FOOD SCIENCE AND TECHNOLOGY RESEARCH 24巻 5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
Optimization of a Molasses Based Fermentation Medium for Lipases from Burkholderia sp. Bps1 Based on Response Surface Methodology
Jing ZHU1, Yanjing LIU2, Yan QIN1, Naikun SHEN1, Yi LI1, Ge LIANG1, Qingyan WANG1
1State Key Laboratory of Non-Food Biomass Energy and Enzyme Technology National Engineering Research Center for Non-Food Biorefinery, Guangxi Bioscience and Technology Research Center, Guangxi Academy of Sciences, 2Royal Group Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 757-765, 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。
Kinetics of Cooking Presoaked and Unsoaked Dry Legumes : Analysis of Softening Rate of Soybeans and Red Kidney Beans
Takako KORIYAMA1, Yoko SATO2, Kumiko IIJIMA3, Midori KASAI2
1Department of Nutrition and Food Science, Graduate School of Humanities and Science, Ochanomizu University, 2Faculty of Core Research, Natural Science Division, Ochanomizu University, 3Faculty of Food Life Sciences, Toyo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 767-776, 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。
Enhanced β-Glucosidase Activity of Lactobacillus plantarum by a Strategic Ultrasound Treatment for Biotransformation of Isoflavones in Okara
Hui-Tzu PENG1, Chun-Yao YANG2, Tony J. FANG1,3
1Department of Food Science and Biotechnology, National Chung Hsing University, 2Department of Food Science, Fu Jen Catholic University, 3Food Industry Research and Development Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 777-784, 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 Gluten-free Danish Bread Employing Different Flours and Starches
Espino-Manzano SALVADOR1, Guemes-Vera NORMA1, Chanona-Perez JOSE JORGE2, Bernardino-Nicanor AUREA3, Hernandez-Uribe JUAN PABLO1, Castaneda-Ovando ARACELI4, Piloni-Martini JAVIER1, Alanis-Garcia ERNESTO5
1Instituto de Ciencias Agropecuarias, Universidad Autonoma del Estado de Hidalgo (UAEH)., 2Escuela Nacional de Ciencias Biologicas, Instituto Politecnico Nacional (IPN), 3Instituto Tecnologico de Celaya, Antonio Garcia Cubas No. 600, 4Instituto de Ciencias Basicas e Ingenieria - UAEH., 5Instituto de Ciencias de la Salud - UAEH.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 785-794, 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。
Structure of Fine Waxy Rice Starch Prepared Via a Compressed Hot Water Process
Naoto SHIMIZU1,2, Tetsuya USHIYAMA3
1Research Faculty of Agriculture, Hokkaido University, 2Field Science Center for Northern Biosphere, Hokkaido University, 3Graduate School of Agriculture, Hokkaido University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 795-801, 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。
Fast and Sensitive Real-time PCR-based Detection of Porcine DNA in Food Samples by Using EvaGreen Dye
Hamadah LUBIS1, Nur Thaqifah SALIHAH1, Nur Aqirah NORIZAN1, Mohammad Mosharraf HOSSAIN2, Minhaz Uddin AHMED1
1Biosensors and Biotechnology Laboratory, Integrated Science Building, Faculty of Science, Universiti Brunei, 2Institute of Forestry and Environmental Sciences, University of Chittagong
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 803-810, 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。
Study of Microwave Drying of Vegetables by Numerical Modeling. Influence of Dielectric Properties and Operating Conditions
Javier R. ARBALLO1,2, Laura A. CAMPANONE1,2, Rodolfo H. MASCHERONI1,2
1CIDCA (Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos) (CONICET LA PLATA-CIC-U.N.L.P.)., 2Facultad de Ingenieria-U.N.L.P.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 811-816, 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 of the Production of Microparticulated Egg White Proteins as Fat Mimetic in Salad Dressings Using Uniform Design
Rui LIU1,2,3, Zhaojie TIAN1, Yingshi SONG1, Tao WU1, Wenjie SUI1, Min ZHANG1,2,3
1State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), 2Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, 3Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 817-827, 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 and Safety of Cambodian Rice
Sopheap EK1, Sao SETKA1, An MITHONA1, Thor SEIHA1, Kong THONG1, Kyoko SAIO2
1Grain Quality, Research Extension Division, Faculty of Agro-Industry, Royal University of Agriculture (RUA), 2Aikoku Gakuen Junior College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 829-838, 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。
Elasticity Index, Quality and Shelf-life of 16 Tree-ripe Mango Cultivars
Masahiko FUMURO1, Takaaki MAEDA2, Naoki SAKURAI3
