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Whole Flaxseed-based Products and Their Health Benefits
Zhen-Xing TANG1, Lu-E SHI3, Xiao-Min WANG1, Guo-Wei DAI1, Li-An CHENG1, Zhen-Xiong WAN1, Hong HE1, Qiang WU1, Yu-Bao WANG1, Xiao-Yang JIN1, Rui-Feng YING2, Li-Hua HUANG4
1Department of Culinary Art, Tourism College of Zhejiang, 2College of Light Industry Science and Engineering, Nanjing Forestry University, 3School of Life and Environmental Sciences, Hangzhou Normal University, 4Department of Art, Tourism College of Zhejiang
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 561-578, 2020.
1Department of Culinary Art, Tourism College of Zhejiang, 2College of Light Industry Science and Engineering, Nanjing Forestry University, 3School of Life and Environmental Sciences, Hangzhou Normal University, 4Department of Art, Tourism College of Zhejiang
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 561-578, 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 Potato Powder and Starch on the Pasting, Rheological, and Thermal Properties of Dough
Chunsheng TAO1,2, Kejian WANG2, Xuejun LIU1, Wentian SHI1, Yude LIU1, Ertong GOU1
1School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, 2College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 579-587, 2020.
1School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, 2College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 579-587, 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。
Phase Behavior of Binary Mixtures of Tripalmitin, Triolein, and Trilinolein
Hironori NAGAMIZU1, Yayoi MIYAGAWA2, Takenobu OGAWA1, Shuji ADACHI2
1Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, 2Faculty of Bio-environmental Science, Kyoto University of Advanced Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 589-595, 2020.
1Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, 2Faculty of Bio-environmental Science, Kyoto University of Advanced Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 589-595, 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 Sodium Bicarbonate on Rutin Residual Ratio in Tartary Buckwheat (Fagopyrum tataricum Gaertn. ) Dough
Tatsuro SUZUKI1, Toshikazu MORISHITA2, Shigenobu TAKIGAWA3, Takahiro NODA4, Koji ISHIGURO4, Shiori OTSUKA4
1Kyushu Okinawa Agricultural Research Center, NARO, 2Institute of Crop Science, NARO, 3Hokkaido Agricultural Research Center, NARO, 4Hokkaido Agricultural Research Center, NARO
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 597-603, 2020.
1Kyushu Okinawa Agricultural Research Center, NARO, 2Institute of Crop Science, NARO, 3Hokkaido Agricultural Research Center, NARO, 4Hokkaido Agricultural Research Center, NARO
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 597-603, 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 the Process of Flavoring Olive Oil with Garlic
Norihito KISHIMOTO, Ayako KASHIWAGI
Central Institute of Olive and Health Sciences, Shodoshima Healthyland Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 605-610, 2020.
Central Institute of Olive and Health Sciences, Shodoshima Healthyland Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 605-610, 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, Characterization and Bioactivities of Polysaccharides from the Stalk of Abelmoschus manihot (L. ) Medic
Shuhong LI1, Nan LI1, Shaoshuang QIN1, Lingyan XUE1, Ye CHEN1, Heyu LI2
1State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety, Ministry of Education ; College of Food Science and Engineering, Tianjin University of Science and Technology, 2Yibeijian Biotechnology co.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 611-621, 2020.
1State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety, Ministry of Education ; College of Food Science and Engineering, Tianjin University of Science and Technology, 2Yibeijian Biotechnology co.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 611-621, 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 Chocolate Containing D-allulose on Postprandial Lipid and Carbohydrate Metabolism in Young Japanese Women
Misuzu TANAKA1, Noriko HAYASHI1, Tetsuo IIDA1, Kaori KUZAWA2, Michitaka NAITO2
1Research & Development, Matsutani Chemical Industry Co. Ltd., 2School & Graduate School of Life Studies, Sugiyama Jogakuen University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 623-632, 2020.
