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Isolation and Identification of new Lactic Acid Bacteria with Potent Biological Activity and Yeasts in Airag, a Traditional Mongolian Fermented Beverage
Oyundelger GANZORIG1, Futoshi SUMISA1, Batjargal BATDORJ2, Takashi YOSHIDA1
1Department of Bio and Environmental Chemisy, Kitami Institute of Technology, 2Department of Biology, School of Arts and Sciences, National University of Mongolia
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 575-582, 2016.
1Department of Bio and Environmental Chemisy, Kitami Institute of Technology, 2Department of Biology, School of Arts and Sciences, National University of Mongolia
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 575-582, 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。
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Optimization of Processing Technology of Instant Sea Cucumber with Fuzzy Mathematic Comprehensive Evaluation by Response Surface Methodology and Exploration on Nutritional Value of Instant Sea Cucumber
Qian Liu1, Jianfeng SUN1,2, Yahui PANG1, Ziyang JIA1
1College of Food Science and Technology, Agricultural University of Hebei, 2Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 583-593, 2016.
1College of Food Science and Technology, Agricultural University of Hebei, 2Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 583-593, 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。
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Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories
Huipeng LIANG1, An ZHANG1, Zhengyun WU1, Shupin CHENG1, Wenping YU1, Wenxue ZHANG1,2
1College of Light Industry, Textile and Food Engineering, Sichuan University, 2School of Liquor-Making Engineering, Sichuan University Jinjiang College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 595-604, 2016.
1College of Light Industry, Textile and Food Engineering, Sichuan University, 2School of Liquor-Making Engineering, Sichuan University Jinjiang College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 595-604, 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。
Development of a Cheese-type Food Using Rice Milk
Misaki NAKAMURA1, Yutaka KITAMURA2, Mito KOKAWA2
1Graduate School of Life and Environmental Sciences, University of Tsukuba, 2Faculty of Life and Environmental Sciences, University of Tsukuba
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 605-609, 2016.
1Graduate School of Life and Environmental Sciences, University of Tsukuba, 2Faculty of Life and Environmental Sciences, University of Tsukuba
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 605-609, 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。
Hypoxia Tolerance and Fatigue Relief Produced by Lepidium meyenii and its Water-soluble Polysaccharide in Mice
Xiao-Feng CHEN1, Yan-Yun LIU2, Min-Jie CAO1, Ling-Jing ZHANG1, Le-Chang SUN1, Wen-Jin SU1, Guang-Ming LIU1
1College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial, Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 2Xiamen Everbright Biotechnology Ltd
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 611-621, 2016.
1College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial, Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 2Xiamen Everbright Biotechnology Ltd
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 611-621, 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。
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Addition of Whey Peptides to a Carbohydrate-electrolyte Drink Enhances its Effect on the Early Treatment of Dehydration in Rats
Kentaro ITO1, Yuri SAITO1, Makoto YAMAGUCHI1, Kinya ASHIDA1, Taketo YAMAJI1, Hiroyuki ITOH1, Toru TAKAHASHI2, Munehiro ODA3
1Food Science Research Labs, R&D Division, Meiji Co., Ltd., 2Graduate School of Human Environment Science, Fukuoka Women's University, 3College of Bioresource Sciences, Nihon University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 623-629, 2016.
1Food Science Research Labs, R&D Division, Meiji Co., Ltd., 2Graduate School of Human Environment Science, Fukuoka Women's University, 3College of Bioresource Sciences, Nihon University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 623-629, 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。
Whey Protein-hydrolyzed Peptides Diminish Hepatic Lipid Levels in Rats Consuming High-sucrose Diets
Daigo YOKOYAMA1, Hiroyuki SAKAKIBARA1,2, Hajime FUKUNO2, Keisuke KIMURA2, Amane HORI2, Takayuki NARA3, Ken KATO3, Masanobu SAKONO1,2
1Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, 2Faculty of Agriculture, University of Miyazaki, 3Megmilk Snow Brand Co., Ltd., Milk Science Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 631-638, 2016.
1Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, 2Faculty of Agriculture, University of Miyazaki, 3Megmilk Snow Brand Co., Ltd., Milk Science Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 631-638, 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。
Physicochemical Properties, Characterization, and Antioxidant Activity of Sodium Ferric Gluconate Complex
Yixuan MA, Miao WANG, Dan LI, Hongchun PAN, Hong LIU
Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control, College of Pharmaceutical Sciences, Southwest University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 639-646, 2016.
Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control, College of Pharmaceutical Sciences, Southwest University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 639-646, 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。
Ultra-Sonication Effects on Quality Attributes of Maoberry (Antidesma bunius L.) Juice
Pittaya CHAIKHAM1, Pattaneeya PRANGTHIP2, Phisit SEESURIYACHAN3
1Division of Food Science and Technology, Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University, 2Department of Tropical Nutrition and Food Science, Faculty of Tropical Medicine, Mahidol University, 3Divison of Biotechnology Faculty, of Agro-Industry, Chiang Mai University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 647-654, 2016.
1Division of Food Science and Technology, Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University, 2Department of Tropical Nutrition and Food Science, Faculty of Tropical Medicine, Mahidol University, 3Divison of Biotechnology Faculty, of Agro-Industry, Chiang Mai University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 647-654, 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。
Purification and Characterization of a Novel Glycogen Branching Enzyme from Paenibacillus sp. SSG-1 and its Application in Wheat Bread Making
Qingrui Xu1, Yu CAO1,2, Xiaorui MA1, Lin LIU1, Haizhen WU1, Tao SONG1, Hui XU1, Dairong QIAO1, Yi CAO1
1Microbiology and Metabolic Engineering Key Laboratory of Sichuan Province, College of Life Sciences, Sichuan University, 2National Engineering Research Center for Biomaterials, Sichuan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 655-664, 2016.
