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Effect of Modified Atmosphere Packaging on Microbiological Quality of Manti
Sinan UZUNLU2, Isil VAR1
1Cukurova University Agricultural Faculty, Food Engineering Department, 2Current address:Pamukkale University School of Applied Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 727-732, 2016.
1Cukurova University Agricultural Faculty, Food Engineering Department, 2Current address:Pamukkale University School of Applied Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 727-732, 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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Kinetic Analysis of the Concentration of Conjugated Diene Structures in Glyceryl Trilinoleate During Oxidation
Motohiro SHIMA, Hiroto SAKASHITA
Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 733-738, 2016.
Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 733-738, 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。
Interconversion Between D-glucuronic Acid and D-glucuronolactone in Subcritical Aqueous Ethanol
Chisako KAMBARA1, Takashi KOBAYASHI2, Shuji ADACHI2
1Department of Health Sciences, Faculty of Human Culture and Science, Prefectural University of Hiroshima, 2Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 739-742, 2016.
1Department of Health Sciences, Faculty of Human Culture and Science, Prefectural University of Hiroshima, 2Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 739-742, 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。
Recovery Method for Surimi Wash-water Protein by pH Shift and Heat Treatment
Kazuki IWASHITA1, Motoki SUMIDA2, Kazuya SHIROTA2, Kentaro SHIRAKI1
1Faculty of Pure and Applied Sciences, University of Tsukuba, 2Central Research Institute, Maruha Nichiro Corporation
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 743-749, 2016.
1Faculty of Pure and Applied Sciences, University of Tsukuba, 2Central Research Institute, Maruha Nichiro Corporation
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 743-749, 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。
A Comparison of Eight Methods for DNA Etraction from Processed Seafood Products
Yao LIN, Jiang YANHUA, Li QINGJIAO, Sui ZHE, Wang LIANZHU, Zhai YUXIU
Key Laboratory of Test and Evaluation on Quality and Safety of Aquatic Products, Ministry of Agriculture, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 751-757, 2016.
Key Laboratory of Test and Evaluation on Quality and Safety of Aquatic Products, Ministry of Agriculture, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 751-757, 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。
Optimization of Microwave-assisted Ethanol Reflux Extraction Process of Flavonoids and Saponins Simultaneously from Radix Astragali Using Response Surface Methodology
Ling ZHONG2, Yuefei ZHANG1, Ruan CHI2, Junxia YU1
1School of chemistry and Environmental engineering, Wuhan Institute of Technology, 2Key Laboratory for Green Chemical Process of Ministry of Education, School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 759-770, 2016.
1School of chemistry and Environmental engineering, Wuhan Institute of Technology, 2Key Laboratory for Green Chemical Process of Ministry of Education, School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 759-770, 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。
Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor
Hatsuho TAKEMITSU1,2, Midori AMAKO3, Yoshihiro SAKO4, Kei SHIBAKUSA5, Koji KITA6, Shinichi KITAMURA3, Hiroshi INUI1,7
1Department of Nutrition, Osaka Prefecture University, 2International Polysaccharide Engineering (IPE) Inc., Center for Research and Development of Bioresources, Osaka Prefecture University, 3Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 4Acesystem Co., Ltd., 5Fuji Foods Co., Ltd., 6Technology and Research Institute of Osaka Prefecture, 7Center for Research and Development of Bioresources, Osaka Prefecture University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 771-778, 2016.
1Department of Nutrition, Osaka Prefecture University, 2International Polysaccharide Engineering (IPE) Inc., Center for Research and Development of Bioresources, Osaka Prefecture University, 3Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 4Acesystem Co., Ltd., 5Fuji Foods Co., Ltd., 6Technology and Research Institute of Osaka Prefecture, 7Center for Research and Development of Bioresources, Osaka Prefecture University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 771-778, 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。
Rosmarinic Acid Regulates Fatty Acid and Glucose Utilization by Activating the CaMKK/AMPK Pathway in C2C12 Myotubes
Daigo ABE, Takeshi SAITO, Yoichi NOGATA
NARO Western Region Agricultural Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 779-785, 2016.
NARO Western Region Agricultural Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 779-785, 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。
Proteolytic Profiles of Walleye Pollack (Theragra calcogramma) and White Croaker (Pennahia argentata) Meats in the Presence of Intestinal Extracts from Their Own or Different Fish Species
Nobuhiko UEKI1, Jianrong WAN1, Shugo WATABE1,2
1Fish Protein Laboratory, Suzuhiro Kamaboko Honten Co., Ltd., 2School of Marine Biosciences, Kitasato University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 787-792, 2016.
