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Ameliorative effects of Japanese barnyard millet (Echinochloa esculenta H. Scholz) bran supplementation in streptozotocin-induced diabetic rats 日本谷子(Echinochloa esculenta H. Scholz)麸皮对链脲佐菌素诱导的糖尿病大鼠的改善作用
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-22-00079
Yoshiaki Ito, Ayaka Suzuki, Haruka Nasukawa, Kenji Miyaki, A. Yano, T. Nagasawa
{"title":"Ameliorative effects of Japanese barnyard millet (Echinochloa esculenta H. Scholz) bran supplementation in streptozotocin-induced diabetic rats","authors":"Yoshiaki Ito, Ayaka Suzuki, Haruka Nasukawa, Kenji Miyaki, A. Yano, T. Nagasawa","doi":"10.3136/fstr.fstr-d-22-00079","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00079","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":"69563693","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
Food chemistry and biochemistry of enzymatic browning 食品化学与酶促褐变的生物化学
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-21-00130
M. Murata
{"title":"Food chemistry and biochemistry of enzymatic browning","authors":"M. Murata","doi":"10.3136/fstr.fstr-d-21-00130","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00130","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":"69560949","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
Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization 米粉粉碎后无谷蛋白和无添加剂米面包特性差异的影响因素
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-21-00184
N. Aoki, T. Kataoka, Y. Nishiba
{"title":"Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization","authors":"N. Aoki, T. Kataoka, Y. Nishiba","doi":"10.3136/fstr.fstr-d-21-00184","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00184","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":"69561240","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
Reduction of pyrrolizidine alkaloids by cooking pre-treatment for the petioles and the young spikes of Petasites japonicus 蒸煮预处理对枇杷叶柄和幼穗中吡咯利西啶类生物碱的还原
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-21-00245
M. Takenaka, N. Miyake, Toshiyuki Kimura, S. Todoriki, T. Urushiyama
{"title":"Reduction of pyrrolizidine alkaloids by cooking pre-treatment for the petioles and the young spikes of Petasites japonicus","authors":"M. Takenaka, N. Miyake, Toshiyuki Kimura, S. Todoriki, T. Urushiyama","doi":"10.3136/fstr.fstr-d-21-00245","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00245","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":"69561910","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
Recommended Level of Rosemary Extract (Rosmarinus officinalis L.) Based on Lipid Oxidation, Total Volatiles, and Sensory Evaluation of Treated Cooked Chicken Meat 迷迭香萃取物的推荐剂量(迷迭香)基于处理熟鸡肉的脂质氧化、总挥发物和感官评价
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-22-00034
M. Al-Hijazeen
{"title":"Recommended Level of Rosemary Extract (Rosmarinus officinalis L.) Based on Lipid Oxidation, Total Volatiles, and Sensory Evaluation of Treated Cooked Chicken Meat","authors":"M. Al-Hijazeen","doi":"10.3136/fstr.fstr-d-22-00034","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00034","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":"69563422","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 glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-conjugated ones 采用随机质心优化和麦芽糖偶联方法制备清除超氧阴离子自由基活性最强的葡萄糖偶联鸡肌原纤维蛋白
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-22-00062
Momoka Suzuki, Kentaro Matsumiya, H. Saeki, Y. Matsumura, Kimio Nishimura
{"title":"Development of glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-conjugated ones","authors":"Momoka Suzuki, Kentaro Matsumiya, H. Saeki, Y. Matsumura, Kimio Nishimura","doi":"10.3136/fstr.fstr-d-22-00062","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00062","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":"69563628","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
Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine 复合米酒固态发酵工艺优化及关键香气成分分析
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-21-00094
Qi Wang, Qian Zhang, Kunyi Liu, Jiang An, Z. Shufan, Qiuyue Chen, Jinghui Zhang
{"title":"Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine","authors":"Qi Wang, Qian Zhang, Kunyi Liu, Jiang An, Z. Shufan, Qiuyue Chen, Jinghui Zhang","doi":"10.3136/fstr.fstr-d-21-00094","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00094","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":"69560872","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
Effect of tea infusion-derived pectin on the astringent taste of catechins 泡茶果胶对儿茶素涩味的影响
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-21-00292
Hisako Hirono
{"title":"Effect of tea infusion-derived pectin on the astringent taste of catechins","authors":"Hisako Hirono","doi":"10.3136/fstr.fstr-d-21-00292","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00292","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":"69563056","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 evaluation of low glycemic index reconstituted rice 低糖指数复合大米的制备及评价
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-21-00307
Shiwei Liu, Huili Lu, Wei Chen, Xishan Ma, Jie Liu, Kai Xia, Zhiqiao Zhou, Xiaofeng Han, Yiming Wu, Jia Liu, Xi Wang, Cong Pan, Yali Li, Yifeng Liu, Peng Yuan, Shenglin Duan
{"title":"Preparation and evaluation of low glycemic index reconstituted rice","authors":"Shiwei Liu, Huili Lu, Wei Chen, Xishan Ma, Jie Liu, Kai Xia, Zhiqiao Zhou, Xiaofeng Han, Yiming Wu, Jia Liu, Xi Wang, Cong Pan, Yali Li, Yifeng Liu, Peng Yuan, Shenglin Duan","doi":"10.3136/fstr.fstr-d-21-00307","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00307","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":"69563305","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
Evaluation of ｐyrrolizidine alkaloids in Korean commercial honeys and bee pollens 韩国商品蜂蜜和蜜蜂花粉中吡啶类生物碱的评价
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-21-00221
Yujihn Kwon, Y. Gu, Y. Jeong
{"title":"Evaluation of ｐyrrolizidine alkaloids in Korean commercial honeys and bee pollens","authors":"Yujihn Kwon, Y. Gu, Y. Jeong","doi":"10.3136/fstr.fstr-d-21-00221","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-21-00221","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":"69561178","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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