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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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熱力学平衡物性に基づく新しい半回分式超臨界抽出モデルの開発 开发基于热力学平衡物性的新型半回分式超临界提取模型
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-23-00050
Masaki Ota, Masato Urabe, Kouichi Nomura, Yuya Hiraga, Masaru Watanabe, H. Inomata
{"title":"熱力学平衡物性に基づく新しい半回分式超臨界抽出モデルの開発","authors":"Masaki Ota, Masato Urabe, Kouichi Nomura, Yuya Hiraga, Masaru Watanabe, H. Inomata","doi":"10.3136/nskkk.nskkk-d-23-00050","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00050","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":"69567788","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
Taste evaluation of blended rice 混合大米的口感评价
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-22-00055
Yuuki Nishimoto, Yoshimasa Tsujii, Michiyo Hishikawa, K. Takano, Akiko Fujita
{"title":"Taste evaluation of blended rice","authors":"Yuuki Nishimoto, Yoshimasa Tsujii, Michiyo Hishikawa, K. Takano, Akiko Fujita","doi":"10.3136/nskkk.nskkk-d-22-00055","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00055","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":"69566175","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
和牛肉の理化学的および衛生学的特性に及ぼす冷蔵の影響 和牛肉の理化学的および衛生学的特性に及ぼす冷蔵の影響
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-22-00074
Y. Miyaguchi, Kensuke Nakayasu, Masaki Muto, H. Kizawa, Ogawa Yasuki
{"title":"和牛肉の理化学的および衛生学的特性に及ぼす冷蔵の影響","authors":"Y. Miyaguchi, Kensuke Nakayasu, Masaki Muto, H. Kizawa, Ogawa Yasuki","doi":"10.3136/nskkk.nskkk-d-22-00074","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00074","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"48 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566386","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
Establishment of a Support System for the Development of Functional Food and Cosmetic Products 建立功能性食品化妆品开发支持体系
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-23-00016
T. Kawaguchi
{"title":"Establishment of a Support System for the Development of Functional Food and Cosmetic Products","authors":"T. Kawaguchi","doi":"10.3136/nskkk.nskkk-d-23-00016","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00016","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":"69566526","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
Non-destructive evaluation of the gonad weight and index of Japanese sea urchins using near-infrared spectroscopy 近红外光谱法无损评价日本海胆性腺重量和性腺指数
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-23-00005
Yuki Kimura, Takashi Kimiya, Shuhe Yoshida, Mizuki Ito, Yuchie Hoshina, Masazumi Nishikawa
{"title":"Non-destructive evaluation of the gonad weight and index of Japanese sea urchins using near-infrared spectroscopy","authors":"Yuki Kimura, Takashi Kimiya, Shuhe Yoshida, Mizuki Ito, Yuchie Hoshina, Masazumi Nishikawa","doi":"10.3136/nskkk.nskkk-d-23-00005","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00005","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":"69566841","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
The recognition, control, and stress tolerance of bacterial persister cells 细菌持久性细胞的识别、控制和应激耐受性
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 : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00035
Y. Masuda
{"title":"The recognition, control, and stress tolerance of bacterial persister cells","authors":"Y. Masuda","doi":"10.3136/nskkk.nskkk-d-23-00035","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00035","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"11 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566951","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
Western Japan torrential rain disaster in 2018 and citrus cultivation in Ehime prefecture 2018年日本西部暴雨灾害和爱媛县的柑橘种植
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-21-00105
Masahiko Sudo
{"title":"Western Japan torrential rain disaster in 2018 and citrus cultivation in Ehime prefecture","authors":"Masahiko Sudo","doi":"10.3136/nskkk.nskkk-d-21-00105","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-21-00105","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":"69565490","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 starter culture and salt concentration on physicochemical and sensory properties of Shottsuru prepared with commercial enzyme 发酵剂及盐浓度对市售酵素制菇理化及感官特性的影响
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 : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-22-00045
Toru Takahashi, Kenkichi Tsukamoto, Takayuki Watanabe, K. Sasaki, Kenji Uehara, Asami Suto, Yutaro Kobayashi, Y. Funatsu
{"title":"Effects of starter culture and salt concentration on physicochemical and sensory properties of Shottsuru prepared with commercial enzyme","authors":"Toru Takahashi, Kenkichi Tsukamoto, Takayuki Watanabe, K. Sasaki, Kenji Uehara, Asami Suto, Yutaro Kobayashi, Y. Funatsu","doi":"10.3136/nskkk.nskkk-d-22-00045","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00045","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":"69566042","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
果汁を用いて加水分解した大豆タンパク質の乳化性 用果汁水解的大豆蛋白质的乳化性
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 : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-22-00088
N. Egi, R. Hirose, Kazuko Hirao, Seiji Noda, Kyoko Saio
{"title":"果汁を用いて加水分解した大豆タンパク質の乳化性","authors":"N. Egi, R. Hirose, Kazuko Hirao, Seiji Noda, Kyoko Saio","doi":"10.3136/nskkk.nskkk-d-22-00088","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00088","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":"69566102","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
Improvement of soybean seed oil quality using fatty acid mutants 利用脂肪酸突变体改良大豆油品质
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-22-00056
Anai Toyoaki
{"title":"Improvement of soybean seed oil quality using fatty acid mutants","authors":"Anai Toyoaki","doi":"10.3136/nskkk.nskkk-d-22-00056","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00056","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":"69566335","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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