FOOD SCIENCE AND TECHNOLOGY RESEARCH 24巻 6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
Application of Active Edible Coatings to Improve the Shelf-life of Cheese
Niloofar BAGHERIPOOR1, Sadegh KHOSHGOZARAN-ABRAS2, Sara SOHRABVANDI3, Nasim KHORSHIDIAN4, Amir Mohammad MORTAZAVIAN5,6, Neda MOLLAKHALILI1, Sahar JAZAERI6
1Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 2Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, 3Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 4Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, 5Food Safety Research center, Shahid Beheshti University of Medical Sciences, 6Department of Food Technology, 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 24 (6) 949-962, 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。
Online Enrichment Combined with High Performance Liquid Chromatography for Quantitation of Trace-level Chloramphenicol in Milk
Shunyang ZHANG, Shijie LI, Ming LEI, Zhonghui HAN
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 963-969, 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 Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods
M.HENDEK ERTOP1, S.M.ILTER2, F.YILMAZ2, C.BALTACI2, A.GUNDOGDU2
1Kastamonu University, Faculty of Engineering and Architecture, Department of Food Engineering, 2Gumushane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 971-980, 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。
Extraction of Deoiled Walnut Dietary Fibers and Effects of Particle Sizes on the Physiochemical Properties
Luying FU, Shuwen GENG, Hao CHEN, Yuanyuan YANG, Runguang ZHANG, Youlin ZHANG
College of Food Engineering and Nutritional Science, Shaanxi Normal University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 981-990, 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 Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels
Yuanpei GAO1, Hideto FUKUSHIMA2, Kazuya SHIROTA3, Yusuke KAKIZAKI3, Shanggui DENG4, Naho NAKAZAWA1, Kazufumi OSAKO1, Emiko OKAZAKI1
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2Department of Marine Science and Resources, Nihon University, 3Maruha Nichiro Corporation, 4Department of Food Science and Technology, Zhanjiang Ocean University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 991-997, 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。
"Setting-Freezing-Reheating" Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel
Ru JIA1, Yoshinobu HIRAOKA2, Yilun TUNG1, Naho NAKAZAWA1, Kazufumi OSAKO1, Emiko OKAZAKI1
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2Ehime Institute of Industrial Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 999-1006, 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。
Dried Jujube Classification Based on a Double Branch Deep Fusion Convolution Neural Network
Lei GENG1,2, Wenlong XU1,2, Fang ZHANG1,2, Zhitao XIAO1,2, Yanbei LIU1,2
1Tianjin Polytechnic University, School of Electronics and Information Engineering, 2Tianjin Key Laboratory of Optoelectronic Detection Technology and Systems
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1007-1015, 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。
Reducing the Formation of Acrolein from Linolenate-Rich Oil by Blending with Extra Virgin Olive Oil during Repeated Frying of Food at High Temperatures
Norihito KISHIMOTO, Ayako KASHIWAGI
Central Institute of Olive and Health Sciences, Shodoshima Healthyland Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1017-1020, 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。
Model for the Effect of Carbon Dioxide on Listeria Monocytogenes in Fresh-cut Iceberg Lettuce Packaged Under Modified Atmosphere
Xiaoting YIN1, Yincheng ZHANG1, Sicong TU2, Yangmin HUANG1, Kang TU1
1College of Food Science and Technology, Nanjing Agricultural University, 2School of Medical Sciences, University of New South Wales
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1021-1027, 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。
Physicochemical Properties and Biological Activities of Melanin Extracted from Sunflower Testae
Chaofeng LI, Yun CHEN, Boping TANG
Jiangsu Provincial Key Laboratory of Coastal Wetland Bioresources and Environmental Protection, Jiangsu Key Laboratory for Bioresources of Saline Soils
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1029-1038, 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 Drying and Storage on the Volatile Compounds of Jujube Fruit Detected by Electronic Nose and GC-MS
Yunfeng PU1,2, Tian DING1,3, Ruiling LV1, Huan CHENG1, Donghong LIU1,3,4
