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Effects of Different Chemically Modified Starches on the Rheological Properties of Stirred Non-fat Yoghurt
Anne W.MUTAHI, Makoto MIURA
United Graduate School of Agriculture, Iwate University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 177-184, 2020.
United Graduate School of Agriculture, Iwate University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 177-184, 2020.
- 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770円(税込) です。
Fish Oil Supplementation Improves the Quality of Frozen Sasa-kamaboko
Liqiong NIU1, Yoshihisa SUZUKI2, Hideto FUKUSHIMA3, Naho NAKAZAWA1, Kazufumi OSAKO1, Emiko OKAZAKI1
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2Maruyo Suzuki Company, 3Nihon University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 185-194, 2020.
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2Maruyo Suzuki Company, 3Nihon University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 185-194, 2020.
- 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770円(税込) です。
Application of Pressurized Carbon Dioxide during Salt-Reduced Sardine Fish Sauce Production
Seiji NOMA1,2, Lisa KOYANAGI3, Shuhei KAWANO4, Nobuyuki HAYASHI1,2
1Faculty of Agriculture, College of Natural Sciences, Institute of Education and Research, Saga University, 2The United Graduate School of Agricultural Sciences Kagoshima University, 3Graduate School of Agriculture, Saga University, 4Faculty of Agriculture, Saga University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 195-204, 2020.
1Faculty of Agriculture, College of Natural Sciences, Institute of Education and Research, Saga University, 2The United Graduate School of Agricultural Sciences Kagoshima University, 3Graduate School of Agriculture, Saga University, 4Faculty of Agriculture, Saga University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 195-204, 2020.
- 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770円(税込) です。
Textural Properties of Heat-induced Gels Prepared Using Different Grades of Alaska Pollock Surimi under Ohmic Heating
Van-Thi NGUYEN1,2, Jae W.PARK3, Niu LIQIONG1, Naho NAKAZAWA1, Kazufumi OSAKO1, Emiko OKAZAKI1
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2Department of Quality Assurance and Food Safety, Nha Trang University, 3Oregon State University Seafood Laboratory
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 205-214, 2020.
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2Department of Quality Assurance and Food Safety, Nha Trang University, 3Oregon State University Seafood Laboratory
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 205-214, 2020.
- 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770円(税込) です。
Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality
Zenta NISHIO1, Miwako ITO2, Kanenori TAKATA2, Daisuke GOSHIMA3, Koki MATSUSHITA4, Tadashi NAKAMURA3, Hiroaki YAMAUCHI3
1Tokyo University of Agriculture, 2Western Region Agricultural Research Center, National Agriculture and Food Research Organization, 3Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 4The United Graduate School of Agricultural Sciences, Iwate University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 215-222, 2020.
1Tokyo University of Agriculture, 2Western Region Agricultural Research Center, National Agriculture and Food Research Organization, 3Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 4The United Graduate School of Agricultural Sciences, Iwate University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 215-222, 2020.
- 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770円(税込) です。
Rice Qualities in Cambodian Markets : Market Survey on Qualities of Phka Rumduol and Somali in Takeo, Phnom Penh and Battambang, Cambodia
Ek. SOPHEAP1, Leng BUNHOR1, An MITHONA1, Thor SEIHA1, Sao SETKA1, Buntong BORARIN1, Kong THONG1, Hout THAVRAK1, Nobuko EGI2, Kyoko SAIO2
1Grain Quality, Research and Extension Division, Faculty of Agro-Industry, Royal University of Agriculture (RUA), 2Aikoku Gakuen Junior College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 223-233, 2020.
1Grain Quality, Research and Extension Division, Faculty of Agro-Industry, Royal University of Agriculture (RUA), 2Aikoku Gakuen Junior College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 223-233, 2020.
- 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770円(税込) です。
Effect of Initial Temperature and Slurry Density on Stable Crystallization Process of Xylitol Melt Containing Sorbitol
Gemgui OTGONNYAM1, Yoshimitsu KAMAKURA2, Shoji KUDO1, Hiroshi TAKIYAMA1
1Department of Chemical Engineering, Tokyo University of Agriculture and Technology, 2RDQ-Gum & Candy, Mondelez International AMEA
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 235-238, 2020.
1Department of Chemical Engineering, Tokyo University of Agriculture and Technology, 2RDQ-Gum & Candy, Mondelez International AMEA
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 235-238, 2020.
