FOOD SCIENCE AND TECHNOLOGY RESEARCH 22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
Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam
Jianxin CHEN1,2, Yan XU1
1The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 2National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 159-172, 2016.
  • 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。
Optimal Modified Atmosphere for Packaging and its Effects on Quality and Shelf-life of Pacific White Shrimp (Litopenaeus vannamei) under Controlled Freezing-point Storage at -0.8℃
Liang WANG1, Zunying LIU1, Huicheng YANG2, Lingling HUANG3, Mingyong ZENG1
1College of Food Science and Engineering, Ocean University of China, 2Zhejiang Marine Development Research Institute, 3College of Life Science, Northwest A&F University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 173-183, 2016.
  • 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 UV-C Intensity Distribution and Inactivation of Mold Spores on Strawberries
Vipavee TRIVITTAYASIL1, Fumihiko TANAKA2, 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 22 (2) 185-192, 2016.
  • 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 Standing After Preheating on the Softening Rate of Root Vegetables
Yoko SATO1, Yuki IMAIZUMI2, Midori KASAI1
1Faculty of Core Research, Natural Science Division, Ochanomizu University, 2Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 193-198, 2016.
  • 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。
High-Performance Liquid Chromatography-Mass Spectrometry for the Determination of Flavonoids in G. biloba Leaves
Yan-Ling SU
College of Bioengineering, Jinzhong University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 199-204, 2016.
  • 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 Counter-ion Form of a Cation-exchange Resin and Ethanol Content of Eluent on the Distribution Coefficients of Galactose, Tagatose, and Talose onto the Resin
Ango TAMURA, Yuki SHA, Shuji ADACHI
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 205-208, 2016.
  • 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。
Optimized Production of GABA and γ-PGA in a Turmeric and Roasted Soybean Mixture Co-fermented by Bacillus subtilis and Lactobacillus plantarum
Jong-Soon LIM1, Coralia V.GARCIA2, Sam-Pin LEE1,2
1The Center for Traditional Microorganism Resources (TMR) , Keimyung University, 2Department of Food Science and Technology, Keimyung University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 209-217, 2016.
  • 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 Comparative Study on Total Anthocyanin Content, Composition of Anthocyanidin, Total Phenolic Content and Antioxidant Activity of Pigmented Potato Peel and Flesh
Liqin YIN1, Tao CHEN1, Yun LI1, Shaohong FU1, Lan LI1, Mingchao XU2, Yingze NIU2
1Crop Research Institute, Chengdu Academy of Agricultural and Forestry Sciences, 2College of Agronomy, Sichuan Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 219-226, 2016.
  • 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 Suppressive Effect of a Marine Carotenoid, Fucoxanthin, on Mouse Ear Swelling through Regulation of Activities and mRNA Expression of Inflammation-associated Enzymes
Yoshimasa SUGIURA, Yuichi KINOSHITA, Masakatsu USUI, Ryusuke TANAKA, Teruo MATSUSHITA, Masaaki MIYATA
The Laboratory of Food Function and Food Biochemistry, Department of Food Science and Technology, National Fisheries University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 227-234, 2016.
  • 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。
Isolation and Biochemical Characterization of Mucus Proteins in Japanese Bunching Onion (Allium fistulosum) Green Leaves
Takashi YAMAZAKI1, Tomohisa OGAWA1, Koji MURAMOTO1, Jun NAKAHIGASHI2, Atsuko TAKEUCHI3, Hiroshi UEDA3
1Graduate School of Life Sciences, Tohoku University, 2Amino Up Chemical Co., Ltd., 3National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 235-243, 2016.
  • 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 Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis
Yunwei NIU1, Minling WU1, Zuobing XIAO1,2, Feng CHEN3, Jiancai ZHU1, Guangyong ZHU1
1School of perfume and Aroma Technology, Shanghai Institute of Technology, 2Shanghai Research Institute of Fragrance and Flavor Industry, 3Department of Food, Nutrition and Packaging Sciences, Clemson University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 245-254, 2016.
  • 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。
Cloning of Phenylalanine Ammonia-lyase and its Role in Enzymatic Browning of Mung Bean Sprout during Cold Storage
Nana SAMESHIMA1, Midori NISHIMURA1, Koko MURAKAMI1, Yukako KOGO1, Yuko SHIMAMURA2, Masaaki SAKUTA3, Masatsune MURATA1
1Department of Nutrition and Food Science, Ochanomizu University, 2Department of Food Science and Biotechnology, University of Shizuoka, 3Department of Biology, Ochanomizu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 255-260, 2016.
  • 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 Effect of Preservative Liquid Composition on Physicochemical Properties of Mozzarella Cheese
Rei MIZUNO, Tadahiro ABE, Hiroshi KOISHIHARA, Teiichiro OKAWA
Food Research & Development Institute, Morinaga Milk Industry Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 261-266, 2016.
  • 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。
Detection of Waxed Chestnuts using Visible and Near-Infrared Hyper-spectral Imaging
Baicheng LI, Baolu HOU, Yao ZHOU, Mantong ZHAO, Dawei ZHANG, Ruijin HONG
Ministry of Education Optical Instrument and Systems Engineering Center, and Shanghai Key Laboratory of Modern Optical System, University of Shanghai for Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 267-277, 2016.
  • 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 an Amino acid Deficiency on Hyaluronan Synthesis in Human Dermal Fibroblasts
Takumi YAMANE1, Yoshiki INOUE2, Kazuo KOBAYASHI-HATTORI2, Yuichi OISHI1
1Department of Nutritional Science and Food Safety, Faculty of Applied Bioscience, Tokyo University of Agriculture, 2Department of Nutritional Science Faculty of Applied Bioscience, Tokyo University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 279-281, 2016.
  • 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。
Volatile Compounds Analysis and Off-Flavors Removing of Porcupine Liver
Xueping YU1,2, Long CHEN1.2, Long SHENG1,2, Qunyi TONG1,2
1State Key Laboratory of Food Science and Technology, Jiangnan University, 2School of Food Science and Technology, Jiangnan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 283-289, 2016.
  • 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。
Combined Effect of Cinnamon Essential Oil and Pomegranate Peel Extract on Antioxidant, Antibacterial and Physical Properties of Chitosan Films
Gaofeng YUAN1,2, Hua LV2, Yanling ZHANG2, Haiyan SUN1,2, Xiaoe CHEN1,2
1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, 2College of Food and Medicine, Zhejiang Ocean University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 291-296, 2016.
  • 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。
Dynamics of Water-soluble Pectin during Unrefined Tea Processing : Content and Molecular Weight Distribution
Hisako HIRONO
National Institute of Vegetable and Tea Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 297-300, 2016.
  • 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。
Determination of the Antioxidative Activities of Herbs Harvested in Japan by Oxygen Radical Absorbance Capacity Methods
Manabu WAKAGI1, Yuuki TAGUCHI2, Jun WATANABE1, Tasuku OGITA1, Masao GOTO1, Ryo ARAI2, Katsuhito UJIHARA2, Yuko TAKANO-ISHIKAWA1
1National Agriculture and Food Research Organization, National Food Research Institute, 2S&B Foods Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (2) 301-305, 2016.
  • 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。