FOOD SCIENCE AND TECHNOLOGY RESEARCH 23巻 3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
Selenium and Selenoproteins, from Structure, Function to Food Resource and Nutrition
Rui YANG1,2, Yuqian LIU1, Zhongkai ZHOU1,2
1Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, 2Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 363-373, 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。
Investigation of Physicochemical and Textural Characteristics and Volatile Compounds of Kazakh Dry-cured Beef
Kun SHA1, Ze-Jun ZHANG2, Bao-Zhong SUN3, Hai-Peng LI3, Huan-Lu SONG4, Yu-Miao LANG3, Yuan-Hua LEI3, Hong-Do LI5, Yang ZHANG5
1College of Food and Wine, Yantai Research Institute of China Agricultural University, 2College of Food Science and Nutritional Engineering, China Agricultural University, 3Institute of Animal Science, Chinese Academy of Agricultural Sciences, 4Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, 5Animal Science Academy of Xinjiang Uygur Autonomous Region
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 375-383, 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。
Eugenol Enrichment of Clove Bud Essential Oil Using Different Microwave-assisted Distillation Methods
Mohammad-Taghi GOLMAKANI, Mahdieh ZARE, Saeedeh RAZZAGHI
Food Science and Technology, Department, School of Agriculture, Shiraz University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 385-394, 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。
Fortification of Bioactive Compounds in Roasted Wheat Bran by Solid-State Fermentation Using Bacillus subtilis HA
Ji-Yeon LIM, Geun-Min JANG, Coralia V. GARCIA, Sam-Pin LEE
Department of Food Science and Technology, Keimyung University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 395-402, 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 Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes
Koki MATSUSHITA1, Dennis Marvin SANTIAGO2, Tatsuya NODA1, Kazumasa TSUBOI1, Sakura KAWAKAMI1, Hiroaki YAMAUCHI1
1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2Food Science Cluster, College of Agriculture, University of the Philippines Los Banos, College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 403-410, 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。
Interaction of Ternary Biopolymers Obtained from Microwave Dry-heated Mixtures of Gluten, Whey Protein Concentrate and Kaolinite
Marta WESOLOWSKA-TROJANOWSKA1, Marta TOMCZYNSKA-MLEKO2, Cezary A. KWIATKOWSKI3, Katsuyoshi NISHINARI4,5, Siemowit MUSZYNSKI6, Stanislaw MLEKO7
1Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences, 2Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, 3Department of Herbology and Plant Cultivation Techniques, University of Life Sciences in Lublin, 4Graduate School of Human Life Science, Osaka City University, 5Department of Food and Pharmaceutical Engineering, Hubei University of Technology, 6Department of Physics, University of Life Sciences in Lublin, 7Department of Milk Technology and Hydrocolloids, University of Life Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 411-415, 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。
Study on the Bioactive Constituents and in vitro Antioxidant and in vivo Anti-inflammatory Activities of Extracts from the Fruits of Ziziphus Jujuba Mill. cv. Jinsixiaozao Hort
Xuejiao LI1, Xia LI1, Bin ZHOU1, Shuli MAN2, Wenyuan GAO1,2, Songsong JING1
1Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, 2Tianjin Key Laboratory of Industry Microbiology, College of Biotechnology, Tianjin University of Science & Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 417-426, 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。
Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)
MANIKHARDA1, Makoto TAKAHASHI2, Mika ARAKAKI2, Kaoru YONAMINE3, Yonathan ASIKIN2, Kensaku TAKARA2, Koji WADA2
1United Graduate School of Agricultural Science, Kagoshima University, 2Faculty of Agriculture, University of the Ryukyus, 3Okinawa Prefectural Agricultural Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 427-435, 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。
Influence of the Number of Chewing Cycles on the Sweetness and Saltiness Intensity of Agarose Gel
Ayako ITAZU1, Hatsue MORITAKA2, Dai BONA3, Yosiyuki OKAMURA4, Shingo MATSUKAWA5
1Showa Women's University, Graduate School of Life Sciences, 2Showa Women's University, Institute of Women's Health Sciences, 3Instrumental Analysis Center, Shanghai Jiao Tong University, 4SHIMADZU, Analytical and Measuring Instruments, 5Tokyo University of Marine Science and Technology, Faculty of Marine Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 437-448, 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。
Anti-Prediabetic Effect of 6-O-Caffeoylsophorose in Prediabetic Rats and Its Stimulation of Glucose Uptake in L6 Myotubes
Gonzalo MIYAGUSUKU-CRUZADO1, Naoki MORISHITA1, Keiichi FUKUI2, Norihiko TERAHARA3, Toshiro MATSUI1
1Faculty of Agriculture, Graduate School of Kyushu University, 2Miyazaki JA Food Research & Development Inc., 3Faculty of Health and Nutrition, Minami-Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 449-456, 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。
Evaluation of Phenolic Compounds and Neurotrophic / neuroprotective Activity of Cultivar Extracts Derived from Chrysanthemum morifolium Flowers
Dongjian MA1, Yutaka WAKO2
1Graduate School of Mechanical and Biochemical Engineering, Hachinohe Institute of Technology, 2Department of Biotechnology and Environmental Engineering, Faculty of Engineering, Hachinohe Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 457-467, 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。
Rapid Detection of Hydrolyzed Leather Protein Adulteration in Infant Formula by Near-infrared Spectroscopy
Yisen LIU, Songbin ZHOU
Guangdong Institute of Intelligent Manufacturing
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 469-474, 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。
Anti-inflammatory Effects of 6,6'-bieckol and 6,8'-bieckol from Eisenia arborea on Mouse Ear Swelling
Yoshimasa SUGIURA1, Masakatsu USUI1, Hirotaka KATSUZAKI2, Kunio IMAI2, Masaaki MIYATA1
1Laboratory of Food Function and Biochemistry, Department of Food Science and Technology, National Research and Development Agency, Japan Fisheries Research and Education Agency, National Fisheries University, 2Laboratory of Bioorganic Chemistry, Graduate School of Bioresources, Mie University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 475-480, 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。
Inter-laboratory Validation Study of a Singlet Oxygen Absorption Capacity Assay Method for Determining the Antioxidant Capacities of Antioxidant Solutions and Food Extracts
Manabu WAKAGI1, Jun WATANABE1, Shingo TAKAHASHI2, Akemi YASUI1, Yuko TAKANO-ISHIKAWA1
1National Agriculture and」Food Research Organization, National Food Research Institute, 2Research and Development Division, Kagome Co. Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (3) 481-485, 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。