- 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770円(税込) です。
Oxidative Stability and Browning Development of Semi-dried Shrimp (Acetes chinensis) with Different Salt Contents and Packaging Methods Stored at Refrigerated Temperature
Xujian QIU1, Yumeng WU1, Shengjun CHEN2, Lechang SUN1, Guangming LIU1, Hong LIN3
1College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 2Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, CAFS, 3College of Food Science and Engineering, Ocean University of China
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 239-245, 2020.
1College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 2Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, CAFS, 3College of Food Science and Engineering, Ocean University of China
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 239-245, 2020.
- 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770円(税込) です。
Bactericidal Effects of Coffee and Chlorogenic Acid on Escherichia coli and Salmonella spp. under Low pH or Gastric Acid Conditions
Hiroko UENO1, Satomi TSUTSUURA1,2, Aoi INOUE1, Masatsune MURATA1
1Department of Nutrition and Food Science, Ochanomizu University, 2Institute for Research Promotion, Niigata University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 247-256, 2020.
1Department of Nutrition and Food Science, Ochanomizu University, 2Institute for Research Promotion, Niigata University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 247-256, 2020.
- 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770円(税込) です。
Characterisation of Milk Clotting Properties of Latex from Japanese Milkweed (Metaplexis japonica)
Harutoshi TSUDA1, Asuka NISHIHARA2, Keita KURIHARA3, Kazuhiro MORIMASA3
1Faculty of Agriculture and Life Science, Hirosaki University, 2Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, 3Onomichi Kita High School
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 257-263, 2020.
1Faculty of Agriculture and Life Science, Hirosaki University, 2Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, 3Onomichi Kita High School
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 257-263, 2020.
- 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770円(税込) です。
Fermentation Production, Purification and Characterization of a Fungal α-galactosidase from Trametes versicolor and Its Synergistic Degradation of Guar Gum with Mannanase
Qin LIU1, Fang DU2, Weili KONG1, Hexiang WANG3, Tzi BUN NG4
1Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, 2Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, 3State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University, 4School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 265-280, 2020.
1Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, 2Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, 3State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University, 4School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 265-280, 2020.
- 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770円(税込) です。
Quality Attributes and Microstructure of Cell Walls in 'Suli' Plum Fruit (Prunus salicina Lindl.) during Softening
Yangyang GENG1,2, Yanxiong ZHANG2, Yana LIU1,2, Bokai HU1,2, Jihui WANG1,2, Jiali HE1,2, Mei LIANG1,2
1Guizhou Institute of Walnut, 2Guizhou Academy of Forestry
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 281-292, 2020.
1Guizhou Institute of Walnut, 2Guizhou Academy of Forestry
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 281-292, 2020.
- 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770円(税込) です。
Effect of Oil-water Surface Area on the Aroma Release Behavior of Mono-dispersed Oil-in-water Emulsions
Shunji TAMARU, Tomoko NODA, Noriyuki IGURA, Mitsuya SHIMODA
Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 293-298, 2020.
Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 293-298, 2020.
- 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770円(税込) です。
Two-step Enzymatic Modification Method to Enhance the Zn2+-chelating Activity and Antioxidant Activity of Zein
Dan LI, Feng ZUO, Rui-fang ZHU, Chao ZHANG, Dong-jie ZHANG
College of Food Science, Heilongjiang Bayi Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 299-311, 2020.
College of Food Science, Heilongjiang Bayi Agricultural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 299-311, 2020.
- 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770円(税込) です。
N-Methyltyramine, a Gastrin-releasing Factor in Beer, and Structurally Related Compounds as Agonists for Human Trace Amine-associated Receptor 1
Hiroto OHTA1,2, Yuka MURAKAMI1, Youhei TAKEBE1, Kaori MURASAKI1, Kenji OSHIMA3, Hiroshi YOSHIHARA3, Shigeru MORIMURA1
1Graduate School of Science and Technology, Kumamoto University, 2Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, 3Department of Biological and Chemical Systems Engineering, National Institute of Technology, Kumamoto College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 313-317, 2020.
1Graduate School of Science and Technology, Kumamoto University, 2Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, 3Department of Biological and Chemical Systems Engineering, National Institute of Technology, Kumamoto College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (2) 313-317, 2020.
- 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770円(税込) です。
