FOOD SCIENCE AND TECHNOLOGY RESEARCH 24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
Zinc Accumulation and Distribution in Germinated Brown Rice
Runqiang YANG1, Yuxi SUN2, Zhenxin GU1
1College of Food Science and Technology, Nanjing Agricultural University, 2Central Laboratory of Jiangsu Academy of Agricultural Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 369-376, 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 Evaluation of 1-Methylcyclopropene Treated Japanese Apricot Using X-ray Computed Tomography
Poly KARMOKER1, Wako OBATAKE1, Fumina TANAKA2, Fumihiko TANAKA2
1Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 377-384, 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。
Optimizing the Extraction of Acid-soluble Collagen Inside the Eggshell Membrane
Elahe KAZEMI KHEIRABADI1, Seyed hadi RAZAVI1, Faramarz KHODAIYAN1, Mohammad-Taghi GOLMAKANI2
1Department of Food Science, Engineering and Technology Faculty of Agricultural Engineering and Technology, University of Tehran, 2Department of Food Science and Technology, School of Agriculture, Shiraz University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 385-394, 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。
Promotion of Fungal Growth, Antibacterial and Antioxidative Activities in Tempe Produced with Soybeans Thermally Treated Using Steam Pressure
Dewi KUSUMAH1, Yukihito KABUYAMA1,2, Isamu MAEDA1,2
1Department of Applied Life Science, United Graduate School Agriculture, Tokyo University of Agriculture and Technology, 2Faculty of Agricultural Science, Utsunomiya University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 395-402, 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 Bacillus subtilis Spores by Intermittent Treatment Using Heating after Carbonation in the Presence of Germinants and Bacteriostatic Agents
Yukiko TOMINAGA1, Seiji NOMA2, Noriyuki IGURA3, Mitsuya SHIMODA3, Nobuyuki HAYASHI2
1Graduate School of Agriculture, Saga University, 2Faculty of Agriculture, Saga University, 3Division of Bioresource and Bioenvironmental Sciences, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 403-411, 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。
High Hydrostatic Pressure Treatment of Greeneye (Chlorophthalmus albatrossis) for Refrigeration Storage as a Deep-fry-suitable Material
Yoshiko NAKAURA, Kazutaka YAMAMOTO
Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 413-420, 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 Cooking Conditions on the Relationships Among Oxalate, Nitrate, and Lutein in Spinach
Zheng WANG, Akira ANDO, Atsuko TAKEUCHI, Hiroshi UEDA
Division of Vegetable Pest Management and Functional Analysis, Institute of Vegetable and Floriculture Science, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 421-425, 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。
Evaluation of Staling of Cooked Rice by Kinetic Analysis of Texture Changes
Miho OTAHARA1,2, Yoko SATO1, Midori KASAI1
1Department of Nutrition and Food Science, Graduate School of Humanities and Science, Ochanomizu University, 2Department of Food Sciences, Faculty of Health and Nutrition, Tokyo Seiei College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 427-434, 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。
Formulation and Evaluation of a Satiety-inducing Carbonated Beverage that Forms a Bubble-containing Gel in the Stomach
Takashi DOMOTO1,2, Hiroyuki KOZU2, Marie YAMAJI1, Takuto TAKEI1, Kazuto NISHIJIMA1, Kiichi MATSUDO1, Yutaka MIZUMA1, Kazutaka SAISHO1, Isao KOBAYASHI3, Sosaku ICHIKAWA2
1Taisho Pharmaceutical Co., Ltd., 2Faculty of Life and Environmental Sciences, University of Tsukuba, 3Food Research Institute, NARO
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 435-442, 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 Wx Gene on Starch Biosynthesis, Physicochemical Wheat Flour Properties, and Dry Noodle Quality
Peng QIN1, Zhiyou KONG2, Yeju LIU1
1College of Agronomy and Biotechnology, Yunnan Agricultural University, 2College of Resources and Environment, Baoshan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 443-453, 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。
Inactivation of Bacillus subtilis Spores by Carbonation with Glycerin Fatty Acid Esters
Rina HIROKADO1, Seiji NOMA2, Nobuaki SOH2, Noriyuki IGURA3, Mitsuya SHIMODA3, Nobuyuki HAYASHI2
1Graduate School of Agriculture, Saga University, 2Faculty of Agriculture, Saga University, 3Division of Bioresource and Bioenvironmental Sciences, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 455-463, 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。
Effect of Proteolysis on the Meat Quality of a Brand Fish, Red Sea Bream Pagrus major
Reiko NAGASAKA, Atsuko HARIGAYA, Toshiaki OHSHIMA
Dept. of Food Science and Technology, Tokyo University of Marine Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 465-473, 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 Values on Physicochemical Properties and Antioxidant Potential of Whey Protein Isolate-safflower Yellow Complexes
