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Edible microgel as a texture modifier
Isamu KANEDA
Department of Food Science and Wellness, College of Agriculture, Food, and Environment Science Rakuno Gakuen University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 687-693, 2021.
Department of Food Science and Wellness, College of Agriculture, Food, and Environment Science Rakuno Gakuen University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 687-693, 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。
Recent advances in non-thermal disinfection technologies in the food industry
Han YAN1, ZhenKun CUI1,2, Tatiana MANOLI2,3, Hao ZHANG1
1School of Food Science, Henan Institute of Science and Technology, 2Faculty of Food Technologies, Sumy National Agrarian University, 3Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 695-710, 2021.
1School of Food Science, Henan Institute of Science and Technology, 2Faculty of Food Technologies, Sumy National Agrarian University, 3Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 695-710, 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。
Simultaneous dewatering and wax extraction of Chinese winter jujube (Ziziphus jujuba Mill. cv. Dongzao) fruit by subcritical dimethyl ether
Zhao QIN1, Xi-Chuang CHENG1, Ling-Biao GU2, Hua-Min LIU1, Qiao-Li YANG1, Xue-De WANG1
1College of Food Science and Technology, Henan University of Technology, 2Henan Joint International Research Laboratory of Veterinary Biologics Research and Application, Anyang Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 711-723, 2021.
1College of Food Science and Technology, Henan University of Technology, 2Henan Joint International Research Laboratory of Veterinary Biologics Research and Application, Anyang Institute of Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 711-723, 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。
Protective effects of aqueous extracts of Rhizopus oryzae on atopic dermatitis in NC/Nga mice
Takehito SUZUKI, Yukiko KATO, Arisa KOBAYASHI, Kurumi SUZUKI
School of Veterinary Medicine, Azabu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 725-733, 2021.
School of Veterinary Medicine, Azabu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 725-733, 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。
High-efficiency formation mechanism of mangiferin/γ-cyclodextrin complex
Yunbo LI1, Benguo LIU1, Mengmeng YU2, Sheng GENG1,2
1School of Food Science, Henan Institute of Science and Technology, 2Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 735-745, 2021.
1School of Food Science, Henan Institute of Science and Technology, 2Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 735-745, 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。
Maillard reaction products derived from heat-dried green tomato increase longevity and neuroprotection in Caenorhabditis elegans
Abdel Fawaz BAGOUDOU1, Kanako MATSUMOTO2, Supatta CHAWALITPONG2, Hyun Young PARK3, Dhiraj A.VATTEM3,4, Soichiro NAKAMURA1, Shigeru KATAYAMA1,5
1Graduate School of Medicine, Science and Technology, Shinshu University, 2Graduate School of Science and Technology, Shinshu University, 3Edison Biotechnology Institute, Konneker Research Laboratories, Ohio University, 4College of Health Sciences & Professions, Ohio University, 5Institute for Biomedical Sciences, Shinshu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 747-757, 2021.
1Graduate School of Medicine, Science and Technology, Shinshu University, 2Graduate School of Science and Technology, Shinshu University, 3Edison Biotechnology Institute, Konneker Research Laboratories, Ohio University, 4College of Health Sciences & Professions, Ohio University, 5Institute for Biomedical Sciences, Shinshu University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 747-757, 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。
Functionality of liquid smoke as an antimicrobial in cooked meat products : liquid smoke suppresses spoilage-related lactic acid bacteria
Shiro TAKEDA1, Jumpei UCHIYAMA2, Kazutoshi SUGITA2, Hirofumi ENOMOTO3,4, Abdulatef M AHHMED5, Yuki KINOSHITA1, Wataru MIZUNOYA1, Yoshitaka ARIMA6, Ryoichi SAKATA1
1Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University, 2Department of Veterinary Medicine, School of Veterinary Medicine, Azabu University, 3School of Science and Engineering, Teikyo University, 4Advanced Instrumental Analysis Center, Teikyo University, 5Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, 6Logos Corp
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 759-768, 2021.
1Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University, 2Department of Veterinary Medicine, School of Veterinary Medicine, Azabu University, 3School of Science and Engineering, Teikyo University, 4Advanced Instrumental Analysis Center, Teikyo University, 5Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, 6Logos Corp
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 759-768, 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 phenolic composition and bioactivity of raw and pickled cowpea (Vigna unguiculata L. Walp.) green pod after in vitro simulated gastrointestinal digestion
Shirong HUANG1, Huan LIU1, Sinian YAN1, Dongfang CHEN1, Xin MEI2
1Department of Biological and Food Engineering, College of Chemical Engineering, Xiangtan University, 2Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 769-778, 2021.
1Department of Biological and Food Engineering, College of Chemical Engineering, Xiangtan University, 2Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 769-778, 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。
Unique growth stage-dependent anti-inflammatory and immunostimulating effects of white bamboo (makomotake) on RAW264 macrophages shown by no production
Tu ZHIHAO1, Sayumi YAMADA1, Dagula HU1, Yoshitada ITO2, Tomohito IWASAKI1, Akihiro YAMAGUCHI1
1Department of Food Science and Human Wellness, Rakuno Gakuen University, 2Ito Farm
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 779-787, 2021.
1Department of Food Science and Human Wellness, Rakuno Gakuen University, 2Ito Farm
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 779-787, 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。
Phytosterols inhibit the formation of 3-monochloropropane-1,2-diol esters in model reactions and the possible mechanism
Zhe ZHENG1, Mingwu QIAO2, Zhongwei ZHANG3, Chang LI1
1State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 2College of Food Science and Technology, Henan Agricultural University, 3School of Public Health, Nanchang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 789-796, 2021.
1State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 2College of Food Science and Technology, Henan Agricultural University, 3School of Public Health, Nanchang University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 789-796, 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。
Inhibitory effect of 4-ethylcatechol on β-glucuronidase activity
Makoto KUJI1, Nanako ITOH1, Yui OHBA2, Kiyoshi YAMADA1,2, Kei HASHIMOTO1,2
1Department of Applied Biological Chemistry, School of Agriculture, Utsunomiya University, 2Division of Engineering and Agriculture, Graduate School of Regional Development and Creativity, Utsunomiya University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 797-806, 2021.
1Department of Applied Biological Chemistry, School of Agriculture, Utsunomiya University, 2Division of Engineering and Agriculture, Graduate School of Regional Development and Creativity, Utsunomiya University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 797-806, 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。
Insect feces tea of locust (Locusta migratoria) suppresses lipid accumulation in 3T3-L1 cells and mice
Yushi TAKAHASHI1,2, Hiromi KURIBAYASHI1, Eisuke TASAKI3, Izumi YOSHIDA2, Masahiro IDE2, Kazuhiro FUJITA2, Tomoji IGARASHI2, Shinjiro SAEKI4, Yoshihito IUCHI1
1Department of Biological Chemistry, Graduate School of Sciences and Technology for Innovation, Yamaguchi University, 2Japan Food Research Laboratories, 3Laboratory of Insect Ecology, Graduate School of Agriculture, Kyoto University, 4Japan Edible Insect Science Lab.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 807-816, 2021.
1Department of Biological Chemistry, Graduate School of Sciences and Technology for Innovation, Yamaguchi University, 2Japan Food Research Laboratories, 3Laboratory of Insect Ecology, Graduate School of Agriculture, Kyoto University, 4Japan Edible Insect Science Lab.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (5) 807-816, 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。
