发布求助
文献互助 智能选刊 最新文献

Food Science and Technology Research最新文献

筛选
英文 中文
Effect of light exposure on enzyme activity in wheat bran solid-state fermentation by <i>Aspergillus oryzae</i> 光照对米曲霉固态发酵麦麸酶活性的影响
4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00114
Satoshi Suzuki, Ichi Kusumoto
{"title":"Effect of light exposure on enzyme activity in wheat bran solid-state fermentation by &lt;i&gt;Aspergillus oryzae&lt;/i&gt;","authors":"Satoshi Suzuki, Ichi Kusumoto","doi":"10.3136/fstr.fstr-d-23-00114","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00114","url":null,"abstract":"The regulation of enzyme activity in the production of various fermented foods using koji mold has been optimized in many ways, and few additional refinements are apparent. This study examined light as a modifiable factor with which to adjust the enzyme activities of koji. A previous study has shown improved saccharification of wheat bran with Aspergillus oryzae RIB40 under at least 8 h of darkness. In the work reported here, light exposure had no significant effect on the saccharification activity of A. oryzae RIB1187. However, light exposure for 8 h or more continuously decreased protease-specific activity in RIB1187, as was seen previously in RIB40. This information may help manufacturers to improve fungal enzyme production, processes, and facilities.","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135702438","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
Protective effect of Vaccinium myrtillus L. extract against UVA-induced injury in ARPE-19 cells 杨梅提取物对uva诱导的ARPE-19细胞损伤的保护作用
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00032
Wataru Otsu, H. Hara, Kenjirou Ogawa
{"title":"Protective effect of Vaccinium myrtillus L. extract against UVA-induced injury in ARPE-19 cells","authors":"Wataru Otsu, H. Hara, Kenjirou Ogawa","doi":"10.3136/fstr.fstr-d-23-00032","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00032","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565402","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
Effect of increasing the rate of water temperature on the softening of root vegetables in boiling water 提高水温对沸水中根茎类蔬菜软化的影响
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-22-00181
Yoko Sato, Maho Fujimoto
{"title":"Effect of increasing the rate of water temperature on the softening of root vegetables in boiling water","authors":"Yoko Sato, Maho Fujimoto","doi":"10.3136/fstr.fstr-d-22-00181","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00181","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69564639","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
Environmental impact assessment of aseptically packaged chicken using ohmic heating 欧姆加热无菌包装鸡肉的环境影响评价
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-22-00220
Ruri Ito, Noriko Yamanaka-Zamoto, Manabu Watanabe, N. Hamada-Sato
{"title":"Environmental impact assessment of aseptically packaged chicken using ohmic heating","authors":"Ruri Ito, Noriko Yamanaka-Zamoto, Manabu Watanabe, N. Hamada-Sato","doi":"10.3136/fstr.fstr-d-22-00220","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00220","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565043","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
Protective effect of the methanol extract of edible insects against oxidative damages in C2C12 myoblasts and myotubes 食用昆虫甲醇提取物对C2C12成肌细胞和肌管氧化损伤的保护作用
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00007
Taekyoung Jeong, Huijin Heo, Minha Kim, Hui-Yeon Park, Junsoo Lee, Hana Lee
{"title":"Protective effect of the methanol extract of edible insects against oxidative damages in C2C12 myoblasts and myotubes","authors":"Taekyoung Jeong, Huijin Heo, Minha Kim, Hui-Yeon Park, Junsoo Lee, Hana Lee","doi":"10.3136/fstr.fstr-d-23-00007","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00007","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565187","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
Galactan induces macrophage M0 to M1 conversion to combat colon cancer 半乳糖诱导巨噬细胞M0向M1转化以对抗结肠癌
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00039
Yue Meng, Guang Yang, Ai Ren, Yunhe Qu, Xue Wang, Kevin H. Mayo, Yifa Zhou, Chengcheng Song
{"title":"Galactan induces macrophage M0 to M1 conversion to combat colon cancer","authors":"Yue Meng, Guang Yang, Ai Ren, Yunhe Qu, Xue Wang, Kevin H. Mayo, Yifa Zhou, Chengcheng Song","doi":"10.3136/fstr.fstr-d-23-00039","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00039","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565430","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
Commercial ELISA kits for soy protein determination: Characterization and compatibility 大豆蛋白测定的商用ELISA试剂盒:特性和相容性
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00047
Rikiya Shimada, Erika Yano, N. Zaima, T. Moriyama
{"title":"Commercial ELISA kits for soy protein determination: Characterization and compatibility","authors":"Rikiya Shimada, Erika Yano, N. Zaima, T. Moriyama","doi":"10.3136/fstr.fstr-d-23-00047","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00047","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565437","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 combined effects of α-tocopherol and rosmarinic acid on the off-odor formation from lipid oxidation α-生育酚和迷迭香酸对油脂氧化产生异味的联合作用
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00071
K. Ohta, Yuna Motohira, Yuki Maruishi, Ikuko Minami, Hiroshi Kobayashi, H. Ishikawa
{"title":"The combined effects of α-tocopherol and rosmarinic acid on the off-odor formation from lipid oxidation","authors":"K. Ohta, Yuna Motohira, Yuki Maruishi, Ikuko Minami, Hiroshi Kobayashi, H. Ishikawa","doi":"10.3136/fstr.fstr-d-23-00071","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00071","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"12 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565788","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
Effect of rare sugars on soy sauce brewing and related microorganisms 稀有糖对酱油酿造及相关微生物的影响
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-21-00280
M. Miyoshi, T. Inazu, H. Tamura, K. Izumori, K. Akimitsu, I. Kimura
{"title":"Effect of rare sugars on soy sauce brewing and related microorganisms","authors":"M. Miyoshi, T. Inazu, H. Tamura, K. Izumori, K. Akimitsu, I. Kimura","doi":"10.3136/fstr.fstr-d-21-00280","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00280","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69562868","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
Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization 在随机质心优化的最佳制备条件下，获得了具有最大抗氧化能力的葡萄糖偶联大豆11S球蛋白的乳化性能
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-22-00169
K. Hasegawa, Kentaro Matsumiya, H. Saeki, Y. Matsumura, Kimio Nishimura
{"title":"Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization","authors":"K. Hasegawa, Kentaro Matsumiya, H. Saeki, Y. Matsumura, Kimio Nishimura","doi":"10.3136/fstr.fstr-d-22-00169","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00169","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69564429","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
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信