FOOD SCIENCE AND TECHNOLOGY RESEARCH 24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
Research and Development for Bioavailable Functional Foods in Food Science
Kazuki KANAZAWA
School of Agricultural Regional Vitalization, Kibi International University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 183-191, 2018.
  • 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。
Obtaining a Protein Concentrate from Squid Mantle (Dosidicus gigas) by Direct Isoelectric Precipitation and Evaluation of its Gelling Capacity
Murrieta-Martinez CLAUDIA1, Ocano-Higuera VICTOR M1, Ramirez-Wong BENJAMIN2, Torres-Arreola WILFRIDO2, Ruiz-Cruz SAUL3, Marquez-Rios ENRIQUE2
1Departamento de Ciencias Quimico Biologicas. Universidad de Sonora, 2Departamento de Investigacion y Posgrado en Alimentos. Universidad de Sonora, 3Departamento de Biotecnologia y Ciencias Alimentarias. Instituto Tecnologico de Sonora
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 193-200, 2018.
  • 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。
Taste Quality of the Hot Water Extract from Flammulina velutipes and its Application in Umami Seasoning
Jeng-Leun MAU1,2,3, Yi-Lin CHEN1, Rao-Chi CHIEN1, Yu-Chang LO1, Sheng-Dun LIN4
1Department of Food Science and Biotechnology, National Chung Hsing University (NCHU), 2NCHU-UCD Plant and Food Biotechnology Center, NCHU, 3Agricutural Biotechnology Center, NCHU, 4Department of Food Science and Technology, Hungkuang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 201-208, 2018.
  • 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。
Effects of Severity Factor on the Subcritical Water Treatment of Polyphenols Obtained from Japanese Persimmon
Akane HORIE1, Takashi KOBAYASHI1, Takashi KOMETANI2,3, Shuji ADACHI4
1Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, 2Department of Food Science and Nutrition, Faculty of Agriculture, Kindai University, 3Anti-aging Center, Kindai University, 4Department of Agriculture and Food Technology, Kyoto Gakuen University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 209-214, 2018.
  • 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。
Effects of Interlayer Ion in Montmorillonite on Appearance of Decaffeinated Tea Beverage
Takashi SHIONO, Kenichiro YAMAMOTO, Yuko YOTSUMOTO, Aruto YOSHIDA
Research Laboratories for Beverage Technologies, Research & Development Division, Kirin Company, Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 215-221, 2018.
  • 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。
Distribution and Chemoenzymatic Removal of Heavy Metals in Sea Cucumber Acaudina leucoprocta
Sai-Jun LIN1,2,3, Li-Fang CHEN3, Yan-Bo JIA3, Hai-Long XIAO3, Ya-Ping XUE1,2, Yu-Guo ZHENG1,2
1Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, 2Engineering Research Center of Bioconversion and Biopurification of Ministry of Education, Zhejiang University of Technology, 3Hangzhou Institute for Food and Drug Control
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 223-229, 2018.
  • 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 and Application of Ultrasound Assisted QuEChERS and Ionic Liquid Dispersive Liquid-liquid Microextraction Followed by HPLC for Determination of BBP and DBP in Packaging Food
En-Qin XIA1,2†, Yonghong CHEN3†, Qin LU3, Ya LI1, Ying HANG2, Jiewen SU2, Yuting LIU2, Hua-Bin LI1
1Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, 2Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, 3Guangdong International Travel Healthcare Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 231-239, 2018.
  • 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。
Quality Characteristics of Functional Restructured Spent Hen Meat Slices Developed by Utilizing Different Binders and Extenders
Swati GUPTA1, B.D. SHARMA2
1Department of Livestock Products Technology College of Veterinary Sci. & A.H., Navsari Agricultural University, 2Ex Principal Scientist & Head, Division of Livestock Products Technology Indian Veterinary Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 241-247, 2018.
  • 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。
Microencapsulation of Sodium Bicarbonate Based on Glycerol Monostearate and Konjac Glucomannan Wall Systems by Phase Separation
Baomiao DING1,2, Quanhui ZHENG1, Xiangzhou YI1, Minhsiung PAN2, Yishiou CHIOU2, Fengwei YAN1, Zhenshun LI1
1College of Life Science, Yangtze University, 2Institute of Food Sciences and Technology, National Taiwan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 249-255, 2018.
  • 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。
Food Texture Quantification Using a Magnetic Food Texture Sensor and Dynamic Time Warping
Ninomae SOUDA, Hiroyuki NAKAMOTO, Futoshi KOBAYASHI
Kobe University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 257-263, 2018.
  • 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 Mucilage and GABA in Hovenia dulcis Extract by Co-fermentation with Bacillus subtilis HA and Lactobacillus plantarum EJ2014
Woong-Kyu YOON1, Coralia V. GARCIA1, Chan-Schick KIM2, Sam-Pin LEE1
1Department of Food Science and Technology, Keimyung University, 2Faculty of Biotechnology, Jeju National University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 265-271, 2018.