1College of Biosystems Engineering and Food Science, Zhejiang University, 2College of life sciences, Tarim University, 3Fuli Institute of Food Science, Zhejiang University, 4Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1039-1047, 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。
Molecular Analysis of Polymeric Glutenins in Wheat Gluten with Gliadin-like Characteristics by Ammonia Dispersion
Tetsuya MURAKAMI1,2, Takahisa NISHIMURA1, Takenobu OGAWA2, Naofumi KITABATAKE3, Fumito TANI2
1Research & Development Division, Glico Nutrition Co., Ltd., 2Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, 3Department of Foods and Human Nutrition, Faculty of Human Life Sciences, Notre Dame Seishin University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1049-1058, 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。
Metabolomics Profiling of Roasted Stem Tea Using Gas Chromatography-Mass Spectrometry and a Sensory Test
Tetsuya SASAKI1, Yuuki TANASE2, Toshihiko YONEZAWA2, Toshihide MICHIHATA1, Yasuko KAWAMURA-KONISHI2,3
1Chemistry / Food Department, Industrial Research Institute of Ishikawa, 2Department of Food Science, Ishikawa Prefectural University, 3Faculty of Food and Nutrition, Department of Home Economics, Tokyo Kasei University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1059-1067, 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。
Candida Ethanolica Strain Y18 Enhances Aroma of Shanxi Aged-vinegar
Xiaoying XING1, Yuanhui WANG2, Nairui HUO3,4, Rufu WANG3
1College of Horticulture, Shanxi Agricultural University, 2Shanxi Food Quality Safety Supervision and Inspection Institute, 3College of Food Science & Engineering, Shanxi Agricultural University, 4Department of Public Health and Food Security, College of Animal Science, Shanxi Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1069-1081, 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。
Properties of Ribose-conjugated Chicken Myofibrillar Protein with the Strongest Hydroxyl Radical Scavenging Activity Prepared Using Random-Centroid Optimization
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 (6) 1083-1092, 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。
Red Grape Marc Flour as Food Ingredient in Durum Wheat Spaghetti : Nutritional Evaluation and Bioaccessibility of Bioactive Compounds
Valeria MARINELLI1, Lucia PADALINO1, Amalia CONTE1, Matteo ALESSANDRO DEL NOBILE1, Karlis BRIVIBA2
1University of Foggia, Department of Agricultural Sciences, Food and the Environment, 2Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1093-1100, 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 Effect of Zeaxanthin against Tunicamycin-induced Cell Damage in SH-SY5Y Cell
Jun WEI, Fanfan ZHAO, YingHui SHANG, Xinjun LIU, Hanchang HUANG, Fengxue LAO
The Beijing Key Laboratory of Bioactive Substances and Functional Foods, Department of Biochemistry and engineering, Beijing Union University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1101-1109, 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。
Thermal Treatment of Soybean Seeds can Improve the Quality of Soymilk by Enhancing the Extraction Efficiency of "Kokumi" Taste Components
Masayuki SHIBATA1,2, Motohiko HIROTSUKA1,2, Yukiko MIZUTANI2, Haruya TAKAHASHI3, Teruo KAWADA3, Kentaro MATSUMIYA4, Yukako HAYASHI4, Yasuki MATSUMURA4
1Research Institute for Creating the Future, Fuji Oil Holdings Inc., 2Laboratory of 'Fuji Oil' Soybean Renaissance, Graduate School of Agriculture, Kyoto University, 3Laboratory of Molecular Function of Food, Graduate School of Agriculture, Kyoto University, 4Laboratory of Quality Analysis and Assessment, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1111-1119, 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。
Development of an Ultra-sensitive Detection Method for Genetically Modified Soybeans in Natto, a Traditional Japanese Fermented Food
Syuji SHIGYO1, Kanji TOMIOKA1, Shiro OKUMURA2
1National Institute of Technology, Kurume College, 2Fukuoka Industrial Technology Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1121-1128, 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。
Changes in Odor Compounds of a Lactobacillus-fermented Dairy Beverage during Two Weeks of Refrigerated Storage
Masayuki AKIYAMA1, Taisuke SUZUKI1, Yusuke MURAKAMI2, Masanobu ONISHI2, Yasumichi MIZOTA1, Kazuhiro MIYAJI1, Michio IKEDA1, Hisakatsu IWABUCHI2
1Morinaga Milk Industry Co., Ltd., 2San-Ei Gen F.F.I., Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (6) 1129-1137, 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。