1Experimental Farm, Kindai University, 2Department of Environmental and Horticultural Science, Minami Kyushu University, 3Graduate School of Biosphere Science, Hiroshima University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 839-850, 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 Heat Moisture Treatments on the Digestibility and Physicochemical Properties of Various Rice Flours
Wataru NORO1,2, Keiko MOROHASHI1, Sumiko NAKAMURA2, Masaharu NAKAJIMA1, Ken'ichi OHTSUBO2
1Food Research Center, Niigata Agricultural Research Institute, 2Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 851-859, 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。
Cloning and Heterologous Expression of Lactate Dehydrogenase Genes from Acid-Tolerant Lactobacillus acetotolerans HT
Saki GOTO1, Akane MOTOMURA1, Ai KAWAHARA1, Hideki SHIRATSUCHI1, Kenji TANAKA2, Hiromi MATSUSAKI1
1Department of Food and Health Sciences, Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto, 2Department of Biological and Environmental Chemistry, Faculty of Humanity-Oriented Science and Engineering, Kindai University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 861-868, 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。
Chromatographic Study of Mineral-phytate and Protein-phytate Interactions in Soymilk
Kyoko TODA, Makita HAJIKA
Institute of Crop Science, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 869-874, 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。
Combined Lowering Effect of Phytosterol Esters and Tea Extracts on Lipid Profiles in SD Rats
Wen-Sen HE1, Rui-Rong PAN2, Ling-Ling LI1, Dan-Dan CUI1, Hui-Hui WANG1, Guang-Hua MAO3, Xiao-Qiang CHEN4
1School of Food and Biological Engineering, Jiangsu University, 2Clinical Nutrition Department, Affiliated Hospital of Jiangsu University, 3School of the environment and safety engineering, Jiangsu University, 4College of Bioengineering and Food, Hubei University of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 875-882, 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 Analysis of Muscle Tissue Type in Yellowtail Seriola Quinqueradiata Muscle Based on Metabolic Component Profiles
Ryota MABUCHI, Miwako ADACHI, Haruka KIKUTANI, Shota TANIMOTO
Faculty of Human Culture and Science Prefectural University of Hiroshima
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 883-891, 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。
Investigation of the Chemical Composition and Functional Proteins of Chicken Gizzard Inner Lining
Chien-Hsiang NI1, Chih-Shang LEE1, Fu-Yuan CHUAN2, Hirofumi ENOMOTO3, Shiro TAKEDA4, Liang-Chuan LIN1, Ryoichi SAKATA4
1Department of Animal Science, College of Agriculture and Natural Resources, National Chung Hsing University, 2Department of Food Management, TOKO University, 3Department of Biosciences, Faculty of Science and Engineering, Teikyo University, 4Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 893-901, 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。
Combinational Effect of Pine Needle Polysaccharide and Kudzu Flavonoids on Cell Differentiation and Fat Metabolism in 3T3-L1 Cells
Ji-Luan LIU, Li-Cong YANG, Xiao-Juan ZHU, We-Jun WANG, Guo-Dong ZHENG
Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 903-910, 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。
Possible Contamination Routes of Listeria monocytogenes in Leaf Lettuce during Cultivation
Ken-ichi HONJOH1, Yin LIN2, Kiyomi JO3, Yuri IWAIZAKO2, Masayuki MAEDA4, Nobuyuki KIJIMA5, Takahisa MIYAMOTO1
1Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 2Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 3Department of Bioresource and Bioenvironment, School of Agriculture, Kyushu University, 4Niigata Agricultural Research Institute, 5Institute of Vegetable and Floriculture Science, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 911-920, 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。
Daily Radical Scavenging and Singlet Oxygen Quenching Capacity Intake from Fruits and Vegetables in Japan
Shingo TAKAHASHI, Ayaka TSUTSUMI, Koichi AIZAWA, Hiroyuki SUGANUMA
Nature and Wellness Department, Innovation Division, KAGOME CO., LTD.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 921-933, 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。
Anti-allergic Effects of the Alkaline Hydrolysis of Rapeseed Cake in a Rat Basophilic Leukemia Cell Line (RBL-2H3)
Akihiro MAETA, Kyoko TAKAHASHI
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 935-942, 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。
Protective Effects of Tyrosol Against Oxidative Damage in L6 Muscle Cells
Kwang Min LEE1, Jinyoung HUR1,2, Yeonmi LEE1, Bo-Ra YOON1, Sang Yoon CHOI1,2
1Korea Food Research Institute, 2Division of Food Biotechnology, University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (5) 943-947, 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。