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Enzymatic Browning and Polyphenol Oxidase of Mung Bean Sprout during Cold Storage
Yukako KOGO, Nana SAMESHIMA, Yuki UKENA, Satomi TSUTSUURA, Masatsune MURATA
Department of Nutrition and Food Science, Ochanomizu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 573-581, 2018.
Department of Nutrition and Food Science, Ochanomizu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 573-581, 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。
Protective Effects of Methanol Extract of Perilla Seed Meal against Oxidative Stress in HepG2 Cells
Seungwoo NOH1, Jeehye SUNG2, Hana LEE1, Heon Sang JEONG1, In-Hwan KIM3, Junsoo LEE1
1Division of Food and Animal Sciences, Chungbuk National University, Cheongju, 2Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 3Department of Public Health Sciences, Graduate School, Korea University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 583-590, 2018.
1Division of Food and Animal Sciences, Chungbuk National University, Cheongju, 2Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 3Department of Public Health Sciences, Graduate School, Korea University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 583-590, 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 Extrusion, Steam Explosion and Enzymatic Hydrolysis on Functional Properties of Wheat Bran
Tao WU, Zhi LI, Rui LIU, Wenjie SUI, Min ZHANG
State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) ; Engineering Research Center of Food Biotechnology, Ministry of Education
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 591-598, 2018.
State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) ; Engineering Research Center of Food Biotechnology, Ministry of Education
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 591-598, 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。
Establishment of Element Fingerprints and Application to Geographical Origin Identification of Chinese Fenghuangdancong Tea by ICP-MS
Xiancai ZHANG1,2,3, Huiqin WU2, Xiaolan HUANG2, Chunhua ZHANG2
1Guangzhou Institute of Chemistry, Chinese Academy of Sciences, 2Guangdong Provincial Public Laboratory of Analysis and Testing Technology, Guangdong Institute of Analysis, 3University of Chinese Academy of Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 599-608, 2018.
1Guangzhou Institute of Chemistry, Chinese Academy of Sciences, 2Guangdong Provincial Public Laboratory of Analysis and Testing Technology, Guangdong Institute of Analysis, 3University of Chinese Academy of Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 599-608, 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。
Inhibitory Effects of Nisin Combined with Plant-derived Antimicrobials on Pathogenic Bacteria and the Interaction with Complex Food Systems
Wannaporn KLANGPETCH1, Seiji NOMA2
1Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University, 2Faculty of Agriculture, Saga University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 609-617, 2018.
1Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University, 2Faculty of Agriculture, Saga University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 609-617, 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。
Improved Cultivation and Fortification of The Giant Embryo Brown Rice Cultivar "Koshiguruma"
Masamichi SUGAWARA1,2, Mitsuoki KANEOKE1, Sumiko NAKAMURA2, Ken'ichi OHTSUBO2
1Niigata Prefectural Sake Research Institute, 2Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 619-626, 2018.
1Niigata Prefectural Sake Research Institute, 2Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 619-626, 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。
Cycloalliin Inhibits Melanin Biosynthesis in B16 Mouse Melanoma Cells
Tomohiro BITO, Kyohei KOSEKI, Tomohiro MORIGUCHI, Yu SASAKI, Yukinori YABUTA, Tsuyoshi ICHIYANAGI, Fumio WATANABE
Department of Agricultural, Life and Environmental Sciences, Faculty of Agriculture, Tottori University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 627-633, 2018.
Department of Agricultural, Life and Environmental Sciences, Faculty of Agriculture, Tottori University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 627-633, 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。
Spoilage Marker Metabolites and Pathway Analysis in Chilled Tan Sheep Meat Based on GC-MS
Liqin YOU1,2, Yansheng GUO1, Ruiming LUO1,2, Yanli FAN1,2, Tonggang ZHANG1,2, Qianqian HU1,2, Shuang BO1,2
1School of Agriculture, Ningxia University, 2Food Science Research Institute of Ningxia University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 635-651, 2018.
1School of Agriculture, Ningxia University, 2Food Science Research Institute of Ningxia University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 635-651, 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。
Microencapsulation using Spray-drying : The Use of Fine Starch Solution for the Wall Material
Tetsuya USHIYAMA1, Naoto SHIMIZU2,3
1Graduate School of Agriculture, Hokkaido University, 2Research Faculty of Agriculture, Hokkaido University, 3Field Science Center for Northern Biosphere, Hokkaido University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 653-659, 2018.
1Graduate School of Agriculture, Hokkaido University, 2Research Faculty of Agriculture, Hokkaido University, 3Field Science Center for Northern Biosphere, Hokkaido University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 653-659, 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。
Sheep Plasma Hydrolysate Inhibits Lipid and Protein Oxidation to Improve Color Stability in Mutton Patties
Liguo WU, Chengli HOU, Bingyan XI, Laetithia Aude Ingrid BOGA, Dequan ZHANG
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 661-668, 2018.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 661-668, 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。
Characterization of a Milk-clotting Enzyme from Hericium erinaceum and Its Proteolytic Action on Bovine Caseins
Kaoru SATO1, Kenya GOTO1, Azusa SUZUKI1, Takayuki MIURA1, Motoi ENDO2, Kazuo NAKAMURA2, Morimasa TANIMOTO2
1Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, 2Department of Local Produce and Food Sciences, University of Yamanashi
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 669-676, 2018.
1Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, 2Department of Local Produce and Food Sciences, University of Yamanashi
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 669-676, 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 Oleosins on the Stability of Oil Bodies in Soymilk
Shiori IDOGAWA1,2, Naoki ABE2, Keietsu ABE2, Tomoyuki FUJII2
1Taishi Food Inc., 2Graduate School of Agricultural Science, Tohoku University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 677-685, 2018.
1Taishi Food Inc., 2Graduate School of Agricultural Science, Tohoku University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 677-685, 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。
Study on Stability and Antioxidant Activity of Red Anthocyanidin Glucoside Rich Hybrid Rice, its Nutritional and Physicochemical Characteristics
Yuanke LIANG1, Muhammad Umer FAROOQ1, Yongjun HU2, Zhicheng TANG1, Yujie ZHANG1, Rui ZENG1, Tengda ZHENG1, Hla Hla EI1, Xiaoying YE1, Xiaomei JIA1, Jianqing Zhu1
1Rice Research Institute, Sichuan Agricultural University, 2Yibin Products Quality Superivison and Inspection Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 687-696, 2018.
1Rice Research Institute, Sichuan Agricultural University, 2Yibin Products Quality Superivison and Inspection Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 687-696, 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 Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology : Effects on Physicochemical, Sensory and Antioxidant Properties
Muge Hendek ERTOP1, Mehmet HAYTA2
1Kastamonu University, Faculty of Engineering and Architecture, Dept. of Engineering, 2Erciyes University, Faculty of Engineering, Dept. of Food Engineering
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 697-706, 2018.
1Kastamonu University, Faculty of Engineering and Architecture, Dept. of Engineering, 2Erciyes University, Faculty of Engineering, Dept. of Food Engineering
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 697-706, 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。
Quality of Semi-dry Fermented Sausage Containing Sugary Kefir Grains
Cheng-Hung WU1, Pei-Ming WANG2, Kuo-Wei LIN2
1Bodhi Good Food, 2Department of Food and Nutrition, Providence University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 707-715, 2018.
1Bodhi Good Food, 2Department of Food and Nutrition, Providence University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 707-715, 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。
Preparation and Characterization for Peptide-Chelated Calcium of Deer Bone
Jingshuo BI1, Xin WANG1,2, Yajun ZHOU1, Jumin HOU1
1College of Food Science and Engineering, Jilin University, 2College of Mechanical and Automotive Engineering, Jiaxing Vocational Technology College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 717-728, 2018.
1College of Food Science and Engineering, Jilin University, 2College of Mechanical and Automotive Engineering, Jiaxing Vocational Technology College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 717-728, 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。
Artificial Neural Network-Genetic Algorithm to Optimize Yin Rice Inoculation Fermentation Conditions for Improving Physico-chemical Characteristics
Kaiqun HU1,2, Cheng DING1,3, Mengzhou ZHOU1,2, chao WANG1,2, Bei HU4, Yuanyuan CHEN12, Qian WU12, Nianjie FENG1
1Hubei University of Technology, 2Key Laboratory of Fermentation Engineering (Ministry of Education) , Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, 3State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, 4College of Food Science and Technology, Huazhong Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 729-737, 2018.
1Hubei University of Technology, 2Key Laboratory of Fermentation Engineering (Ministry of Education) , Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, 3State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, 4College of Food Science and Technology, Huazhong Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 729-737, 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。
Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment
Mario SHIBATA1, Junichi SUGIYAMA2, Kaori FUJITA3, Mito KOKAWA4, Yukari HIRANO5, Shingo MATSUYAMA5, Vipavee TRIVITTAYASIL6, Tetsuya ARAKI5
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology 2Graduate School of Engineering, Toyohashi University of Technology 3Biological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences, 4Faculty of Life and Environmental Sciences, University of Tsukuba, 5Graduate School of Agricultural and Life Sciences, The University of Tokyo, 6Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 739-746, 2018.
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology 2Graduate School of Engineering, Toyohashi University of Technology 3Biological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences, 4Faculty of Life and Environmental Sciences, University of Tsukuba, 5Graduate School of Agricultural and Life Sciences, The University of Tokyo, 6Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 739-746, 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 Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties
Rafael Audino ZAMBELLI, Andressa Maria Medeiros Theophilo GALVAO, Luciana Gama de MENDONCA, Marcos Venances de Souza LEAO, Samuel Veloso CARNEIRO, Ana Cristina Silva LIMA, Cicera Alyne Lemos MELO
Federal University of Ceara (UFC) , Food Engineering Department
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 747-754, 2018.
Federal University of Ceara (UFC) , Food Engineering Department
FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 (4) 747-754, 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。
