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Food science and technology research

Food science and technology research
紙雑誌
Japanese Society for Food Science and Technology1999-<Z54-J39>
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Efficient and safe extraction of an antioxidant, 3,5,4’-trihydroxy-6,7-methylenedioxyflavone-3-<i>O</i>-glycoside, from indigo leaves using alkaline hydrolysis of modifying ester moieties advpub 0

Efficient and safe extraction of an antioxidant, 3,5,4’-trihydroxy-6,7-methylenedioxyflavone-3-<i>O</i>-glycoside, from indigo leaves using alkaline hydrolysis of modifying ester moieties advpub 0
デジタル記事
Kimura Hideto, Ishihara Tomoe, Ishida Miki, Hirabayashi Yu, Jisaka Mitsuo, Murota Kaeko2024Food Science and Technology Researchadvpub 0
インターネットで読める全国の図書館

Effect of dietary fats and soybean phospholipid on hepatic fatty acid metabolism in mice 30 1

Effect of dietary fats and soybean phospholipid on hepatic fatty acid metabolism in mice 30 1
デジタル記事
Ide Takashi2024Food Science and Technology Research30 1p.83-95
インターネットで読める全国の図書館

Characterization of physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles of new Okinawan pineapple (<i>Ananas comosus</i>) breeding lines 30 2

Characterization of physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles of new Okinawan pineapple (<i>Ananas comosus</i>) breeding lines 30 2
デジタル記事
Asikin Yonathan, Kudaka Tomomasa, Maekawa Ryota, Kobayashi Takuya, Takeuchi Makoto, Horiuchi Masahiro, Wada Koji2024Food Science and Technology Research30 2p.181-194
インターネットで読める全国の図書館

Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method

Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method
デジタル記事
2024Food Science and Technology Research30 1p.13-24
全国の図書館
  • 掲載誌（ISSN）13446606
  • 掲載誌（ISSN-L）13446606

Administration of cyclodextrin-ferulic acid complex significantly increases the plasma concentration of the intact form of ferulic acid in mice advpub 0

Administration of cyclodextrin-ferulic acid complex significantly increases the plasma concentration of the intact form of ferulic acid in mice advpub 0
デジタル記事
Yamashita Sana, Tanaka Junpei, Tsuda Takanori2024Food Science and Technology Researchadvpub 0
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Comprehensive analyses of the bitterness of alkaloids and simulated taste mechanism of theacrine from Jianghua Kucha tea (<i>Camellia sinensis</i> var. assamica cv. Jianghua) advpub 0

Comprehensive analyses of the bitterness of alkaloids and simulated taste mechanism of theacrine from Jianghua Kucha tea (<i>Camellia sinensis</i> var. assamica cv. Jianghua) advpub 0
デジタル記事
Xing Ruixue, Cai Tianchen, Jia Wenbao, Ma Qianting, Yin Xia, Xiao Yangbo, Liu Shujuan, Zhang Shuguang, Lin Yong, Wu Wenliang2024Food Science and Technology Researchadvpub 0
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Detection and identification of foreign bodies in conditioned steak based on ultrasound imaging advpub 0

Detection and identification of foreign bodies in conditioned steak based on ultrasound imaging advpub 0
デジタル記事
Li Chen, Niu Zeng, Zuo Min, Wang Tianzhen, Zou Xiaobo, Sun Zongbao2024Food Science and Technology Researchadvpub 0
インターネットで読める全国の図書館

Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking

Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking
デジタル記事
2024Food Science and Technology Research30 1p.117-123
全国の図書館
  • 掲載誌（ISSN）13446606
  • 掲載誌（ISSN-L）13446606

Dietary vanillic acid prevents postmenopausal symptoms in ovariectomized mice

Dietary vanillic acid prevents postmenopausal symptoms in ovariectomized mice
デジタル記事
2024Food Science and Technology Research30 1p.97-106
全国の図書館
  • 掲載誌（ISSN）13446606
  • 掲載誌（ISSN-L）13446606

