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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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加熱殺菌済み果実加工品“レアフル®”の開発と普及 加热杀菌果实加工品“leafle®”的开发与普及
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-23-00019
Yutaka Inagawa
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引用次数: 0
Fermentation profile comparisons of sake-kasu samples fermented with lactic acid bacteria or with acetic acid bacteria 乳酸菌与醋酸菌发酵清酒样品的发酵特征比较
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-22-00087
Keigo Sato
{"title":"Fermentation profile comparisons of sake-kasu samples fermented with lactic acid bacteria or with acetic acid bacteria","authors":"Keigo Sato","doi":"10.3136/nskkk.nskkk-d-22-00087","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00087","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":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566033","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
Connecting the World through 'Visualization of Taste'　Taste sensor technology development and business application guided by users 通过“味觉可视化”连接世界以用户为导向的味觉传感器技术开发和商业应用
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-23-00046
H. Ikezaki
{"title":"Connecting the World through 'Visualization of Taste'　Taste sensor technology development and business application guided by users","authors":"H. Ikezaki","doi":"10.3136/nskkk.nskkk-d-23-00046","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00046","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":"69567488","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
Inactivation of soybean trypsin inhibitors under hot alcohol and associated urease activity behavior 热酒精作用下大豆胰蛋白酶抑制剂的失活及相关脲酶活性行为
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-22-00016
Yuki Miyamoto, Kojun Tsunoda, Tatsuaki Tasaki, Kurioka Ayako, Kazuyoshi Kawahara
{"title":"Inactivation of soybean trypsin inhibitors under hot alcohol and associated urease activity behavior","authors":"Yuki Miyamoto, Kojun Tsunoda, Tatsuaki Tasaki, Kurioka Ayako, Kazuyoshi Kawahara","doi":"10.3136/nskkk.nskkk-d-22-00016","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00016","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":"69565504","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 the texture of cooked, high-protein, low-amylose “Kiraho” rice under refrigeration 高蛋白、低直链淀粉“Kiraho”米饭在冷藏条件下的质地变化
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-22-00046
Takuma Kodate, T. Fujioka, S. Nakajo, H. Okadome, S. Koide
{"title":"Changes in the texture of cooked, high-protein, low-amylose “Kiraho” rice under refrigeration","authors":"Takuma Kodate, T. Fujioka, S. Nakajo, H. Okadome, S. Koide","doi":"10.3136/nskkk.nskkk-d-22-00046","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00046","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":"69566058","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
Contamination by Various Bacterial Spores in the Production Process of “Hyuganatsu” Juice “Hyuganatsu”果汁生产过程中各种细菌孢子的污染
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-23-00012
Jousei Uchida, Misato Oka, Takeru Nishibaru, Youichirou Sakatani, Takashi Osada
{"title":"Contamination by Various Bacterial Spores in the Production Process of “Hyuganatsu” Juice","authors":"Jousei Uchida, Misato Oka, Takeru Nishibaru, Youichirou Sakatani, Takashi Osada","doi":"10.3136/nskkk.nskkk-d-23-00012","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00012","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":"69566480","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 & development for confronting social issues ―From the field of Research & Development in food companies― 针对社会问题的研究与开发-来自食品公司的研究与开发领域-
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-22-00092
M. Kunou, Taro Kamioka
{"title":"Research & development for confronting social issues ―From the field of Research & Development in food companies―","authors":"M. Kunou, Taro Kamioka","doi":"10.3136/nskkk.nskkk-d-22-00092","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00092","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":"69566629","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 microbial inspection for beer industry 啤酒工业微生物检验的发展
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-22-00095
Yuji Shinohara, Yohanes Novi Kurniawan, Koji Suzuki, M. Sami
{"title":"Development of microbial inspection for beer industry","authors":"Yuji Shinohara, Yohanes Novi Kurniawan, Koji Suzuki, M. Sami","doi":"10.3136/nskkk.nskkk-d-22-00095","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00095","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"262 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566638","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
Polyunsaturated fatty acid; PUFA 多不饱和脂肪酸;PUFA
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-23-00001
Ikuyo Ichi
{"title":"Polyunsaturated fatty acid; PUFA","authors":"Ikuyo Ichi","doi":"10.3136/nskkk.nskkk-d-23-00001","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00001","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":"69566733","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
ラッカセイ種皮抽出物含有黒酢飲料の高脂肪食誘導性肥満マウスにおける糖代謝改善作用 含有花生种皮提取物的黑醋饮料的高脂肪饮食对肥胖老鼠的糖代谢有改善作用
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-23-00022
R. Higa, Riko Kato, Honami Ota, Y. Egashira, Seiji Suwa, Keita Imai, Shizuka Hirai
{"title":"ラッカセイ種皮抽出物含有黒酢飲料の高脂肪食誘導性肥満マウスにおける糖代謝改善作用","authors":"R. Higa, Riko Kato, Honami Ota, Y. Egashira, Seiji Suwa, Keita Imai, Shizuka Hirai","doi":"10.3136/nskkk.nskkk-d-23-00022","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00022","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":"69566946","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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