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Water and Freezing in Food
Osato MIYAWAKI
Department of Food Science, Ishikawa Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 1-21, 2018.
Department of Food Science, Ishikawa Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 1-21, 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770円(税込) です。
Current trends in Extrusion : Development of Functional Foods and Novel Ingredients
Sharmila S. PATIL1, Charanjit KAUR2
1ICAR-Central Institute for Research on Cotton Technology, 2Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 23-34, 2018.
1ICAR-Central Institute for Research on Cotton Technology, 2Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 23-34, 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770円(税込) です。
Influence of Ultrasonication Prior to Glycation on the Physicochemical Properties of Bovine Serum Albumin-galactose Conjugates
Jun LIU1, Zong-cai TU1,2, Lu ZHANG1, Hui WANG2, Xiao-mei SHA1, Yan-hong SHAO1
1College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University, 2State Key Laboratory of Food Science and Technology, Nanchang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 35-44, 2018.
1College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University, 2State Key Laboratory of Food Science and Technology, Nanchang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 35-44, 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770円(税込) です。
Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation : Evaluation of Physicochemical, Sensory and Antioxidant Properties
Muge HENDEK ERTOP1, Ibrahim Tugkan SEKER2
1Kastamonu University, Faculty of Engineering and Architecture, Department of Food Engineering, 2Cumhuriyet University, School of Tourism and Hotel Management, Department of Gastronomy and Culinary Arts
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 45-53, 2018.
1Kastamonu University, Faculty of Engineering and Architecture, Department of Food Engineering, 2Cumhuriyet University, School of Tourism and Hotel Management, Department of Gastronomy and Culinary Arts
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 45-53, 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770円(税込) です。
Effect of Temperature on Drying Characteristics of Pullulan-alginate Based Edible Films
Yujia ZHOU1, Meigui HUANG2, Fangming DENG1, Qian XIAO1
1School of Food Science and Technology, Hunan Agricultural University, 2College of Light Industry Science and Engineering, Nanjing Forestry University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 55-62, 2018.
1School of Food Science and Technology, Hunan Agricultural University, 2College of Light Industry Science and Engineering, Nanjing Forestry University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 55-62, 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770円(税込) です。
Supercritical Carbon Dioxide Extraction of Apigenin from Parsley Leaves Pre-treated to Maximize Yield
Yoshiaki SAOTOME, Masanao IMAI
Department of Bioresource Utilization Sciences, Graduate School of Bioresource Sciences, Nihon University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 63-73, 2018.
Department of Bioresource Utilization Sciences, Graduate School of Bioresource Sciences, Nihon University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 63-73, 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770円(税込) です。
The Antioxidant Activities of Polyphenolic Extracts from Grape Pomace on Seven Types of Chinese Edible Oils
Meirong ZHU1, Zemei GUO1, Yanlun JU1, Ya'nan OUYANG1, Xianfang ZHAO1, Min LIU1, Zhuo MIN1, Qianfeng WANG1, Ruihua REN1, Yu-lin FANG1,2
1College of Enology, Northwest A&F University, 2Shaanxi Engineering Research Center for Viti-Viniculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 75-85, 2018.
1College of Enology, Northwest A&F University, 2Shaanxi Engineering Research Center for Viti-Viniculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 75-85, 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770円(税込) です。
Mycobiota, Total Aflatoxins and Ochratoxin A of Cardamom Pods
Youssuf GHERBAWY1,2, Yassmin SHEBANY1,2
1Biological Sciences Department, Faculty of Science, Taif University, 2Botany Department, Faculty of Science, South Valley University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 87-96, 2018.
1Biological Sciences Department, Faculty of Science, Taif University, 2Botany Department, Faculty of Science, South Valley University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 87-96, 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770円(税込) です。
Determination of Picoxystrobin Residues in Watermelon Field Trials by Rapid Resolution Liquid Chromatography Triple Quadrupole Mass Spectrometry : Dissipation Kinetics and Terminal Residues
Sheng HE, Kai FENG, Yimeng GAO, Xiaoxin CHEN, Xiaolu LIU
College of Chemistry and Biological Engineering, University of Science and Technology Beijing
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 97-103, 2018.
College of Chemistry and Biological Engineering, University of Science and Technology Beijing
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 97-103, 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770円(税込) です。
Sweet Potato Flour Decreases Firmness of Gluten-free Rice Bread
Noriaki AOKI
Crop Development and Agribusiness Research Division, Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 105-110, 2018.
Crop Development and Agribusiness Research Division, Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 105-110, 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770円(税込) です。
Effect of Thermostability of Granulated Sugars on the Flavor of Cooked Food
Kaoru SAKAMOTO1, Shiro KISHIHARA2, Naoko KATAOKA-SHIRASUGI3
1School of Human Science and Environment, University of Hyogo, 2Faculty of Agriculture, Kobe University, 3Graduate School of Human Development and Environment, Kobe University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 111-118, 2018.
