FOOD SCIENCE AND TECHNOLOGY RESEARCH 21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
Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making
Daiki MURAYAMA1, Tomone KIMURA1, Kazumasa TSUBOI1, Daiju YAMADA1, Dennis Marvin SANTIAGO2,3, Hiroshi KOAZE1, Hiroaki YAMAUCHI1
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 21 (3) 285-290, 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。
Simulation of Droplet Generation from Injection Water into Air
Yuta UMENO1, Fumihiko TANAKA2, Junichi OTSUJI3, Hideo SHIDARA3, Toshitaka UCHINO2
1Gaduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University, 3Engineering Research Center ; Morinaga Milk Industry Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 291-295, 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。
Construction of Quintuple Protease and Double Amylase Gene Deletant for Heterologous Protein Production in Aspergillus oryzae KBN616
Noriyuki KITAMOTO1,2, Natsuko ONO1, Shoko YOSHINO-YASUDA1
1Food Research Center, Aichi Center for Industry and Science Technology, 2Industrial Research Center, Aichi Center for Industry and Science Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 297-307, 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 Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough
Naomi MORIMOTO, Aya TABARA, Masaharu SEGUCHI
Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 309-316, 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。
Whey Powder, Broken Rice Grains and Passion Fruit Peel Flour in Extruded Breakfast Cereals : Physical, Chemical and Functional Characteristics
Priscila Alonso dos SANTOS1, Marcio CALIARI2, Manoel Soares SOARES JUNIOR2, Leticia Fleury VIANA1, Nathalia Duarte LEITE1
1Instituto Federal Goiano, Rodovia Sul Goiana - Rio Verde -, 2Escola de Agronomia, Universidade Federal de Goias, Rodovia Estrada Goiania Nova Veneza - Goiania
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 317-325, 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 Sodium Chloride on the Adsorption of Proteins from Pink Shrimp (Pandalus eous) onto Stainless Steel Surfaces
Savitree RATANASUMAWONG1, Tomoaki HAGIWARA2, Takaharu SAKIYAMA2
1Department of Food Science and Technology, Kasetsart University, 2Department of Food Science and Technology, Tokyo University of Marine Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 327-331, 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。
Quercetin Glycosides-rich Tea Cultivars (Camellia sinensis L. ) in Japan
Manami MONOBE1, Sachiko NOMURA1, Kaori EMA1, Akiko MATSUNAGA1, Atsushi NESUMI1, Katsuyuki YOSHIDA1, Mari MAEDA-YAMAMOTO2, Hideki HORIE1
1Tea Industry Research Division, NARO Institute of Vegetable and Tea Science, 2Food Function Division, NARO National Food Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 333-340, 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。
Temperature Effect on Pink Shrimp (Pandalus eous) Protein Adsorption onto a Stainless Steel Surface
Tomoaki HAGIWARA, Madoka SUZUKI, Yuki HASEGAWA, Saki ISAGO, Hisahiko WATANABE, Takaharu SAKIYAMA
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 341-345, 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。
Suppression of Blue Mold Symptom Development in Satsuma Mandarin Fruits Treated by Low-Intensity Blue LED Irradiation
Ittetsu YAMAGA, Testuya TAKAHASHI, Kanako ISHII, Mitsuhiro KATO, Yasushi KOBAYASHI
Shizuoka Prefectural Agriculture and Forestry Research Institute Fruit Tree Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 347-351, 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。
Research on the Application of Soybean, Adzuki Bean and Chestnut Inner Shell Polyphenols Contained in Cooking Water to Cheese Manufacturing
Takayuki MIURA, Kaori TOKUMARU, Ryozo AKUZAWA
