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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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biotics 生命学
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-23-00017
Tatsuro Hagi
{"title":"biotics","authors":"Tatsuro Hagi","doi":"10.3136/nskkk.nskkk-d-23-00017","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00017","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":"69566545","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
果実摂取の価値の発見とその情報発信 发现果实摄取的价值并发布信息
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-23-00003
隆博 稲熊
{"title":"果実摂取の価値の発見とその情報発信","authors":"隆博 稲熊","doi":"10.3136/nskkk.nskkk-d-23-00003","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00003","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":"69566787","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
地域高齢者のフレイル予防に資する日常的タマゴ摂取量 日常鸡蛋摄入量，预防社区老年人的流感
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-23-00045
Ryo Miyazaki
{"title":"地域高齢者のフレイル予防に資する日常的タマゴ摂取量","authors":"Ryo Miyazaki","doi":"10.3136/nskkk.nskkk-d-23-00045","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00045","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":"69567467","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 cultivation feed diet for disk abalone (Haliotis discus discus Reeve) using food processing by-products 利用食品加工副产物开发盘鲍鱼养殖饲料
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-22-00044
T. Itoh, Dai Yamamoto, Yuko Takita-Mori, K. Atsuji, Kazuki Yokoyama, Ayaka Nakashima, Kengo Suzuki
{"title":"Development of cultivation feed diet for disk abalone (Haliotis discus discus Reeve) using food processing by-products","authors":"T. Itoh, Dai Yamamoto, Yuko Takita-Mori, K. Atsuji, Kazuki Yokoyama, Ayaka Nakashima, Kengo Suzuki","doi":"10.3136/nskkk.nskkk-d-22-00044","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00044","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":"69565631","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 a lexicon of Japanese texture terms related to bakery products for a trained pane 为训练窗格开发与烘焙产品相关的日文纹理术语词典
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-22-00084
Aki Morita, F. Hayakawa, M. Otahara
{"title":"Development of a lexicon of Japanese texture terms related to bakery products for a trained pane","authors":"Aki Morita, F. Hayakawa, M. Otahara","doi":"10.3136/nskkk.nskkk-d-22-00084","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00084","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":"69566025","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 continuous measurement of sucrose content in sugar beet using near-infrared spectroscopy 近红外光谱法无损连续测定甜菜中蔗糖含量
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-22-00054
S. Komiyama, Hiroyuki Honda, S. Iketani, Tamayo Abe, Koji Nakamichi, Makoto Sasaki, Kaoru Takeuchi
{"title":"Non-destructive continuous measurement of sucrose content in sugar beet using near-infrared spectroscopy","authors":"S. Komiyama, Hiroyuki Honda, S. Iketani, Tamayo Abe, Koji Nakamichi, Makoto Sasaki, Kaoru Takeuchi","doi":"10.3136/nskkk.nskkk-d-22-00054","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00054","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":"69566304","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
Polyamines of Kyoto Vegetables and Uji tea 京都蔬菜和宇治茶中的多胺
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-22-00096
Hideyuki Suzuki, Yuki Fujiwara, Ikumi Kinoshita
{"title":"Polyamines of Kyoto Vegetables and Uji tea","authors":"Hideyuki Suzuki, Yuki Fujiwara, Ikumi Kinoshita","doi":"10.3136/nskkk.nskkk-d-22-00096","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00096","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":"69566725","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 Fermented Adzuki Bean Pastes Using Rice Koji and Their Physicochemical Properties 米曲发酵小豆酱的研制及其理化性质研究
4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00056
Riria Kohno, Masataka Saito, Takeshi Nagai
{"title":"Development of Fermented Adzuki Bean Pastes Using Rice Koji and Their Physicochemical Properties","authors":"Riria Kohno, Masataka Saito, Takeshi Nagai","doi":"10.3136/nskkk.nskkk-d-23-00056","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00056","url":null,"abstract":"本研究では, 小豆と米麹を用いた砂糖無添加の発酵あんの開発を試みた. 異なる9種類の麹菌のなかでは, 清酒用こうじ菌（特別吟醸用）は発酵あんの調製に適した麹菌であった. 米麹と蒸煮小豆の混合比率を変化させた場合, 米麹:蒸煮小豆＝1:1が原材料組成として望ましかった. また, 予め粉砕・分級した米麹粉（粒子径212-425 μm）を用いて55℃-3日間発酵させることで, ざらつき感が弱く, なめらかで口溶けの良いあんとなった. 市販小豆あんと比較して, 発酵あんは赤色度および黄色度の高いあざやかな色彩と, 適度な硬さ, 付着性ならびに粘りを有していた. さらに, 糖組成と遊離アミノ酸組成も異なることから, 特徴ある呈味特性を有したあんであった. なお, Brix％ならびにエネルギーは低く, 麹菌の産生するGABAを豊富に含むため, 消費者の健康志向に対応した新たなあんとして期待できると結論づけた.","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"268 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135443092","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
Prediction of singlet oxygen absorption capacity value from fruit juice color measurement in a large red-fleshed watermelon cultivar ‘Matsuribayashi777’ 大红瓤西瓜‘Matsuribayashi777’果汁颜色测定的单线态吸氧能力值预测
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-22-00089
Shingo Fujita, Masako Osawa, T. Inakuma
{"title":"Prediction of singlet oxygen absorption capacity value from fruit juice color measurement in a large red-fleshed watermelon cultivar ‘Matsuribayashi777’","authors":"Shingo Fujita, Masako Osawa, T. Inakuma","doi":"10.3136/nskkk.nskkk-d-22-00089","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00089","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":"69566110","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 physical properties, functional components, and starch digestibility of dumpling skins made from barley flour with various amounts of β-glucan 添加不同量β-葡聚糖的大麦面皮的物理性质、功能成分和淀粉消化率的评价
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-22-00047
Akira Fujimoto, Takahiro Saito, Syoutou Kou, M. Tamura
{"title":"Evaluation of physical properties, functional components, and starch digestibility of dumpling skins made from barley flour with various amounts of β-glucan","authors":"Akira Fujimoto, Takahiro Saito, Syoutou Kou, M. Tamura","doi":"10.3136/nskkk.nskkk-d-22-00047","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00047","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":"69566139","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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