FOOD SCIENCE AND TECHNOLOGY RESEARCH 25巻 2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
Regulation of Detoxification Enzymes by Food Components in Intestinal Epithelial Cells
Hideo SATSU
Department of Biotechnology, Faculty of Engineering, Maebashi Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 149-156, 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 Moderate Pulsed Electric Field Treatment on Viscoelastic Properties of Sugar Beet
Kobra REZAEE1, Mostafa SHAHIDI NOGHABI1, Khalil BEHZAD2, Abdolmajid MASKOOKI1
1Research Institute of Food Science and Technology (RIFST), 2Food Science and Technology Department Ferdowsi University of Mashhad
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 157-166, 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 Drying Process with Different Temperature on the Nutritional Qualities of Walnut (Juglans regia L.)
Yongxiang HAN1,2, Yuewen ZHENG2, Shiliang LI2, Runhong MO2, Xiangyu LONG1, Yihua LIU2
1Rubber Research Institute, Chinese Academy of Tropical Agricultural Sciences, 2Research Institute of Subtropical Forestry, Chinese Academy of Forestry
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 167-177, 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。
Selective Elimination of Bitter Peptides by Adsorption to Heat-treated Porous Silica Gel
Kento IMAI1, Aya IKEDA1, Kazunori SHIMIZU1, Hiroyuki HONDA1,2
1Department of Biomolecular Engineering, Graduate School of Engineering, Nagoya University, 2Innovative Research Center for Preventive Medical Engineering, Nagoya University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 179-186, 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。
Separation and Purification of Epigallocatechin Gallate and Epicatechin Gallate by Two-step Chromatogrphy Involving β-cyclodextrin Bonded Agar
Shuquan LV, Xiaohong ZHANG, Siping LIU, Kaibo LV, Wenting YANG, Zhiwei ZHOU
School of Environmental and Biological engineering, Wuhan Technology and Business University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 187-195, 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 Eucommia Ulmoides Leaves Vinegar Process to Improve the Antioxidant Activity
Chunfeng JIA1, Wangning YU2, Bolin ZHANG3
1College of Biotechnology and Environmental Engineering, Baoding University, 2Department of Medical Technology, College of Medicine, Affiliated Hospital, Hebei University of Engineering, 3College of Biological Sciences and Biotechnology, Beijing, Forestry University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 197-205, 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。
Iodine Absorption Scanning Analysis of the Digestibility and Gelatinization Properties of Koshitanrei Rice Cultivar for Sake Brewing
Masamichi SUGAWARA1,2, Takashi KURIBAYASHI1, Keigo SATO1, Yoshihito NABEKURA1, Toshio AOKI1, 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 25 (2) 207-216, 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。
Accurate and Precise Viscosity Measurements of Gelatin Solutions Using a Rotational Rheometer
Shunji YUNOKI1, Kiyoji SUGIMOTO1, Yoshimi OHYABU1, Hiroyuki IDA2, Yosuke HIRAOKA2
1Biotechnology Group, Tokyo Metropolitan Industrial Technology Research Institute, 2Central Laboratory, Nitta Gelatin Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 217-226, 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。
Characterization of the New Amylopectin Long-chain Rice Cultivar Chou 2418 and Its Boiled Rice Grains
Wataru NORO1,3, Shigeto ITAYAGOSHI2, Ryota HOSONO1, Takaaki MATSUI2, Makoto TAKAHASHI1, Sumiko NAKAMURA3, Kazuhiko ISHIZAKI4, Satoshi WATANABE1, Ken'ichi OHTSUBO3
1Food Research Center, Niigata Agricultural Research Institute, 2Crop Research Center, Niigata Agricultural Research Institute, 3Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 4Department of Agriculture, Forestry and Fisheries, Niigata Prefectural Government
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 227-235, 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 the Relationship between Bread-Making Qualities and Dough Stress during the Proofing Process
Koki MATSUSHITA1, Daisuke GOSHIMA2, Junki IWATA2, Dennis MARVIN SANTIAGO3, Kanenori TAKATA4, Hiroaki YAMAUCHI2
1The United Graduate School of Agriculture Science, Iwate University, 2Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 3Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Banos, College, 4Western Region Agricultural Research Center, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 237-243, 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。
Bread Making Improvement of Mashed Potato-supplemented Dough by Treating with Optimal Bakery Enzymes
Koki MATSUSHITA1, Junki IWATA2, Daisuke GOSHIMA2, Dennis MARVIN SANTIAGO3, Tadashi NAKAMURA2, Hiroaki YAMAUCHI2
1The United Graduate School of Agricultural, Science, Iwate University, 2Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 3Institute of Food Science and Technology, College Agriculture and Food Science, University of the Philippines Los Banos, College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 245-255, 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。