Department of Food Science, Nippon Veterinary and Life Science University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 353-357, 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 Extrusion-Cooking Variables on the Properties of Cornstarch with Soybean Oil
Toshihiro ITO1, Mitsutoshi NAKAJIMA1, Seiichiro ISOBE2
1Faculty of Life and Environmental Sciences, University of Tsukuba, 2Department of Industrial Engineering and Management, College of Industrial Technology, Nihon University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 359-364, 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。
Inactivation Characteristics and Modeling of Mold Spores by UV-C Radiation Based on Irradiation Dose
Vipavee TRIVITTAYASlL1, Kohei NASHIRO1, Fumihiko TANAKA2, Daisuke HAMANAKA2, Toshitaka UCHINO2
1Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 365-370, 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。
Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds
Zuobing XIAO, Xin DAI, Jiancai ZHU, Haiyan YU
Department of Food Science and Technology, Shanghai Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 371-380, 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 Teas Cultivated in Eastern, Southeastern and Southern Asia Based on Nucleotide Sequence Comparison of Ribulose 1,5-bisphosphate Carboxylase Large-subunit of Chloroplast DNA and 18S Ribosomal RNA of Nuclear DNA
Yoshinobu KATOH1, Miyuki KATOH2, Masashi OMORI3
1Faculty of Education, Wakayama University, 2Facuity of Education, Kagawa University, 3Deoartment of Food Science, Otsuma Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 381-389, 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 Vegetable Milk on Survival of Probiotics in Fermented Ice Cream under Gastrointestinal Conditions
Fatemeh ABOULFAZLI, Ahmad Salihin BABA
Institute of Biological Science, Faculty of Science, University of Malaya
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 391-397, 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。
In Vitro and In Vivo Anti-Helicobacter pylori Activity of Probiotics Isolated from Mongolian Dairy Products
Shiro TAKEDA1, Masahiko TAKESHiTA1, Tastuya MATSUSAKI1, Yukiharu KIKUCHl1, Chuluunbat TSEND-AYUSH2, Tsendesuren OYUNSUREN3, Masahiko MIYATA4, Ken MAEDA4, Shin YASUDA4, Yuji AIBA5, Yasuhiro KOGA5, Keiji IGOSHI4
1Research and Development Division, Minami Nihon Rakuno Kyodo Co. Ltd., 2Food and Biotechnology School, Mongolian University of Science and Technology, 3Mongolian Biotechnology Association, 4Department of Bioscience, School of Agriculture, Tokai University, 5Laboratory for Infectious Diseases, School of Medicine, Tokai University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 399-406, 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。
Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats
Hideki MASUDA1, So HIRONAKA2, Yoko MATSUI3, Saori HIROOKA1, Mami HIRAI2, Yushi HIRATA2, Makoto AKAO2, Hitomi KUMAGAI2
1Maihama Research Center, Ogawa & Company, Ltd., 2Laboratory of Food Chemistry, Department of Chemistry and Life Science, College of Bioresource Sciences, Nihon University, 3Ogawa & Company, Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 407-418, 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 Starter Cultures on the Ripening Properties of Yak Milk Cheese
Ji WANG1,2, Zhe ZHENG1, Xiao ZHAO1, Yawei YANG1, Zhennai YANG1,2
1Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, 2School of Biological and Agricultural Engineering, Jilin University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 419-430, 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。
Antibacterial Effects of Monoglycerol Fatty Acid Esters and Sucrose Fatty Acid Esters on Bacillus spp.
