FOOD SCIENCE AND TECHNOLOGY RESEARCH 25巻 6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
Chemical Profile, Quality and Antioxidant Properties of Palmitoleic Acid Rich Oil from Decaisnea insignis Seeds by Different Extraction Techniques
Qi WANG1, Jiayin HUANG1, Hongjun SHAO1, Yuhao ZHOU1, Kangxuan XIA1, Feng HUANG2, Hong ZHANG2, Xingbin YANG1
1College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratoy for Food Green Processing and Security Control, Key Laboratory of Ministry of Education for Medicinal Plant Resource and Natural Pharmaceutical Chemistily, Shaanxi Normal University, 2Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Beijing
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 755-763, 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。
Extraction of Bioactive Compounds from Stems of Undaria pinnanfida
Shipeng YIN, Mario SHIBATA, Tomoaki HAGIWARA
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 765-773, 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。
Enantioselective Amino Acid Profile Improves Metabolomics-based Sensory Prediction of Japanese Sake
Moyu TANIGUCHI1, Asako SHIMOTORI2, Eiichiro FUKUSAKI1
1Department of Biotechnology, Graduate School of Engineering, Osaka University, 2Product Development Division, Ichinokura Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 775-784, 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 Co-fermentation of Dendropanax morbifera Extract to Produce γ-aminobutyric Acid and Poly-γ-glutamic Acid
Woong-Kyu YOON, Jae-Won CHOI, Jong-Soon LIM, Coralia V.GARCIA, Sam-Pin LEE
Department of Food Science and Technology, Keimyung University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 785-791, 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。
Recovery of Mint Essential Oil through Pressure-releasing Distillation during Subcritical Water Treatment
Tai-Ying CHIOU1, Masaaki KONISHI1, Shiori NOMURA2, Yasutaka SHIMOTORI1, Miki MURATA3, Naofumi OHTSU3, Yoshihito KOHARI3, Yuichi NAGATA4, Tohru SAITOH3
1School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology, 2Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, 3School of Earth, Energy and Environmental Engineering, Kitami Institute of Technology, 4Kitami Hakka Tsusho Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 793-799, 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 Oxalate, Nitrate, and Lutein Contents in Whole and Cut Spinach Boiled with Different Additives
Zheng WANG, Akira ANDO, Atsuko TAKEUCHI, Hiroshi UEDA
Division of Vegetable Pest Management and Functional Analysis, Institute of Vegetable and Floriculture Science, National, Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 801-807, 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 Production-line Squeezing Techniques and Heat Treatment on Functional Components of Citrus kawachiensis (Kawachi bankan) Fruits
Rie HARAMIISHI1, Morio YOSHIMURA1, Satoshi OKUYAMA2, Naohiro FUKUDA3, Takahisa TAMAI3, Mitsunari NAKAJIMA2, Yoshiko FURUKAWA2, Yoshiaki AMAKURA1
1Department of Pharmacognosy, College of Pharmaceutical Sciences, Matsuyama University, 2Department of Pharmaceutical Pharmacology, College of Pharmaceutical Sciences, Matsuyama University, 3Ehime Institute of Industrial Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 809-815, 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。
ε-Viniferin is More Effective than Resveratrol in Promoting Favorable Adipocyte Differentiation with Enhanced Adiponectin Expression and Decreased Lipid Accumulation
Ming-Wei HUNG, Che-Wei WU, Daichi KOKUBU, Shigeki YOSHIDA, Hitoshi MIYAZAKI
Faculty of Life and Environmental Sciences, University of Tsukuba
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 817-826, 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 Pilot Study : Effects of Kombu Intake on Lifestyle-related Diseases - Possibility that Kombu Intake is Effective in Individuals with Abnormally High Serum Triglyceride Levels -
Shin NISHIUMI1, Yoshihiro IZUMI1, Takashi KOBAYASHI1, Masaru YOSHIDA1,2,3
1Division of Gastroenterology, Department of Internal Medicine, kobe University Graduate School of Medicine, 2Division of Metabolomics Research, Department of Internal Medicine Related, Kobe University Graduate School of Medicine, 3AMED-CREST, AMED
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 827-834, 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 Yeast Hanseniaspora vineae Isolated from the Wine Grape 'Yamasachi' and Its Use for Bread Making
