FOOD SCIENCE AND TECHNOLOGY RESEARCH 25巻 3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
Investigation of the Effects of Non-Thermal, Combined and Thermal Treatments on the Physicochemical Parameters of Pomegranate (Punica granatum L.) Juice
Seydi YIKMIS
Department of Nutrition and Dietetics, Tekirdag Namik Kemal University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 341-350, 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。
Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes during the Conventional Roasting of Palm Date Seeds
Mohammad FIKRY1,2, Yus ANIZA YUSOF1,3, Alhussein M. AL-AWAADH4, Russly ABDUL RAHMAN5, Nyuk LING CHIN1, Esraa MOUSA6, Lee SIN CHANG7
1Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 2Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, 3Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 4Department of Agricultural Engineering, King Saud University, 5Department of Food Technology, Faculty of Food Science & Technology, Universiti Putra Malaysia, 6Department of special food and nutrition, Food Technology Research Institute, Agricultural research centre, 7Department of Food Science, Faculty of Food Science & Technology, Universiti Putra Malaysia
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 351-362, 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 Fish Oil Encapsulated in Spray-dried Powders Coated with Starch Particles
Shisei TAKASHIGE1, Shouma IWAMOTO1, Hirokazu SHIGA2, Yusuke KAKIZAKI3, Yoshifumi YAMAYA3, Asami USHIROSAKO3, Kazuki MARUYAMA3, Shuji ADACHI2, Hidefumi YOSHII1
1Department of Applied Biological Science, Kagawa University, 2Department of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto Gakuen University, 3Central Researeh Institute, Maruha Nichiro Corp.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 363-371, 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。
Quality Characteristics of Wood Ear Icebox Cookie
Jeng-Leun MAU1, Ching-Ching LEE2, Ya-Ting CHANG2, Sheng-Dun LIN2
1Department of Food Science and Biotechnology, National Chung Hsing University, 2Department of Food Science and Technology, Hungkuang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 373-381, 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。
Kinetics for the Subcritical Treatment of Glucose Solution at Various Concentrations
YUSUKE HIRAYAMA, Takashi KOBAYASHI
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 383-389, 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。
Influences of Beating Speed on Whipping and Physical Properties of Whipped Cream
Keiichi IHARA, Yasuhiro NISHIMURA, Kazuhiro HABARA, Fumiaki ABE
Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co. Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 391-397, 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。
Use of Rice Bran for Preparation of GABA (γ-aminobutyric acid) - rich Sourdough
Sook-Young KIM1, Ki Ju KIM2, Hyun-Chae CHUNG3, Gi Dong HAN1
1Department of Food Science and Technology, College of Life Applied Science, Yeungnam University, 2Department of Vocational Rehabilitation, Daegu future College, 3Division of Food, Beverage & Culinary Arts, Yeungnam University College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 399-404, 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。
Ursolic Acid and Derivatives Exhibit Anti-atherosclerotic Activity by Inhibiting the Expression of Cell Adhesion Molecules Induced by TNF-alpha
Mika MOCHIZUKI1, Taichi UOZUMI2, Shinsuke HISAKA3, Toshihiko OSAWA1
1Department of Health and Nutrition Faculty of Psychological and Physical Science, Aichi Gakuin University, 2Laboratory of Food and Biodynamics, Nagoya University Graduate School of Bioagricultural Sciences, 3Graduate School of Pharmacy, Meijo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 405-412, 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。
Preventive Effects of Lactobacillus plantarum CQPC07 on Colitis Induced by Dextran Sodium Sulfate in Mice
Jing ZHANG1,2,3, Xiaoliang CHEN4, Jia-Le SONG3,5, Yu QIAN3, Ruokun YI3, Jianfei MU3, Xin ZHAO1,3, Zhennai YANG1
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), 2College of Environmental and Quality Inspection,Chongqing Chemical Industry Vocational College, 3Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, 4Dean's Office, Chongqing Chemical Industry Vocational College, 5Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 413-423, 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 Pre-soaking Treatment on Softening and Hardening during Cooking of Stored Beans
Takako KORIYAMA, Midori KASAI
Department of Nutrition and Food Science, Graduate School of Humanities and Science, Ochanomizu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 425-434, 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。
Influence of Multi-grain koji Supplementation on Body Fat Reduction in Rats Consuming a High Fat Diet and in 20 Young Women : A Single-blind Placebo-controlled Intervention Study in a Single Center
Kyoko TAKAHASHI1, Akihiro MAETA1, Mariko ASANO1, Takafumi IGUCHI2, Takayuki SEGAWA2
1Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University, 2YAEGAKI Bio-Industry, Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 435-442, 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 Effects of Reactive Oxygen Species on Growth of Escherichia coli by Electron Spin Resonance Spin Trapping
Hiromi KAMEYA, Mika KANAZAKI, Susumu OKAMOTO
Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 443-448, 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 Identification of Components from Wasabi (Wasabia japonica Matsumura) Flowers and Investigation of Their Antioxidant and Anti-inflammatory Activities
Takuma KURATA1, Naoki MISAWA1, Takahiro HOSOYA1, Tomoe YAMADA-KATO2, Isao OKUNISHI2, Shigenori KUMAZAWA1
1Department of Food and Nutritional Sciences, University of Shizuoka, 2Research and Development Division, Kinjirushi Co. Ltd
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 449-457, 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。
Nitrous Acid and Diethyl Sulfate, as Chemical Mutagenic Agents, to Improve the Biomass, Metabolites, Enzyme Activity, and Antioxidant Activity of Wild Phellinus igniarius
Jinjing Guo1, Cheng LIU2, Caifang ZHANG1, Jing WANG1, Sa WANG1, Xiaoxi LIU1, Xiaojuan GAO1, Xiuli WU1
1College of Pharmacy, Ningxia Medical University, Ningxia Engineering and Technology Research Center of Modern Hui Medicine, Key Laboratory of Hui Ethnic Medicine Modernization, Ministry of Education at Ningxia Medical University, 2Medical Scientific and technologic Center, Ningxia Medical University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 459-466, 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。
Comparative Study of the Effects of Drinks and a Capsule Containing Winter Savory (Satureja montana L.) Extract on Changes in Human Body Temperature
Hideki MASUDA1, Nao FUKAO2, Riho KOBAYASHI2, Shoko HACHISUKA1, Noriyuki MORI2,3
1Maihama Research Center, Ogawa & Company, Ltd., 2School of Human Cultures, the University of Shiga Prefecture, 3Department of Food Science and Nutrition, Doshisha Women's College of Liberal Arts
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 467-477, 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。
Injury and Recovery of Escherichia coli Cells in Phosphate-buffered Saline after High Hydrostatic Pressure Treatment
Kazuya MORIMATSU1, Takashi INAOKA2, Yoshiko NAKAURA2, Kazutaka YAMAMOTO2
1Department of Food Production Science, Graduate School of Agriculture, Ehime University, 2Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (3) 479-484, 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。