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Food Science and Technology Research最新文献

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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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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
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":null,"pages":null},"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
Real-time PCR-based identification methods for Megaselia scalaris (Loew) (Diptera: Phoridae) targeting mitochondrial DNA 基于实时聚合酶链反应(pcr)的线粒体DNA鉴定方法(双翅目:飞蛾科
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-21-00241
S. Furui, A. Miyanoshita, T. Imamura
{"title":"Real-time PCR-based identification methods for Megaselia scalaris (Loew) (Diptera: Phoridae) targeting mitochondrial DNA","authors":"S. Furui, A. Miyanoshita, T. Imamura","doi":"10.3136/fstr.fstr-d-21-00241","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00241","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69561234","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
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":null,"pages":null},"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
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":null,"pages":null},"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
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":null,"pages":null},"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":null,"pages":null},"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
Inhibition of Morganella morganii growth and histamine production using a bacteriophage cocktail 利用噬菌体鸡尾酒抑制摩根氏摩根菌生长和组胺产生
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-22-00104
S. Yamaki, Aoi Sakanoue, Kosuke Arai, K. Yamazaki, Y. Kawai
{"title":"Inhibition of Morganella morganii growth and histamine production using a bacteriophage cocktail","authors":"S. Yamaki, Aoi Sakanoue, Kosuke Arai, K. Yamazaki, Y. Kawai","doi":"10.3136/fstr.fstr-d-22-00104","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00104","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563772","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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