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 citric acid and calcium chloride combined with medium high hydrostatic pressure – medium high temperature on polyphenol oxidase activity and browning in Fuji apple compote 柠檬酸和氯化钙配合中高静水压力-中高温对富士苹果多酚氧化酶活性和褐变的影响
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-22-00132
S. Yamazaki, S. Kaneko, Y. Takahashi, Y. Amano
{"title":"Effect of citric acid and calcium chloride combined with medium high hydrostatic pressure – medium high temperature on polyphenol oxidase activity and browning in Fuji apple compote","authors":"S. Yamazaki, S. Kaneko, Y. Takahashi, Y. Amano","doi":"10.3136/fstr.fstr-d-22-00132","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00132","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":"69564011","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
Pyroglutamylproline purified from fermented barley extract increases ABCG2 expression in Caco-2 cells 从发酵大麦提取物中纯化的焦氨酰脯氨酸可增加Caco-2细胞中ABCG2的表达
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-22-00213
Eriko Uehara, Hideki Hokazono
{"title":"Pyroglutamylproline purified from fermented barley extract increases ABCG2 expression in Caco-2 cells","authors":"Eriko Uehara, Hideki Hokazono","doi":"10.3136/fstr.fstr-d-22-00213","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00213","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":"69564661","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
Preparation and suitability of Espuma fish dishes for older adults 老年人埃斯普马鱼菜肴的制备与适宜性
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-22-00189
Aiko Koizumi, A. Koizumi, M. Mineki
{"title":"Preparation and suitability of Espuma fish dishes for older adults","authors":"Aiko Koizumi, A. Koizumi, M. Mineki","doi":"10.3136/fstr.fstr-d-22-00189","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00189","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":"69564820","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
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":"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":"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
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":"29 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":"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
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":"1 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":"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 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":"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":"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
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":"10 1","pages":""},"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":"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":"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":"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":"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
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：604180095
Book学术官方微信
小红书