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Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder
Dennis Marvin SANTIAGO1,2, Yuka KAWAAHIMA3, Koki MATSUSHITA3, Tatsuya NODA3, Samanthi PELPOLAGE3, Kazumasa TSUBOI3, Sakura KAWAKAMI3, 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 22 (3) 307-316, 2016.
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 22 (3) 307-316, 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770円(税込) です。
Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection
Shinri TAMIYA1, Intira KOOMYART2, Takashi KOBAYASHI1, Hirokazu SHIGA3, Hidefumi YOSHII4, Pramote KHUWIJITJARU2, Shuji ADACHI1
1Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, 2Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, 3Department of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto Gakuen University, 4Department of Applied Biological Science, Faculty of Agriculture, Kagawa University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 317-323, 2016.
1Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, 2Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, 3Department of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto Gakuen University, 4Department of Applied Biological Science, Faculty of Agriculture, Kagawa University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 317-323, 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770円(税込) です。
Impact of Lactobacillus paracasei HD1.7 as a Starter Culture on Characteristics of Fermented Chinese Cabbage (Brassica rapa var. pekinensis)
Dan ZHAO1,2,3, Ren Peng DU1,2, Jing Ping GE1,2, Xiao Yu WANG1,2, Li Qaing MU3, Wen Xiang PING1,2
1Key Laboratory of Microbiology, Life Science College, Heilongjiang University, 2Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, 3Forestry College, Northeast Forestry University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 325-330, 2016.
1Key Laboratory of Microbiology, Life Science College, Heilongjiang University, 2Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, 3Forestry College, Northeast Forestry University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 325-330, 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770円(税込) です。
Adaptive Evolution of Lactobacillus casei under Acidic Conditions Enhances Multiple-stress Tolerance
Hongmei MING1, Defu XU2, Zhi GUO1, Yumeng LIU1
1College of Bioengineering, Sichuan University of Science & Engineering, 2Luzhou Laojiao Co., LTD
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 331-336, 2016.
1College of Bioengineering, Sichuan University of Science & Engineering, 2Luzhou Laojiao Co., LTD
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 331-336, 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770円(税込) です。
Objective Quality Evaluation of Commercial Spicy Pollack Roe Products in Terms of Mechanical and Biochemical Properties
Chaoping CHEN1, Emiko OKAZAKI1, Toru SUZUKI1, Ha Thi Nhu NGUYEN2, Kazufumi OSAKO1
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2College of Aguaculture and Fisheries, Can Tho University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 337-347, 2016.
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2College of Aguaculture and Fisheries, Can Tho University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 337-347, 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770円(税込) です。
Possibilities for Contamination of Tomato Fruit by Listeria monocytogenes during Cultivation
Ken-ichi HONJOH1, Yuri IWAIZAKO2, Yin LIN2, Nobuyuki KIJIMA3, Takahisa MIYAMOTO1
1Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 2Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 3Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 349-357, 2016.
1Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 2Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 3Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 349-357, 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770円(税込) です。
Polyphenolic Content and Color of Seedless and Seeded Shade Dried Chinese Raisins
Dongyan SHAO1, Lijuan ZHANG2, Shuangkui DU2, Wallace YOKOYAMA3, Junling SHI1, Nan LI1, Jixun WANG4
1Key Laboratory for Space Bioscience and Biotechnolgy, School of Life Sciences, Northwestern Polytechnical University, 2College of Food Science and Engineering, Northwest A & F University, 3Processed Foods Research Unit, Mestern Regional Research Center, Agricultural Research Service, 4Institute of Horticulture, Xinjiang Academy of Agricultural Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 359-369, 2016.
1Key Laboratory for Space Bioscience and Biotechnolgy, School of Life Sciences, Northwestern Polytechnical University, 2College of Food Science and Engineering, Northwest A & F University, 3Processed Foods Research Unit, Mestern Regional Research Center, Agricultural Research Service, 4Institute of Horticulture, Xinjiang Academy of Agricultural Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 359-369, 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770円(税込) です。
Activities constituents from Yaowang Tea (Potentilla glabra Lodd.)
Huarui HAN1, Xiaorong BAI1, Na ZHANG1, Dongdong ZHAO1, Kunhua WEI2, Chunhong ZHANG1, Minhui LI1,2
1Baotou Medical College, 2Guangxi Botanical Garden of Medicinal Plants
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 371-376, 2016.
1Baotou Medical College, 2Guangxi Botanical Garden of Medicinal Plants
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 371-376, 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770円(税込) です。
Isolation, Identification and Characterization of Bacillus subtilis CF-3, a Bacterium from Fermented Bean Curd for Controlling Postharvest Diseases of Peach Fruit
Haiyan GAO1,2, Xinxing XU1,2, Yuewen DAI1,2, Huixia HE3
1School of Life Sciences, Shanghai University, 2Shanghai Key Laboratory of Bio-Energy Crops, 3Shanghai Jiamai Agricultural Technology Service Company Limited
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 377-385, 2016.
1School of Life Sciences, Shanghai University, 2Shanghai Key Laboratory of Bio-Energy Crops, 3Shanghai Jiamai Agricultural Technology Service Company Limited
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 377-385, 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770円(税込) です。
Effect of Germination on the Antioxidant Capacity of Pigmented Rice (Oryza sativa L. cv. Superjami and Superhongmi)
Soo Im CHUNG, Lara Marie Pangan Lo, Mi Young KANG
Department of Food Science and Nutrition, Brain Korea 21 Plus, Kyungpook National University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 387-394, 2016.
Department of Food Science and Nutrition, Brain Korea 21 Plus, Kyungpook National University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 387-394, 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770円(税込) です。
In vitro Anti-inflammatory Effects of Edible Igusa Soft Rush (Juncus effusus L.) on Lipoxygenase, Hyaluronidase, and Cellular Nitric Oxide Generation Assays : Comparison with Matcha Green Tea (Camellia sinensis L.)
Tatsuhiko NISHIMURA1, Kiyotaka KABATA1, Akiko KOIKE2, Masateru ONO1, Keiji IGOSHI1, Shin YASUDA1
1School of Agriculture, Tokai University, 2Faculty of Bioresource Sciences, Akita Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 395-402, 2016.
1School of Agriculture, Tokai University, 2Faculty of Bioresource Sciences, Akita Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 395-402, 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770円(税込) です。
Grape Seed Proanthocyanidins Extract Prevents Cisplatin-induced Cardiotoxicity in Rats
Yanna LIAN1,2, Liping GAO1,2, Peipei GUO1,2, Yanmeng ZHAO1,2, Teryun LIN3
1Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, 2College of Arts and Sciences, Beijing Union University, 3Biology Department, North Park University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 403-408, 2016.
1Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, 2College of Arts and Sciences, Beijing Union University, 3Biology Department, North Park University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (3) 403-408, 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770円(税込) です。
