FOOD SCIENCE AND TECHNOLOGY RESEARCH 23巻 4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
Lectins as Bioactive Proteins in Foods and Feeds
Koji MURAMOTO*
Graduate School of Life Sciences, Tohoku University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 487-494, 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 - Solvent Crystallization of L - Alanine and Effects of Process Parameters and Ultrasound
Hui TENG1,2, Lei CHEN1, Won Young LEE2*
1College of Food Science, Fujian Agriculture and Forestry University, 2School of Food Science and Bio-Technology, Kyungpook National University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 495-502, 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。
Surface Oil Measurement for Spray - dried Fish Oil Microcapsules Using Nile Red and Confocal Laser Scanning Microscopy
Asmaliza ABD GHANI1,2, Renon FRANCOISE3, Hirokazu SHIGA4, Tze Loon NEOH5, Shuji ADACHI6, Hidefumi YOSHII1,5*
1Applied Bioresource Science Department, The United Graduate School of Agricultural Sciences, Ehime University, 2School of Food Industry, Faculty of Bioresources & Food Industry, Universiti Sultan Zainal Abidin, 3Department of Food Engineering, Agrosup Dijon, 4Department of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto Gakuen University, 5Department of Applied Biological Science, Kagawa University, 6Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 503-509, 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。
Health Risk Assessment of Heavy Metal in Moso Bamboo Shoots from Farm Markets, China
Chuanyi REN, Yanping ZHANG, Zhanglin NI, Fubin TANG*, Yihua LIU
Research Institute of Subtropical Forestry, Chinese Academy of Forestry
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 511-515, 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。
Formation of Phosphatidic Acid in Japanese Mustard Spinach (Komatsuna) during the Milling Process
Xinyue LI1, Mito KOKAWA2, Yutaka KITAMURA2*
1Graduate School of Life and Environmental Sciences, University of Tsukuba, 2Faculty of Life and Environmental Sciences, University of Tsukuba
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 517-523, 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。
Highly Efficient Synthesis of Phytosterol Linolenate Catalyzed by Candida Rugosa Lipase through Transesterification
Wen-Sen HE1,2*, Dan-Dan CUI2, Yi-Lu ZHANG2, Yu LIU2, Ji YIN2, Gang CHEN3, Cheng-Sheng JIA1,3, Biao FENG1,3
1State Key Laboratory of Food Science and Technology, Jiangnan University, 2School of Food and Biological Engineering, Jiangsu University, 3School of Food Science and Technology, Jiangnan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 525-533, 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。
Optimization of Ultrasound Assisted Extraction of Phenolic Compounds and Anthocyanins from Perilla Leaves Using Response Surface Methodology
Lixia CUI, Zhijun ZHANG*, Huizhen LI, Na LI, Xiaojun Li, Tie CHEN
School of Chemical Engineering and Environment, North University of China
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 535-543, 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。
Estimation of Subjective Internal Browning Severity Ratings for Scanned Images of Fuji Apples
Kazuya MATSUBARA1,2, Satoshi KASAI3, Tomohiro MASUDA4, Toshihiko SHOJI5, Fumiyo HAYAKAWA1, Yukari KAZAMI1, Akifumi IKEHATA1, Masatoshi YOSHIMURA1, Yuko KUSAKABE1, Yuji WADA1,2*
1Food Research Institute, National Agriculture and Food Research Organization, 2Ritsumeikan University, 3Apple Research Institute, Aomori Prefectural Industrial Technology Research Center, 4Bunkyo University, 5Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 545-549, 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。
Establishment and Single Laboratory Validation for Quantitative Determination of Tamarind Seed Polysaccharide by Iodine Staining
Akira TABUCHI1*, Yohei BABA1, Yasunao INOUE1, Kazuhiko YAMATOYA2
1,2DSP Gokyo Food & Chemical Co. Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 551-560, 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。
Inactivation of Bacillus Subtilis Spores by Heat Treatment after Carbonation in the Presence of Monoglycerol Fatty Acid Esters
Yukiko TOMINAGA1#, Zhu QIUYUE2#, Seiji NOMA3*, Noriyuki IGURA4, Mitsuya SHIMOD4
1Graduate School of Agriculture, Saga University, 2Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 3Faculty of Agriculture, Saga University, 4Division of Bioresource and Bioenvironmental Sciences, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 561-565, 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。
Estimation of the Iron Absorption from Ferrous Glycinate - loaded Solid Lipid Nanoparticles by Rat Everted Intestinal Sac Model
Hualin YANG1,2, Xiangzhou YI1, Li LI1,2, Baomiao DING1,2*
1College of Life Science, Yangtze University, 2Edible and medicinal fungi research center, Yangtze University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 567-573, 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 - allergic Effects of a Hot Water Extract of Stephania tetrandra S. Moore in RBL - 2H3 Cells and an Allergic Rhinitis Mouse Model
Akihiro MAETA, Mika UZAKI, Haruna NISHI, Mariko ASANO, Kyoko TAKAHASHI*
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 575-582, 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。
Optimization of Headspace Solid - phase Microextraction for GC - MS Analysis of Volatile Compounds Produced by Biocontrol Strain Bacillus subtilis CF - 3 Using Response Surface Methodology
Haiyan GAO1,2*, Xinxing XU1,2, Qing ZENG1,2, Peizhong LI1,2
1School of Life Sciences, Shanghai University, 2Shanghai Key Laboratory of Bio-Energy Crops
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 583-593, 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 of Heat - induced Whey Protein Aggregates Formed at pH 5.5 and 7.0
Cherry Wing Yu LAM, Shinya IKEDA*
Department of Food Science, University of Wisconsin-Madison
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 595-601, 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。
Carotenoid Profiling in the Peel and Pulp of 36 Selected Musa Varieties
Zhou HENG1,2#, Ou SHENG2#, Shijuan YAN2, Hongxian LU2, Ievgen MOTORYKIN3, Huijun GAO2, Chunyu LI2, Qiaosong YANG2, Chunhua Hu2, Ruibin KUANG2, Fangcheng BI2, Tongxin DOU2, Shenxi XIE1, Guiming DENG2*, Ganjun YI2*
1Department of Horticulture Hunan Agricultural University, 2Institute of Fruit Tree Research, Guangdong, Academy of Agricultural Sciences, 3Cornell University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 603-611, 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 Volatiles in Garlic and in Exhaled Breath after Garlic Ingestion by On - line Atmospheric Pressure Photoionization Quadrupole Time - of - Flight Mass Spectrometry
Wenzhao ZHOU1,3, Xue ZOU1,2, Yan LU1,2, Lei XIA1,2, Chaoqun HUANG1,2, Chengyin SHEN1,2, Xiaojing CHEN1,2, Yannan CHU1,2*
1Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Science, 2AnHui Province Key Laboratory of Medical Physics and Technology, 3University of Science and Technology of China
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 613-620, 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。
Translocation of Barley β - amylase into Rice Grains during Cooking Rice Mixed with Barley (Mugimeshi)
Anna SANO1, Mika TSUYUKUBO1$, Yuka MABASHI1, Yukie MURAKAMI2, Hiroshi NARITA3, Midori KASAi1, Tetsuya OOKURA4*
1Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University, 2Kyoto College of Nutritional & Medical Sciences, 3Department of Food and Nutrition, Kyoto Women's University, 4Food Function Division, Food Research Institute, National Agriculture and Food Research Organization, $Present address;Department of Nutritional Sciences, Faculty of Food and Nutritional Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (4) 621-625, 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。