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Effects of Different Treatments on the Germination, Enzyme Activity, and Nutrient Content of Buckwheat
Hui MA, Zixiu BIAN, Shunmin WANG
Biological and Chemical Engineering Institute, Anhui Polytechnic University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 319-328, 2020.
Biological and Chemical Engineering Institute, Anhui Polytechnic University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 319-328, 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。
Comparative Study of the Effects of Different Pretreatment Procedures on Beef Taste-traits Using an Electronic Taste Sensing System
Yanan ZHAO1, Masahiro NISHIDA1, Shuji UEDA1, Yasuhito SHIRAI1, Masaaki HABARA2, Hidekazu IKEZAKI2, Minoru YAMANOUE1
1Graduate School of Agricultural Science, Kobe University, 2Intelligent Sensor Technology, Inc.,
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 329-338, 2020.
1Graduate School of Agricultural Science, Kobe University, 2Intelligent Sensor Technology, Inc.,
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 329-338, 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 Evaluation of Shiitake Mushrooms Dried by vacuum Microwave Treatment
Daisuke KURATA1, Takahiro ORIKASA2,3, Misaki KOMURO4, Kuniaki SASAKI4, Shoji KOIDE2
1Division of Innovation and Management, Graduate School of Arts and Sciences, Iwate University, 2Faculty of Agriculture, Iwate University, 3Agri-Innovation Center, Iwate University, 4Division of Technical Support, Iwate University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 339-350, 2020.
1Division of Innovation and Management, Graduate School of Arts and Sciences, Iwate University, 2Faculty of Agriculture, Iwate University, 3Agri-Innovation Center, Iwate University, 4Division of Technical Support, Iwate University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 339-350, 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。
Optimization of Medium Composition and Culture Conditions for Cell Multiplication of a High Quality Milk Beer Fermentation Yeast (Kluyveromyces marxianus)
Liang WANG1, Yuting HE1, Clifford S.SWANSON2, Qiang HE2, Benjamin Kumah MINTAH3, Enyan GAO1, Xiaoyan ZHENG1, Mingying HE1
1School of Food and, Biological Engineering, Jiangsu University, 2Department of Civil and Environmental Engineering, University of Tennessee, 3Department of Nutrition & Food Science, University of Ghana
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 351-361, 2020.
1School of Food and, Biological Engineering, Jiangsu University, 2Department of Civil and Environmental Engineering, University of Tennessee, 3Department of Nutrition & Food Science, University of Ghana
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 351-361, 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。
Effects of Harvest Maturity and Storage Time on Storage Quality of Korla Fragrant Pear Based on GRNN and ANFIS Models : Part I Firmness Study
Hao NIU, Yang LIU, Zhentao WANG, Hong ZHANG, Yongcheng ZHANG, Haipeng LAN
College of Mechanical and Electrical Engineering, Tarim University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 363-372, 2020.
College of Mechanical and Electrical Engineering, Tarim University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 363-372, 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。
Cooking and Eating Qualities of Phka Rumduol, A Leading Variety of Cambodian Rice
Kong THONG1, Ek SOPHEAP1, Nobuko EGI2, Kazuko HiRAO2, 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 (3) 373-379, 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 (3) 373-379, 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。
Study on the Conditions of Pretreating Vinegar Residue with Sodium Hydroxide for Simultaneous Saccharification and Fermentation to Produce Alcohol and Xylose
Kunyi LIU1,2, Bin JIANG2, Qi WANG1, Liran YANG2, Bing LU1, Xiuping Li1, Huawei YUAN3
1College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, 2College of Food Science and Technology / College of Longrun Pu-erh Tea, Yunnan Agricultural University, 3College of Life Science and Food Engineering / Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 381-388, 2020.