Thymbra capitata Essential Oil Use to Preserve Physicochemical and Microbiological Qualities of Pomegranate Juice
Saoulajan CHARFI, Nadia BOUJIDA, Naima El MOUSSAOUI, Jamal ABRINI, Nadia Skali SENHAJI
Laboratory of Biotechnology and Applied Microbiology, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences, Abdelmalek Essaadi University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 257-263, 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。
Prevalence of Cronobacter spp. in Retail Foods and Farm-associated Environments in Japan
Hirokazu OGIHARA1, Noriko FUKUDA1, Aoi FUJIWARA1, Hodaka SUZUKI2,3, Hiroyuki YAMAMOTO1, Daisuke KYOUI1, Yumiko OKADA2, Shizunobu IGIMI4
1Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, 2Division of Biomedical Food Research, National Institute of Health Sciences, 3Department of Food and Life Sciences, College of Agriculture, Ibaraki University, 4Department of Applied Biology and Chemistry, Tokyo University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 265-275, 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 Epigallocatechin Gallate on Viability and Cellular Proteins of Staphylococcus aureus
Apisada KITICHALERMKIAT1, Masahiro KURAHACHI1, Ai NONAKA1, Motokazu NAKAYAMA2, Kanami SHIMATANI2, Naofumi SHIGEMUNE2, Takashi TSUGUKUNI2, Jun HITOMI2, Jun SATO2, Takumi SONODA2, Yoshimitsu MASUDA1, Ken-ichi HONJOH1, Takahisa MIYAMOTO1
1Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 2Safety Science Research, R & D, Kao Corporation
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 277-285, 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。
Comparison of Anthocyanins, Proanthocyanidin Oligomers and Antioxidant Capacity between Cowpea and Grain Legumes with Colored Seed Coat
Ayane ORITA1, Ayumi MUSOU-YAHADA2, Toshihiko SHOJI3, Tomoyuki OKI1, Hideaki OHTA1
1Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University, 2Department of Nutritional Science, Nakamura Gakuen University, 3NARO National Institute of Food Research
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 287-294, 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。
Specified Kiwifruit Extract Blocks Increase of Body Weight and Visceral Fat in High-fat-diet-fed Mice by Inhibiting Intestinal Lipase
Satomi IWATA1, Takako KATO2, Akari YOKOYAMA2, Junko HIROTA1, Takuo OGIHARA2,3
1Reseach and Development, Omnica Co., Ltd., 2Laboratory of Biopharmaceutics, Faculty of Pharmacy, Takasaki University of Health and Welfare, 3Laboratory of Clinical Pharmacokinetics, Graduate School of Pharmaceutical Sciences, Takasaki University of Health and Welfare
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 295-302, 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。
Microbiological and Functional Characterization of Kefir Grown in Different Sugar Solutions
Raul Ricardo GAMBA1, Shihori YAMAMOTO1, Tetsuya SASAKI2, Toshihide MICHIHATA2, Abdel-Hamid MAHMOUD3, Takashi KOYANAGI1, Toshiki ENOMOTO1
1Department of Food Science, Ishikawa Prefectural University, 2Chemistry / Food Department, Industrial Research Institute of Ishikawa, 3Dairy Science Department, Faculty of Agriculture, Cairo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 303-312, 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 Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation
Toshihiro KOJO1,2, Mikihiko KAWAI3, Yohei SHIRAISHI4, Shugo KURAZONO5, Chihiro KADOOKA1, Kayu OKUTSU5, Yumiko YOSHIZAKI1,5, Makoto IKENAGA1,5, Taiki FUTAGAMI1,5, Kazunori TAKAMINE1,5, Hisanori TAMAKI1,5
1United Graduate School of Agricultural Sciences, Kagoshima University, 2Hotaru Jyozo, 3Department of Microbiology, Graduate School Medicine, Kyoto University, 4Bio'c, Co., Ltd., 5Faculty of Agriculture, Kagoshima University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 313-319, 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。
Evaluation of the Antioxidant and Antimicrobial Activity of Rosemary Essential Oils as Gelatin Edible Film Component
Walid YEDDES1,2, Malgorzata NOWACKA3, Katarzyna RYBAK3, Islem YOUNES1, Majdi HAMMAMI1, Moufida SAIDANI-TOUNSI1, Dorota WITROWA-RAJCHERT3
1Borj Cedria Biotechnology Center, Laboratory of Aromatic and Medicinal Plants, 2University of Carthage, Faculty of Science of Bizerte, 3Warsaw University of Life Sciences - SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 321-329, 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。
Characterization of Acid- and Pepsin-soluble Collagens Extracted from Scales of Carp and Lizardfish Caught in Japan, Bangladesh and Vietnam with a Focus on Thermostability
Sheik Md. MONIRUZZAMAN1, Kigen TAKAHASHI1, Nur Un NEDA2, Sumate KERATIMANoOCH3, Emiko OKAZAKI1, Kazufumi OSAKO1
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2Department of Marine Biosciences, Tokyo University of Marine Science and Technology, 3Center of Excellence in Food processing pilot Plant, Faculty of Science, Chulalongkorn University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (2) 331-340, 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。