FOOD SCIENCE AND TECHNOLOGY RESEARCH 22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
Effects of Xylanase on Quality of Frozen Dough Steamed Bread
Shuncheng REN, Ruiping MA
School of Food Science and Technology, Henan University of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 409-417, 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。
Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone
Yun-Kyung LEE, Geun-Pyo HONG
Department of Food Science and Technology, Sejong University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 419-428, 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。
Numerical Simulation of Gas Exchange in Fresh-keeping Transportation Containers with a Controlled Atmosphere
Jiaming GUO1,2, Enli LU1,2, Huazhong LU1,2, Yu WANG1,2, Junhong ZHAO1,2
1College of Engineering, South China Agricultural University, 2Key Laboratory of Key Technology on Agricultural Machine and Equipment, Ministry of Education
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 429-441, 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 Modified American Association of Cereal Chemists Method for Compressive Force Value Determination of White Bread Crumb Firmness
Yukinori SATO
Laboratory of Food Science and Technology, Department of Biotechnology and Environmental Chemistry, Faculty of Engineering, Kitami Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 443-450, 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 Calcium Fertilization on Processing Properties and Storability of Frozen French Fries
Daiki MURAYAMA1, Yasuha SAKASHITA2, Tomoka YAMAZAWA2, Kazuma NAKATA2, Yurina SHINBAYASHI2, Jiwan PALTA3, Masayuki TANI4, Hiroaki YAMAUCHI2, Hiroshi KOAZE4
1The United Graduate School of Agricultural Science, Iwate University, 2Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 3Department of Horticulture, University of Wisconsin-Madison, 4Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 451-459, 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 Dose Distribution and Inactivation of Mold Spore on Strawberries in a Conveyor System
Fumihiko TANAKA1, Kohei NASHIRO2, Vipavee TRIVITTAYASIL2, Toshitaka UCHINO1
1Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University, 2Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 461-466, 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。
Characterization of Microbial Community during the Fermentation of Chinese Homemade paocai, a Traditional Fermented Vegetable Food
Huipeng LIANG1, An ZHANG1, Zhengyun WU1, Chaolan LIU2, Wenxue ZHANG1,3
1College of Light Industry, Textile and Food Engineering, Sichuan University, 2Chengdu University, Sichuan Industrial Institute of Antibiotics, 3School of Liquor-Making Engineering, Sichuan University Jinjiang College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 467-475, 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。
Production Method for Cyclic Dipeptide Derived from Native Collagen
Fumitaka HAYASAKA, Shoko YAMAMOTO, Yasuo SAKAI
Central Research Institute, Jellice Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 477-483, 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。
Evaluation of the Relationship Between Shock and Bruise Area of Apple Fruit
Hiroaki KITAZAWA1, Naoko HASEGAWA1, Yoshiki TSUKAKOSHI2
1Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization, 2Analytical Science Division, National Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 485-489, 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。
Water Sorption Kinetics of Gluten-added Wheat Noodle
Soma FUKUZAWA1, Takenobu OGAWA2, Kyuya NAKAGAWA1, Shuji ADACHI1
1Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, 2Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 491-495, 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。
Characterization of Aroma Volatiles in Camellia Seed Oils (Camellia oleifera Abel.) by HS-SPME / GC / MS and Electronic Nose Combined with Multivariate Analysis
Wenming CAO1, Lang LIN1, Yunwei NIU1, Zuobing XIAO1, Xuezhi FANG2
1School of Perfume and Aroma Technology, Shanghai Institute of Technology, 2Research Institute of Subtropical Forestry, Chinese Academy of Forestry
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 497-505, 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。
Fucoidan from Cucumaria frondosa Inhibits Pancreatic Islets Apoptosis Through Mitochondrial Signaling Pathway in Insulin Resistant Mice
Shiwei HU1, Shijie LI1, Wendong SONG1, Lili JI1, Lu CAI1, Yaning WANG1, Wei JIANG1,2
1Innovation and Application Institute, Zhejiang Ocean University, 2Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Zhoushan Municipal Center for Disease Control and Prevention
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 507-517, 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。
Production for High-vitality Starter Culture of Lactobacillus plantarum NDC 75017 by High Cell-density Cultivation and Low-temperature Vacuum Drying
Baochao HOU1,4, Hui WANG1, Tianwen YAN1, Yi SHAN2, Wenqi ZHOU1, Lidong ZHANG1, Chaoxin MAN2,3, Yu DENG1, Yujun JIANG1,2,3
1Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 2National Research Center of Dairy Engineering and Technology, 3Synergetic Innovation Center of Food Safety and Nutrition, 4Bioengineering Institute, Wahaha R&D Center, Hangzhou Wahaha Group CO., LTDHangzhou
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 519-527, 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。
Metabolomic Profile Characteristics of Pyropia haitanensis as Affected by Harvest Time
Dandan WEI, Daian CHEN, Yongjiang LOU, Yangfang YE, Rui YANG
School of Marine Sciences, Ningbo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 529-536, 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。
Preparation of Bamboo Hemicellulose Hydrolysate Possessing Anti-oxidative Properties and Their Effects on Mice Plasma Cholesterol
Miki MAEMURA, Miho HORIUCHI, Tomoko ABE, Kiwamu SHIIBA
Division of Life Science and Engineering, Tokyo Denki University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 537-543, 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 Milk Components on Release of Retronasal-aroma Compounds from Coffee with Milk
Masayuki AKIYAMA1, Ryosuke WATANABE1, Miyako OHATA2, Masanobu ONISHI2, Yasumichi MIZOTA1, Teiichiro OKAWA1, Hisakatsu IWABUCHI2
1Morinaga Milk Industry Co., Ltd., 2San-Ei Gen F. F. I., Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 545-555, 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。
Antioxidative Activities in Rutin Rich Noodles and Cookies Made with a Trace Rutinosidase Variety of Tartary Buckwheat (Fagopyrum tataricum Gaertn.), 'Manten-Kirari'
Koji ISHIGURO1, Toshikazu MORISHITA1, Junzo ASHIZAWA2, Tatsuro SUZUKI3, Takahiro NODA1
1NARO Hokkaido Agricultural Research Center, 2Kobayashi Shokuhin Co. Ltd., 3NARO Kyushu-Okinawa Agricultural Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 557-562, 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。
Procyanidin Concentrations and H-ORAC of Apples Cultivated in Japan
Mina OBARA1, Saeko MASUMOTO1, Yuko ONO1, Yoshihiko OZAKI2, Toshihiko SHOJI1
1National Institute of Fruit Tree Science, National Agriculture and Food Research Organization, 2Kinki University, Department of Science and Technology on Food Safety Faculty of Biology-Oriented Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 563-568, 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。
Increase in the Activity of α-amylase Produced by Aspergillus oryzae in Dried Unripe Apple Pulp Culture on Addition of NaNO3 and MgSO4
Hiromi IZAWA, Sayoko KAMATA, Miho KUWANO
Department of Nutrition, Aomori University of Health and Welfare
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (4) 569-573, 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。