Masahiro TAKAYA1,2, Takuji OHWADA2,3, Yuji ODA3
1The Tokachi Foundation, 2Graduate School of Animal and Veterinary Science, and Agriculture, Obihiro University of Agriculture and Veterinary Medicine, 3Department of Life and Agricultural Science, Obihiro University of Agriculture and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 835-842, 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。
Chemical Compositions and Prebiotic Activity of Soy Hull Polysaccharides in Vitro
Lina YANG1,2, Hongyun ZHANG1, Yafan ZHAO1, Jinghang HUANG1, Li ZHAO3, Qian LIN1, Lin HAN1, Jie LIU2, Jing WANG2, He LlU1
1College of Food Science and Technology, Bohai University, 2China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, 3School of food science and technology, Jiangnan University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 843-851, 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 Koji amazake and Its Lactic Acid Fermentation Product by Lactobacillus sakei UONUMA on Defecation Status in Healthy Volunteers with Relatively Low Stool Frequency
Misato SAKURAI1, Masatoshi KUBOTA1, Akinori IGUCHI1, Toru SHIGEMATSU1, Toshio YAMAGUCHI1, Saori NAKAGAWA1, Atsushi KURAHASHI2, Yoshifumi OGURO2, Toshikazu NISHIWAKI3, Kotaro AIHARA3, Shinji SATO1
1Niigata University of Pharmacy and Applied Life Sciences, 2Hakkaisan Brewery Co., Ltd., 3Food Research Center, Niigata Agricultural Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 853-861, 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。
Adsorption Properties of Grape Phenolics to Grape Insoluble Cell Wall Materials
Eri INOUE, Haruka KOBAYASHI, Riku HOSHINO, Masashi HISAMOTO, Fumie WATANABE-SAITO, Tohru OKUDA
The Institute of Enology and Viticulture, University of Yamanashi
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 863-869, 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。
Construction of a Prediction Model for Taste of Miso (Japanese Fermented Soybean Paste) Using Metabolic Profiling and Quantitative Descriptive Analyses
Takahiro OGAWA1, Ken-Ichi KUSUMOTO2, Eiichiro FUKUSAKI1
1Deoartment of Biotechnology, Graduate School of Engineering, Osaka University, 2Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 871-877, 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。
Interaction of Clear Flavor Emulsions Containing Lemon Essential Oils with Lipid Bilayers via a Quartz Crystal Microbalance
Takahiro SAKAI1, Hayato SEKI2, Shogo YOSHIDA1, Hayato HORI1, Hisashi SUZUKI1, Tetsuya NAKAMURA1, Izuru KAWAMURA2
1R & D center, T. Hasegawa co. ltd., 2Graduate School of Engineering, Yokohama National University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 879-884, 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 Profiling of Clove Extract and Its Component Antioxidant Activities Against Five Reactive Oxygen Species Using Multiple Free Radical Scavenging
Yoshimi SUEISHI, Risako NII
Department of Chemistry, Faculty of Science, Okayama University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 885-890, 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 Sensitivity Analysis and Food Processing Stability of Rare Sugars
Miku MIYOSHI1, Isao KIMURA1, Tadao INAZU1, Ken IZUMORI2
1Kagawa Prefectural Industrial Technology Research Center Food Research Branch, 2Department of life Science, Faculty, Agriculture, Kagawa University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 891-901, 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 Sucrose on Heat Resistance and Gene Expression in Salmonella Typhimurium
Yue GUO1, Xiaowen CUI1, Liushu OU1, Chika ISOWAKI1, Yoshimitsu MASUDA2, Ken-ichi HONJOH2, Takahisa MIYAMOTO2
1Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University, 2Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 903-913, 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。
Development of Rutin-rich Noodles Using Trace-rutinosidase Variety of Tartary Buckwheat (Fagopyrum Tataricum Gaertn.) 'Manten-Kirari'
Tatsuro SUZUKI1, Toshikazu MORISHITA2, Shigenobu TAKIGAWA3, Takahiro NODA4, Koji ISHIGURO4
1Kyushu Okinawa Agricultural Research Center, 2Institute of Crop Science, 3Hokkaido Agricultural Research Center, 4Hokkaido Agricultural Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 25 (6) 915-920, 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。