1School of Human Science and Environment, University of Hyogo, 2Faculty of Agriculture, Kobe University, 3Graduate School of Human Development and Environment, Kobe University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 111-118, 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770円(税込) です。
Effects of Enzymatically Synthesized Glycogen on Lipid Metabolism in Diet Induced Obese Mice
Takashi FURUYASHIKI1, Rui OGAWA2, Yoko NAKAYAMA2, Kazuhisa HONDA2, Hiroshi KAMISOYAMA2, Hiroki TAKATA1, Hiroshi KAMASAKA1, Michiko YASUDA3, Takashi KURIKI1, Hitoshi ASHIDA2
1Institute of Health sciences, Ezaki Glico Co. Ltd., 2Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 3Organization of Advanced Science and Technology, Kobe University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 119-127, 2018.
1Institute of Health sciences, Ezaki Glico Co. Ltd., 2Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 3Organization of Advanced Science and Technology, Kobe University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 119-127, 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770円(税込) です。
The Japanese Fermented Food Natto Inhibits Sucrose-dependent Biofilm Formation by Cariogenic Streptococci
Aya IWAMOTO1, Tomoyo NAKAMURA1, Naoki NARISAWA1, Yukimasa KAWASAKI1, Shin ABE1, Yasuyoshi TORII1, Hidenobu SENPUKU2, Fumio TAKENAGA1
1Department of Food Bioscience and Biotechnology College of Bioresource Sciences, Nihon University, 2Department of Bacteriology, National Institute of Infectious Diseases
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 129-137, 2018.
1Department of Food Bioscience and Biotechnology College of Bioresource Sciences, Nihon University, 2Department of Bacteriology, National Institute of Infectious Diseases
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 129-137, 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770円(税込) です。
Crude Enzymes from a Hericium Edible Mushroom Isolated in Japan : Variability in Milk-clotting Activity and the Ability to Coagulate Ultra-high-temperature Pasteurized Milk
Munekazu KISHIMOTO1,2, Kazuo NAKAMURA3, Keiya KANEMARU3, Takuto TASAKI3, Tomoyuki NAKAMURA4, Kaoru SATO5, Morimasa TANIMOTO2
1The Institute of Enology and Viticulture, University of Yamanashi, 2Department of Local Produce and Food Sciences, Faculty of Life and Environmental Sciences, University of Yamanashi, 3Department of Biotechnology, Faculty of Life and Environmental Sciences, University of Yamanashi, 4Applied Fungi Institute, IBI Corporation, 5Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 139-143, 2018.
1The Institute of Enology and Viticulture, University of Yamanashi, 2Department of Local Produce and Food Sciences, Faculty of Life and Environmental Sciences, University of Yamanashi, 3Department of Biotechnology, Faculty of Life and Environmental Sciences, University of Yamanashi, 4Applied Fungi Institute, IBI Corporation, 5Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 139-143, 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770円(税込) です。
Effects of Extrusion on Physicochemical Properties of Oat Polysaccharides and Its Improvement in Flour Dough Extensibility and Gumminess
Tao WU1,2,3, Yaqian MENG1, Weiyi ZHANG1, Rui LIU1,3, Min ZHANG1,2,3
1Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, 2Tianjin University of Science and Technology, Institute for New Rural Development, 3Engineering Research Center of Food Biotechnology, Ministry of Education
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 145-150, 2018.
1Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, 2Tianjin University of Science and Technology, Institute for New Rural Development, 3Engineering Research Center of Food Biotechnology, Ministry of Education
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 145-150, 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770円(税込) です。
Effects of γ-Polyglutamic Acid on the Cecal Microbiota and Visceral Fat in KK-Ay/TaJcl Male Mice
Motoi TAMURA, Chigusa HOSHI, Yukiko KIMURA, Tadahiro SUZUKI, Mari YAMAMOTO-MAEDA
Food Research Institute of National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 151-157, 2018.
Food Research Institute of National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 151-157, 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770円(税込) です。
Factors Affecting the Suitability of Boiled Pasta with Tomato Sauce for Eating
Yumiko NAKANISHI1,2, Kentaro IRIE1, Masatsune MURATA2
1Research Center for Basic Science, Nisshin Seifun Group Inc., 2Department of Nutrition and Food Science, Ochanomizu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 159-167, 2018.
1Research Center for Basic Science, Nisshin Seifun Group Inc., 2Department of Nutrition and Food Science, Ochanomizu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 159-167, 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770円(税込) です。
The Inhibitory Effect of a Polyphenol Concentrate from Pomegranate Juice on 2,4-dinitrofluorobenzene-induced Contact Hypersensitivity in Mice
Takao NAGANO1,2, Norihisa NISHIDA3, Hideyuki ITO4
1Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 2Department of Clinical Nutrition, Faculty of Health Science and Technology, Kawasaki University of Medical Welfare, 3Morishita Jintan Co., Ltd., 4Department of Nutritional Science, Faculty of Health and Welfare, Okayama Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 169-175, 2018.
1Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 2Department of Clinical Nutrition, Faculty of Health Science and Technology, Kawasaki University of Medical Welfare, 3Morishita Jintan Co., Ltd., 4Department of Nutritional Science, Faculty of Health and Welfare, Okayama Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 169-175, 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770円(税込) です。
Dynamics of Water-soluble Pectin in the Roasting Process during Green Tea Manufacturing
Hisako HIRONO, Yuzo MIZUKAMI
National Agriculture and Food Research Organization, Institute of Fruit Tree and Tea Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 177-181, 2018.
National Agriculture and Food Research Organization, Institute of Fruit Tree and Tea Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (1) 177-181, 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770円(税込) です。