Motokazu NAKAYAMA1, Daisuke TOMIYAMA1, Keisuke IKEDA2, Mao KATSUKI2, Ai NONAKA2, Takahisa MIYAMOTO2
1R & D-Safety Science Research Laboratories, Kao Corporation, 2Division of Food Science and Biotechnology of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 431-437, 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。
Characterization of Soymilk Prepared by Ohmic Heating and the Effects of Voltage Applied
Makoto SHIMOYAMADA1,3, Yuki ITABASHI1, Izumi SUGIMOTO1, Makoto KANAUCHI1, Mitsuharu ISHIDA1, Kimiko TSUZUKI2, Shintaro EGUSA2, Yoshitaka HONDA2
1Department of Food Management, Miyagi University, 2Research Laboratory, MARUSAN-AI Co., Ltd., 3School of Food and Nutritional Science, University of Shizuoka
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 439-444, 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。
Purification and Partial Characterization of an X-prolyl-dipeptidyl Aminopeptidase from Lactobacillus gasseri ME-284
Ryosuke MIYABE1, Yuto TAKAHASHI1, Hiroshi MATSUFUJI1, Jun OGIHARA1, Kentarou ITOU1,2, Yasushi KAWAI1, Tetsuya MASUDA1, Koichi SUZUKI1, Munehiro ODA1
1Graduate School of Bioresource Sciences, Nihon University, 2Division of Research and Development, Meiji Co.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 445-451, 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。
Investigation of the Safety and Antihyperglycemic Effect of Apios americana Flower Intake as a Food Material in Normal and Diabetic Mice
Jin KAWAMURA1,2, Emi MIURA1, Ken KAWAKISHI3, Tsutomu KITAMURA3, Yae MORINAGA4, Toshio NORIKURA5, Hajime MATSUE5, Kunihisa IWAI1,5
1Department of Nutritional Science, Graduate School of Health Sciences, Aomori University of Health and Welfare, 2Aomori Pharmaceutical Association, Sanitary Inspection Center, 3Kuraishi Regional Development Public Corporation, 4Unit of Life and Health Science, Faculty of Education, Yamaguchi University, 5Department of Nutrition, Faculty of Health Sciences, Aomori University of Health and Welfare
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 453-462, 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。
Optimization of Microwave-assisted Extraction of Phenolic Compounds from "Anli" Pear (Pyrus ussuriensis Maxim)
Fei PENG, Caihong CHENG, Ying XIE, Yuedong YANG
Analysis and Testing Center, Hebei Normal University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 463-471, 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。
Evaluation of a Method to Quantify Isoflavones in Soybean by Single and Multi-laboratory Validation Studies
Tasuku OGITA1, Jun WATANABE1, Manabu WAKAGI1, Kouji NAKAMICHI2, Seiichi KOMIYAMA2, Jun TAKEBAYASHI3, Junichi MANO1, Kazumi KITTA1, Shigekazu KOYANO2, Yuko TAKANO-ISHIKAWA1
1National Food Research Institute, National Agriculture and Food Research Organization, 2Central Agricultural Experiment Station, Local Independent Administrative Agency Hokkaido Research Organization, 3National Institute of Health and Nutrition
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 473-477, 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。
Rheological Analysis of the Aggregation Behavior of a Soymilk Colloidal System
Shiori IDOGAWA1,2, Tomoyuki FUJII1
1Innovative Research Center for Agricultural Sciences, Graduate School of Agricultural Science, Tohoku University, 2Taishi Food Inc.,
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 479-487, 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。
Black Tea Polyphenols Promotes GLUT4 Translocation through Both PI3K- and AMPK-dependent Pathways in Skeletal Muscle Cells
Tomoya NAGANO1, Kaori HAYASHIBARA1, Manabu UEDA-WAKAGI2, Yoko YAMASHITA1, Hitoshi ASHIDA1
1Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 2National Agriculture and Food Research Organization, National Food Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 489-494, 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。
Antioxidant Activity of Different Grades of Maple Syrup as Determined by the Hydrophilic Oxygen Radical Absorbance Capacity Method
Tomonori UNNO
Department of Health and Nutrition, Tokyo Kasei Gakuin University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 495-498, 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。
Evaluation of Exercise Performance with the Intake of Highly Branched Cyclic Dextrin in Athletes
Takahisa SHIRAKI1, Takashi KOMETANI2, Kayo YOSHITANI3, Hiroki TAKARA3, Takeo NOMURA4
1Department of Athletic Sport, Biwako Seikei Sport College, 2Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University, 3Institute of Health Sciences, Ezaki Glico Co., Ltd, 4University of Tsukuba
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (3) 499-502, 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。