Study on antibacterial chemical composition and antibacterial activity of Hengshan astragalus honey

Study on antibacterial chemical composition and antibacterial activity of Hengshan astragalus honey
デジタル記事
2024Food Science and Technology Researchadvpub 0
全国の図書館
  • 掲載誌（ISSN）13446606
  • 掲載誌（ISSN-L）13446606

Quality evaluation of the fermented confectionery kouglof prepared with different oils and fats

Quality evaluation of the fermented confectionery kouglof prepared with different oils and fats
デジタル記事
2024Food Science and Technology Researchadvpub 0
全国の図書館
  • 掲載誌（ISSN）13446606
  • 掲載誌（ISSN-L）13446606

Estimated Levels of Xenoestrogens, Bisphenol A and 4-nonylphenol, in Human Breastmilk in Beijing Determined by High Performance Liquid Chromatography-Tandem Mass Spectrometry after Derivatization

Estimated Levels of Xenoestrogens, Bisphenol A and 4-nonylphenol, in Human Breastmilk in Beijing Determined by High Performance Liquid Chromatography-Tandem Mass Spectrometry after Derivatization
デジタル記事
2024Food Science and Technology Researchadvpub 0
全国の図書館
  • 掲載誌（ISSN）13446606
  • 掲載誌（ISSN-L）13446606

Polyphenol content and antioxidant activity of two black soybean varieties over five cultivation years

Polyphenol content and antioxidant activity of two black soybean varieties over five cultivation years
デジタル記事
2024Food Science and Technology Researchadvpub 0
全国の図書館
  • 掲載誌（ISSN）13446606
  • 掲載誌（ISSN-L）13446606

Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at −2 ℃ advpub 0

Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at −2 ℃ advpub 0
デジタル記事
Sugisawa Ryunosuke, Orikasa Takahiro, Koide Shoji2024Food Science and Technology Researchadvpub 0
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Enhanced textural properties of plant-based patties treated using crosslinking-catalyzed enzymes compared with those of beef patties advpub 0

Enhanced textural properties of plant-based patties treated using crosslinking-catalyzed enzymes compared with those of beef patties advpub 0
デジタル記事
Sakai Kiyota, Okada Masamichi, Yamaguchi Shotaro2024Food Science and Technology Researchadvpub 0
インターネットで読める全国の図書館

Effects of high-pressure processing of date palm juice on the physicochemical properties

Effects of high-pressure processing of date palm juice on the physicochemical properties
デジタル記事
2024Food Science and Technology Research30 1p.107-115
全国の図書館
  • 掲載誌（ISSN）13446606
  • 掲載誌（ISSN-L）13446606

Reaction products in the browning system of plant-based meat analogs by laccase and betanidin 30 2

Reaction products in the browning system of plant-based meat analogs by laccase and betanidin 30 2
デジタル記事
Sakai Kiyota, Okada Masamichi, Yamaguchi Shotaro2024Food Science and Technology Research30 2p.239-245
インターネットで読める全国の図書館

Isomerization of Various Aldo-saccharides to the Corresponding Keto-saccharides under Microwave Heating Using Uncalcined Scallop Shell Powder as a Catalyst

Isomerization of Various Aldo-saccharides to the Corresponding Keto-saccharides under Microwave Heating Using Uncalcined Scallop Shell Powder as a Catalyst
デジタル記事
2024Food Science and Technology Researchadvpub 0
全国の図書館
  • 掲載誌（ISSN）13446606
  • 掲載誌（ISSN-L）13446606

Isoflavone aglycone contents of commercial fermented soybean products in Korea and the isoflavone aglycone-producing ability of <i>Bacillus subtilis</i> isolated from the products 30 2

Isoflavone aglycone contents of commercial fermented soybean products in Korea and the isoflavone aglycone-producing ability of <i>Bacillus subtilis</i> isolated from the products 30 2
デジタル記事
Inagaki Shyuichiro, Fujimoto Hiroka2024Food Science and Technology Research30 2p.231-238
インターネットで読める全国の図書館