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Antioxidative Properties of Acyl Ascorbates on Lipid Oxidation in Bulk, Disperse and Microcapsule Systems
Yoshiyuki WATANABE
Department of Biotechnology and Chemistry, Faculty of Engineering, Kinki University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 639-647, 2015.
Department of Biotechnology and Chemistry, Faculty of Engineering, Kinki University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 639-647, 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770円(税込) です。
Identification and Characterization of Two Novel Esterases from a Metagenomic Library
Xinqi GU1, Shilin WANG1, Shaochen WANG1, Li-Xing ZHAO2, Mingming CAO1, Zhiyang FENG1
1College of Food Science and Technology, Nanjing Agricultural University, 2Key Laboratory of Medicinal chemistry for Natural Resource, Ministry Education, School of Chemical Science and Technology, Yunnan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 649-657, 2015.
1College of Food Science and Technology, Nanjing Agricultural University, 2Key Laboratory of Medicinal chemistry for Natural Resource, Ministry Education, School of Chemical Science and Technology, Yunnan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 649-657, 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770円(税込) です。
Analysis of Sudan I in Food by QuEChERS Combined with Ultrasound-assisted Dispersive Liquid-liquid Microextraction with Solidification of Floating Organic Drop (UADLLME-SFO) Prior to HPLC-PAD
Xiran HE1, Yonghong CHEN2, Huawen LI3, Tangbin ZOU3, Mingyuan HUANG3, Huabin LI4, Enqin XIA3
1Institute for Immunobiology, Department of Immunology, Shanghai Medical college of Fudan University, 2Guangdong Inspection and Quarantine Technology Center, 3Department of Nutrition and Food Hygiene, School of Public Health, Guangdong Medical University, 4Gunagdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 659-664, 2015.
1Institute for Immunobiology, Department of Immunology, Shanghai Medical college of Fudan University, 2Guangdong Inspection and Quarantine Technology Center, 3Department of Nutrition and Food Hygiene, School of Public Health, Guangdong Medical University, 4Gunagdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 659-664, 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770円(税込) です。
Sequence Analysis and Heterologous Expression of Two Rhamnogalacturonan Acetylesterase Genes (Asrgae1 and Asrgaea2) from a Shoyu Koji Mold, Aspergillus sojae KBN1340
Noriyuki KITAMOTO1,2, 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 (5) 665-670, 2015.
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 (5) 665-670, 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770円(税込) です。
Comparison of Direct Culture, Immunomagnetic Separation/culture, and Multiplex PCR Methods for Detection of Salmonella in Food
Xiaojuan YANG, Haigang LI, Qingping WU, Jumei ZHANG, Ling CHEN
Guangdong Institute of Microbiology, State Key Laboratory of Applied Microbiology, Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 671-675, 2015.
Guangdong Institute of Microbiology, State Key Laboratory of Applied Microbiology, Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 671-675, 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770円(税込) です。
Chinese Purple Yam (Dioscorea alata L.) Extracts Inhibit Diabetes-Related Enzymes and Protect HepG2 Cells Against Oxidative Stress and Insulin Resistance Induced by FFA
XiaoXuan GUO1, XiaoHong SHA1, Jia LIU2, ShengBao CAI3, Yong WANG1, BaoPing JI1
1Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, 2China National Research Institute of Food and Fermentation Industries, 3Yunnan Institute of Food Safety, Kunming University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 677-683, 2015.
1Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, 2China National Research Institute of Food and Fermentation Industries, 3Yunnan Institute of Food Safety, Kunming University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 677-683, 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770円(税込) です。
Cholesterol Degradation by Some Bacteria Isolated from Food
Ghada M.KHIRALLA
Division of Medical Foods, National Organization for Drug Control and Research (NODCAR)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 685-693, 2015.
Division of Medical Foods, National Organization for Drug Control and Research (NODCAR)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 685-693, 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770円(税込) です。
Antioxidant Properties of Tripeptides Revealed by a Comparison of Six Different Assays
Yumi OHASHI1, Ryo ONUMA1, Takako NAGANUMA1, Tomohisa OGAWA1, Ryno NAUDE2, Kiyoshi NOKIHARA3, Koji MURAMOTO1
1Graduate School of Life Sciences, Tohoku University, 2Department of Biochemistry and Microbiology, Nelson Mandela Metropolitan University, 3HiPep Laborartories
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 695-704, 2015.
