FOOD SCIENCE AND TECHNOLOGY RESEARCH 25巻 4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
Application of Ultrasound, Microwaves, and Magnetic Fields Techniques in the Germination of Cereals
Jianfei WANG, Hui MA, Shunmin WANG
Biological and Chemical Engineering Institute, Anhui Polytechnic University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 489-497, 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。
Physical Properties and Starch Structure of Ground Rice Puree
Haruka NITTA1, Michiru HASEBE1, Yuko HOSAKA2, Toru WAKUI1, Naoko FUJITA2
1Ogata Village Akitakomachi Rice Producers Co., Ltd., 2Faculty of Bioresource Sciences, Akita Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 499-505, 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。
Mastication Characteristics of Cooked Rice Prepared from High-quality Cultivars
Kaoru KOHYAMA1, Hajime GOTO2, Keitaro SUZUKI3
1Food Research Institute, National Agriculture and Food Research Organization, 2Yamagata Integrated Agricultural Research Center, 3Institute of Crop Science, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 507-517, 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 Accelerated Solvent Extraction of Capsanthin from Red Paprika (Capsicum annuum L. ) Using Response Surface Methodology
Ji-Sun KIM1,2, Jong-Tae PARK3, Jiyun AHN2, Tae-Youl HA2, Suna KIM4
1Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 2Research group of Natural Materials and Metabolism, Korea Food Research Institute, 3Department of Food Science and Technology, Chungnam National University, 4Department of Food and Nutrition in Human Ecology College of Natural Science, Korea National Open University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 519-528, 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 Plant-origin Proteases and Ginger Extract on Quality Properties of Beef Rump Steaks
Susu ZHANG1, Ling ZHANG1, Shujie WANG2, Yajun ZHOU1
1College of Food Science and Engineering, Jilin University, 2College of Biological Agriculture and Engineering, Jilin University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 529-538, 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 Exposure to Sunlight on the Oxidative Deterioration of Extra Virgin Olive Oil during Storage in Glass Bottles
Norihito KISHIMOTO
Central Institute of Olive and Health Sciences, Shodoshima Healthyland Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 539-544, 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。
Calcinated Shell Powder from Corbicula fluminea as a Natural Antimicrobial Agent for Soybean Curd (Tofu) Preservation
Shihang YANG1, Zhengzi PENG1, Litang WANG2, Tzuching WANG3, Chiching YANG1
1Department of Food Science and Technology, National Pingtung University of Science and Technology, 2Department of Electrical Engineering, National Central University, 3Department of Hospitality Management, Meiho University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 545-553, 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。
Physicochemical and Surface Properties of Rice Albumin for its Application as a Functional Food Material
Shigenobu INA1, Aya HAMADA1, Tomohiro KANEKO1, Natsuko NAKAJIMA1, Yusuke YAMAGUCHI1, Makoto AKAO1, Hitoshi KUMAGAI2, Hitomi KUMAGAI1
1Department of Chemistry and Life Science, Nihon University, 2Department of Food Science and Nutrition, Kyoritsu Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 555-562, 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。
Deep Eutectic Solvent-based Vortex-assisted Dispersive Liquid-liquid Microextraction Combined with High Performance Liquid Chromatography for the Determination of Phenolic Acids in Vegetable Oils
Xu JING1,2, Chenyang CAO1, Wenying WU3, Wenfei ZHAO1, Yu WANG1,2
1College of Food Science and Engineering, Shanxi Agricultural University, 2Shanxi Functional Food Research Institute, 3College of Resources and Environment, Shanxi Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 563-568, 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。
Mechanism Underlying the Preventive Effect of Hyuganatsu Orange (Citrus tamurana Hort. ex Tanaka) on Osteoporosis
Shoko NISHIZONO1, Hiroko HATA2, Munetoshi MIYATAKE3, Taichi KOBAYASHI4, Junko MATSUBARA5, Kenichi ITO5, Makoto TSUBOI5, Yoichiro SAKATANI6, Masatoshi YAMAGUCHI2, Hiroshi SAMESHIMA2
1Facuity of Biotechnology and Life Science, Sojo University, 2Faculty of Medicine, University of Miyazaki, 3Faculty of Engineering, University of Miyazaki, 4Center for Collaborative Research & Community Cooperation, University of Miyazaki, 5Ichimaru Pharcos Co., Ltd., 6Miyazakiken Nokyokajyu
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 569-576, 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。
Encapsulation of Natural Flavor from Pandanus amaryllifolius Roxb. in Rice Starch Aggregates
Vipa SUROJANAMETAKUL1, Sumitra BOONBUMRUNG1, Patcharee TUNGTRAKUL1, Warunee VARANYANOND1, Kitsana THEMTAKUL1, Tadashi YOSHIHASHI2
1Institute of Food Research and Product Development (IFRPD) , Kasetsart University, 2Japan International Research Center for Agricultural Sciences (JIRCAS)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 577-585, 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。
The Effect of High Hydrostatic Pressure on Acrylamide Generation in Aqueous Reaction Systems Using Asparagine and Glucose
Atsushi KOBAYASHI1,2, Satoko GOMIKAWA2, Asami OGURO2, Satoshi MAEDA2, Akira YAMAZAKI2, Shinji SATO3, Hirofumi MAEKAWA1
1Nagaoka University of Technology, 2Research Institute, Echigoseika Co., Ltd., 3Laboratory of Functional and Analytical Food Sciences, Niigata University of Pharmacy and Applied Life Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 587-596, 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。
Nutritional Values and Functional Properties of House Cricket (Acheta domesticus) and Field Cricket (Gryllus bimaculatus)
Natteewan UDOMSIL1, Sumeth IMSOONTHORNRUKSA2, Chotika GOSALAWIT2, Mariena KETUDAT-CAIRNS2
1Division of Food Technology, School of Interdisciplinary Studies, Mahidol University, 2Center for Biomolecular Structure Function and Application, School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 597-605, 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 Temperature on the Anti-allergic Activity of Fucoidan Extracted from Saccharina japonica
Atsuko MORITA1, Yuka TANINO1,2, Takao OJIMA3, Masashi MIZUNO1
1Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 2Industrial Technology Center of Okayama Prefecture, 3Faculty of Fisheries Science, Hokkaido University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 607-611, 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。
Heat-treatment of Tartary Buckwheat (Fagopyrum tataricum Gaertn. ) Provides Dehulled and Gelatinized Product with Denatured Rutinosidase
Kaori FUJITA, Tadashi YOSHIHASHI
Biological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences (JIRCAS)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (4) 613-618, 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。