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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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Effect on the quality of miso caused by degree of dissolubility due to salt particle size 盐粒大小对味噌品质的影响主要取决于盐的溶解程度
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 : 2022-09-15 DOI: 10.3136/nskkk.69.425
Y. Nakayama, Y. Ogawa, Kyoko Nakano, Tomoyuki Kamoshida, Y. Noda
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引用次数: 0
Characteristic analysis of cabbage cultivated or stored under snow cover and prototype development of its processed products 积雪栽培、贮藏白菜的特性分析及其加工产品的原型研制
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 : 2022-08-15 DOI: 10.3136/nskkk.69.369
Eiji Suzuki, Kaori Hoshi, H. Sekizawa
{"title":"Characteristic analysis of cabbage cultivated or stored under snow cover and prototype development of its processed products","authors":"Eiji Suzuki, Kaori Hoshi, H. Sekizawa","doi":"10.3136/nskkk.69.369","DOIUrl":"https://doi.org/10.3136/nskkk.69.369","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41337143","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
Characteristics of Inosinic Acid Degradation in Non-Heated Soybean Paste using Rice Koji prepared with Low Acid Phosphatase Producer Aspergillus oryzae KBN8048 用低酸性磷酸酶产生菌米曲霉KBN8048制备的米曲降解非加热大酱中肌苷酸的特性
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 : 2022-08-15 DOI: 10.3136/nskkk.69.393
Yuichiro Horii, T. Nishiwaki, Satoshi Suzuki, Tadahiro Suzuki, Ryota Hattori, K. Kusumoto
{"title":"Characteristics of Inosinic Acid Degradation in Non-Heated Soybean Paste using Rice Koji prepared with Low Acid Phosphatase Producer Aspergillus oryzae KBN8048","authors":"Yuichiro Horii, T. Nishiwaki, Satoshi Suzuki, Tadahiro Suzuki, Ryota Hattori, K. Kusumoto","doi":"10.3136/nskkk.69.393","DOIUrl":"https://doi.org/10.3136/nskkk.69.393","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46018843","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
Distinguishing between raw honey from Japanese and European honey bees using loop-mediated isothermal amplification 用环介导的等温扩增区分日本和欧洲蜜蜂的原料蜂蜜
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 : 2022-08-15 DOI: 10.3136/nskkk.69.385
J. Takahashi, Mito Maeda, Ikumi Nakagawa, Mao Chikano, Yuri Shinmura
{"title":"Distinguishing between raw honey from Japanese and European honey bees using loop-mediated isothermal amplification","authors":"J. Takahashi, Mito Maeda, Ikumi Nakagawa, Mao Chikano, Yuri Shinmura","doi":"10.3136/nskkk.69.385","DOIUrl":"https://doi.org/10.3136/nskkk.69.385","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43685411","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
Examination of ornithine determination in bunashimeji mushrooms (Hypsizygus marmoreus) and validation by interlaboratory study 日本蘑菇中鸟氨酸含量的测定及实验室间验证
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 : 2022-08-15 DOI: 10.3136/nskkk.69.375
T. Koiwa, Tatsufumi Yoshida, Yuichi Matsuta, M. Asano, A. Yasui, Masakazu Hiraide
{"title":"Examination of ornithine determination in bunashimeji mushrooms (Hypsizygus marmoreus) and validation by interlaboratory study","authors":"T. Koiwa, Tatsufumi Yoshida, Yuichi Matsuta, M. Asano, A. Yasui, Masakazu Hiraide","doi":"10.3136/nskkk.69.375","DOIUrl":"https://doi.org/10.3136/nskkk.69.375","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43205703","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 Food Processing Technology Using LacticAcid bacteria Isolated from Local Foods in Niigata 新泻当地食品中乳酸菌的食品加工技术开发
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 : 2022-07-15 DOI: 10.3136/nskkk.69.335
T. Nishiwaki
{"title":"Development of Food Processing Technology Using LacticAcid bacteria Isolated from Local Foods in Niigata","authors":"T. Nishiwaki","doi":"10.3136/nskkk.69.335","DOIUrl":"https://doi.org/10.3136/nskkk.69.335","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48230917","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
Simple Quantitative Analysis of Gamma-Aminobutyric Acid in Luffa aegyptiaca Mill 埃及丝瓜中γ-氨基丁酸的简易定量分析
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 : 2022-07-15 DOI: 10.3136/nskkk.69.361
Eito Tsuchida, G. Maeda, N. Tanahara, Y. Sawai, Kensaku Takara, Koji Wada
{"title":"Simple Quantitative Analysis of Gamma-Aminobutyric Acid in Luffa aegyptiaca Mill","authors":"Eito Tsuchida, G. Maeda, N. Tanahara, Y. Sawai, Kensaku Takara, Koji Wada","doi":"10.3136/nskkk.69.361","DOIUrl":"https://doi.org/10.3136/nskkk.69.361","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46444118","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 Processing and Preservation Conditions on Methiin and Alliin Contents of Chinese Chive Stems 加工和保存条件对韭菜茎中蛋氨酸和Alliin含量的影响
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 : 2022-07-15 DOI: 10.3136/nskkk.69.352
T. Seino
{"title":"Effects of Processing and Preservation Conditions on Methiin and Alliin Contents of Chinese Chive Stems","authors":"T. Seino","doi":"10.3136/nskkk.69.352","DOIUrl":"https://doi.org/10.3136/nskkk.69.352","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"118 44","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41251372","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 Simultaneous Analysis Method of Ergot Alkaloids in Wheat 小麦麦角生物碱同步分析方法的建立
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 : 2022-07-15 DOI: 10.3136/nskkk.69.353
Yuki Sano, Hirotake Takahashi, Tadashi Kitta, Yoshimitsu Terui, N. Mochizuki
{"title":"Development of Simultaneous Analysis Method of Ergot Alkaloids in Wheat","authors":"Yuki Sano, Hirotake Takahashi, Tadashi Kitta, Yoshimitsu Terui, N. Mochizuki","doi":"10.3136/nskkk.69.353","DOIUrl":"https://doi.org/10.3136/nskkk.69.353","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46513915","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
Texture analysis of dried potato with convective drying by masseter muscle electromyography 用咬肌肌电图分析对流干燥马铃薯干的质地
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 : 2022-06-15 DOI: 10.3136/nskkk.69.277
Sayaka Nakatsu, Y. Iida, Yayoi Watanabe, Kenya Shibata, K. Kohyama, K. Sakamoto
{"title":"Texture analysis of dried potato with convective drying by masseter muscle electromyography","authors":"Sayaka Nakatsu, Y. Iida, Yayoi Watanabe, Kenya Shibata, K. Kohyama, K. Sakamoto","doi":"10.3136/nskkk.69.277","DOIUrl":"https://doi.org/10.3136/nskkk.69.277","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41612347","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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