FOOD SCIENCE AND TECHNOLOGY RESEARCH 21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
Biological Effects of Polyamines on the Prevention of Aging-associated Diseases and on Lifespan Extension
Kuniyasu SODA
Cardiovascular Research Institute, Saitama Medical Center, Jichi Medical University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 145-157, 2015.
  • 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 Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality
Dennis Marvin SANTIAGO1,2, Koki MATSUSHITA3, Tatsuya NODA3, Kazumasa TSUBOI3, Daiju YAMADA3, Daiki MURAYAMA3, Hiroshi KOAZE3, Hiroaki YAMAUCHI3
1The United Graduate School of Agricultural Science, Iwate University, 2Food Science Cluster, College of Agriculture, University of the Philippines Los Banos, 3Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 159-165, 2015.
  • 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 Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with Lactobacillus casei LOCK 0900 Probiotic Strain
Joanna STADNIK, Zbigniew J. DOLATOWSKI
Department of Meat Technology and Food Quality, University of Life Sciences in Lublin
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 167-174, 2015.
  • 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。
Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese
Airi MORITA1, Tetsuya ARAKI1, Shoma IKEGAMI2, Misako OKAUE3, Masahiro SUMI3, Reiko UEDA4, Yasuyuki SAGARA4
1Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 2Food Science and Technology Institute, Morinaga Milk Industry, Co., Ltd., 3Product Evaluation Center, Morinaga Milk Industry, Co., Ltd., 4Food Kansei Communications, Corp.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 175-186, 2015.
  • 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。
Measurement of Residual Bran Distribution on Milled Rice Using Fluorescence Fingerprint-derived Imaging
Wei-Tung CHEN, Yan-Fu KUO
Department of Bio-Industrial Mechatronics Engineering, National Taiwan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 187-192, 2015.
  • 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。
Material Balance of Olive Components in Virgin Olive Oil Extraction Processing
Ilyes DAMMAK1,2, Marcos NEVES1, Safa SOUILEM1,2, Hiroko ISODA1, Sami SAYADI2, Mitsutoshi NAKAJIMA1
1Alliance for Research on North Africa (ARENA) , University of Tsukuba, 2Laboratory of Environmental Bioprocess, Center of Biotechnology of Sfax
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 193-205, 2015.
  • 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 Fake Green Tea by Sensory Assessment and Electronic Tongue
Yanjie LI1, Jincan LEI2, Dawei LIANG3
1College of life science and engineering, Chongqing Three Gorges University, 2Postdoctoral Station of Science and Technology of Instrumentation, College of Optoelectronic Engineering, Chongqing University, 3College of automation, Chongqing University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 207-212, 2015.
  • 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, Physicochemical, and Sensory Quality Evaluations of Salted Herring (Sardinella fimbriata) Subjected to Different Drying Processes
Alonzo A.GABRIEL, Alexie S.ALANO-BUDEAO
Department of Food Science and Nutrition, College of Home Economics, Alonso Hall A., University of the Philippines Diliman
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 213-221, 2015.
  • 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 Oral Administration of the IgE-suppressive Wild Yeast Strain Saccharomyces paradoxus P01 on the Development of Atopic Dermatitis-like Symptoms in NC/Nga Mice
Takeshi KAWAHARA1,2, Daichi NAKAYAMA1, Katsumi TANAKA3, Hisako YASUI3
1Graduate School of Agriculture, Shinshu University, 2Department of Interdisciplinary Genome Sciences and Cell Metabolism, Institute for Biomedical Sciences, Interdisciplinary Cluster for Cutting Edge Research (IBS-ICCER) Shinshu University, 3Kiso Town Resources Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 223-230, 2015.
  • 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。
Green Rooibos Extract from Aspalathus linearis, and its Component, Aspalathin, Suppress Elevation of Blood Glucose Levels in Mice and Inhibit α-amylase and α-glucosidase Activities in vitro
Nana MIKAMI1,3, Junko TSUJIMURA1, Ayumi SATO1, Akiko NARASADA1, Mayumi SHIGETA1, Motoshi KATO1, Shuichi HATA2, Eri HITOMI1
1Faculty of Nursing and Nutrition, Yamaguchi Prefectural University, 2Tama Biochemical Co., 3Department of Biomedical Engineering, Sapporo Medical University School of Medicine
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 231-240, 2015.
  • 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 Gamma Radiation on Escherichia coli, Salmonella enterica Typhimurium and Aspergillus niger in Peppers
Wenwen DENG1, Guoyan WU1,2, Lijuan GUO1,2, Mei LONG1,2, Bei LI1, Shuliang LIU3, Lin CHENG1, Xin PAN4, Likou ZOU1,2
1The Laboratory of Microbiology, Dujiangyan Campus, Sichuan Agricultural University, 2College of Resources and Environment, Sichuan Agricultural University, 3College of Food Science, Sichuan Agricultural University, 4College of Toruism and Urban-Rural Planning, Chengdu University of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 241-245, 2015.
  • 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。
Component Analysis of Wasabi Leaves and an Evaluation of their Antiinflammatory Activity
Shuhei YOSHIDA1, Takahiro HOSOYA1, Saori INUI1, Hideki MASUDA2, Shigenori KUMAZAWA1
1Department of Food and Nutritional Sciences, University of Shizuoka, 2Tamaruya Honten Co. Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 247-253, 2015.
  • 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 Yacon Tuber (Smallanthus sonchifolius)-derived Fructooligosaccharides on the Intestinal Flora and Immune System of OVA-sensitized BALB/c Mice
Yuji MIYAGUCHI1,2,3, Takuya TOMATSURI1, Atsushi TOYODA1,2,3, Eiichi INOUE1,2,3, Yasuki OGAWA1,3
1College of Agriculture, Ibaraki University, 2Ibaraki University Cooperation between Agriculture and Medical Science (IUCAM), 3United Graduate School of Agricultural Science, Tokyo University of Agriculture and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 255-262, 2015.
  • 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 Different Acidifying Strains of Lactobacillus delbrueckii subsp. bulgaricus on the Quality of Yoghurt
Zhiping XU1,2, Sha LI1,2, Guangyu GONG1, Zhenmin LIU1, Zhengjun WU1, Chengjie MA1,2
1State Key-Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd., 2Wuhan Bright Dairy Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 263-269, 2015.
  • 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。
Physiologically Active Substances of Okara Koji
Hiroshi OCHI1,2, Masami MIZUTANI3, Sachio HAYASHI2
1Miyazaki Prefectural Institute for Public Health and Environment, 2The Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, 3Miyazaki Prefectural Food Research and Development Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 271-274, 2015.
  • 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。
Incidence, Intraspecific Diversity and Toxigenic Profile of Bacillus cereus in the Yellow-Water, a Fermented Food Flavor Enhancer
Kai LIN1, Ting CAI1, Feifei SONG1, Chunhong YUAN1, Zuogui LI2, Qing ZHANG1, Yage XING1, Wenliang XIANG1
1Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, 2Sichuan Aoda Food Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 275-279, 2015.
  • 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。
Coffee Diterpenes Potentiate the Cytolytic Activity of KHYG-1 NK Leukemia Cells
Takeshi SAITO, Daigo ABE, Yoichi NOGATA
NARO Western Region Agricultural Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (2) 281-284, 2015.
  • 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。