FOOD SCIENCE AND TECHNOLOGY RESEARCH 25巻 5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
Geographical Origin Traceability of Rice : A Study on the Effect of Processing Precision on Index Elements
Lili QIAN1,2, Feng ZUO1, Caidong ZHANG1, Dongjie ZHANG1,2*
1College of Food Science, Heilongjiang Bayi Agricultural University, 2Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang province
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 619-624, 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。
Improvement of Bread Dough Supplemented with Crust Gel and the Addition of Optimal Amounts of Bakery Enzymes
Daisuke GOSHIMA1, Koki MATSUSHITA2, Junki IWATA1, Tadashi NAKAMURA1, Kanenori TAKATA3, Hiroaki YAMAUCHI1,*
1Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 2The United Graduate School of Agricultural Sciences, Iwate University, 3Western Region Agricultural Research Center, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 625-636, 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 Zein Coating on Inhibiting Histamine Produced by Enterobacter aerogene in Roasted Rabbit Legs during Storage at Different Temperatures
Xinyu WANG, Qiaoming Lou, Dalun XU, Wenge YANG, Jinjie ZHANG*
College of Food and Pharmaceutical Sciences, Ningbo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 637-645, 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。
Jujube Classification Based on a Convolution Neural Network with Multi - channel Weighting and Information Aggregation
Lei GENG1,2, Mingshuai MA1,2, Zhitao XIAO1,2*, Yanbei LIU1,2
1Tianjin Polytechnic University, School of Electronics and Information Engineering, 2Tianjin Key Laboratory of Optoelectronic Detection Technology and Systems
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 647-656, 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。
Efficacy of Saccharomyces Boulardii Metabolism during Fermentation of Milk Fortified with Wheat Grain Juice
Ahmed Hassan MOUSA1,2,3*, Amr Mohamed BAKRY4, Gang WANG1,2,5,7, Hao ZHANG1,2,5,6,7
1State Key Laboratory of Food Science and Technology, Jiangnan University, 2School of Food Science and Technology, Jiangnan University, 3Faculty of Environmental Agricultural Science, Arish University, 4Department of Dairy Science, Faculty of Agriculture, Suez Canal University, 5International Joint Research Center for Probiotics & Gut Health, Jiangnan University, 6National Engineering Research Center for Functional Food, Jiangnan University, 7(Yangzhou)Institute of Food Biotechnology, Jiangnan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 657-665, 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。
Vinegar Extract of Fruit Waste from Juice Production Using Tankan (Citrus tankan Hayata) Native to Okinawa, Japan
Takashi HANAGASAKi1*, Naoto HIROSE2, Goki MAEDA1, Satoshi ONDA1, Koji WADA3
1Okinawa agricultural research center, 2Okinawa industrial technology center, 3Faculty of agriculture, University of the Ryukyus
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 667-676, 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。
Packaging Optimization and Integral Evaluation of Cooling Efficiency of Apples
Xi-Fang WANG1, Bao-Guo LI1, Zhong-Yang FAN2
1School of Energy and Power Engineering, University of Shanghai for Science and Technology, 2Zhejiang Dunan Cold Chain System CO. , LTD
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 677-686, 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。
Molecular Cloning and Overexpression of the Transglutaminase Gene from Streptomyces mobaraensis
Ting XUE1,2, 3, Meimei SUN1, 2, Duo CHEN3, Xue YUAN1, Kui LIU1, Jiannan CHEN1, 2, Haoying YE1, Jingping FANG1, 2, Wenjin HE1, 2*, Youqiang CHEN1, 2, 3*
1Center of Engineering Technology Research for Microalgae Germplasm Improvement of Fujian, Southern Institute of Oceanography, College of Life Sciences, Fujian Normal University, 2The Public Service Platform for Industrialization Development Technology of Marine Biological Medicine and Product of State Oceanic Administration, Fujian Normal University, 3Key Laboratory of Developmental and Neural Biology, College of Life Sciences, Fujian Normal University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 687-694, 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。
