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FOOD SCIENCE AND TECHNOLOGY RESEARCH 27巻 4号

発行元
日本食品科学工学会
ISSN
1344-6606
ISSN(オンライン)
1881-3984

書籍情報から探す
開始頁
Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine
Yu KANKE1, Hiroko YANO2, Tomonori KODA1, Chukwan TECHAKANON3, Somwang LEKJING3, Paramee NOONIM3, Akihiro NISHIOKA1
1Department of Organic Materials Science, Graduate School of Organic Materials Science, Yamagata University, 2Department of Biological Environment, Akita Prefectural University, 3Department of Food Technology, Faculty of Innovative Agriculture and Fisheries Establishment Project, Prince of Songkla University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 551-557, 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。
Preparation of a nanostructured multi-phase lipid carrier for iron encapsulation : Alipase-triggered release of ferric ions
Kyuya NAKAGAWA1, Maya NAKABAYASHI2, Ren OHGAKI2, Yuma SAKANO2, Takashi KOBAYASHI2
1partment of Chemical Engineering, Faculty of Engineering, Kyoto University, 2ivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 559-565, 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。
Maltose formation from wheat flour with different degrees of damaged starch
Keisuke SHINTANI1, Yayoi MIYAGAWA2, Shuji ADACHI2
1Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, 2Faculty of Bioenvironmental Science, Kyoto University of Advanced Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 567-572, 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。
Preparation of orally disintegrating tablets from active ingredients of citrus peel by direct powder compression for the maintenance of brain function
Shohei NAKAMURA, Sae ABE, Kazuki MIYOSHI, Yoshiaki AMAKURA, Satoshi OKUYAMA, Morio YOSHIMURA, Yoshiko FURUKAWA, Takatoshi SAKAMOTO
Department of Pharmaceutical Technology, School of Clinical Pharmacy, College of Pharmaceutical Sciences, Matsuyama University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 573-585, 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。
Varietal differences in the yield and polyphenol content of sweet potato (Ipomoea batatas L.) foliage
Rie KURATA, Toru KOBAYASHI, Yumi KAI
NARO, Kyushu Okinawa Agricultural Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 587-597, 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。
Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS
Zhengbo Su, Baoxiang LIU, Chuang MA
Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technolog (Shandong Academy of Sciences)
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 599-607, 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 multi cycle heating-cooling treatment on the physical and morphological properties of white sweet potato flour
Nok AFIFAH, Novita INDRIANTI, Dewi DESNILASARI, Lia RATNAWATI, Achmat SARIFUDIN
Research Center for Appropriate Technology-Indonesian Institute of Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 609-613, 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。
Inhibition of lipid digestion by β-glucanase-treated Candida utilis
Chie KITAHARA, Takanobu SAKURAI, Kaori FURUTA, Tadayoshi KATSUMATA
Food Science Research Laboratories, Mitsubishi Corporation Life Sciences Limited
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 615-626, 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。
Reaction process and characteristic changes in soybean oil bodies during the formation of volatile flavour compounds in soymilk
Qiying TIAN1,2, Yufei HUA1
1School of Food Science and Technology, Jiangnan University, 2Food College, Jiangsu Food and Pharmaceutical Science College
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 627-637, 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。
Apple juice enhances ascorbic acid absorption and accumulation in ODS rats
Haruka TATEHANA1,2, Emi SAIGYO-TANISHITA1, Mikoto MIURA-OKAWA1, Toshio NORIKURA1,2, Atsushi KON1,2, Hiromi IZAWA1,2
1Department of Nutrition, Faculty of Health Science, Aomori University of Health and Welfare, 2Graduate School of Health Sciences, Aomori University of Health Sciences
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 639-646, 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。
A comparison of Listeria monocytogenes growth monitoring in ground pork samples by real-time polymerase chain reaction to conventional agar and most probable number methods
Fia NOVIYANTI, Yukie HOSOTANI, Yasuhiro INATSU, Susumu KAWASAKI
National Food Research Institute, Food Hygiene Laboratory
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 647-656, 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。
Metabolomic analysis of garlic varieties revealed high cycloalliin content in fresh and black Kinkyou bulbs
Mamoru FUJIKAWA1,2, Hisaka OSHIMA1, Hiromi MATSUOKA1, Hirotoshi TAMURA2,3
1Kagawa Prefectural Industrial Technology Research Center, 2United Graduate School of Agricultural Sciences, Ehime University, 3Graduate School of Agriculture, Kagawa University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 657-670, 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。
A rapid and sensitive method for simultaneous quantification of seven furfural compounds in milk powder based on GC-MS / MS combined with QuEChERS method
Qiong WU1, Xiaomei SHI2, Dandan REN2, Shuya WANG2, Haijin LIU3, Yunfeng XIE2, Liushui YAN1
1Laboratory of Jiangxi Province of Persistent Pollutants Control and Resources Recycle, Nanchang Hangkong University, 2Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition Health and Food Safety, 3Tibet Autonomous Region Agricultural and Livestock Product Quality and Safety Inspection Testing Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 671-679, 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。
Virucidal Effect of Acetic Acid and Vinegar on Severe Acute Respiratory Syndrome Coronavirus 2
Joto YOSHIMOTO1, Chikako ONO2,3, Yoshihiro TSUCHIYA1, Shizuya KABUTO1, Mikiya KISHI1, Yoshiharu MATSUURA2,3
1Central Research Institute, Mizkan Holdings Co., Ltd, 2Laboratory of Virus Control Research Institute for Microbial Diseases, Osaka University, 3Laboratory of Virus Control, Center of Infectious Diseases Education and Research, Osaka University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (4) 681-684, 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。