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Food Science and Technology Research最新文献

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Effect of ethanol concentration and temperature on solubility of fructose 乙醇浓度和温度对果糖溶解度的影响
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-21-00191
Khwanjai Klinchongkon, Bussaraporn Intim, Neeranuch Milasing, Pramote Khuwijitjaru
{"title":"Effect of ethanol concentration and temperature on solubility of fructose","authors":"Khwanjai Klinchongkon, Bussaraporn Intim, Neeranuch Milasing, Pramote Khuwijitjaru","doi":"10.3136/fstr.fstr-d-21-00191","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00191","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69561289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The accumulation characteristics of minerals in different edible and medicinal mushrooms 不同食药用菌中矿物质的积累特征
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-21-00249
Yuan Guorong, Liang Xinxin, Sun Shuguang, Zhang Zhumei, Wang Huali, Yang Shude, Geng Yupeng, Cheng Xianhao, Liu Weihuan
{"title":"The accumulation characteristics of minerals in different edible and medicinal mushrooms","authors":"Yuan Guorong, Liang Xinxin, Sun Shuguang, Zhang Zhumei, Wang Huali, Yang Shude, Geng Yupeng, Cheng Xianhao, Liu Weihuan","doi":"10.3136/fstr.fstr-d-21-00249","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00249","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69562760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality evaluation and postprandial glycemic response of gluten-free rice bread made from two types of rice flour with different amylose contents 两种不同直链淀粉含量米粉制作的无麸质米面包的质量评价及餐后血糖反应
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-22-00052
Iana Korshunova, Tomoko Yamaguchi, Saori Kuremoto, Yasuaki Enoki
{"title":"Quality evaluation and postprandial glycemic response of gluten-free rice bread made from two types of rice flour with different amylose contents","authors":"Iana Korshunova, Tomoko Yamaguchi, Saori Kuremoto, Yasuaki Enoki","doi":"10.3136/fstr.fstr-d-22-00052","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00052","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Functional alteration of soybean 11S globulin through glycation 糖基化对大豆11S球蛋白功能的影响
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-22-00085
Kimio Nishimura, K. Hasegawa, Y. Matsumura, H. Saeki, Kentaro Matsumiya
{"title":"Functional alteration of soybean 11S globulin through glycation","authors":"Kimio Nishimura, K. Hasegawa, Y. Matsumura, H. Saeki, Kentaro Matsumiya","doi":"10.3136/fstr.fstr-d-22-00085","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00085","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparative studies on thermal stability of poultry ovotransferrins 家禽卵转铁蛋白热稳定性的比较研究
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-22-00101
A. Suzuki, J. Kurisaki, Ryoko Kajino, Shinnosuke Takeshima
{"title":"Comparative studies on thermal stability of poultry ovotransferrins","authors":"A. Suzuki, J. Kurisaki, Ryoko Kajino, Shinnosuke Takeshima","doi":"10.3136/fstr.fstr-d-22-00101","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00101","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce 植酸与真空包装组合对鲜切生菜贮藏品质的影响
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-21-00172
Huang Liu, Hanyu Zhao, Lulu Ye, Duoduo Fan, Zhenzhen Wang
{"title":"Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce","authors":"Huang Liu, Hanyu Zhao, Lulu Ye, Duoduo Fan, Zhenzhen Wang","doi":"10.3136/fstr.fstr-d-21-00172","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00172","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69560563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Evaluation of the process for transferring limonene from lemon to olive oil 从柠檬中提取柠檬烯制备橄榄油的工艺评价
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-21-00254
Norihito Kishimoto, Ayako Kashiwagi
{"title":"Evaluation of the process for transferring limonene from lemon to olive oil","authors":"Norihito Kishimoto, Ayako Kashiwagi","doi":"10.3136/fstr.fstr-d-21-00254","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00254","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69562806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing 漂烫周期和碾磨条件对马铃薯粉物理性能的影响及其在挤压食品3D打印中的适用性
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-21-00283
D. Nei, Y. Ando, I. Sotome
{"title":"Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing","authors":"D. Nei, Y. Ando, I. Sotome","doi":"10.3136/fstr.fstr-d-21-00283","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00283","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69562929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Evaluation of eicosapentaenoic Acid/Arachidonic acid ratio using dried blood spot 血斑法测定二十碳五烯酸/花生四烯酸比值
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-22-00050
M. Nagai, Noriko Matsuo, H. Ishikawa
{"title":"Evaluation of eicosapentaenoic Acid/Arachidonic acid ratio using dried blood spot","authors":"M. Nagai, Noriko Matsuo, H. Ishikawa","doi":"10.3136/fstr.fstr-d-22-00050","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00050","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Polyphenol composition analysis in 30 cultivars of persimmon fruits: comparison of polyphenols between cultivars in Japan, China, and Korea 30个柿子品种多酚成分分析:日本、中国和韩国品种多酚的比较
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-22-00094
K. Takemori, Minami Okano, Aoi Shimeno, T. Kometani
{"title":"Polyphenol composition analysis in 30 cultivars of persimmon fruits: comparison of polyphenols between cultivars in Japan, China, and Korea","authors":"K. Takemori, Minami Okano, Aoi Shimeno, T. Kometani","doi":"10.3136/fstr.fstr-d-22-00094","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00094","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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