Characteristics of Japanese Mint Extracts Obtained by Subcritical - water Treatment
Shiori NOMURA1, Wei-Ju LEE2, Masaaki KONISHI3, Tohru SAITOH4, Miki MURATA4, Naofumi OHTSU4, Yasutaka SHIMOTORI3, Yoshihito KOHARI4, Yuichi NAGATA5, Tai-Ying CHIOU3*
1Department of Biotechnology and Environmental Chemistry Kitami Institute of Technology, 2School of Food Safety, Taipei-Medical University, 3School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology, 4School of Earth, Energy and Environmental Engineering, Kitami, Institute of Technology, Kitami, 5Kitami Hakka Tsusho Co. , Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 695-703, 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。
Unripe and Discarded Satsuma Mandarin (Citrus Unshiu MARC. ) Improves Lipid Metabolism in Rats
Shizuka HASE-TAMARU1, 2*, Ayaka OKUSHIMA3, Yu MIYATA1, Hisayuki NAKAYAMA3, 4, Sadayuki ARAMAKI5, Yuji MIYATA3, 4, Yasuo NAGATA1, 6, Kazunari TANAKA3
1Department of Nutritional Science, Faculty of Nursing and Nutrition, University of Nagasaki, 2Department of Life, Environment and Material Science, Faculty of Engineering, Fukuoka Institute of Technology, 3Graduate School of Human, Health Science, University of Nagasaki, 4Nagasaki Agricultural and Forestry Technical Development Center, Nagasaki Prefectural Government, 5North Prefectural Development and Promotion Bureau, Nagasaki Prefectural Government, 6Center for Industry University and Government Cooperation, Nagasaki University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 705-713, 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。
Components for Inhibiting Lipid Oxidation Related to Discoloration of Carotenoid Contained in Sugarcane Extract
Hiroe KIKUZAKI1*, Mihoko MASUDA1, Eri KISHI2, Mina OZAKI1, Kanako KONDO1, Aya KANAI1, Kazuyo SHIOMI3, Toma FURUTA3, Masami MIZU3, Yukie NAGAI3
1Department of Food Science & Nutrition, Nara Women's University, 2Graduate School of Human. Life Science, Osaka City University, 3Research&Development Division, Mitsui Sugar Co. , Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 715-725, 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 Structure Formation Mechanism in Whipped Cream by Cryo - transmission Electron Microscopy
Takamichi KAMIGAKI1*, Yoshiko ITO2, Yuri NISHINO2, Atsuo MIYAZAWA2
1Milk Science Researeh Institute, MEGMILK SNOW BRAND Co. , Ltd., 2Graduate School of Life Science, University of Hyogo
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 727-733, 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。
Purification and Characterization of a Milk - clotting Enzyme from Hericium erinaceum
Kaoru SATO1*, Takuya KANEKO1, Takayuki MIURA1, 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 25 (5) 735-741, 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。
Translocation of Rice α - glucosidase into Barley Grains while Cooking Rice Mixed with Barley (Mugimeshi)
Anna HAMAMORI1, Mika TSUYUKUBO1$, Yuka MABASHI1, Yukie MURAKAMI-YAMAGUCHI2, Hiroshi NARITA2, Midori KASAI1, Tetsuya OOKURA3*
1Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University, 2Kyoto College of Nutritional & Medical Sciences, 3Food Function Division, Food Research Institute, National Agriculture and Food Research Organization, $Present addressDepartment of Nutirional Sciences, Faculty of Food and Nutritional Sciences, Toyo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 743-749, 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。
Novel Insights into the Formation of Soymilk Gel Induced by Ginger Rhizome Juice
Norihiro YAMADA1, Yasushi KOKEAN2, Kazunobu TSUMURA3*
1Department of Life Science, Tsu City College, 2Mie Prefecture Industrial Research Institute, 3Research Institute for Creating the Future, FUJI OIL HOLDINGS INC.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (5) 751-754, 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。