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A review of the radioactive cesium behavior in Japanese agricultural, livestock, fishery products and their foods in the decade following the Fukushima nuclear accident
Mayumi HACHINOHE1, Shioka HAMAMATSU2, Shinichi KAWAMOTO3
1Food Research Institute, National Agriculture Research Organization, 2Agriculture, Forestry and Fisheries Research Council, Ministry of Agriculture, Forestry and Fisheries, 3Secretariat, Japanese Society for Food Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 1-23, 2021.
1Food Research Institute, National Agriculture Research Organization, 2Agriculture, Forestry and Fisheries Research Council, Ministry of Agriculture, Forestry and Fisheries, 3Secretariat, Japanese Society for Food Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 1-23, 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。
Advantages and challenges of sous vide cooking
ZhenKun CUI1,2, Han YAN1, Tatiana MANOLI2,3, HaiZhen MO4, JiCai BI1, 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, 4School of Food and Bioengineering, Shaanxi University of Science and Technology, Weiyang University Campus
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 25-34, 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, 4School of Food and Bioengineering, Shaanxi University of Science and Technology, Weiyang University Campus
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 25-34, 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 steam explosion on yield and properties of soluble dietary fiber from wheat bran
Jianhui MA1, Meng YUAN1, Ying LIU1, Yingxing DUAN1, Daijing ZHANG1, Yun SHAO1, Tianlin WANG2, Lina JIANG1
1College of Life Science, Henan Normal University, 2State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 35-42, 2021.
1College of Life Science, Henan Normal University, 2State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 35-42, 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。
Phase behavior of a binary mixture of rapeseed and soybean oils
Yayoi MIYAGAWA1, Hironori NAGAMIZU2, Takenobu OGAWA2, Shuji ADACHI1
1Faculty of Bio-environmental Science, Kyoto University of Advanced Science, 2Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 43-48, 2021.
1Faculty of Bio-environmental Science, Kyoto University of Advanced Science, 2Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 43-48, 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。
Classification of various types of sugar products by mineral composition
Sayoko FUJII, Yukie NAGAI, Akio HIRATA
Research Section, Research and Development Division, Mitsui Sugar Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 49-56, 2021.
Research Section, Research and Development Division, Mitsui Sugar Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 49-56, 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。
Suitability of lactic acid bacteria for the production of pickled luffa (Luffa cylindrica Roem.)
Naoto HIROSE1,2, Goki MAEDA1, Naoya TANAHARA1, Kensaku TAKARA3, Koji WADA3
1Okinawa Prefectural Agricultural Research Center, 2Okinawa Industrial Technology Center, 3Faculty of Agriculture, University of the Ryukyus
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 57-61, 2021.
1Okinawa Prefectural Agricultural Research Center, 2Okinawa Industrial Technology Center, 3Faculty of Agriculture, University of the Ryukyus
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 57-61, 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。
Enhanced moisture loss and oil absorption of deep-fried food by blending extra virgin olive oil in rapeseed oil
Norihito KISHIMOTO, Nami TAKANO
Central Institute of Olive and Health Sciences, Shodoshima Healthyland Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 63-68, 2021.
Central Institute of Olive and Health Sciences, Shodoshima Healthyland Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 63-68, 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。
Image processing for evaluation of papilla clearness of dried sea cucumber products
Masanao NARITA1, Akira SUGAWARA1, Yasuhiro KUWAHARA2, Koichiro ENOMOTO3, Masashi TODA4
1Hokkaido Research Organization Fisheries Research Department Central Fisheries Research Institute, 2Abashiri Fisheries Research Institute, 3The University of Shiga Prefecture, 4Kumamoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 69-74, 2021.
1Hokkaido Research Organization Fisheries Research Department Central Fisheries Research Institute, 2Abashiri Fisheries Research Institute, 3The University of Shiga Prefecture, 4Kumamoto University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 69-74, 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。
Optimized method for processing avocado seeds to improve selected nutrients and functional values
Joseph RUNYOGOTE1, Musa CHACHA1, Bernadette NDABIKUNZE2, Jofrey RAYMOND1
1School of Life Science and Bioengineering, The Nelson Mandela African Institution of Science and Technology, 2Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 75-84, 2021.
1School of Life Science and Bioengineering, The Nelson Mandela African Institution of Science and Technology, 2Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 75-84, 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 natural selenium-enriched rice flour addition on product properties of fresh extruded rice-shaped kernels (FER) based on naked oat (Avena nuda L.)
