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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":"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":"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":"58 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":"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
Structural characterization and Immunoregulatory activity of glycoprotein in lanzhou lily 兰州百合糖蛋白的结构特征及免疫调节活性
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-21-00034
Lele Chen, Chengbo Wang, Jie Guo, Jipeng Shi, Ji Zhang
{"title":"Structural characterization and Immunoregulatory activity of glycoprotein in lanzhou lily","authors":"Lele Chen, Chengbo Wang, Jie Guo, Jipeng Shi, Ji Zhang","doi":"10.3136/fstr.fstr-d-21-00034","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00034","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"10 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69560867","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 sodium propionate on inhibition of Botrytis cinerea (in vitro) and a predictive model based on Monte Carlo simulation 丙酸钠对灰霉病菌体外抑制的影响及基于蒙特卡罗模拟的预测模型
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-21-00174
Passakorn Kingwascharapong, F. Tanaka, Arisa Koga, S. Karnjanapratum, Fumihiko Tanaka
{"title":"Effect of sodium propionate on inhibition of Botrytis cinerea (in vitro) and a predictive model based on Monte Carlo simulation","authors":"Passakorn Kingwascharapong, F. Tanaka, Arisa Koga, S. Karnjanapratum, Fumihiko Tanaka","doi":"10.3136/fstr.fstr-d-21-00174","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00174","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69560615","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
Isolation and brewing properties of a sake yeast mutant with high ethyl caprylate productivity 高乙酸乙酯产量清酒酵母突变体的分离及酿造特性研究
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-21-00308
T. Kuribayashi, Akira Hatakeyama, Jun Yarimizu, Keigo Arimoto, M. Kaneoke, Yuji Tasaki, T. Hara, T. Joh
{"title":"Isolation and brewing properties of a sake yeast mutant with high ethyl caprylate productivity","authors":"T. Kuribayashi, Akira Hatakeyama, Jun Yarimizu, Keigo Arimoto, M. Kaneoke, Yuji Tasaki, T. Hara, T. Joh","doi":"10.3136/fstr.fstr-d-21-00308","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00308","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563313","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
Polyphenols-Absorption and Occurrence in the Body System 多酚-在身体系统中的吸收和发生
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-21-00264
T. Matsui
{"title":"Polyphenols-Absorption and Occurrence in the Body System","authors":"T. Matsui","doi":"10.3136/fstr.fstr-d-21-00264","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00264","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69562811","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: 2
Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method 改进泰国发酵米粉khanomjeen的质地和颜色，使用改良的大米发酵方法
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-21-00146
S. Shompoosang, J. Marui, P. Varichanan, Sawitree Dueramae, W. Panthavee
{"title":"Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method","authors":"S. Shompoosang, J. Marui, P. Varichanan, Sawitree Dueramae, W. Panthavee","doi":"10.3136/fstr.fstr-d-21-00146","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00146","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69560952","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
Microbiological assessment of Pangasianodon hypophthalmus at fish-processing plants in Vietnam 越南鱼类加工厂浅眼穿山甲的微生物学评价
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-21-00227
Trang Nguyen Phan, T. Miyamoto, Anh Ngoc Tong Thi
{"title":"Microbiological assessment of Pangasianodon hypophthalmus at fish-processing plants in Vietnam","authors":"Trang Nguyen Phan, T. Miyamoto, Anh Ngoc Tong Thi","doi":"10.3136/fstr.fstr-d-21-00227","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00227","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69561271","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
Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels 大麦麸皮焙烤甜甜圈对餐后血糖和胰岛素水平的抑制作用
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-22-00059
Kenichi Tanabe, Kumi Watanabe, A. Okuda, Sadako Nakamura, T. Oku
{"title":"Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels","authors":"Kenichi Tanabe, Kumi Watanabe, A. Okuda, Sadako Nakamura, T. Oku","doi":"10.3136/fstr.fstr-d-22-00059","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00059","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563565","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
Slightly acidic hypochlorous water effective against dual-species biofilm of Listeria monocytogenes and Escherichia coli strains isolated from Pangasius fish-processing plants 微酸性次氯水对巴沙鱼加工厂分离的单核增生李斯特菌和大肠杆菌双种生物膜有效
IF 0.6 4区 农林科学
Food Science and Technology Research Pub Date : 2022-01-01 DOI: 10.3136/fstr.fstr-d-22-00074
Trang Nguyen Phan, Anh Ngoc Tong Thi, Y. Masuda, Ken-ichi Hohjoh, T. Miyamoto
{"title":"Slightly acidic hypochlorous water effective against dual-species biofilm of Listeria monocytogenes and Escherichia coli strains isolated from Pangasius fish-processing plants","authors":"Trang Nguyen Phan, Anh Ngoc Tong Thi, Y. Masuda, Ken-ichi Hohjoh, T. Miyamoto","doi":"10.3136/fstr.fstr-d-22-00074","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00074","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563635","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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