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The use of functional agricultural products in the functional food labeling system and its challenges after five years
Mari MAEDA-YAMAMOTO
Food Research Institute, National Food and Agriculture Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 169-179, 2021.
Food Research Institute, National Food and Agriculture Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 169-179, 2021.
- 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。
Drying kinetics and determination of effective moisture diffusivity and activation energy in cucumber pericarp tissues using thin-layer drying models
Seong-Heon KIM1, Fumina TANAKA2, Fumihiko TANAKA2
1Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2Faculty of Agriculture, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 181-192, 2021.
1Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2Faculty of Agriculture, Kyushu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 181-192, 2021.
- 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。
Investigation of improved rebaudioside D solubility and the characteristics of an erythritol / rebaudioside D / fructose ternary complex
Soichiro URAI1, Hiroshi TAKIYAMA2
1Product Development Center, Suntory Beverage and Food Ltd., 2Department of Chemical Engineering, Tokyo University of Agriculture and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 193-201, 2021.
1Product Development Center, Suntory Beverage and Food Ltd., 2Department of Chemical Engineering, Tokyo University of Agriculture and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 193-201, 2021.
- 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。
Versatile band-pass filters for fluorescence imaging of the food products for quality assessment
Minh Vu BUI1, Mizuki TSUTA2, Shigeki NAKAUCHI1
1Department of Computer Science and Engineering, Toyohashi University of Technology, 2Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 203-210, 2021.
1Department of Computer Science and Engineering, Toyohashi University of Technology, 2Food Research Institute, National Agriculture and Food Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 203-210, 2021.
- 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 water feed rate and temperature on physicochemical and viscosity properties of fresh extruded rice-shaped kernels (FER) containing naked oat, rice and defatted flaxseed flour
Xiaodong WANG1, Zhenyuan LIUA, Xihong LI1, Jianxin SONG1, Lan CHEN1,2, Yueming LI3
1State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, 2Tianjin Gasin-DH Preservation Technology Co., Ltd, 3Changrong Huitong (Tianjin) Food Science and Technology Research and Development co. Ltd
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 211-219, 2021.
1State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, 2Tianjin Gasin-DH Preservation Technology Co., Ltd, 3Changrong Huitong (Tianjin) Food Science and Technology Research and Development co. Ltd
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 211-219, 2021.
- 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。
Bitterness-masking peptides for epigallocatechin gallate identified through peptide array analysis
Keisuke ITO1,2, Mayu KOIKE1, Yuki KURODA2, Toyomi YAMAZAKI-ITO2, Yuko TERADA1,2, Takeshi ISHII3, Yoriyuki NAKAMURA1, Tatsuo WATANABE1, Yasuaki KAWARASAKI1,2
1School of Food and Nutritional Sciences, University of Shizuoka, 2Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 3Department of Nutrition, Kobe Gakuin University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 221-228, 2021.
1School of Food and Nutritional Sciences, University of Shizuoka, 2Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 3Department of Nutrition, Kobe Gakuin University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 221-228, 2021.
- 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。
Production of esthetically pleasing care foods using enzyme diffusion during thawing
Koji SAKAMOTO1, Miyuki MIYAWAKI1, Kazue UMEGAKI2, Yasuo OGAWA3, Fumihiko TOYOTA3
1Department of Clinical Nutrition, Hiroshima International University, 2Special Elderly Nursing Home Shoujuen, 3Christar Corporation
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 229-239, 2021.
1Department of Clinical Nutrition, Hiroshima International University, 2Special Elderly Nursing Home Shoujuen, 3Christar Corporation
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 229-239, 2021.
- 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。
Loss of the intrinsic plasmid-encoded eps genes in Lactococcus lactis subsp. cremoris FC grown at elevated temperature abolishes exopolysaccharide biosynthesis
Yayoi GOTOH1, Toshinari MARUO1, Kosei TANAKA2, Satoshi OHASHI1, Ken-ichi YOSHIDA2, Toshio SUZUKI1
1Fujicco Co., Ltd, 2Department of Science, Technology and Innovation, Kobe University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 241-248, 2021.
1Fujicco Co., Ltd, 2Department of Science, Technology and Innovation, Kobe University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 241-248, 2021.
- 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。
Preliminary evaluation of colorimetric and HPLC-based methods for quantifying β-(1→4)-mannobiose in a crude material
Kensuke FUKUI1, Wataru SABURI2, Masahisa IBUKI3,4, Kazunobu TSUMURA1, Haruhide MORI2
1Research Institute for Creating the Future, Fuji Oil Holdings Inc, 2Research Faculty of Agriculture, Hokkaido University, 3R&D Division, Fuji Oil Co., Ltd., 4Japan Nutrition Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 249-257, 2021.
1Research Institute for Creating the Future, Fuji Oil Holdings Inc, 2Research Faculty of Agriculture, Hokkaido University, 3R&D Division, Fuji Oil Co., Ltd., 4Japan Nutrition Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 249-257, 2021.
- 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 soy sauce yeast inoculation and ureter removal on the quality characteristics of meat sauce prepared from pig kidneys
Yasuhiro FUNATSU1, Kanami AZEKAWA1, Takefumi ONO2, Hirofumi HAYASAKA3, Wataru MATSUDA4, Naoyuki MAEDA1, Akira TANAKA5, Shuji YOSHIKAWA5
1Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University, 2Hidaka Meat Center Co., ltd., 3Taste & Aroma Strategic Research Institute, 4Otaru Kaiyo Suisan Co., Ltd., 5Food Processing Research Center, Industrial Technology and Environment Research Department, Hokkaido Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 259-268, 2021.
1Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University, 2Hidaka Meat Center Co., ltd., 3Taste & Aroma Strategic Research Institute, 4Otaru Kaiyo Suisan Co., Ltd., 5Food Processing Research Center, Industrial Technology and Environment Research Department, Hokkaido Research Organization
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 259-268, 2021.
- 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。
Nervonic acid regulates the oxidative imbalance in experimental allergic encephalomyelitis
Susu LIU1, Hua SUN2, Qingli ZHOU1, Gongming YU2, Dawei QIN3, Qiang MA4
1College of Food Science and Engineering, Tianjin University of Science & Technology, 2Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), 3Chemistry and Pharmaceutical Engineering, Qilu University of Technology (Shandong Academy of Sciences), 4College of Food Science & Technology, Shanghai Ocean University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 269-280, 2021.
1College of Food Science and Engineering, Tianjin University of Science & Technology, 2Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), 3Chemistry and Pharmaceutical Engineering, Qilu University of Technology (Shandong Academy of Sciences), 4College of Food Science & Technology, Shanghai Ocean University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 269-280, 2021.
- 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。
Yuzu, Citrus junos, peels extract ameliorated hepatic steatosis induced by chloretone in rats
Ayako Suzuki1, Erika Hirakawa1, Miki Umeki2, Kumiko Sakai3, Mami Koya3, Hiroaki Oda4, Satoshi Mochizuki5, Kaoru Nobuoka1, Yuichi Ishikawa1
1Division of Applied Chemistry, Department of Integrated Science and Technology, Faculty of Science and Technology, Oita University, 2Faculty of Food Science and Nutrition, Beppu University, 3Institute for Research Promotion, Oita University, 4Graduate School of Bioagricultural Sciences, Nagoya University, 5Faculty of Education, Oita University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 281-292, 2021.
1Division of Applied Chemistry, Department of Integrated Science and Technology, Faculty of Science and Technology, Oita University, 2Faculty of Food Science and Nutrition, Beppu University, 3Institute for Research Promotion, Oita University, 4Graduate School of Bioagricultural Sciences, Nagoya University, 5Faculty of Education, Oita University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 281-292, 2021.
- 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 suppressing protein structural changes on the excellent gelling properties of dried egg white via dry-heat treatment
Shota KOYAMA1,2, Yuko NEMOTO1, Masahiro ICHIKAWA3, Daiki OKA4, Yoshimasa TSUJII2,4, Tomohiro NOGUCHI4, Katsumi TAKANO4, Akihiro HANDA2,3
1Graduate School of Agriculture, Tokyo University of Agriculture, 2Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, 3R&D Division, Kewpie Corporation, 4Faculty of Applied Bioscience, Tokyo University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 293-300, 2021.
1Graduate School of Agriculture, Tokyo University of Agriculture, 2Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, 3R&D Division, Kewpie Corporation, 4Faculty of Applied Bioscience, Tokyo University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 293-300, 2021.
- 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 bactericidal effects of chlorogenic or hydroxycinnamic acid derivatives and soluble coffee under low pH or gastric acid conditions
Juri IGARASHI1, Aoi INOUE1, Hiroko UENO1, Satomi TSUTSUURA2, Kyoko NODA1, Masatsune MURATA1
1Department of Nutrition and Food Science, Ochanomizu University, 2Institute for Research Promotion, Niigata University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 301-310, 2021.
1Department of Nutrition and Food Science, Ochanomizu University, 2Institute for Research Promotion, Niigata University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 301-310, 2021.
- 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 electrical properties and void distribution of mung bean sprouts during hot water heating
Haruki ANDO1, Teppei IMAIZUMI2
1Graduate School of Applied Biological Sciences, Gifu University, 2Faculty of Applied Biological Sciences, Gifu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 311-318, 2021.
1Graduate School of Applied Biological Sciences, Gifu University, 2Faculty of Applied Biological Sciences, Gifu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 311-318, 2021.
- 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。
Proximate composition and fatty acid profile of the sea cucumber isostichopus badionotus and holothuria floridana
Maria Jose SANCHEZ-SOLIS1,2, Mariel GULLIAN-KLANIAN1, Victor TOLEDO-LOPEZ2, Maria Concepcion LORA-VILCHIS3
1University Marist of Merida, 2National Technology of Mexico/Technological Institute of Merida, 3Northwest Biological Research Center, S.C. National Polytechnic Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 319-327, 2021.
1University Marist of Merida, 2National Technology of Mexico/Technological Institute of Merida, 3Northwest Biological Research Center, S.C. National Polytechnic Institute
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 319-327, 2021.
- 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。
Dipeptidyl peptidase IV inhibitory dipeptides contained in hydrolysates of green tea grounds
Keisuke ITO1,2, Takahiro HOSOYA1,2, Toyomi YAMAZAKI-ITO2, Yuko TERADA1,2, Yasuaki KAWARASAKI1,2
1School of Food and Nutritional Sciences, University of Shizuoka, 2Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 329-334, 2021.
1School of Food and Nutritional Sciences, University of Shizuoka, 2Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 329-334, 2021.
- 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。
Homogenization in water improves the recovery rate of imidazole dipeptides in meat
Kayoko ABE1, Shuntaro YAMASHITA2, Kohei KITAZAKI3, Yoshinori KATAKURA1,2
1Graduate School of Systems Life Sciences, Kyushu University, 2Faculty of Agriculture, Kyushu University, 3Fukuoka Agriculture and Forestry Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 335-339, 2021.
1Graduate School of Systems Life Sciences, Kyushu University, 2Faculty of Agriculture, Kyushu University, 3Fukuoka Agriculture and Forestry Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (2) 335-339, 2021.
- 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。
