FOOD SCIENCE AND TECHNOLOGY RESEARCH 25巻 1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
Date Palm Fruits as a Potential Source of Functional Dietary Fiber : A Review
Abdessalem MRABET1,2, Hamza HAMMADI3, Guillermo RODRIGUEZ-GUTIERREZ2, Ana JIMENEZ-ARAUJO2, Marianne SINDIC1
1University of Liege-Gembloux Agro-Bio Tech. Department Agro-Bio-Chem., 2Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas (CSIC) , Campus Universitario Pablo de Olavide, 3Arid and Oases Cropping Laboratory, Arid Area Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 1-10, 2019.
  • 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。
Powder Characteristics of Granulated Sugar in Japan
Miki SAKAZAKI, Kohei MIYAZAKI, Sayoko FUJII, Yukie NAGAI, Toshikazu KAWAI, Akio HIRATA
Research Section, Research and Development Division, Mitsui Sugar Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 11-17, 2019.
  • 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。
Utilization of Single Nucleotide Polymorphism-based Allele-specific PCR to Identify Shiikuwasha (Citrus depressa Hayata) and Calamondin (Citrus madurensis Lour. ) in Processed Juice
Ayumi MUSOU-YAHADA1, Ken-ichi HONJOH2, Kenta YAMAMOTO1, Takahisa MIYAMOTO2, Hideaki OHTA1
1Department of Nutritional Sciences, Nakamura Gakuen University, 2Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 19-27, 2019.
  • 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。
Isolation and Purification of Anthocyanin from Blueberry Using Macroporous Resin Combined Sephadex LH-20 Techniques
Hongkun XUE, Liuyang SHEN, Xiaorui WANG, Chenghai LIU, Chai LIU, Han LIU, Xianzhe ZHENG
College of Engineering, Northeast Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 29-38, 2019.
  • 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 Aqua-gas Drying Conditions on Functional Components and Antioxidant Activities in Egoma (Perilla frutescens (L. ) Bitt. var. frutescens) Leaves
Katsuyuki CHIKASHIGE1, Tetsuro OGAWA2, Mitsutoshi NAKAJIMA3, Itaru SOTOME4,5, Seiichiro ISOBE4,6
1Shimane Institute for Industrial Technology, Hamada Branch, 2Shimane Institute for Industrial Technology, 3Faculty of Life and Environmental Sciences, University of Tsukuba, 4Food Research Institute, National Agriculture and Food Research Organization, 5Present address : Graduate School of Agricultural and Life Sciences, The University of Tokyo, 6Present address : College of Industrial Technology, Nihon University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 39-48, 2019.
  • 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 Pressure Induced Effects on Free Amino Acid Generation in Mung Bean Sprouts during Preservation after Trigger Pressurization
Daitaro ISHIKAWA1, Ikumi SHIGIHARA1, Ran NAKAI2, Haruka TAMATE2, Yoshihiro TSUKADA2, Tomoyuki FUJII1
1Graduate school of Agricultural Science, Tohoku University, 2Taishi Food Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 49-55, 2019.
  • 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。
Debittering of Red Bell Pepper (Capsicum annuum) Juice Retaining a High Vitamin B6 Content, Using a Styrene-divinylbenzene Adsorbent Resin
Masanori FUKAO, Hirotaka SHIRONO, Wataru TAKADA, Tomoo MORIUCHI, Tetsuya FUKAYA
Innovation Division, KAGOME Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 57-63, 2019.
  • 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。
Constituents of the Essential Oils of Garlic and Citronella and Their Vapor-phase Inhibition Mechanism against S.aureus
Hongjun ZHANG1,2, Jianqing WANG1
1College of packaging and printing engineering, Tianjin University of Science & Technology, 2School of Mechanical and Electrical, Xi'an Polytechnic University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 65-74, 2019.
