FOOD SCIENCE AND TECHNOLOGY RESEARCH 23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
Combinatorial Bacteriostatic Activities of Garlic Bulb-, Lemon Peel- and Orange Peel Extracts Against Common Foodborne Bacteria in a Tomato-Based Pasta Meat Sauce
Alonzo A.GABRIEL, Marie Jo J.DELA ROSA, Hannah P.MADRIAGA
Laboratory of Food Microbiology and Hygiene Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 169-179, 2017.
  • 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 Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread
Mito KOKAWA1, Tatsuro MAEDA2, Airi MORITA3, Tetsuya ARAKI3, Masaharu YAMADA4, Koji TAKEYA5, Yasuyuki SAGARA6
1Faculty of Life and Environmental Sciences, University of Tsukuba, 2Food Research Center, Nisshin Foods Inc., 3Graduate School of Agricultural and Life Sciences, The University of Tokyo, 4Department of Applied Chemistry, Faculty of Engineering, Kogakuin University, 5Tumugi Bakery, 6Food Kansei Communications, Corp.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 181-191, 2017.
  • 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 Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes
Yanping CHEN1, Yanshun XU1, Yaqun CAO2, Kun FANG2, Wenshui XIA1, Qixing JIANG1
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 2Key Laboratory of Healthy & Intelligent Kitchen System Integration
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 193-201, 2017.
  • 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 Stearyl Lactylate on Physicochemical Properties of Texturized Wheat Gluten
Wen YANG1, Xin-Sheng QIN1, Shui-Zhong LUO1,2, Yan-Yan ZHAO1,2, Xi-Yang ZHONG1,2, Dong-Dong MU1,2, Shao-Tong JIANG1,2, Zhi ZHENG1,2
1School of Food Science and Engineering, Hefei University of Technology, 2Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 203-211, 2017.
  • 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 Prokaryotic Community Diversity in New and Aged Pit Muds from Chinese Luzhou-flavor Liquor Distillery
Qianying ZHANG1, Yuju YUAN1, Wen LUO1, Liyun ZENG1, Zhengyun WU1, 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 23 (2) 213-220, 2017.
  • 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 Emulsification on the Physical Properties of High-amylose Rice Gel
Kenichi HOUJYO1,3, Junichi SUGIYAMA2,3, Mito KOKAWA3, Kaori FUJITA4, Wataru YUGE1, Rie NOZAKI1, Toshimi ITOH1
1Kibun Foods Inc., 2Foods Research Institute, National Agriculture and Food Research Organization, 3University of Tsukuba, 4Japan International Research Center for Agricultural Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 221-228, 2017.
  • 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 Kinetic Analysis and Simulation of Hardening in Bread Made by the Yudane Dough Method
Kazumasa TSUBOI1, Ami OHARA1, Koki MATSUSHITA1, Daiju YAMADA2, Dennis Marvin SANTIAGO3,4, Sakura KAWAKAMI1, Hiroshi KOAZE1, Hiroaki YAMAUCHI1
1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2Pasco Shikishima Corporation, 3The United Graduate School of Agricultural Science, Iwate University, 4Food Science Cluster, College of Agriculture, University of the Philippines Los Banos, College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 229-236, 2017.
  • 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 Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera
Takenobu OGAWA1, Shuji ADACHI2
1Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, 2Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 237-240, 2017.
  • 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。
Factors Affecting Dimethyl Trisulfide Formation in Wine
Nahoko NISHIBORI, Asami KURODA, Osamu YAMADA, Nami GOTO-YAMAMOTO
National Research Institute of Brewing
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 241-248, 2017.
  • 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。
Heat-induced Aggregation of Casein in Reconstituted Skimmed Milk at pH 3.30-3.55
Tomoki NAKANO1, Motoko UEKI1, Ryu MIZOGUCHI1, Masahiko TAKESHITA1, Yuo ARIMA1, Takayoshi AOKI2
1Research Division, Minami Nippon Dairy CO-OP Co. Ltd., 2Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 249-254, 2017.
  • 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。
Extraction and Characterization of Gelatin from Bovine Lung
Bimol C.ROY, Dileep A.OMANA, Mirko BETTI, Heather L.BRUCE
Department of Agricultural, Food and Nutritional Science, University of Alberta
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 255-266, 2017.
  • 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 of Staphylococcal Enterotoxin A in Cooked Rice and Limitation of its Organoleptic Detection
Satomi TSUTSUURA, Masatsune MURATA
Department of Nutrition and Food Science, Ochanomizu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 267-274, 2017.
  • 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。
Preventive Activity of ar-Turmerone and Bisacurone Isolated from Turmeric Extract Against Ethanol-induced Hepatocyte Injury
Chiaki MEGUMI1, Koutarou MUROYAMA2, Hiroshi SASAKO1, Nobuaki TSUGE1
1Central Research & Development Institute, House Foods Group Inc., 2Research & Development Institute, House Wellness Foods Corporation
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 275-281, 2017.
