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Mechanisms of Inhibition of Cholesterol Absorption by Green Tea Catechins
Makoto KOBAYASHI1, Ikuo IKEDA2
1Central Research Institute, ITO EN, Ltd.,, 2Laboratory of Food and Biomolecular Science, Department of Food Function and Health, Gradate School of Agricultural Science, Tohoku University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 627-636, 2017.
1Central Research Institute, ITO EN, Ltd.,, 2Laboratory of Food and Biomolecular Science, Department of Food Function and Health, Gradate School of Agricultural Science, Tohoku University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 627-636, 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770円(税込) です。
Formulation and Development of a New Prebiotic Cereal-based Dairy Dessert : Rheological, Sensory and Physical Attributes
Masoud GHANBARI1, Amir M. MORTAZAVIAN2, Jahan B. GHASEMI3, Abdorreza MOHAMMADI1, Hedayat HOSSEINI1, Tirang R. NEYESTANI4
1Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Student Research Committee Shahid Beheshti University of Medical Sciences, 2Department of Food Science and Technology, Faculty of Nutrition Nutrition and Food Technology Research Institute, Faculty of Nutrition sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 3Department of Chemistry, Faculty of Science University of Tehran, 4Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition sciences and Food Technology, Shahid Beheshti University of Medical Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 637-649, 2017.
1Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Student Research Committee Shahid Beheshti University of Medical Sciences, 2Department of Food Science and Technology, Faculty of Nutrition Nutrition and Food Technology Research Institute, Faculty of Nutrition sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 3Department of Chemistry, Faculty of Science University of Tehran, 4Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition sciences and Food Technology, Shahid Beheshti University of Medical Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 637-649, 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770円(税込) です。
Characterization of the Microbial Community in a Caproic Acid-producing Bacterial Consortium (CAPBC) and Optimization of a Fermentative Medium by Taguchi Design
Qianying ZHANG1, Wen Luo1, Yuju YUAN1, Zuomin LIAO1, Liyun ZENG1, Wenxue ZHANG
1College of Light Industry, Textile and Food Engineering, Sichuan University, 2School of Liquor-Making Engineering, Sichuan University Jinjiang
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 651-660, 2017.
1College of Light Industry, Textile and Food Engineering, Sichuan University, 2School of Liquor-Making Engineering, Sichuan University Jinjiang
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 651-660, 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770円(税込) です。
Cadmium Distribution and Characteristics of Cadmium-binding Proteins in Rice (Oryza sativa L.) Kernel
Shuai WEI1, Boli Guo1, Liuxing FENG2, Tao JIANG1, Ming LI1, Yimin WEI1
1Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, 2Divieion of Metrology in Chemistry, National Institute of Metrology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 661-668, 2017.
1Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, 2Divieion of Metrology in Chemistry, National Institute of Metrology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 661-668, 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770円(税込) です。
Lactobacillus Plantarum CGMCC8198-Fermented Milk Inhibits Melanogenesis in B16FIO Melanoma Cells
Cai-Jiao ZHANG1,2, Li-Juan PAN1,2, Wen-Han Lu1,2, Hao ZHOU1,2, Nan WANG1,2, Tong-Cun ZHANG1,2, Xue-Gang Luo1,2
1Key Lab of Industrial Fermentation Microbiology (Tianjin University of Scinece and Technology), Ministry of Education, 2Tianjin key Lab of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 669-678, 2017.
1Key Lab of Industrial Fermentation Microbiology (Tianjin University of Scinece and Technology), Ministry of Education, 2Tianjin key Lab of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 669-678, 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770円(税込) です。
Identification of Potential Biopreservative Lactic Acid Bacteria Strains Isolated from Algerian Cow’s Milk and Demonstration of Antagonism Against S. aureus in Cheese
Nassim MADI1,2, Rihab BOUSHABA2
1Institut de la Nutrition, de l'Alimentation et des Technologies Ago-Alimentaires (INATAA), Universite Freres Mentouri Constantine, 2Cetre de Recherche en Biotechnologie (C. R. Bt)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 679-688, 2017.
1Institut de la Nutrition, de l'Alimentation et des Technologies Ago-Alimentaires (INATAA), Universite Freres Mentouri Constantine, 2Cetre de Recherche en Biotechnologie (C. R. Bt)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 679-688, 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770円(税込) です。
Changes in Ginsenoside Compositions by High Temperature Processing under Various Soaking Conditions
Gwi Yeong JANG1, Yoon Jeong LEE1, Meishan LI1, Min Young KIM1, Sang Hoon LEE2, In Guk HWANG2, Junsoo LEE1, Heon Sang JEONG1
1Department of Food Science and Biotechnology, Chungbuk National University, 2Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Science Rural Development Administration
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 689-696, 2017.
1Department of Food Science and Biotechnology, Chungbuk National University, 2Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Science Rural Development Administration
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 689-696, 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770円(税込) です。
Effects of Alkaline Deamidation on the Chemical Properties of Rice Bran Protein
Jingtao GUAN1, Ryunosuke TAKAI1, Kohei TORAYA1, Tomohisa OGAWA1, Koji MuRAMOTO1, Satoshi MOHRI2, Daitaro ISHIKAWA3, Tomoyuki FUJII3, Hyun CHI4, Seong-Jun CHO4,5
1Graduate School of Life Sciences, Tohoku University, 2School of Food, Agricultural and Environmental Sciences, Miyagi University, 3Graduate School of Agricultural Science, Tohoku University, 4Life Ingredient & Material Research Institute, CJ CheiJecang, 5College of Agriculture and Life Sciences, Kangwon National University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 697-704, 2017.
