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FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 21, Issue 4 / 2015
English Article 
Japanese Article- Please note that metadata of J-type articlesare generated by machine-translation and the original texts are written in Japanese.
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Physicochemical Properties and Bioavailability of Lutein Microencapsulation (LM) Li-Hua ZHANG1, Xin-De XU1, Bin SHAO1, Qian SHEN2, Hui ZHOU2, Yi-Min HONG1, Lei-Ming YU1 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 503-507, 2015. |
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Swelling Pressure of Tapioca Starch Gel Estimated from Distribution Coefficients of Non-electrolytes Yuki SHA, Shuji ADACHI FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 509-515, 2015. |
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Rapid Visual Event-Specific Detection of Soybean DP-356043-5 by Loop-Mediated Isothermal Amplification (LAMP) Guozhen JI1,2, Gang LI1, Yuanfeng WU1, Jiahui GUO3, Dianlin YANG1, Jianning ZHAO1, Xin LAI1, Guilong ZHANG1, Weiming XIU1,2,3 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 517-523, 2015. |
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Changes in the Viscosity of Expressible Water in Meat during Heating : Description Based on the Denaturation Kinetics of Water-soluble Proteins Naomi SHIBATA-ISHIWATARI1, Mika FUKUOKA2, Noboru SAKAI2 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 525-530, 2015. |
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Development of Polymerase Chain Reaction and Multiplex Polymerase Chain Reaction for Simple Identification of Thermoanaerobic Spore-forming Bacteria Fuyuki AOYAMA1,2, Takahisa MIYAMOTO3 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 531-536, 2015. |
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Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes Dennis Marvin SANTIAGO1,2, Koki MATSUSHITA3, Kazumasa TSUBOI3, Daiju YAMADA3, Daiki MURAYAMA3, Sakura KAWAKAMI3, Kenichiro SHIMADA3, Hiroshi KOAZE3, Hiroaki YAMAUCHI3 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 537-548, 2015. |
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Measuring Cheese Maturation with the Fluorescence Fingerprint Mito KOKAWA1,2, Shoma IKEGAMI3, Akira CHIBA3, Hiroshi KOISHIHARA3, Vipavee TRIVITTAYASIL4, Mizuki TSUTA4, Kaori FUJITA4, Junichi SUGIYAMA4 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 549-555, 2015. |
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Production of 8-hydroxydaidzein Polyphenol Using Biotransformation by Aspergillus oryzae Sheng-Chi WU, Chia-Wei CHANG, Chia-Wei LIN, Yuan-Chang HSU FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 557-562, 2015. |
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Antiglycative and Antioxidative Properties of Ethyl Acetate Fraction of Chinese Purple Yam (Dioscorea alata L.) Extracts XiaoXuan GUO1, XiaoHong SHA1, ShengBao CAI2, Ou WANG1, BaoPing JI1 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 563-571, 2015. |
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Effects of Sterilization Process on the Physicochemical and Nutritional Properties of Liquid Enteral Formula Yasuhiro TAKEDA1, Masayuki SHIMADA2, Yoshihiko USHIDA2, Hitoshi SAITO2, Hiroshi IWAMOTO1, Teiichiro OKAWA2 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 573-581, 2015. |
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Cell surface Hydrophobicity Contributes to Lactobacillus Tolerance to Antibacterial Actions of Catechins Motokazu NAKAYAMA1, Daisuke TOMIYAMA1, Naofumi SHIGEMUNE1, Asako MITANI2, Wenjie Xu3, Takahisa MIYAMOTO3 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 583-588, 2015. |
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Effect of Bean Extract of Yabumame (Amphicarpaea bracteata (L.) Fernald subsp. edgeworthii (Benth.) H. Ohashi) on Low-Density Lipoprotein Oxidation In Vitro Lifeng YANG1, Jyunichi KIRIKOSHI1, Shogo SEKIMOTO1, Mikako TAKASUGI2, Kenji FUKUNAGA3, Ryota HOSOMI3, Atsuyuki HISHIDA4, Nobuo KAWAHARA4, Takashi YAMAGISHI5, Hirofumi ARAI1 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 589-596, 2015. |
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Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel Ziye ZHANG, Yuling YANG, Xiaozhi TANG, Yinji CHEN, Yuan YOU FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 597-605, 2015. |
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Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages Takafumi ITOBE, Osamu NISHIMURA, Kenji KUMAZAWA FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 607-614, 2015. |
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Optimization Extraction Conditions with Ultrasound for Anti-hyperglycemic Activities from Psidium guajava Leaf Ching-Wen LIU1, Yi-Cheng WANG2,3, Chang-Yi HUANG3, Hsi-Chi LU2, Wen-Dee CHIANG2 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 615-621, 2015. |
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Improved Leavening Ability of a Wild Yeast, Saccharomyces cerevisiae AK46 2-deoxyglucose Resistant Mutant Dai MIKUMO1,2, Masahiro TAKAYA3, Yoshitake ORIKASA3, Takuji OHWADA3 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 623-630, 2015. |
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Effect of Light on the Growth and Acid Protease Production of Aspergillus oryzae Pushpa S MURTHY1,2, Satoshi SUZUKI2, Ken-Ichi KUSUMOTO2 FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(4): 631-635, 2015. |
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