1College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, 2College of Food Science and Technology / College of Longrun Pu-erh Tea, Yunnan Agricultural University, 3College of Life Science and Food Engineering / Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 381-388, 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。
Detection of Food Residues on Stainless Steel Surfaces Using Fluorescence Fingerprint
Mario SHIBATA, Jizhong CHEN, Kai OKADA, Tomoaki HAGIWARA
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 389-397, 2020.
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 389-397, 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。
Purification and Characterization of Bovine β-Lactoglobulin Variants A and B (Characterization of Bovine β-Lactoglobulin Variants)
Shuangwen FEI1,2, Li ZOU1,2, Xiuling XIE1,2, Fan YANG1,2, Hongbing CHEN1,3, Xin LI1,2
1State Key Laboratory of Food Science and Technology, Nanchang University, 2School of Food Science & Technology Nanchang University, 3Jiangxi-0AI Joint Research Institute, Nanchang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 399-409, 2020.
1State Key Laboratory of Food Science and Technology, Nanchang University, 2School of Food Science & Technology Nanchang University, 3Jiangxi-0AI Joint Research Institute, Nanchang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 399-409, 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。
Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, Awamori and kome-shochu
Xuan YIN1, Yumiko YOSHIZAKI1,2, Shugo KURAZONO2, Mina SUGIMACHI3, Haruka TAKEUCHI2, Xing-Lin HAN4, Kayu OKUTSU2, Taiki FUTAGAMI1,2, Hisanori TAMAKI1,2, Kazunori TAKAMINE1,2
1The United Graduate School of Agricultural Sciences, Kagoshima University, 2Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University, 3Graduate school of Agriculture, Kagoshima University, 4China National Research Institute Food and Fermentation Industries
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 411-422, 2020.
1The United Graduate School of Agricultural Sciences, Kagoshima University, 2Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University, 3Graduate school of Agriculture, Kagoshima University, 4China National Research Institute Food and Fermentation Industries
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 411-422, 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 "Ruby Roman" Table Grapes (Vitis Labruscana Bailey) by Sensory Evaluation and Analysis of Aroma and Taste Compounds
Tetsuya SASAKI1, Shiori ANDO2, Toshio MIYAZAWA2, Daisuke YAMAUCHI3, Harumi TAKE1, Yuya YAMAZAKI1, Toshiki ENOMOTO4
1Chemistry / Food Department, Industrial Research Institute of Ishikawa, 2Ogawa & Co.Ltd, 3Sand Dune Agricultural Research Center, Ishikawa Agriculture and Forestry Research Center, 4Department of Food Science, Ishikawa Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 423-433, 2020.
1Chemistry / Food Department, Industrial Research Institute of Ishikawa, 2Ogawa & Co.Ltd, 3Sand Dune Agricultural Research Center, Ishikawa Agriculture and Forestry Research Center, 4Department of Food Science, Ishikawa Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 423-433, 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。
Predicting Sugar Caking Using Dynamic Vapor Sorption Isotherms
Kohei MIYAZAKI, Yukie NAGAI
Research Section, Research and Development Division, Mitsui Sugar Co.,Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 435-443, 2020.
Research Section, Research and Development Division, Mitsui Sugar Co.,Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 435-443, 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 Two-step Heat Treatment Processes on the Formation of Protein Particles and Oil Droplets in Soymilk
Makoto SHIMOYAMADA1, Hironori SHIKANO2, Shingo MOGAMI2, Makoto KANAUCHI2, Hayato MASUDA1, Kimiko TSUZUKI3
1Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka 2School of Food, Agricultural and Environmental Sciences, Miyagi University, 3Marusan-ai Co.Ltd.,
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 445-450, 2020.
1Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka 2School of Food, Agricultural and Environmental Sciences, Miyagi University, 3Marusan-ai Co.Ltd.,
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 445-450, 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。
Evaluation of Taste Solutions with or without Aromas Based on the Relationship between Individual Resting and Stimulated Salivation
Yukino OGAWA, Takayuki KAWAI, Yuko KUSAKABE
Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 451-457, 2020.
Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (3) 451-457, 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。
