FOOD SCIENCE AND TECHNOLOGY RESEARCH 21巻 4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
Physicochemical Properties and Bioavailability of Lutein Microencapsulation (LM)
Li-Hua ZHANG1, Xin-De XU1, Bin SHAO1, Qian SHEN2, Hui ZHOU2, Yi-Min HONG1, Lei-Ming YU1
1Zhejiang Medicine Co., Ltd. Xinchang Pharmaceutical Factory, 2Laboratory of Pharmaceutical Analysis and drug Metabolism, College of Pharmaceutical Sciences, Zhejiang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 503-507, 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。
Swelling Pressure of Tapioca Starch Gel Estimated from Distribution Coefficients of Non-electrolytes
Yuki SHA, Shuji ADACHI
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 509-515, 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。
Rapid Visual Event-Specific Detection of Soybean DP-356043-5 by Loop-Mediated Isothermal Amplification (LAMP)
Guozhen JI1,2, Gang LI1, Yuanfeng WU1, Jiahui GUO3, Dianlin YANG1, Jianning ZHAO1, Xin LAI1, Guilong ZHANG1, Weiming XIU1,2,3
1Agro-Environmental Protection institute, Ministry of Agriculture; Tianjin Engineering Research Center of Agricultural Ecological & Environmental Remediation, 2College of Plant Protection, Shenyang Agricultural University, 3College of Plant Protection, Henan Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 517-523, 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。
Changes in the Viscosity of Expressible Water in Meat during Heating : Description Based on the Denaturation Kinetics of Water-soluble Proteins
Naomi SHIBATA-ISHIWATARI1, Mika FUKUOKA2, Noboru SAKAI2
1Faculty of Education, Gifu University, 2Department of Food Science and Technology, Tokyo University of Marine Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 525-530, 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。
Development of Polymerase Chain Reaction and Multiplex Polymerase Chain Reaction for Simple Identification of Thermoanaerobic Spore-forming Bacteria
Fuyuki AOYAMA1,2, Takahisa MIYAMOTO3
1Technology Research & Development Laboratory, Research & Development Headquarters, Asahi soft Drinks Co., Ltd., 2Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 3Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Faculty of Agriculture, Kyushu university
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 531-536, 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。
Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes
Dennis Marvin SANTIAGO1,2, Koki MATSUSHITA3, Kazumasa TSUBOI3, Daiju YAMADA3, Daiki MURAYAMA3, Sakura KAWAKAMI3, Kenichiro SHIMADA3, 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, College, 3Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 537-548, 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。
Measuring Cheese Maturation with the Fluorescence Fingerprint
Mito KOKAWA1,2, Shoma IKEGAMI3, Akira CHIBA3, Hiroshi KOISHIHARA3, Vipavee TRIVITTAYASIL4, Mizuki TSUTA4, Kaori FUJITA4, Junichi SUGIYAMA4
1Research Fellow of Japan Society for the Promotion of Science, 2Analytical Science Division, National Food Research Institute, National Agriculture and Food Research Organization, 3Food Research & Development Institute, Morinaga Milk Industry Co., Ltd., 4Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 549-555, 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。
Production of 8-hydroxydaidzein Polyphenol Using Biotransformation by Aspergillus oryzae
Sheng-Chi WU, Chia-Wei CHANG, Chia-Wei LIN, Yuan-Chang HSU
Department of Biotechnology, Fooyin University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 557-562, 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。
Antiglycative and Antioxidative Properties of Ethyl Acetate Fraction of Chinese Purple Yam (Dioscorea alata L.) Extracts
XiaoXuan GUO1, XiaoHong SHA1, ShengBao CAI2, Ou WANG1, BaoPing JI1
1Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, 2Yunnan Institute of Food Safety, Kunming University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 563-571, 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。
Effects of Sterilization Process on the Physicochemical and Nutritional Properties of Liquid Enteral Formula
Yasuhiro TAKEDA1, Masayuki SHIMADA2, Yoshihiko USHIDA2, Hitoshi SAITO2, Hiroshi IWAMOTO1, Teiichiro OKAWA2
1Nutritional Science Institute, Morinaga Milk Industry Co., Ltd., 2Food Research & Development Institute, Morinaga Milk Industry Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 573-581, 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。
Cell surface Hydrophobicity Contributes to Lactobacillus Tolerance to Antibacterial Actions of Catechins
Motokazu NAKAYAMA1, Daisuke TOMIYAMA1, Naofumi SHIGEMUNE1, Asako MITANI2, Wenjie Xu3, Takahisa MIYAMOTO3
1R&D-Safety Science Research Laboratories, Kao Corporation, 2R&D-Health Care Food Research Laboratories, Kao Corporation, 3Division Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 583-588, 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 Bean Extract of Yabumame (Amphicarpaea bracteata (L.) Fernald subsp. edgeworthii (Benth.) H. Ohashi) on Low-Density Lipoprotein Oxidation In Vitro
Lifeng YANG1, Jyunichi KIRIKOSHI1, Shogo SEKIMOTO1, Mikako TAKASUGI2, Kenji FUKUNAGA3, Ryota HOSOMI3, Atsuyuki HISHIDA4, Nobuo KAWAHARA4, Takashi YAMAGISHI5, Hirofumi ARAI1
1Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, 2Deoartment of Applied Chemistry and Biochemistry, Faculty of Engineering, Kyushu Sangyo University, 3Faculty of Chemistry, Materials and Bioengineering, Kansai University, 4Division of Hokkaido, Research Center for Medicinal Plant Resources, National Institute of Biomedical Innovation, 5Applied Research Center, Kitami Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 589-596, 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。
Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel
Ziye ZHANG, Yuling YANG, Xiaozhi TANG, Yinji CHEN, Yuan YOU
College of Food Science and Engineering / Collaborative Innovation Center for Modern Grain Circulation and Safety / Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 597-605, 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 Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages
Takafumi ITOBE, Osamu NISHIMURA, Kenji KUMAZAWA
Ogawa & Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 607-614, 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 Extraction Conditions with Ultrasound for Anti-hyperglycemic Activities from Psidium guajava Leaf
Ching-Wen LIU1, Yi-Cheng WANG2,3, Chang-Yi HUANG3, Hsi-Chi LU2, Wen-Dee CHIANG2
1Department of Animal Science and Biotechnology, Tunghai University, 2Department of Food Science, Tunghai University, 3Best Center for Cellular Nutrition, Han-Sient Trading Co., Ltd
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 615-621, 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。
Improved Leavening Ability of a Wild Yeast, Saccharomyces cerevisiae AK46 2-deoxyglucose Resistant Mutant
Dai MIKUMO1,2, Masahiro TAKAYA3, Yoshitake ORIKASA3, Takuji OHWADA3
1Research Center, Nippon Beet Sugar Manufacturing Co., 2The United Graduate School of Agricultural Science, Iwate University, 3Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 623-630, 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 Light on the Growth and Acid Protease Production of Aspergillus oryzae
Pushpa S MURTHY1,2, Satoshi SUZUKI2, Ken-Ichi KUSUMOTO2
1Plantation Product, Spices and Flavor Technology Department, CSIR-Central Food Technological Research institute, 2Applied Microbiology Division, National Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (4) 631-635, 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。