURA, Masaaki TERASHIMA
Department of Biosphere Sciences, Kobe College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1221-1228, 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 Defective Bacteriophage Produced by Bacillus subtilis MAFF 118147 and a Mutant Producing No Normal Particles of the Defective Bacteriophage
Toshirou NAGAI
Genebank, National Institute of Agrobiological Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1229-1234, 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 Rice Flour with Different Characteristics on Textural Properties of Heat-Induced Fish Meat Gels from Walleye Pollock (Theragra chalcogramma) without Preheating
Shota TANIMOTO, Minami UENO, Ryota MABUCHI
Faculty of Human Culture and Science, Prefectural University of Hiroshima
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1235-1244, 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。
Tea Catechins Inhibit Cell Proliferation Through Hydrogen Peroxide - Dependent and - Independent Pathways in Human T lymphocytic Leukemia Jurkat Cells
Yue TANG1,3, Naomi ABE2, Hang QI3, Beiwei ZHU3, Yoshiyuki MURATA2, Yoshimasa NAKAMURA2
1Graduate School of Natural Science and Technology, Okayama University, 2Graduate School of Environmental and Life Science, Okayama University, 3School of Food Science and Technology, Dalian Polytechnic University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1245-1249, 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 Volatiles in Cooked Rice with Various Amylose Contents
Tomohiko FUKUDA, Takahiro TAKEDA, Shinichi YOSHIDA
Agricultural Research Institute, HOKUREN Federation of Agricultural Cooperatives
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1251-1259, 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 Novel β-1,4-mannanase Isolated from Paenibacillus polymyxa KT551
Kazuyuki HORI1, Yasuyuki KAWABATA2, Yozo NAKAZAWA3, Makoto NISHIZAWA3, Kazuki TOEDA3
1Akita Research Institute of Food & Brewing, 2Department of Food Science and Nutrition, Osaka Shoin Women's University, 3Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1261-1265, 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。
Storage Conditions and Screening of Koji Molds for Starch Hydrolysis in Dried Unripe Apple Pulp
Hiromi IZAWA1, Tsutomu SATO2, Shuzo FUJITA1
1Department of Nutrition, Aomori University of Health and Welfare, 2Akita Konno Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 20 (6) 1267-1270, 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。