  • 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。
4-Hydroxy-5-Methyl-3(2H)-Furanone (HMFO) Contributes to Browning in the Xylose-Lysine Maillard Reaction System
Yoko MIKAMI1, Miki NAKAMURA1, Shinji YAMADA2, Masatsune MURATA1
1Department of Nutrition and Food Science, Ochanomizu University, 2Department of Chemistry, Ochanomizu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 283-289, 2017.
  • 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。
Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester
Yuki USHIJIMA1, Mariko NAKAGAWA2, Aya TABARA3, Kotaro MATSUNAGA1, Masaharu SEGUCHI2
1Kumamoto Flour Milling Co., Ltd., 2Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, 3Department of Cooking and Confectionery, Confectionery Course, Osaka Seikei College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 291-295, 2017.
  • 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。
White Rice Glycemic Index Measured in Venous and Capillary Blood Samples
Chiao-Hsin YANG, Chia-Wei CHANG, Jenshinn LIN
Department of Food Science, National Pingtung University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 297-304, 2017.
  • 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。
Isomaltodextrin Prevents DSS-induced Colitis by Strengthening Tight Junctions in Mice
Chikako ARAI, Takeo SAKURAI, Satomi KOYA-MIYATA, Shigeyuki ARAI, Yoshifumi TANIGUCHI, Takashi KAMIYA, Chiyo YOSHIZANE, Kazue TSUJI-TAKAYAMA, Hikaru WATANABE, Shimpei USHIO, Shigeharu FUKUDA
R & D Center, Hayashibara Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 305-317, 2017.
  • 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。
Dietary D-Allose Ameliorates Hepatic Inflammation in Mice with Non-alcoholic Steatohepatitis
Ryoko YAMAMOTO1,2, Ayaka IIDA3, Ken TANIKAWA4, Hideki SHIRATSUCHI1, Masaaki TOKUDA5, Toshiro MATSUI2, Tsuyoshi NAKAMURA6
1Department of Food and Health Sciences, Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto, 2Division of Bioscience and Bioenvironmental Sciences, Faculty of Agriculture, Graduate School of Kyushu University, 3School of Nutrition and Dietetics, Kanagawa University of Human Services, 4Department of Pathology, Kurume University, School of Medicine, 5Department of Cell Physiology, Faculty of Medicine, Kagawa University, 6International College of Arts and Sciences, Fukuoka Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 319-327, 2017.
  • 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 Novel Approach to Prepare Protein-proanthocyanidins Nano-complexes by the Reversible Assembly of Ferritin Cage
Zhongkai ZHOU2, Guoyu SUN1, Yuqian LIU1, Yunjing GAO1, Jingjing XU1, Demei MEMG1,2, Padraig STRAPPE3, Chris BLANCHARD3, Rui YANG1,2
1Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, 2Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, 3ARC Industrial Transformation Training Center for Functional Grains
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 329-337, 2017.
  • 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。
Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility
Daiki MORI1, Keita NAKASHIMA1, Rumiko TOYOSHIMA1, Shiori OKI2, Haruna OGAWA2, Kyoko ISHIKAWA1,2, Han ZHANG1,2, Jieyu CHEN1,2, Yoshinobu AKIYAMA1,2
1Graduate School of Bioresource Sciences, Akita Prefectural University, 2Faculty of Bioresource Sciences, Akita Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 339-342, 2017.
  • 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。
Inhibitory Effects of 6-Methylsulfinylhexyl Isothiocyanate on Superoxide Anion Generation from Differentiated HL-60 Human Promyelocytic Leukemia Cells
Tomoe YAMADA-KATO1, Isao OKUNISHI1, Yosuke FUKAMATSU2, Yusuke YOSHIDA2
1Research & Development Division, Kinjirushi Co., Ltd., 2ACEL, Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 343-348, 2017.
  • 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。
Lactose Increases the Production of 1-deoxynojirimycin in Bacillus amyloliquefaciens
Kenj'i YAMAGISHI1, Shinji ONOSE2, So TAKASU2, Junya ITO2, Ryoichi IKEDA3, Toshiyuki KIMURA1, Kiyotaka NAKAGAWA2, Teruo MIYAZAWA4
1National Food Research Institute (NFRI), National Agricultural Research Organization (NARO), 2Food and Biodvnamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, 3Food Research Laboratory, Asahimatsu Foods Co., Ltd., 4Food and Biotechnology Innovation Project, New Industry Creation Hathery Center (NICHe), Tohoku University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 349-353, 2017.
  • 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。
Additive Beneficial Effect of Epigallocatechin Gallate and Quercetin on the Arteriosclerosis Index in Mice
Kohji YAMAKI, Yoko TAKAHASHI
Division of Food Function Research, Food Research Institute, NARO
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (2) 355-361, 2017.
  • 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。