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Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking 肉类用蛋白酶和速冻预处理，使结缔组织和脂肪在烹调过程中流出
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-22-00145
Kosaku Nishimura, Tatsuya Abe
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引用次数: 0
Chimonanthus salicifolius S. Y. Hu Extract improve constipation symptoms and regulate intestinal microbiota in mice 金银花提取物改善小鼠便秘症状，调节肠道菌群
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-22-00147
Lin Chen, Xin Li
{"title":"Chimonanthus salicifolius S. Y. Hu Extract improve constipation symptoms and regulate intestinal microbiota in mice","authors":"Lin Chen, Xin Li","doi":"10.3136/fstr.fstr-d-22-00147","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00147","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":"69564151","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
Making sugar-free bread with wheat flour and halotolerant Hyphopichia burtonii-enriched culture 用小麦粉和耐盐白丝酵母菌培养物制作无糖面包
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-22-00163
N. Ohisa, Naoki Suzuki, Satoshi Mohri
{"title":"Making sugar-free bread with wheat flour and halotolerant Hyphopichia burtonii-enriched culture","authors":"N. Ohisa, Naoki Suzuki, Satoshi Mohri","doi":"10.3136/fstr.fstr-d-22-00163","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00163","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":"69564159","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
Antioxidant activity of tempe fermented with three different Rhizopus species 用三种不同根霉发酵的teme的抗氧化活性
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-22-00167
N. Watanabe, Y. Hara, Haruka Tashiro, H. Aoki
{"title":"Antioxidant activity of tempe fermented with three different Rhizopus species","authors":"N. Watanabe, Y. Hara, Haruka Tashiro, H. Aoki","doi":"10.3136/fstr.fstr-d-22-00167","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00167","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":"69564208","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
Kneading history of additive starch batter affecting rheological properties of rice bread batter 添加剂淀粉面糊对米面包面糊流变特性影响的揉制历史
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-23-00031
Marin Abiko, T. Koda, H. Yano, Naoko Fujita, A. Nishioka
{"title":"Kneading history of additive starch batter affecting rheological properties of rice bread batter","authors":"Marin Abiko, T. Koda, H. Yano, Naoko Fujita, A. Nishioka","doi":"10.3136/fstr.fstr-d-23-00031","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00031","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":"69565251","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
Supplemental feeding of 1,5-anhydro-D-glucitol prevents the onset and development of diabetes through the suppression of oxidative stress in KKAy mice 补充1,5-无水- d -葡萄糖醇通过抑制KKAy小鼠的氧化应激来预防糖尿病的发生和发展
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-23-00037
Kenichi Tanabe, Sadako Nakamura, T. Nakayama, Kazuhiro Yoshinaga, Chihiro Ushiroda, T. Oku
{"title":"Supplemental feeding of 1,5-anhydro-D-glucitol prevents the onset and development of diabetes through the suppression of oxidative stress in KKAy mice","authors":"Kenichi Tanabe, Sadako Nakamura, T. Nakayama, Kazuhiro Yoshinaga, Chihiro Ushiroda, T. Oku","doi":"10.3136/fstr.fstr-d-23-00037","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00037","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":"69565417","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 Antiallergy Activity of Docosahexaenoic Acid: A Brief Review 二十二碳六烯酸抗过敏活性的研究进展
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-23-00053
K. Nishi
{"title":"The Antiallergy Activity of Docosahexaenoic Acid: A Brief Review","authors":"K. Nishi","doi":"10.3136/fstr.fstr-d-23-00053","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00053","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":"69565443","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 prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation 微波功率控温微波真空干燥后，预冻对猕猴桃表面颜色及结构和质地的影响
4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00100
Yasumasa Ando, Takeyuki Okada
{"title":"Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation","authors":"Yasumasa Ando, Takeyuki Okada","doi":"10.3136/fstr.fstr-d-23-00100","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00100","url":null,"abstract":"The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying time in the MVD process under properly controlled temperature conditions. The MVD samples without prefreezing had the same level of low a* value (high greenness) as the freeze-dried sample, but the prefrozen-MVD samples showed a slight browning due to discoloration during thawing in an atmospheric pressure environment. The prefreezing suppressed sample shrinkage during the MVD process and allowed the formation of a porous structure with many large voids with thin walls. Thanks to this structure, the prefrozen-MVD samples showed textural characteristics similar to the freeze-dried sample, but the porous structure was not formed in the MVD at 20 ℃, indicating that a high microwave power is required to generate a high enough vapor pressure to form the porous structure.","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"22 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":"135501457","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
Hard water can be softened by atomization 硬水可以通过雾化软化
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-23-00059
Kazuhiro Kubo, Mayu Kasumi, Takatoshi Yamashita
{"title":"Hard water can be softened by atomization","authors":"Kazuhiro Kubo, Mayu Kasumi, Takatoshi Yamashita","doi":"10.3136/fstr.fstr-d-23-00059","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00059","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":"69565776","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
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species 非热等离子体鼓泡系统作为一种新型消毒剂的特性:理化性质、杀菌效果和活性物质
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-23-00011
Amalia Ghaisani Komarudin, D. Nei, Hiromi Kameya, I. Sotome, T. Araki
{"title":"Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species","authors":"Amalia Ghaisani Komarudin, D. Nei, Hiromi Kameya, I. Sotome, T. Araki","doi":"10.3136/fstr.fstr-d-23-00011","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00011","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":"69565193","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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