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Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking 火影忍者红薯中多酚类物质经烘烤和微波烹调后抗过敏活性增强
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-21-00268
Naraporn Phomkaivon, Nia Amilia, Witwasin Tanintaratan, L. Yonekura, H. Tamura
{"title":"Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking","authors":"Naraporn Phomkaivon, Nia Amilia, Witwasin Tanintaratan, L. Yonekura, H. Tamura","doi":"10.3136/fstr.fstr-d-21-00268","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00268","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":"69562817","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
Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting 大麦粉经烘烤后淀粉、β-葡聚糖、理化性质及风味化合物的变化
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-22-00054
N. Kohyama, Y. Ichinose, S. Kaneko, J. Matsuki
{"title":"Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting","authors":"N. Kohyama, Y. Ichinose, S. Kaneko, J. Matsuki","doi":"10.3136/fstr.fstr-d-22-00054","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00054","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":"69563486","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
Development of non-contact strawberry quality evaluation system using visible–near infrared spectroscopy: optimization of texture qualities prediction model 基于可见-近红外光谱的非接触式草莓品质评价系统的开发:质地品质预测模型的优化
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-22-00083
Naufal Shidqi Rabbani, Kazunari Miyashita, T. Araki
{"title":"Development of non-contact strawberry quality evaluation system using visible–near infrared spectroscopy: optimization of texture qualities prediction model","authors":"Naufal Shidqi Rabbani, Kazunari Miyashita, T. Araki","doi":"10.3136/fstr.fstr-d-22-00083","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00083","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":"69563699","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 compression damage on mechanical behavior and quality attributes of apple fruit 压缩损伤对苹果果实力学性能和品质特性的影响
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-21-00178
Jianjun Zhu, Dequan Zhu, L. Wang, K. Xue, J. Liao, Shun Zhang
{"title":"Effects of compression damage on mechanical behavior and quality attributes of apple fruit","authors":"Jianjun Zhu, Dequan Zhu, L. Wang, K. Xue, J. Liao, Shun Zhang","doi":"10.3136/fstr.fstr-d-21-00178","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00178","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"8 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69560633","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: 3
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (Euphausia pacifica) protein 不同有机盐对北太平洋磷虾蛋白可食膜性能的影响
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-21-00271
Nail Ucyol, Jie-Ting Geng, Kigen Takahashi, K. Osako
{"title":"Effects of various organic salts on the properties of edible films prepared from North Pacific krill (Euphausia pacifica) protein","authors":"Nail Ucyol, Jie-Ting Geng, Kigen Takahashi, K. Osako","doi":"10.3136/fstr.fstr-d-21-00271","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00271","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":"69562825","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
Heat-killed Lactobacillus paracasei K71 isolated from Sakekasu (sake lees) enhances Th1 response, NK cell cytotoxicity and fecal IgA content in normal BALB/c mice 从清酒中分离的热灭活副干酪乳杆菌K71可提高正常BALB/c小鼠Th1应答、NK细胞毒性和粪便IgA含量
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-21-00290
T. Hara, Akira Igarashi, Takuya Teradaira, T. Joh
{"title":"Heat-killed Lactobacillus paracasei K71 isolated from Sakekasu (sake lees) enhances Th1 response, NK cell cytotoxicity and fecal IgA content in normal BALB/c mice","authors":"T. Hara, Akira Igarashi, Takuya Teradaira, T. Joh","doi":"10.3136/fstr.fstr-d-21-00290","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00290","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":"69562946","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
Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis 在加压二氧化碳下，结合温和加热和蛋白质水解，加速了低盐沙丁鱼酱的生产
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-21-00303
Aoi Okubo, Seiji Noma, M. Demura, Nobuyuki Hayashi
{"title":"Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis","authors":"Aoi Okubo, Seiji Noma, M. Demura, Nobuyuki Hayashi","doi":"10.3136/fstr.fstr-d-21-00303","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00303","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"7 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563229","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
New acylated anthocyanin isolated from purple yam using molecular networking analysis 紫山药中新的酰基化花青素的分子网络分析
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-22-00025
R. Miyata, H. Sano, S. Kumazawa
{"title":"New acylated anthocyanin isolated from purple yam using molecular networking analysis","authors":"R. Miyata, H. Sano, S. Kumazawa","doi":"10.3136/fstr.fstr-d-22-00025","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00025","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":"69563357","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
Acrylamide formation during pan-frying of mung bean sprouts 绿豆芽煎炸过程中丙烯酰胺的形成
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-22-00030
Kyoko Noda, Himawari Ando, Kimiko Tada, M. Satake, Fuuka Nakauchi, Satomi Tsutsuura, Y. Shimamura, S. Masuda, M. Murata
{"title":"Acrylamide formation during pan-frying of mung bean sprouts","authors":"Kyoko Noda, Himawari Ando, Kimiko Tada, M. Satake, Fuuka Nakauchi, Satomi Tsutsuura, Y. Shimamura, S. Masuda, M. Murata","doi":"10.3136/fstr.fstr-d-22-00030","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00030","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":"69563411","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
The effect of herb extracts on the off-odor formation from lipid oxidation 草药提取物对脂质氧化产生异味的影响
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-22-00060
K. Ohta, Mao Miyazaki, Haruna Shiratsuchi, Hiroshi Kobayashi, H. Ishikawa
{"title":"The effect of herb extracts on the off-odor formation from lipid oxidation","authors":"K. Ohta, Mao Miyazaki, Haruna Shiratsuchi, Hiroshi Kobayashi, H. Ishikawa","doi":"10.3136/fstr.fstr-d-22-00060","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00060","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":"69563574","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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