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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
Measurement of glucosinolates in Brassicaceae vegetables grown in Japan 日本十字花科蔬菜中硫代葡萄糖苷的测定
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-22-00186
Yuta Yamanouchi, Akira Ando, Y. Takano-Ishikawa, H. Ueda
{"title":"Measurement of glucosinolates in Brassicaceae vegetables grown in Japan","authors":"Yuta Yamanouchi, Akira Ando, Y. Takano-Ishikawa, H. Ueda","doi":"10.3136/fstr.fstr-d-22-00186","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00186","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":"69564645","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 ability to resist freezing damage of three Japanese radish (Raphanus sativus L.) cultivars 三个日本萝卜品种的抗冻害能力
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-23-00055
C. Viriyarattanasak, Y. Ando, N. Fukino, Yuji Takemura, Tomoko Hashimoto
{"title":"The ability to resist freezing damage of three Japanese radish (Raphanus sativus L.) cultivars","authors":"C. Viriyarattanasak, Y. Ando, N. Fukino, Yuji Takemura, Tomoko Hashimoto","doi":"10.3136/fstr.fstr-d-23-00055","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00055","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":"69565768","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
Newtonian and non-newtonian food bolus behaviors obtained from validated swallowing simulator based on moving particle simulation 基于运动粒子模拟的吞咽模拟器获得牛顿和非牛顿食物丸行为
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-23-00057
T. Kamiya, Y. Toyama, Keigo Hanyu, Takahiro Kikuchi, Y. Michiwaki
{"title":"Newtonian and non-newtonian food bolus behaviors obtained from validated swallowing simulator based on moving particle simulation","authors":"T. Kamiya, Y. Toyama, Keigo Hanyu, Takahiro Kikuchi, Y. Michiwaki","doi":"10.3136/fstr.fstr-d-23-00057","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00057","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"6 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565772","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
Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties 基于x射线CT图像和物理性质的真空微波干香菇结构分析
4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00086
Daisuke Kurata, Takahiro Orikasa, Yuki Orikasa, Shoji Koide
{"title":"Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties","authors":"Daisuke Kurata, Takahiro Orikasa, Yuki Orikasa, Shoji Koide","doi":"10.3136/fstr.fstr-d-23-00086","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00086","url":null,"abstract":"This study was designed to investigate the effects of changes in vacuum microwave (VMW) drying conditions on the drying kinetics, microstructures and physical properties of shiitake mushrooms. Under the tested conditions of 3 kPa and 20 kPa, low pressure and high microwave power in particular increased the rate of moisture change of shiitake mushrooms. Morphological observations from X-ray computed tomography (CT) images showed that samples dried at 3 kPa had many more porous structures with smaller pores, while clumps of cells formed and led to the formation of larger pores in samples dried at 20 kPa. Under the 20 kPa condition, the apparent density increased, and the internal porosity decreased, immediately after drying. These results implied that shrinkage of the samples occurred in the early stages of drying. However, drying at lower pressure led to the dried samples with lower densities and higher internal porosities because of the puffing effect.","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"43 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":"135318618","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 reaction conditions on Nε-(1-Carboxymethyl)-L-lysine formation in reducing sugar-lysine mode reaction systems 还原糖-赖氨酸反应体系中反应条件对Nε-(1-羧甲基)- l -赖氨酸生成的影响
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-22-00178
W. Han, Songtao Ge, X. Tan
{"title":"Effects of reaction conditions on Nε-(1-Carboxymethyl)-L-lysine formation in reducing sugar-lysine mode reaction systems","authors":"W. Han, Songtao Ge, X. Tan","doi":"10.3136/fstr.fstr-d-22-00178","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00178","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":"69564583","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
Development of a new, continuous, inline, Aqua-gas drying system and its application to drying perilla leaves while retaining the functional components and antioxidant activities 一种新的、连续的、在线的水气干燥系统的开发及其在干燥紫苏叶的同时保留其功能成分和抗氧化活性的应用
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-22-00188
T. Ogawa, Noriteru Tosa, Kozue Kobayashi, Hiromasa Tabata, Y. Ohta, Shuki Ishigami, Tsuyoshi Matsusaka, Mitsuhito Hasegawa, I. Sotome, Isobe Seiichiro
{"title":"Development of a new, continuous, inline, Aqua-gas drying system and its application to drying perilla leaves while retaining the functional components and antioxidant activities","authors":"T. Ogawa, Noriteru Tosa, Kozue Kobayashi, Hiromasa Tabata, Y. Ohta, Shuki Ishigami, Tsuyoshi Matsusaka, Mitsuhito Hasegawa, I. Sotome, Isobe Seiichiro","doi":"10.3136/fstr.fstr-d-22-00188","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00188","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":"69564780","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
Isomerization of ribose to ribulose using basic amino acids as a catalyst 用碱性氨基酸作催化剂使核糖异构化为核酮糖
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-22-00215
Pramote Khuwijitjaru, S. Adachi
{"title":"Isomerization of ribose to ribulose using basic amino acids as a catalyst","authors":"Pramote Khuwijitjaru, S. Adachi","doi":"10.3136/fstr.fstr-d-22-00215","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00215","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":"69564947","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
Reduction in the bitterness of protein hydrolysates by an aminopeptidase from Aspergillus oryzae 用米曲霉的氨基肽酶减少蛋白质水解物的苦味
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-22-00110
R. Nakamura, Manami Saito, Mika Maruyama, Shinta Yamanaka, Takahiro Tanemura, Masaki Watanabe, F. Fukumori, Kiyoshi Hayashi
{"title":"Reduction in the bitterness of protein hydrolysates by an aminopeptidase from Aspergillus oryzae","authors":"R. Nakamura, Manami Saito, Mika Maruyama, Shinta Yamanaka, Takahiro Tanemura, Masaki Watanabe, F. Fukumori, Kiyoshi Hayashi","doi":"10.3136/fstr.fstr-d-22-00110","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00110","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":"69563834","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
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