  • 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。
Microwave Heating Induces Oxidative Degradation of Extra Virgin Olive Oil
Norihito KISHIMOTO
Central Institute of Olive and Health Sciences, Shodosima Healthyland Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 75-79, 2019.
  • 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 Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan
Chieri NAGAI, Kyoko NODA, Akari KIRIHARA, Yuko TOMITA, Masatsune MURATA
Department of Nutrition and Food Science, Ochanomizu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 81-88, 2019.
  • 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。
Screening of Phosphate-accumulating Probiotics for Potential Use in Chronic Kidney Disorder
Ajeeta ANAND1, Mayuko SATO1, Hideki AOYAGI1,2
1Institute of Life Sciences and Bioengineering, Graduate School of Life and Environmental Sciences, University Tsukuba, 2Faculty of Life and Environmental Sciences, University of Tsukuba
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 89-96, 2019.
  • 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 Structural and Gel Properties of Myofibrillar Proteins Induced by Sodium Chloride and Hydroxyl Radical
Yurui HAN, Hui SHEN, Mouming ZHAO, Weizheng SUN
School of Food Sciences and Engineering, South China University of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 97-106, 2019.
  • 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-dose D-glucosamine Consumption Increases Serum and Cecum Levels of Ammonia and Ethanol and Causes Bacterial Overgrowth in Rats
Dwi Eva NIRMAGUSTINA1, Abdelkrim KHEDARA2, Djamila BENOUCHENNE2, Karima BOUBEKRI2, Yongshou YANG1, Sofya SUIDASARI1, Thanutchaporn KUMRUNGSEE1, Norihisa KATO1
1Graduate School of Biosphere Science, Hiroshima University, 2Laboratory of Molecular and Cellular Biology, Faculty of Natural and Life Sciences, University of Mentouri Brothers
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 107-113, 2019.
  • 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 Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes)
Kyeongmin LEE1, Hana LEE2, Youngmin CHOI3, Younghwa KIM4, Heon Sang JEONG2, Junsoo LEE2
1Graduate School of Agricultural Science, Hokkaido University, 2Division of Food and Animal Sciences, Chungbuk National University, 3Food and Nutrition Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, 4School of Food Biotechnology and Nutrition, Kyungsung University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 115-122, 2019.
  • 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。
Stability of Polyphenols under Alkaline Conditions and the Formation of a Xanthine Oxidase Inhibitor from Gallic Acid in a Solution at pH 7.4
Sari HONDA, Rika ISHIDA, Kayo HIDAKA, Toshiya MASUDA
Graduate School of Human Life Science, Osaka City University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 123-129, 2019.
  • 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 Hot-water Extraction of Dried Yacon Herbal Tea Leaves : Enhanced Antioxidant Activities and Total Phenolic Content by Response Surface Methodology
Yuto UEDA1, Nippitch APIPHUWASUKCHAROEN2, Shuhei TSUTSUMI3, Yasushi MATSUDA3,4, Varipat AREEKUL2, Shin YASUDA1,3,4
1Graduate School of Bioscience, Tokai University, 2Faculty of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang, 3Graduate School of Agriculture, Tokai University, 4School of Agriculture, Tokai University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 131-139, 2019.
  • 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。
Analysis of Quality Involving in Minerals, Amylose, Protein, Polyphenols and Antioxidant Capacity in Different Coloured Rice Varieties
Xiaoqiong CHEN1, Xia ZHOU1, Zhiyuan YANG1, Chaojian GU1, Yu TAO1, Qiaoling GUO1, Daiming GUO1, Hongyu ZHANG1, Peizhou Xu1, Yongxiang LIAO1, Yuping WANG1, Qilong DUAN2, Xiuhua RAN1, Liqiang WANG2, Yang LI2, Xianjun WU1
1Rice Research Institute of Sichuan Agricultural University, Key Laboratory of Southwest Crop Genetic, 2ZOEVE SEED CO., LTD
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (1) 141-148, 2019.
  • 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。