1Graduate School of Life Sciences, Tohoku University, 2Department of Biochemistry and Microbiology, Nelson Mandela Metropolitan University, 3HiPep Laborartories
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 695-704, 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770円(税込) です。
Swallowing Function Improvement Effect of Ginger (Zingiber officinale)
Noriaki ABE1,2, Ayumu HIRATA1,2, Hiroki FUNATO1, Megumi NAKAI1,2, Michiro IIZUKA1, Yusuke YAGI1,2, Hisashi SHIRAISHI1,2, Kohei JOBU1, Junko YOKOTA1, Hironori MORIYAMA3, Hiroyuki UKEDA4, Masamitsu HYODO2,5, Mitsuhiko MIYAMURA1,2
1Department of Pharmacy, Kochi Medical School Hospital, 2Department of Biomedical Science, Kochi Medical Graduate School, 3Kochi Prefectural Industrial Technology Center, 4Faculty of Agriculture, Kochi University, 5Department of Otolaryngology, Head and Neck Surgery, Kochi Medical School
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 705-714, 2015.
1Department of Pharmacy, Kochi Medical School Hospital, 2Department of Biomedical Science, Kochi Medical Graduate School, 3Kochi Prefectural Industrial Technology Center, 4Faculty of Agriculture, Kochi University, 5Department of Otolaryngology, Head and Neck Surgery, Kochi Medical School
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 705-714, 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770円(税込) です。
Physicochemical Changes and Antioxidant Activity Prediction Model of Corn / Ginger-Based Extrudates during a Long Term Storage
Chengkang HUANG1, Jian ZHANG1,3, Shaowei LIU1, Xiaozhi TANG2, Yanhua LU1, Lina KONG1
1The state key laboratory of bioreactor engineering, Department of Biological Engineering, East China University of Science and Technology, 2College of Food Science and Engineering, Nanjing University of Finace & Economics, 3Shandong marine resource and environment research institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 715-725, 2015.
1The state key laboratory of bioreactor engineering, Department of Biological Engineering, East China University of Science and Technology, 2College of Food Science and Engineering, Nanjing University of Finace & Economics, 3Shandong marine resource and environment research institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 715-725, 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770円(税込) です。
β-Conglycinin Peptides Improve Glucose Uptake through the AMPK Signaling Pathway in L6 Myotubes
Yoko YAMASHITA1, Manabu UEDA-WAKAGI1,2, Mai SAKAMOTO3, Nobuhiko TACHIBANA3, Satoshi WANEZAKI3, Mitsutaka KOHNO3, Hitoshi ASHIDA1
1Department of Agrobioscience, Graduate School of Agricultural Sciences, Kobe University, 2National Agriculture and Food Research Organization, National Food Research Institute, 3Basic Research Institute, Fuji Oil Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 727-732, 2015.
1Department of Agrobioscience, Graduate School of Agricultural Sciences, Kobe University, 2National Agriculture and Food Research Organization, National Food Research Institute, 3Basic Research Institute, Fuji Oil Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 727-732, 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770円(税込) です。
Characterization of Rutin-rich Bread Made with 'Manten-Kirari', a Trace-rutinosidase Variety of Tartary Buckwheat (Fagopyrum tataricum Gaertn.)
Tatsuro SUZUKI1, Toshikazu MORISHITA2, Shigenobu TAKIGAWA2, Takahiro NODA2, Koji ISHIGURO2
1NARO Kyushu Okinawa Agricultural Research Center Saya, 2MARO Hokkaido Agricultural Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 733-738, 2015.
1NARO Kyushu Okinawa Agricultural Research Center Saya, 2MARO Hokkaido Agricultural Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 733-738, 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770円(税込) です。
Purification and Characterization of an Extracellular Acidic Protease of Pediococcus pentosaceus Isolated from Fermented Fish
Yanshun XU, Mengjie DAI, Jinhong ZANG, Qixing JIANG, Wenshui XIA
State Kay Laboratory of Food Science and Technology, School of Food Science and・ Technology, Jiangnan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 739-744, 2015.
State Kay Laboratory of Food Science and Technology, School of Food Science and・ Technology, Jiangnan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 739-744, 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770円(税込) です。
Enhanced Inactivation of Bacillus subtilis Spores by Carbonation with Heating in the Presence of Monoglycerol-caprate
Seiji NOMA1, Saburo TANI2, Tomoe NAKAI2, Noriyuki IGURA1, Mitsuya SHIMODA1
1Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University, 2Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 745-749, 2015.
1Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University, 2Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 745-749, 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770円(税込) です。
Combined Effect of Nisin and Commercial Pectin-hydrolysate Treatment on Survival and growth of Listeria monocytogenes in Soy-seasoned Salmon Roe Products
Shogo YAMAKI, Shinya SHIRAHAMA, Tetsuya KOBAYASHI, Yuji KAWAI, Koji YAMAZAKI
Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 751-755, 2015.
Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 21 (5) 751-755, 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770円(税込) です。
