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Isolation of Streptococcus thermophilus Strains from Plants in Japan and Their Application to Milk Fermentation
Yuri SAITO, Akio TONOUCHI, Yukio HARADA, Ryouhei OGINO, Takahiro TOBA
Faculty of Agriculture and Life Science, Hirosaki University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 1-8, 2020.
Faculty of Agriculture and Life Science, Hirosaki University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 1-8, 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 Lipase Based Enzymatic Time Temperature Indicator (TTI) as Quality Marker for Frozen Chicken Meat
Rohit Kumar JAISWAL1, Sanjod Kumar MENDIRATTA1, Suman TALUKDER1, Arvind SONI1, Sagar CHAND1, Babu Lal SAINI2
1Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, 2Division of Animal Genetics, ICAR-Indian Veterinary Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 9-16, 2020.
1Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, 2Division of Animal Genetics, ICAR-Indian Veterinary Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 9-16, 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。
Development of Rebaudioside D Polymorphs with Improved Solubility
Soichiro URAI1, Shoji KUDO2, Hiroshi TAKIYAMA2
1Product Development Center, Suntory Beverage & Food Ltd, 2Department of Chemical Engineering, Tokyo University of Agriculture and Technology (TUAT)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 17-23, 2020.
1Product Development Center, Suntory Beverage & Food Ltd, 2Department of Chemical Engineering, Tokyo University of Agriculture and Technology (TUAT)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 17-23, 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 Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)
Mingwu ZANG1,2, Lan WANG1, Zheqi ZHANG2, Kaihua ZHANG2, Dan LI2, Xiaoman LI2, Shouwei WANG2, Shen SI2, Hongzhang CHEN1
1State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, University of Chinese Academy of Sciences, 2China Meat Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 25-37, 2020.
1State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, University of Chinese Academy of Sciences, 2China Meat Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 25-37, 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。
Optimisation of the Preparation of Sweet Potato Resistant Starch by Dry Heating with Pectin
Xiaoyuan LIU1, Mengxue CHEN2, Fei LI3, Jie ZENG1, Guangleil LI1
1School of Food Science, Henan Institute of Science and Technology, 2Tourism College, Xinyang Vocational and Technical College, 3Food College, Xinyang Agriculture and Forestry University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 39-46, 2020.
1School of Food Science, Henan Institute of Science and Technology, 2Tourism College, Xinyang Vocational and Technical College, 3Food College, Xinyang Agriculture and Forestry University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 39-46, 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。
Impact of Asian Bullfrog (Rana tigerina) Skin Oil on Growth Inhibition of Colletotrichum gloeosporioides (in vitro) and Its Prediction Modeling
Passakorn KINGWASCHARAPONG1, Supatra KARNJANAPRATUM2, Fumina TANAKA3, Fumihiko TANAKA3
1Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2Faculty of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang, 3Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 47-52, 2020.
1Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2Faculty of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang, 3Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 47-52, 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。
Development of Kinetic Models and Their Applications to Describe the Resistance of Listeria monocytogenes in Napa Cabbage Kimchi to Fermentation Conditions
Soomin LEE1, Heeyoung LEE2, Yukyung CHOI3, Sejeong KIM3, Jeeyeon LEE3, Jimyeong HA3, Hyemin OH3, Yujin KIM3, Yewon LEE3, Hyun Jung KIM4, Yohan YOON1,3
1Risk Analysis Research Center, Sookmyung Women's University, 2Food Standard Research Center, Korea Food Research Institute, 3Department of Food and Nutrition, Sookmyung Women's University, 4Food Safety Research Division, Korea Food Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 53-58, 2020.
1Risk Analysis Research Center, Sookmyung Women's University, 2Food Standard Research Center, Korea Food Research Institute, 3Department of Food and Nutrition, Sookmyung Women's University, 4Food Safety Research Division, Korea Food Research Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 53-58, 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。
Gamma Irradiation of Mango 'Ataulfo' at Low Dose : Effect on Texture, Taste, and Odor Fruit
Rocio CANCINO-VAZQUEZ1, Miguel SALVADOR-FIGUEROA1, Emilio HERNANDEZ-ORTIZ1,2, Julieta GRAJALES-CONESA1, Alfredo VAZQUEZ-OVANDO1
1Instituto de Biociencias, Universidad Autonoma de Chiapas, 2Programa Moscafrut, SAGARPA-IICA. Subdireccion de Desarrollo de Metodos.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 59-64, 2020.