  • 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。
Preparation of a Highly Water-dispersible Powder Containing Hydrophobic Polyphenols Derived from Chrysanthemum Flower with Xanthine Oxidase-inhibitory Activity
Kazunori KADOTA1, Mie HASHIMOTO1, Takao YAMAGUCHI2, Hideo KAWACHI2, Hiromasa UCHIYAMA1, Yuichi TOZUKA1
1Osaka University of Pharmaceutical Sciences, 2Pharma & Supplemental Nutrition Solutions Vehicle, Kaneka Corporation
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 273-281, 2018.
  • 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。
Quantitative Evaluation of Changes in Color during Maillard Reaction for Development of Novel Time-Temperature Integrators/Indicators
Jung-Hyun LEE, Shuso KAWAMURA, Shigenobu KOSEKI
Graduate School of Agricultural Science, Hokkaido University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 283-287, 2018.
  • 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。
Control of the Generation Time of Microorganisms by Long-term Application of Hydrostatic Pressure of 50 MPa or Less
Miyuki OGINO, Tadayuki NISHIUMI
Graduate School of Science and Technology, Niigata University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 289-298, 2018.
  • 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。
Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening
Risa SAIKI1,2, Tatsuro HAGI1, Takumi NARITA1, Miho KOBAYASHI1, Keisuke SASAKI1, Yui ASAHINA1,2, Atsushi TAJIMA2, Masaru NOMURA1
1Institute of Livestock and Grassland Science, NARO, 2Graduate School of Life and Environmental Sciences, University of Tsukuba
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 299-309, 2018.
  • 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。
Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents
Na-Na WU1, Bin TAN1, Sha-Sha LI1,3, Min ZHANG2, Xiao-Hong TIAN1, Xiao-Tong ZHAI1, Ming LIU1, Yan-Xiang LIU1, Li-Ping WANG1, Kun GAO1
1Academy of State Administration of Grain, 2Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), 3Hebei University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 311-319, 2018.
  • 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 Traditional Okinawan Vegetable Methanol Extracts and Their Primary Constituents on Histamine Release from Human Basophilic KU812 cells
Jun-ichi NAGATA1, Takuro MATSUZOE1, Yoko AKAMINE1, Goki MAEDA2
1Department of Life, Environment and Materials Science, Fukuoka Institute of Technology, 2Okinawa Prefectural Agricultural Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 321-327, 2018.
  • 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。
Biocontrol of Morganella morganii subsp. morganii and Histamine Accumulation in Tuna Meat by Treatment with a Lytic Bacteriophage
Shogo YAMAKI, Yuji KAWAI, Koji YAMAZAKI
Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 329-337, 2018.
  • 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。
Hepatoprotective Effect of Ultrafine Powder of Dendrobium officinale against Acetaminophen-Induced Liver Injury in Mice
Song-Zhi KONG1†, Guo-Sheng LIN2,3†, Jing-Jing LIU2,3, Ling-Ye SU4,5, Lei ZENG4,5, Dan-Dan LUO2,5, Zi-Ren SU2,3, Hong-Feng WANG4,5
1Guangdong Ocean University, Faculty of Chemistry and Environmental Science, 2Guangzhou University of Chinese Medicine, Mathematical Engineering Academy of Chinese Medicine, 3Guangzhou University of Chinese Medicine, Guangdong Provincial Key Laboratory of New Drug Development and Research of Chinese Medicine, 4Guangdong Provincial Key Laboratory of Silviculture, Protection and Utilization, 5Guangdong Academy of Forestry
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 339-346, 2018.
  • 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 Amylopectin Fine Structure and its Role on Pasting Properties of Starches in Rice (Oryza sativa L.)
Huiying ZHOU1, Guifeng ZHANG1, Changlan ZHU1,2, Xiaosong PENG1,2, Xiaorong CHEN1,2, Junru FU1,2, Linjuan OUYANG1,2, Jianmin BIAN1,2, Lifang HU1,2, Xiaotang SUN1,2, Jie XU1, Haohua HE1,2, Xiaopeng HE1,2
1Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University, 2Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 347-354, 2018.
  • 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。
Effects of pH on Foam Formation by Whipping in Spray-Dried Egg White Dispersion
Makoto SHIMOYAMADA1, Kazuhiro YONEDA1, Hayato MASUDA1, Akihiro HANDA2
1Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, 2Institute of Technology, R&D Division, Kewpie Corporation
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 355-361, 2018.
  • 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。
Binding Interaction of Porcine Pancreatic α-Amylase with waxy/amylose extender Double-mutant Rice Starch Granules Does Not Determine Their Susceptibility to Hydrolysis
Hiroki TAKAGI1,2, Akiko KUBO1, Mei INOUE1, Makoto NAKAYA1, Shiho SUZUKI1, Shinichi KITAMURA1
1Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 2Nihon Shokuhin Kako Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (2) 363-368, 2018.
  • 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。