1Research & Development, Matsutani Chemical Industry Co. Ltd., 2School & Graduate School of Life Studies, Sugiyama Jogakuen University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 623-632, 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。
Determination of Residues of Quizalofop-p-ethyl and Its Metabolite in Adzuki Bean and Soil
Jiangling QU1, Huacheng TANG1,4,5, Dongmei CAO1,2,3
1College of Food Sciences, Heilongjiang Bayi Agricultural University, 2Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, 3National Coarse Cereals Engineering Research Center, 4Heilongjiang Province Cultivating Collaborative Innovation Center for The Beidah, 5Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 633-642, 2020.
1College of Food Sciences, Heilongjiang Bayi Agricultural University, 2Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, 3National Coarse Cereals Engineering Research Center, 4Heilongjiang Province Cultivating Collaborative Innovation Center for The Beidah, 5Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 633-642, 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。
The Effects of Roasting Conditions on the Physical Appearance Traits and Aroma and Taste Components of Roasted Stem Tea
Tetsuya SASAKI1, Natsuko YUIKAWA2, Nana TANIHIRO2, Toshihide MICHIHATA1, Toshiki ENOMOTO2
1Chemistry / Food Department, Industrial Research Institute of Ishikawa, 2Department of Food Science, Ishikawa Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 643-653, 2020.
1Chemistry / Food Department, Industrial Research Institute of Ishikawa, 2Department of Food Science, Ishikawa Prefectural University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 643-653, 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。
Preparation and Characterization of Emulsions Stabilized with Defatted Sesame Meal
Lingling HE1,2,3, Hong PENG1,2, Xianling WEI1,2, Bin LI1,2, Jing TIAN1,2
1College of Food Science and Technology, Huazhong Agricultural University, 2Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) , Ministry of Education, 3College of Agriculture and Food Technology, Beise University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 655-663, 2020.
1College of Food Science and Technology, Huazhong Agricultural University, 2Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) , Ministry of Education, 3College of Agriculture and Food Technology, Beise University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 655-663, 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。
Comparison of Bioactive Components in Tempeh Produced by Three Different, Rhizopus Starters and Immunomodulatory Effect of Tempeh on Atopic Dermatitis Mice
Hideyuki AOKI1, Shunsuke CHUMA2, Yoshinori IBA2, Haruka TASHIRO3, Nakamichi WATANABE3, Hiroshi OYAMA2
1Research Laboratory, Ikeda Food Research Co., Ltd., 2Department of Life Science, Faculty of Science and Engineering, Setsunan University, 3Department of Health Science, Faculty of Life and Environmental Sciences, Showa Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 665-672, 2020.
1Research Laboratory, Ikeda Food Research Co., Ltd., 2Department of Life Science, Faculty of Science and Engineering, Setsunan University, 3Department of Health Science, Faculty of Life and Environmental Sciences, Showa Women's University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 665-672, 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 on Acrylamide Generation under Heating Conditions by Addition of Lysine and Cysteine to Non-centrifugal Cane Sugar
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 Science, Niigata University of Pharmacy and Applied Life Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 673-680, 2020.
1Nagaoka University of Technology, 2Research Institute, Echigoseika Co., Ltd., 3Laboratory of Functional and Analytical Food Science, Niigata University of Pharmacy and Applied Life Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 673-680, 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。
Thermal-oxidative Stability of Commercial Rice Bran Oil
Seiichiro YAMAMOTO1, Shigesaburo OGAWA1, Yukihiro YAMAMOTO2, Setsuko HARA1
1Department of Materials and Life Science, Faculty of Science and Technology, Seikei University, 2Department of Local Resources, Faculty of Bioresource Sciences, Prefectural University of Hiroshima
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 681-685, 2020.
1Department of Materials and Life Science, Faculty of Science and Technology, Seikei University, 2Department of Local Resources, Faculty of Bioresource Sciences, Prefectural University of Hiroshima
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (5) 681-685, 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。