1Fish Protein Laboratory, Suzuhiro Kamaboko Honten Co., Ltd., 2School of Marine Biosciences, Kitasato University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 787-792, 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。
Prevention of Abrupt Increases in Postprandial Blood Glucose Levels by Rice Bread Made with the Novel Rice Cultivar "Konayukinomai"
Wataru NORO1, Ryuichiro AKAISHI1, Sumiko NAKAMURA2, Ken'ichi OHTSUBO2, Hideo MAEDA3, Yoichi YOSHII1
1Niigata Agricultural Research Institute, Food Research Center, 2Faculty of Agriculture, Niigata University, 3NARO Central Agricultural Research Center Hokuriku Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 793-799, 2016.
1Niigata Agricultural Research Institute, Food Research Center, 2Faculty of Agriculture, Niigata University, 3NARO Central Agricultural Research Center Hokuriku Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 793-799, 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 Chicken Myofibrillar Protein-Maltose Conjugate Having Multi-Food Functions Using Random-Centroid Optimization
Kimio NISHIMURA1, Hiroki SAEKI2
1Department of Food Science and Nutrition, Faculty of Human Life, Doshisha Women's College of Liberal Arts, 2Graduate School of Fisheries Science, Hokkaido University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 801-810, 2016.
1Department of Food Science and Nutrition, Faculty of Human Life, Doshisha Women's College of Liberal Arts, 2Graduate School of Fisheries Science, Hokkaido University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 801-810, 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。
Characterization of Potent Odorants in Three Different Cultivars (Madagascar, Comoro and Tahiti) of Vanilla Bean by Aroma Extract Dilution Analysis (AEDA)
Atsushi SHIGETO, Shoko HACHISUKA, Kenji KUMAZAWA
Ogawa & Company, Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 811-816, 2016.
Ogawa & Company, Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 811-816, 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。
Different Contribution of Non-volatile and Volatile Components in Winter Savory (Satureja montana L.) to Changes in Human Body Temperature
Hideki MASUDA1, Noriyuki MORI2, Yuka HIROBE2, Risako TANAKA2, Daisuke CHINO3, Tatsuo WATANABE4, Tsutomu FUKUWATARI2
1Maihama Research Center, Ogawa & Company, Ltd., 2School of Human Cultures, The University of Shiga Prefecture, 3Department of Chemical Pharmacology, Faculty of Pharmaceutical Sciences, Toho University, 4School of Food and Nutritional Sciences, University of Shizuoka
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 817-827, 2016.
1Maihama Research Center, Ogawa & Company, Ltd., 2School of Human Cultures, The University of Shiga Prefecture, 3Department of Chemical Pharmacology, Faculty of Pharmaceutical Sciences, Toho University, 4School of Food and Nutritional Sciences, University of Shizuoka
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 817-827, 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。
Prodelphinidin in Hot Water Extract of Bayberry Leaves (Myrica rubra Sieb. et Zucc.) and Its Antioxidant Activity : Influence of Infusion Conditions
Haihua YANG1,2, Jinjie ZHANG3, Xingqian YE2, Tianli YUE1, Yahong YUAN1
1College of Food Science and Engineering, Northwest A & F University, 2College of Biosystem Engineering and Food Science, Zhejiang University, 3School of Marine Science, Ningbo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 829-840, 2016.
1College of Food Science and Engineering, Northwest A & F University, 2College of Biosystem Engineering and Food Science, Zhejiang University, 3School of Marine Science, Ningbo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 829-840, 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。
Measurement of Water Absorption in Wheat Flour by Mixograph Test
Reiko OKUDA1, Aya TABARA2, Hideki OKUSU3, Masaharu SEGUCHI4
1Department of Life Design, Shijonawate Gakuen Junior College, 2Department of Cooking and Confectionery, Confectionery course, Osaka Seikei College, 3Nippon Flour Mills, 4Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 841-846, 2016.
1Department of Life Design, Shijonawate Gakuen Junior College, 2Department of Cooking and Confectionery, Confectionery course, Osaka Seikei College, 3Nippon Flour Mills, 4Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 841-846, 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。
Galloylated Catechins as Potent Inhibitors of Angiotensin Converting Enzyme
Zhe LIU, Toshiyuki NAKAMURA, Shintaro MUNEMASA, Yoshiyuki MURATA, Yoshimasa NAKAMURA
Graduate School of Environmental and Life Science, Okayama University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 847-851, 2016.
Graduate School of Environmental and Life Science, Okayama University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 (6) 847-851, 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。
