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Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi最新文献

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研究小集会｢大豆｣開催の趣旨 大豆加工食品の美味しさに関する研究 大豆育種の現状と展望 枝豆 研究小集会“大豆”的召开宗旨关于大豆加工食品的美味的研究大豆育种的现状和展望毛豆
4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-09-15 DOI: 10.3136/nskkk.nskkk-d-23-00038
Toshihiro Nakamori
{"title":"研究小集会｢大豆｣開催の趣旨 大豆加工食品の美味しさに関する研究 大豆育種の現状と展望 枝豆","authors":"Toshihiro Nakamori","doi":"10.3136/nskkk.nskkk-d-23-00038","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00038","url":null,"abstract":"Soybeans are rich in proteins and lipids and are often called “meat of the field.” Green soybeans, which are immature soybeans, are also highly nutritious and contain high levels of carotene and vitamin C. In Japan, green soybeans used to be harvested and consumed from May to November; however, with the development of freezing and storage technologies, they are now available throughout the year. Globally, there has been an increase in the consumption of the green soybean food, edamame, which originated in Japan, along with tofu and soy sauce. Currently, there are more than 400 unique green soybean varieties in Japan; nonetheless, studies investigating the components that determine green soybean palatability at the genetic level are scarce. During the Soybean Research Session of the 69th Annual Meeting of the Japanese Society for Food Science and Technology in 2022, the results and future prospects of the present study were presented by Dr. Tomoki Hoshino from Laboratory of Crop Breeding, Graduate School of Agricultural Sciences, Yamagata University, who is currently developing new varieties of green soybean cultivars by analyzing the genes that determine consumer palatability.","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"135 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135353720","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
Eating a combination of grain dishes, fish and meat dishes, and vegetable dishes: The basic principle of sustainable healthy diets 五谷菜、鱼肉菜、素菜相结合:可持续健康饮食的基本原则
4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-09-15 DOI: 10.3136/nskkk.nskkk-d-23-00030
Fumi Hayashi
{"title":"Eating a combination of grain dishes, fish and meat dishes, and vegetable dishes: The basic principle of sustainable healthy diets","authors":"Fumi Hayashi","doi":"10.3136/nskkk.nskkk-d-23-00030","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00030","url":null,"abstract":"According to the guiding principles of the FAO/WHO, sustainable healthy diets are dietary patterns that promote all dimensions of individuals’ health and wellbeing; have low environmental pressure and impact; are accessible, affordable, safe, and equitable; and are culturally acceptable. The goal of a sustainable healthy diet is to prevent all forms of malnutrition (undernutrition, micronutrient deficiencies, overweight, and obesity) and to reduce the risk of diet-related non-communicable diseases, while protecting biodiversity and global environmental health. In this paper, we propose a diet based on \"grain dishes, fish and meat dishes, and vegetable dishes\" as the basic composition of a dietary pattern that is easily adaptable to people's lifestyles, provides the nutrients necessary to maintain proper health and nutrition, has a low environmental impact, and is sustainable even during the COVID-19 pandemic.","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"184 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135354525","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
Summary of “Small reserch-discussion on hen egg 2022” “关于母鸡蛋2022的小研究讨论”总结
4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-09-15 DOI: 10.3136/nskkk.nskkk-d-23-00036
Ryo Sasahara
{"title":"Summary of “Small reserch-discussion on hen egg 2022”","authors":"Ryo Sasahara","doi":"10.3136/nskkk.nskkk-d-23-00036","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00036","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135353572","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
Summary of “Small Research-Discussion on Cereal Grains” in Japan “Importance of cereal intake in the sustainable and balanced diet” 日本“谷物小研究-探讨”综述“谷物摄入在可持续均衡饮食中的重要性”
4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-09-15 DOI: 10.3136/nskkk.nskkk-d-23-00034
Kentaro Irie
