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Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method 在吞丸过程中作用于丸体的力与丸体行为之间的关系，用MPS方法从计算机模拟中得到图矩阵
4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00125
Tetsu Kamiya, Yoshio Toyama, Keigo Hanyu, Takahiro Kikuchi, Yukihiro Michiwaki
{"title":"Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method","authors":"Tetsu Kamiya, Yoshio Toyama, Keigo Hanyu, Takahiro Kikuchi, Yukihiro Michiwaki","doi":"10.3136/fstr.fstr-d-23-00125","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00125","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":"135358163","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
Kudzu (Pueraria lobata) vine isoflavones, at a dose lower than the recommended daily allowance in Japan, prevents bone loss in ovariectomized mice 葛根(葛根)藤异黄酮，在剂量低于日本推荐的每日津贴，防止骨质流失卵巢切除小鼠
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-22-00103
Teruyoshi Tanaka, Hanjun Tang, Kazuya Umehara, T. Moriyama, Y. Kawamura
{"title":"Kudzu (Pueraria lobata) vine isoflavones, at a dose lower than the recommended daily allowance in Japan, prevents bone loss in ovariectomized mice","authors":"Teruyoshi Tanaka, Hanjun Tang, Kazuya Umehara, T. Moriyama, Y. Kawamura","doi":"10.3136/fstr.fstr-d-22-00103","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00103","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":"69563765","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
Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium 发酵培养基提取白桦菇煎液的抗糖基化及抗氧化作用
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-22-00120
Naoki Doi, Kazuichi Araki, Yoichiro Fukuta, Yudai Kuwagaito, Y. Yamauchi, Y. Sasai, S. Kondo, M. Kuzuya
{"title":"Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium","authors":"Naoki Doi, Kazuichi Araki, Yoichiro Fukuta, Yudai Kuwagaito, Y. Yamauchi, Y. Sasai, S. Kondo, M. Kuzuya","doi":"10.3136/fstr.fstr-d-22-00120","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00120","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":"69564177","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
Effects of enzymatic treatments on yuzu (Citrus junos) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositions 低温条件下添加少量酶液处理柚子汁渣对膏体产率及其挥发性成分的影响
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-22-00125
Takashi Osaka, Chikako Sakai, Kazuyoshi Fujii
{"title":"Effects of enzymatic treatments on yuzu (Citrus junos) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositions","authors":"Takashi Osaka, Chikako Sakai, Kazuyoshi Fujii","doi":"10.3136/fstr.fstr-d-22-00125","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00125","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":"69564187","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 development of taste sensors 味觉传感器的最新发展
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-22-00195
K. Toko
{"title":"Recent development of taste sensors","authors":"K. Toko","doi":"10.3136/fstr.fstr-d-22-00195","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00195","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":"69564835","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
Enhancement of nutraceutical properties of goldenberry (Physalis peruviana L.) leaves through foliar application of salicylic acid during cultivation 栽培过程中叶面施用水杨酸提高金梅叶片的营养成分
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-23-00106
Alejandro Rios-Lozano, Humberto Ramos-Sotelo, C. Reyes-Moreno, Marely G. Figueroa-Pérez
{"title":"Enhancement of nutraceutical properties of goldenberry (Physalis peruviana L.) leaves through foliar application of salicylic acid during cultivation","authors":"Alejandro Rios-Lozano, Humberto Ramos-Sotelo, C. Reyes-Moreno, Marely G. Figueroa-Pérez","doi":"10.3136/fstr.fstr-d-23-00106","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00106","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":"69565897","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
Eubacterium limosum JCM6421T influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars 石灰真杆菌JCM6421T影响异鼠李素生产槲皮素和各种糖生产短链脂肪酸
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-22-00117
M. Tamura, H. Nakagawa, K. Hirayama
{"title":"Eubacterium limosum JCM6421T influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars","authors":"M. Tamura, H. Nakagawa, K. Hirayama","doi":"10.3136/fstr.fstr-d-22-00117","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00117","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":"69564137","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
A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions 根据日本消费者的看法，开发了牛奶咖啡风味词典，并将其应用于检查所有适用的问题
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-22-00176
Shin-ya Hatakeyama, Toshiyoshi Kawaguchi, T. Yamaguchi, Daisho Yoshihara, Kana Takahashi, M. Akiyama, Reiko Koizumi, K. Miyaji, Y. Takeda, Mito Kokawa, Y. Kitamura
{"title":"A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions","authors":"Shin-ya Hatakeyama, Toshiyoshi Kawaguchi, T. Yamaguchi, Daisho Yoshihara, Kana Takahashi, M. Akiyama, Reiko Koizumi, K. Miyaji, Y. Takeda, Mito Kokawa, Y. Kitamura","doi":"10.3136/fstr.fstr-d-22-00176","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00176","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":"69564575","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 heat processing conditions on the anti-obesity activity of kombu in diet-induced obese mice 热处理条件对食源性肥胖小鼠海带抗肥胖活性的影响
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-22-00222
Y. Tojo, Toshiaki Kamitani, N. Takatani, Toshiya Toda, Toshio Suzuki, S. Aoe
{"title":"Effect of heat processing conditions on the anti-obesity activity of kombu in diet-induced obese mice","authors":"Y. Tojo, Toshiaki Kamitani, N. Takatani, Toshiya Toda, Toshio Suzuki, S. Aoe","doi":"10.3136/fstr.fstr-d-22-00222","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00222","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":"69565094","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
Increasing resistant starch of processed Thai rice using citric acid, extra virgin coconut oil and herbs 使用柠檬酸，特级初榨椰子油和草药增加泰国大米的抗性淀粉
4区 农林科学
Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00104
Nattpol Poomsa-ad, Lamul Wiset, Sarinthorn Suwannarong, Noppakun Pakdeenarong
{"title":"Increasing resistant starch of processed Thai rice using citric acid, extra virgin coconut oil and herbs","authors":"Nattpol Poomsa-ad, Lamul Wiset, Sarinthorn Suwannarong, Noppakun Pakdeenarong","doi":"10.3136/fstr.fstr-d-23-00104","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00104","url":null,"abstract":"This study aimed to increase resistant starch (RS) content in cooked KDML 105 rice. Various factors were investigated, such as rice type, cultivation area, oil type, rice cooker, and Thai herbs. This study found that the choice of oil and the incorporation of specific Thai herbs had a significant impact on the RS content of cooked KDML 105 rice. Using extra virgin coconut oil increased RS content, while certain Thai herbs, particularly Pandan leaves juice and butterfly pea flower, contributed to both increased RS content. Sao Hai rice had the highest RS content (4.31 ± 0.30 %). Saline soil areas did not significantly affect RS content in KDML 105 rice. Using extra virgin coconut oil and pressure rice cookers increased RS content significantly (1.40 ± 0.23 %). Incorporating four Thai herbs improved RS content. Notably, soaking rice in 2 % citric acid, mixing with extra virgin coconut oil, Thai herb and pressure cooking significantly increased RS content.","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":"135505129","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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