Xiaodong WANG1, Zhiyong ZHAO1, Xihong LI1, Jianxin SONG1, Zhenyuan LIU1,2, Yueming LI3
1State Key Laboratory of Food Nutrition and Safety, 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 (1) 85-94, 2021.
1State Key Laboratory of Food Nutrition and Safety, 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 (1) 85-94, 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。
Synergistic effect of dietary glycerol galactoside and porphyran from nori on cecal immunoglobulin A levels in mice
Kenji ISHIHARA1, Takuya SEKO1, Chiaki OYAMADA1, Hiromi KUNITAKE2, Toshihiko MURAOKA2
1Research Center for Biochemistry and Food Technology, National Research Institute of Fisheries Science, 2Food Science Research Division, Kumamoto Prefectural Fisheries Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 95-101, 2021.
1Research Center for Biochemistry and Food Technology, National Research Institute of Fisheries Science, 2Food Science Research Division, Kumamoto Prefectural Fisheries Research Center
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 95-101, 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。
Comparing odor-active compounds in three mango (Mangifera indica L.) cultivars by aroma extract dilution analysis and the method for evaluating odor interactions
Ryogo KUROKI, Ryo SAKANO, Shoji HATTORI, Shusaku MORISHITA
Soda Aromatic Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 103-109, 2021.
Soda Aromatic Co., Ltd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 103-109, 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。
Inflammatory response of raw 264.7 macrophage cells teated with dragon fruit oligosaccharide on lipopolysaccharide-induced inflammation
Pansai NATTHA1, Wichienchot SANTAD1, Raungrut PRITSANA2, Takahashi Yupanqui CHUTHA1
1Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, 2Department of Biomedical Sciences, Faculty of Medicine, Prince of Songkla University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 111-119, 2021.
1Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, 2Department of Biomedical Sciences, Faculty of Medicine, Prince of Songkla University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 111-119, 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 comparative study of physicochemical properties of recovered protein from Japanese anchovy (Engraulis japonicus) isolated by various recovery methods
Nonthacha THANATHORNVARAKUL, Asada JIARPINIJNUN, Emiko OKAZAKI, Jie-Ting GENG, Kigen TAKAHASHI, Kazufumi OSAKO
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 121-129, 2021.
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 121-129, 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。
Assessment of mutagenicity, acute and sub-acute toxicity and human trial safety of wasabi leaf extract powder
Isao OKUNISHI1,2, Yousuke MIURA2, Yo NAKAMURA4, Yoshitada HIRA5, De-Xing HOU1,3
1The United Graduate School of Agricultural Sciences, Kagoshima University, 2Kinjirushi Co., Ltd., 3Department of Food Science and Biotechnology, Faculty of Agriculture, Kagoshima University, 4Higashikoganei Sakura Clinic, 5ImeQ RD inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 131-149, 2021.
1The United Graduate School of Agricultural Sciences, Kagoshima University, 2Kinjirushi Co., Ltd., 3Department of Food Science and Biotechnology, Faculty of Agriculture, Kagoshima University, 4Higashikoganei Sakura Clinic, 5ImeQ RD inc.
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 131-149, 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。
Purification, characterization and anticoagulant activity in vitro of polysaccharides from the seeds of Toona sinensis (A.Juss) Roem
Wei-Rong CAI, Zhi-Ying WEN, Bo-Le DING, Dan-Wei YUE, Yong XU, Zhi-Fei JIA, Han ZHU
College of Biological and Chemical Engineering, Anhui Polytechnic University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 151-159, 2021.
College of Biological and Chemical Engineering, Anhui Polytechnic University
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 151-159, 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 cooking conditions on postprandial glycemic response and eating qualities of high-amylose rice "Koshinokaori"
Tomoko YAMAGUCHI1, Masumi KOBAYASHI1, Makoto MIZUTANI1, Shinobu FUJIMURA2, Yasuaki ENOKI3
1Faculty of Education, Niigata University, 2Faculty of Agriculture, Niigata University, 3Bourbon Institutes of Health, Bourbon Corporation
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 161-167, 2021.
1Faculty of Education, Niigata University, 2Faculty of Agriculture, Niigata University, 3Bourbon Institutes of Health, Bourbon Corporation
FOOD SCIENCE AND TECHNOLOGY RESEARCH 27 (1) 161-167, 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。