{"title":"Summary of “Small Research-Discussion on Cereal Grains” in Japan “Importance of cereal intake in the sustainable and balanced diet”","authors":"Kentaro Irie","doi":"10.3136/nskkk.nskkk-d-23-00034","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00034","url":null,"abstract":"At the “Small Research-Discussion on Cereal Grains” in the annual meeting of the Japanese Society for Food Science and Technology in 2022, Dr. Fumi Hayashi (associate professor of the Faculty of Nutrition, Kagawa Nutrition University) gave a lecture entitled “Eating a combination of grain dishes, fish and meat dishes, and vegetable dishes: The basic principle of sustainable healthy diets.” The lecture content suggested that 1) a well-balanced diet that follows the Dietary Balance Guide reduces mortality, 2) prolonged restriction of grain intake can have adverse effects on health, 3) consuming low-refined cereal can make diets healthier, and 4) choosing plant-based foods can promote healthy diets with low environmental impact.","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"184 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135354537","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
Research on water in foods 食品中水分的研究
4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-08-15 DOI: 10.3136/nskkk.nskkk-d-23-00032
Hitoshi Kumagai, Tomoaki Hagiwara
{"title":"Research on water in foods","authors":"Hitoshi Kumagai, Tomoaki Hagiwara","doi":"10.3136/nskkk.nskkk-d-23-00032","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00032","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135063302","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
アカモクとキクイモの特徴探しによる研究会支援 寻找红蜘蛛和菊芋特征的研究会支援
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-08-15 DOI: 10.3136/nskkk.nskkk-d-23-00014
M. Tomatsu
{"title":"アカモクとキクイモの特徴探しによる研究会支援","authors":"M. Tomatsu","doi":"10.3136/nskkk.nskkk-d-23-00014","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00014","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42209572","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
Choline 胆碱
4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-02-15 DOI: 10.3136/nskkk.nskkk-d-22-00083
Yutaka Miura
{"title":"Choline","authors":"Yutaka Miura","doi":"10.3136/nskkk.nskkk-d-22-00083","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00083","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"248 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135583311","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
Research on the deliciousness of processed soybean current state and future prospects of soybean breeding Ⅱ 加工大豆的美味性研究现状及大豆育种前景展望Ⅱ
4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-15 DOI: 10.3136/nskkk.nskkk-d-22-00028
Toshihiro Nakamori
{"title":"Research on the deliciousness of processed soybean current state and future prospects of soybean breeding Ⅱ","authors":"Toshihiro Nakamori","doi":"10.3136/nskkk.nskkk-d-22-00028","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00028","url":null,"abstract":"大豆は, 世界中で広範囲に栽培されている重要な油糧種子資源の一つで, 植物油としての世界生産量はパーム油についで世界第二位である. 大豆油は, ドレッシング, マヨネーズやマーガリンなどの食品用途だけでなく, 大豆インキ, プラスチックやバイオディーゼルなどの非食品用途でも使用されている. 大豆油は大豆種子中の約20 %を占めており, その脂肪酸組成の特徴は, リノール酸やα-リノレン酸といった多価不飽和脂肪酸含量が多く, オレイン酸, パルミチン酸やステアリン酸などの飽和脂肪酸も含まれている. 中でもα-リノレン酸は, 酸化しやすくオフフレーバー発生の原因物質となることから, いくつかの育種技術を使って大豆油組成を改変した新品種の開発が進められてきた. 2021年日本食品科学工学会第68回大会の研究小集会大豆部会では, 突然変異体を用いて大豆油成分の改変の研究開発を進めている九州大学大学院農学研究院穴井豊昭先生に最新の研究成果と今後の展望を示していただいた.","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"46 7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135743694","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 “Yezo Venison Sausage” with improved texture and bloody taste quality 改善口感和血味品质的“Yezo鹿肉香肠”的研制
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-22-00036
Yozo Nakazawa, Tatsuya Morino, Shin-Ichiro Miyashita, Kazuhiro Minami, Y. Sagane
{"title":"Development of “Yezo Venison Sausage” with improved texture and bloody taste quality","authors":"Yozo Nakazawa, Tatsuya Morino, Shin-Ichiro Miyashita, Kazuhiro Minami, Y. Sagane","doi":"10.3136/nskkk.nskkk-d-22-00036","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00036","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565623","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
n-Hexanal generation and quality change of packed aseptic cooked rice in several packaging materials during long-term storage 几种包装材料在长期贮存过程中包装无菌熟米的正己醛生成及质量变化
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-22-00049
W. Noro, Makoto Takahashi, Syoichi Akatsuka, T. Okunishi, Satoshi Watanabe
{"title":"n-Hexanal generation and quality change of packed aseptic cooked rice in several packaging materials during long-term storage","authors":"W. Noro, Makoto Takahashi, Syoichi Akatsuka, T. Okunishi, Satoshi Watanabe","doi":"10.3136/nskkk.nskkk-d-22-00049","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00049","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566146","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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