1Instituto de Biociencias, Universidad Autonoma de Chiapas, 2Programa Moscafrut, SAGARPA-IICA. Subdireccion de Desarrollo de Metodos.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 59-64, 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。
One-step Removal of Proteases in a Commercial Lactase Preparation from Kluyveromyces lactis Using an Anion-exchange Membrane
Jun YOSHIKAWA†, Kazuma SHIOTA, Hirofumi HORIGUCHI
Enzymes and Pharmaceuticals Laboratory, GODO SHUSEI Co., Ltd., †Present address:Faculty of Applied Biosciences, Tokyo University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 65-68, 2020.
Enzymes and Pharmaceuticals Laboratory, GODO SHUSEI Co., Ltd., †Present address:Faculty of Applied Biosciences, Tokyo University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 65-68, 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。
A Case Study of a Typical Potato Flavoring based on Aroma Characteristic of Purple Potato
Xinzhe GU1, Shengda YU1, Qiaoyu WU1, Shengxiang GONG1, Zhengwu WANG1, Jinhong WU1, Shaoyun WANG2
1Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, 2College of Biological Science and Engineering, Fuzhou University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 69-78, 2020.
1Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, 2College of Biological Science and Engineering, Fuzhou University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 69-78, 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。
Quantification of Functional Aromatic Amino Acid Metabolites in Fermented Foods and Their Production by Food Microorganisms
Yuka KIMURA1, Reiji AOKI2, Yoshiharu TAKAYAMA2, Chise SUZUKI2, Yoshihito SUZUKI1
1Department of Bioresource Science, Collage of Agriculture, Ibaraki University, 2Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 79-92, 2020.
1Department of Bioresource Science, Collage of Agriculture, Ibaraki University, 2Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 79-92, 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。
Fungal Growth Inhibition by Cheese Prepared Using Milk-clotting Crude Enzymes from the Edible Mushroom Hericium erinaceum
Munekazu KISHIMOTO1,2, Kazuo NAKAMURA3, Takuto TASAKI3, Kinya MATSUMOTO3, Rina NAKANO3, Morimasa TANIMOTO2
1Institute of Enology and Viticulture, University of Yamanashi, 2Department of Local Produce and Food Sciences, Faculty of Life and Environmental Sciences, University of Yamanashi, 3Department of Biotechnology, Faculty of Life and Environmental Sciences, University of Yamanashi
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 93-99, 2020.
1Institute of Enology and Viticulture, University of Yamanashi, 2Department of Local Produce and Food Sciences, Faculty of Life and Environmental Sciences, University of Yamanashi, 3Department of Biotechnology, Faculty of Life and Environmental Sciences, University of Yamanashi
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 93-99, 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。
Fabrication and Characterization of Grifola frondosa Protein Hydrolysate-selenium Chelate
Zi-Hong CHEN1, Bin LIU2,3, Li-Na ZHAO2
1College of Materials and Chemical Engineering, Liming Vocational University, 2National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, 3College of Food Science, Fujian Agriculture and Forestry University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 101-110, 2020.
1College of Materials and Chemical Engineering, Liming Vocational University, 2National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, 3College of Food Science, Fujian Agriculture and Forestry University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 101-110, 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。
Oil-water Separation of Mayonnaises and Semisolid Dressings by Freezing and Thawing
Yayoi MIYAGAWA, Hiroyuki FUJITA, Shuji ADACHI
Faculty of Bio-environmental Science, Kyoto University of Advanced Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 111-118, 2020.
Faculty of Bio-environmental Science, Kyoto University of Advanced Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 111-118, 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。
Localization of Pullulanase- and α-glucosidase-like Immuno-reactivity in Non-glutinous Rice Grains during Cooking
Mika TSUYUKUBO1$, Shinya TSUKUI2,3, Yuka MABASHI1, Anna HAMAMORI1, Ken ODA4, Kazuhiro IWASHITA4,5, Takeo USUI6, Midori KASAI1, Tetsuya OOKURA2
1Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University, 2Food Function Division, Food Research Institute, National Agriculture and Food Research Organization, 3Graduate School of Life and Environmental Science, College of Biological Science, Tsukuba University, 4National Research Institute of Brewing, 5Department of Molecular Biology, Graduate, School of Advanced Science of Matter, Hiroshima University, 6Faculty of Life and Environmental Science, College of Biological Science, Tsukuba University, $Present address:Department of Nutritional Sciences, Faculty of Food and Nutritional Sciences, Toyo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 119-128, 2020.
1Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University, 2Food Function Division, Food Research Institute, National Agriculture and Food Research Organization, 3Graduate School of Life and Environmental Science, College of Biological Science, Tsukuba University, 4National Research Institute of Brewing, 5Department of Molecular Biology, Graduate, School of Advanced Science of Matter, Hiroshima University, 6Faculty of Life and Environmental Science, College of Biological Science, Tsukuba University, $Present address:Department of Nutritional Sciences, Faculty of Food and Nutritional Sciences, Toyo University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 119-128, 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。
Changes in Solubility, Allergenicity, and Digestibility of Cow's Milk Proteins in Baked Milk
Michihiro NAITO1, Chikako YAMADA1, Tsukasa MATSUDA2, Hidehiko IZUMI1
1Graduate School of Nutritional Sciences, Nagoya University of Arts and Sciences, 2Department of Applied Molecular Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 129-138, 2020.
1Graduate School of Nutritional Sciences, Nagoya University of Arts and Sciences, 2Department of Applied Molecular Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 129-138, 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。
Flavor Compounds Affecting the Sensory Characteristics of a Lactobacillus-fermented Dairy Beverage during Two Weeks of Refrigerated Storage
Taisuke SUZUKI1, Masayuki AKIYAMA1, Yoshiyasu SATO1, Misako OKAUE1, Yusuke MURAKAMI2, Masanobu ONISHI2, Yasumichi MIZOTA1, Hiroshi OCHI1, Reiko KOIZUMI1, Kazuhiro MIYAJI1, Michio IKEDA1, Hisakatsu IWABUCHI2
1Morinaga Milk Industry Co., Ltd., 2San-Ei Gen F.F.I., Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 139-152, 2020.
1Morinaga Milk Industry Co., Ltd., 2San-Ei Gen F.F.I., Inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 139-152, 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 Crystalline and Amorphous Forms of Paramylon from Euglena gracilis on the Development of Water-immersion Restraint Stress-induced Gastric Ulcer
Misa OGUSHI1,2, Momoko IMAI3, Minako YOSHIZAWA4, Kengo SUZUKI5, Naoki HARADA1
1Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 2Department of Food and Nutrition, Hagoromo University of International Studies, 3Development of Clinical Nutrition, Osaka Prefecture University, 4Department of Health and Nutrition, Otemae University, 5Euglena Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 153-158, 2020.
1Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 2Department of Food and Nutrition, Hagoromo University of International Studies, 3Development of Clinical Nutrition, Osaka Prefecture University, 4Department of Health and Nutrition, Otemae University, 5Euglena Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 153-158, 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。
Enhancing Functional Properties of Low Amylose Bengkoang (Pachyrhizus erosus) Starch Film by Ultrasonication
Fadli HAFIZULHAQ1, Hairul ABRAL1, Anwar KASIM2, Syukri ARIEF3
1Laboratory of Biocomposites, Department of Mechanical Engineering, Andalas University, 2Departement of Agricultural Technology, Andalas University, 3Departement of Chemistry, Andalas University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 159-166, 2020.
1Laboratory of Biocomposites, Department of Mechanical Engineering, Andalas University, 2Departement of Agricultural Technology, Andalas University, 3Departement of Chemistry, Andalas University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 159-166, 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。
Antioxidant Activities and Taste Qualities of Fresh Onions Produced in Minamishimabara City, Nagasaki, Japan
Masahiro YUASA1, Yoshihiko AKAO2, Koji KAWABETA3, Maho MORIKAWA3, Momoe IWAMI1, Mihoko TOMINAGA4
1Department of Nutrition, Faculty of Nursing and Nutrition, University of Nagasaki, 2Akao seed Co., Ltd., 3Graduate School of Human Health Science, University of Nagasaki, 4Graduate School of Education, Hiroshima University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 167-175, 2020.
1Department of Nutrition, Faculty of Nursing and Nutrition, University of Nagasaki, 2Akao seed Co., Ltd., 3Graduate School of Human Health Science, University of Nagasaki, 4Graduate School of Education, Hiroshima University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 26 (1) 167-175, 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。