Xueyan LI1, Zengli GAO2, Tong LI1, Shuvan-Kumar SARKER1, Sathi CHOWDHURY1, Zhanmei JIANG1,2, Zhishen MU2
1Key Laboratory of Dairy Science (Northeast Agricultural University) , Ministry of Education, 2Inner Mongolia Mengniu Dairy Co. Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 475-484, 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。
A Survey of Phage Contamination in Natto-producing Factories and Development of Phage-resistant Bacillus subtilis (natto) Strains
Yuji KUBO1, Supawadee SRIYAM2,3, Rikio NAKAGAWA1, Keitarou KIMURA2
1Industrial Technology Institute of Ibaraki Prefecture, 2Applied Microbiology Unit, Food Research Institute-National Agriculture and Food Research Organization (NFRI-NARO), 3Department of Agro-Industry, Faculty of Science and Agricultural Technology, Rajamangala University of Technology Lanna
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 485-492, 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。
Production of Isoflavone Aglycone-enriched Tempeh with Rhizopus stolonifer
Tsuyoshi KAMEDA1,2, Hideyuki AOKI1, Noriyuki YANAKA2, Thanutchaporn KUMRUNGSEE2, Norihisa KATO2
1Ikeda Food Research Co., Ltd., 2Graduate School of Biosphere Science, Hiroshima University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 493-499, 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。
Discriminant and Simultaneous HPLC Analysis of Reducing and Nonreducing Monosaccharides on a Polyethyleneimine-attached Hydrophilic Interaction Liquid Chromatography Column
Hsuan CHUNG1, Akihiro SHIMURA2, Toshiro MATSUI1
1Faculty of Agriculture, Graduate School of Kyushu University, 2Separation Materials, Kurosaki R&D Center, Mitsubishi Chemical Corp.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 501-508, 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。
Metabolite Profiling in Dough During Fermentation
Toshihide NAKAMURA, Satoru TOMITA, Katsuichi SAITO
Food Research Institute, National Agriculture and Food Research Organization (NARO)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 509-517, 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。
Functionality of Okra Gum as a Novel Carbohydrate-based Fat Replacer in Ice Cream
Nurul Shahirah AZIZ1, Noor-Soffalina SOFIAN-SENG1, Salma Mohamad YUSOP1, Khairul Farihan KASIM2, Noorul Syuhada MOHD RAZALI1
1School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan, 2School of Bioprocess Engineering, Universiti Malaysia Perlis (UniMAP)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 519-530, 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 Deer Antler Base Polypeptide on Hormone-induced Mammary Hyperplasia in Mice
Xue LI, Yuzhen PI, DongBing TAO, Kun QIAN
College of Food Science, Shenyang Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 531-539, 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。
Production, Analysis and in Vivo Antihypertensive Evaluation of Novel Angiotensin-I-converting Enzyme Inhibitory Peptides from Porcine Brain
Yu-Tse LIU1, Fu-Yuan CHENG2, Shiro TAKEDA3, Hirofumi ENOMOTO4, Gow-Chin YEN1, Liang-Chuan LIN1, Ryoichi SAKATA3
1National Chung Hsing University, 2Toko University, No.51, Sec.2, Xuefu Rd., 3Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University, 4Department of Biosciences, Faculty of Science and Engineering, Teikyo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 541-550, 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。
Random-centroid Optimization Reveals the Strongest Superoxide Anion Radical Scavenging Activity of Maltose-and Ribose-conjugated Chicken Myofibrillar Protein
Kimio NISHIMURA1, Hiroki SAEKI2
1Department of Food Science and Nutrition, Faculty of Human Life, Doshisha Women's College of Liberal Arts, 2Graduate School of Fisheries Sciences, Hokkaido University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 551-557, 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 Calcium Fertilizer Application on the Physicochemical Properties of Starch Isolated from the Processing Type Potato cv. Toyoshiro
Samanthi PELPOLAGE1, Daiki MURAYAMA2, Masayuki TANI3, Jiwan PALTA4, Hiroaki YAMAUCHI1, Hiroshi KOAZE1
1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2The United Graduate School of Agricultural Science, Iwate University, 3Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine, 4Department of Horticulture, University of Wisconsin-Madison
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 559-565, 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。
Stimulatory Effects of 6-Methylsulfinylhexyl Isothiocyanate on Cultured Human Follicle Dermal Papilla Cells
Tomoe YAMADA-KATO1, Isao OKUNISHI1, Yosuke FUKAMATSU2, Hidenori TSUBOI2, Yusuke YOSHIDA2
1Research & Development Division, Kinjirushi Co., Ltd., 2ACEL, Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (3) 567-572, 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。