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Biodiversity of bacteria isolated from surimi made from Alaska pollock 阿拉斯加鳕鱼鱼糜中分离细菌的生物多样性
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-23-00029
Kazuya Kobayashi, Yuki Matsubara, Hiroaki Okuhara, Natsuka Takada, Masaki Oosaka
{"title":"Biodiversity of bacteria isolated from surimi made from Alaska pollock","authors":"Kazuya Kobayashi, Yuki Matsubara, Hiroaki Okuhara, Natsuka Takada, Masaki Oosaka","doi":"10.3136/fstr.fstr-d-23-00029","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00029","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565244","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":null,"pages":null},"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
Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production 高产甘蔗KY01-2044单沸结晶对糖和糖蜜产量的影响
4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00158
Satoshi Ohara, Yosuke Hamada, Yoshifumi Terajima, Tetsuya Ishida, Yasunori Kikuchi, Yasuhiro Fukushima, Akira Sugimoto
{"title":"Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production","authors":"Satoshi Ohara, Yosuke Hamada, Yoshifumi Terajima, Tetsuya Ishida, Yasunori Kikuchi, Yasuhiro Fukushima, Akira Sugimoto","doi":"10.3136/fstr.fstr-d-23-00158","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00158","url":null,"abstract":"This study investigated the effect of single-boiling crystallization of high-yielding sugarcane on sugar and molasses production on a factory-plant scale compared with triple-boiling crystallization of conventional sugarcane. The sugar extraction at the roll-milling process was similar between high-yielding sugarcane KY01-2044 with high fiber and conventional sugarcane NiF8. The weight of sugar yield per sugarcane decreased by 32.6 % compared with the conventional system, whereas the yield of molasses and bagasse increased by 143.1 % and 11.5 %, respectively. The results indicated that sugar, molasses, and bagasse-derived electricity could increase simultaneously when the yields of high-yielding sugarcane were higher by a factor of 1.5 than conventional levels. Furthermore, A-molasses obtained by a single-boiling crystallization had less coloration and better fermentability and operability than conventional C-molasses. In conclusion, this study showed that combining high-yielding sugarcane and single-boiling crystallization could increase sugar production and generate high-quality molasses suitable for biofuel and bagasse-derived electricity production.","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135560357","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 high-pressure processing of date palm juice on the physicochemical properties 高压处理对枣椰汁理化性质的影响
4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00126
Chattraya Ngamlerst, Supannika Kosum, Apanchanid Thepouyporn, Suteera Vatthanakul, Pattaneeya Prangthip, Natnicha Promyos
{"title":"Effects of high-pressure processing of date palm juice on the physicochemical properties","authors":"Chattraya Ngamlerst, Supannika Kosum, Apanchanid Thepouyporn, Suteera Vatthanakul, Pattaneeya Prangthip, Natnicha Promyos","doi":"10.3136/fstr.fstr-d-23-00126","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00126","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135311103","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
Recent advances in the detection of contaminants by portable glucose meter in food samples 便携式葡萄糖仪检测食品样品中污染物的研究进展
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-22-00115
Gaoshuang Hu, Dan Su, Tianqi Wu, Tao Zhao, Longhua Xu, Shan Gao, J. Hao
{"title":"Recent advances in the detection of contaminants by portable glucose meter in food samples","authors":"Gaoshuang Hu, Dan Su, Tianqi Wu, Tao Zhao, Longhua Xu, Shan Gao, J. Hao","doi":"10.3136/fstr.fstr-d-22-00115","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00115","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563840","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
Molecular interaction of black tea components with phospholipid vesicles 红茶成分与磷脂囊泡的分子相互作用
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-22-00202
T. Nakayama, Hideharu Huriya, Asuka Kamo, Kenzi Kosako, Takeyuki Kozima, M. Sugawara, Tatsuo Suzuki, Mie Nishizima, Ai Yamashita, Megumi Yano, Shouhei Makino, K. Kera, Masumi Iijima
{"title":"Molecular interaction of black tea components with phospholipid vesicles","authors":"T. Nakayama, Hideharu Huriya, Asuka Kamo, Kenzi Kosako, Takeyuki Kozima, M. Sugawara, Tatsuo Suzuki, Mie Nishizima, Ai Yamashita, Megumi Yano, Shouhei Makino, K. Kera, Masumi Iijima","doi":"10.3136/fstr.fstr-d-22-00202","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00202","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69564881","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
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects 大豆蛋白和大豆肽:生物活性、加工技术及应用前景
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-22-00207
Tianyu Zhang, Wenhui Li, He Li, Xinqi Liu
{"title":"Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects","authors":"Tianyu Zhang, Wenhui Li, He Li, Xinqi Liu","doi":"10.3136/fstr.fstr-d-22-00207","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00207","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69564906","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 stainless steel oxygen dissolver in the piling fermentation of sauce-flavor Baijiu 不锈钢氧溶剂对酱香白酒堆垛发酵的影响
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-23-00033
Hubing Zhao, Yingyu Huo, Gangren Yang, Xiaozhu Liu, Zhongtai Li, Diao Luo, Xiaoyu Zhao, Xu Li
{"title":"Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor Baijiu","authors":"Hubing Zhao, Yingyu Huo, Gangren Yang, Xiaozhu Liu, Zhongtai Li, Diao Luo, Xiaoyu Zhao, Xu Li","doi":"10.3136/fstr.fstr-d-23-00033","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00033","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565054","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
Physiological effects of Asparagus officinalis L. fruit extracts: inhibition of a-amylase, a-glucosidase, lipase and angiotensin-I converting enzyme, and effects on 3T3-L1 preadipocyte⁄adipocyte 芦笋果实提取物的生理作用:抑制a-淀粉酶、a-葡萄糖苷酶、脂肪酶和血管紧张素- 1转化酶，对3T3-L1前脂肪细胞/脂肪细胞的影响
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-23-00013
Kenji Otsuka, Kohmura Hiroyuki, Yukihiro Yamamoto
{"title":"Physiological effects of Asparagus officinalis L. fruit extracts: inhibition of a-amylase, a-glucosidase, lipase and angiotensin-I converting enzyme, and effects on 3T3-L1 preadipocyte⁄adipocyte","authors":"Kenji Otsuka, Kohmura Hiroyuki, Yukihiro Yamamoto","doi":"10.3136/fstr.fstr-d-23-00013","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00013","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565198","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 different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt 不同发酵剂对深海香精鱼露品质的影响
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-23-00021
Kohei Takada, Keigo Ikezawa, N. Maeda, Tutomu Sato, Y. Fukui, T. Takano, Y. Funatsu
{"title":"Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt","authors":"Kohei Takada, Keigo Ikezawa, N. Maeda, Tutomu Sato, Y. Fukui, T. Takano, Y. Funatsu","doi":"10.3136/fstr.fstr-d-23-00021","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00021","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565239","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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