1Microbiology and Metabolic Engineering Key Laboratory of Sichuan Province, College of Life Sciences, Sichuan University, 2National Engineering Research Center for Biomaterials, Sichuan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 655-664, 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。
Anti-obesity Effects of Wasabi Leaf Extract on Rats Fed a High-fat Diet are Related to Upregulation of mRNA Expression of β3-adrenergic Receptors in Interscapular Brown Adipose Tissue
Tomoe YAMADA-KATO1, Saori MOMOI2, Isao OKUNISHI1, Motoyasu MINAMI3, Yuichi OISHI4, Toshihiko OSAWA5, Michitaka NAITO2
1Research & Development Division, Kinjirushi Co., Ltd., 2Division of Nutrition & Health, School and Graduate School of Life Studies, Sugiyama Jogakuen University, 3College of Bioscience & Biotechnology, Chubu University, 4Department of Nutritional Science and Food Safety, Faculty of Applied Bioscience, Tokyo University of Agriculture, 5Department of Health and Nutrition, Faculty of Psychological & Physical Science, Aichi Gakuin University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 665-671, 2016.
1Research & Development Division, Kinjirushi Co., Ltd., 2Division of Nutrition & Health, School and Graduate School of Life Studies, Sugiyama Jogakuen University, 3College of Bioscience & Biotechnology, Chubu University, 4Department of Nutritional Science and Food Safety, Faculty of Applied Bioscience, Tokyo University of Agriculture, 5Department of Health and Nutrition, Faculty of Psychological & Physical Science, Aichi Gakuin University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 665-671, 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。
Evaluation of the Biogenic Amine-production Ability of Lactic Acid Bacteria Isolated from Tofu-misozuke
Youhei TAKEBE1, Misato TAKIZAKI1, Hiroko TANAKA2, Hiroto OHTA1, Takuro NIIDOME1, Shigeru MORIMURA1
1Graduate School of Science and Technology, Kumamoto University, 2Applied Chemistry & Biochemistry Kumamoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 673-678, 2016.
1Graduate School of Science and Technology, Kumamoto University, 2Applied Chemistry & Biochemistry Kumamoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 673-678, 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。
Mechanisms of D-Amino Acid Formation During Maturation of Sweet Rice Wine (mirin)
Yutaka INOUE1,2, Tadayoshi KATSUMATA2, Hirohito WATANABE3, Fumitaka HAYASE1
1Department of Agricultural Chemistry, Faculty of Agriculture, Meiji Univrsity, 2Food Research & Development Laboratory, MC Food Specialties Inc., 3Department of Life Science, Faculty of Agriculture, Meiji University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 679-686, 2016.
1Department of Agricultural Chemistry, Faculty of Agriculture, Meiji Univrsity, 2Food Research & Development Laboratory, MC Food Specialties Inc., 3Department of Life Science, Faculty of Agriculture, Meiji University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 679-686, 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。
Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido
Samanthi PELPOLAGE1, Kazuma NAKATA1, Yurina SHINBAYASHI1, Daiki MURAYAMA2, Masayuki TANI3, Hiroaki YAMAUCHI1, Hiroshi KOAZE1
1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2The United Graduate School of Agricultural Science, Iwate University, 3Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 687-693, 2016.
1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2The United Graduate School of Agricultural Science, Iwate University, 3Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 687-693, 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 Rice Variant on the Ease of Swallowing Blender-made Rice Gruel
Maiha MURATA1, Seiko ITO2, Eiko ARAI2
1Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 2School of Food and Nutritional Sciences, University of Shizuoka
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 695-701, 2016.
1Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 2School of Food and Nutritional Sciences, University of Shizuoka
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 695-701, 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。
Effects of ε-polylysine and Milk Serum Protein on the Attachment and Decontamination of Salmonella Enteritidis on Lettuce and Radish Sprouts
Md Tariqul ISLAM1,2, Aya OGURA1, Chikako MACHIDA1, Noriko MORINAGA1, Ken-ichi HONJOH1, Takahisa MIYAMOTO1
1Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 2Faculty of Agriculture, Rajshahi University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 703-711, 2016.
1Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 2Faculty of Agriculture, Rajshahi University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 703-711, 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。
Estimation of the Bioactivity of Seven Aromatic Compounds Isolated from Niihime Fruit by Simultaneously Monitoring Superoxide Generation and Intracellular Calcium Ion Levels in Neutrophils
Yoshiaki MIYAKE1, Mika MOCHIZUKI2, Chihiro ITO3, Kimiko KAZUMURA4, Masataka ITOIGAWA1
1School of Sport and Health Science, Tokai Gakuen University, 2Faculty of Psychological and Physical Science, Aichi Gakuin University, 3Faculty of Pharmacy, Meijo University, 4Central Research Laboratory, Hamamatsu Photonics K.K.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 713-718, 2016.
1School of Sport and Health Science, Tokai Gakuen University, 2Faculty of Psychological and Physical Science, Aichi Gakuin University, 3Faculty of Pharmacy, Meijo University, 4Central Research Laboratory, Hamamatsu Photonics K.K.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 713-718, 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。
Effects of Black Rice Containing Anthocyanins on Plasma and Hepatic Parameters in Type 2 Diabetic db/db Mice
Mitsuru WATANABE
NARO Tohoku Agricultural Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 719-725, 2016.
NARO Tohoku Agricultural Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (5) 719-725, 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。