1Graduate School of Life Sciences, Tohoku University, 2School of Food, Agricultural and Environmental Sciences, Miyagi University, 3Graduate School of Agricultural Science, Tohoku University, 4Life Ingredient & Material Research Institute, CJ CheiJecang, 5College of Agriculture and Life Sciences, Kangwon National University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 697-704, 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770円(税込) です。
Anti-adipogenic Effects of Polyphenol Extracts of Areca Flower Tea on 3T3-L1 Preadipocytes
Fei SONG1, MinMin TANG1, Qiusheng WU2, XiaoJun SHEN1, Hui WANG1, Hua CHEN1, SongLin ZHAO1
1Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, 2College of Food Science and Technology, Huazhong Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 705-715, 2017.
1Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, 2College of Food Science and Technology, Huazhong Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 705-715, 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770円(税込) です。
Dietary Proteins during Late Pregnancy Affect Hyaluronan Levels, and Modulate Hyaluronan synthase 2 and, KIAA1199 mRNA Expression in the Skin of Newborn Mice
Takumi YAMANE, Mari SHIMURA, Ryosuke KONNO, Ken IWATSUKI, Yuichi OISHI
Department of Nutritional Science and Food Safety, Faculty of Applied Bioscience Tokyo University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 717-723, 2017.
Department of Nutritional Science and Food Safety, Faculty of Applied Bioscience Tokyo University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 717-723, 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770円(税込) です。
Hot Water Extract of Grifola gargal Possesses Anti-inflammatory Activity
Masashi MIZUNO1, Iwao SAKANE2, Ken-ichiro MINATO3, Junya WATANABE1, Takashi HASHIMOTO1
1Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 2Central Research Institute, ITO EN, Ltd.,, 3Department of Applied Biological Chemistry, Faculty of Agriculture, Meijo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 725-732, 2017.
1Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 2Central Research Institute, ITO EN, Ltd.,, 3Department of Applied Biological Chemistry, Faculty of Agriculture, Meijo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 725-732, 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770円(税込) です。
Effects of Short-Term Intake of Wheat Bran with Different Particle Sizes on the Murine Intestinal Environment
Katsuki IWAI1, Yuko YOSHIKAWA1, Noriyuki MIYOSHI1, Ryuta FUKUTOMI2, Kenichi ASADA2, Norio OHASHI1
1Graduate School of Integrated Pharmaceutical and Nutritional Sciences, Department of Food and Nutritional Sciences, University of Shizuoka, 2Health Care Research Center, Nisshin Parma Inc.,
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 733-742, 2017.
1Graduate School of Integrated Pharmaceutical and Nutritional Sciences, Department of Food and Nutritional Sciences, University of Shizuoka, 2Health Care Research Center, Nisshin Parma Inc.,
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 733-742, 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770円(税込) です。
Effects of κ-Casein Dissociation from Casein Micelles on Cheese Curd Formation
Wataru ONO1, Daiki OKA2, Akihisa HAMAKAWA1, Tomohiro NOGUCHI2, Katsumi TAKANO3
1Department of Agricultural Chemistry, Graduate School of Agriculture, Tokyo University of Agriculture, 2Food Processing Technology Center, Faculty of Applied Bioscience, Tokyo University of Agriculture, 3Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 743-748, 2017.
1Department of Agricultural Chemistry, Graduate School of Agriculture, Tokyo University of Agriculture, 2Food Processing Technology Center, Faculty of Applied Bioscience, Tokyo University of Agriculture, 3Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 743-748, 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770円(税込) です。
An Efficient γ-Aminobutyric Acid (GABA) Producing and Nitrite Reducing Ability of Lactobacillus plantarum BC114 Isolated from Chinese Paocai
Qing ZHANG, Lin ZENG, Xiao TAN, Jie TANG, wenliang XIANG
Key Laboratory of Food Biotechnology of Sichuan, College of Food and Bioengineering, Xihua University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 749-755, 2017.
Key Laboratory of Food Biotechnology of Sichuan, College of Food and Bioengineering, Xihua University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 749-755, 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770円(税込) です。
Consumption of Salted Pickles of Sun-dried Radish Roots (Raphanus sativus cv. YR-Hyuga-Risou) Attenuates Blood Pressure in Spontaneously Hypertensive Rats
Kotaro TASHIRO1, Hiroyuki SAKAKIBARA1,2, Daigo YOKOYAMA2, Tsuyoshi UEHARA3, Yasushi MATSUURA2,3, Masanobu SAKONO1,2
1Graduate School of Agriculture, University of Miyazaki, 2Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, 3Miyazaki Prefectural Food Research and Development Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 757-763, 2017.
1Graduate School of Agriculture, University of Miyazaki, 2Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, 3Miyazaki Prefectural Food Research and Development Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 757-763, 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770円(税込) です。
Effects of Pre-heating on Freeze-thaw Fractionation of Soymilk
Kazuhiro MORITA1, Makoto SHIMOYAMADA2, Mitsutoshi NAKAJIMA3
1Food Research Institute, Toyama Prefectural Agricultural, Forestry and Fisheries Research Center, 2School of Food and Nutritional Sciences, University of Shizuoka, 3Faculty of Life and Environmental Sciences, University of Tsukuba
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 765-770, 2017.
1Food Research Institute, Toyama Prefectural Agricultural, Forestry and Fisheries Research Center, 2School of Food and Nutritional Sciences, University of Shizuoka, 3Faculty of Life and Environmental Sciences, University of Tsukuba
FOOD SCIENCE AND TECHNOLOGY RESEARCH 23 (5) 765-770, 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770円(税込) です。
