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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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Microstructural investigation of the texture of machine-made somen noodles 机制面质感的显微组织研究
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-22-00053
Midori Yasuda, A. Yoneyama, S. Takeya, Masaaki Tabata, Miku Kawasaki, Narumi Ehara, I. Hirosawa, Yoshiki Seno
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引用次数: 0
α-リノレン酸高含有植物油は炒め調理に使用できるのか？ 高含量α-亚麻酸植物油可以用来炒菜吗?
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-23-00013
M. Tsuru, A. Noguchi, Nakamichi Watanabe
{"title":"α-リノレン酸高含有植物油は炒め調理に使用できるのか？","authors":"M. Tsuru, A. Noguchi, Nakamichi Watanabe","doi":"10.3136/nskkk.nskkk-d-23-00013","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00013","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":"69566517","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
ガーデンアンゼリカエキス末中のキサントトキシンおよびデクルシンの分析法 花园安泽循环末中的黄酮类毒素和毒素的分析法
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-23-00011
Kiyoyuki Kitaichi, Keiju Hashimoto, Kouki Hara, Ayuki Usami, Nanako Usuda, M. Soda, Y. Oida, Hiroaki Murase
{"title":"ガーデンアンゼリカエキス末中のキサントトキシンおよびデクルシンの分析法","authors":"Kiyoyuki Kitaichi, Keiju Hashimoto, Kouki Hara, Ayuki Usami, Nanako Usuda, M. Soda, Y. Oida, Hiroaki Murase","doi":"10.3136/nskkk.nskkk-d-23-00011","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00011","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":"69566652","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
Physical Characteristics and Flavor Releases of Spice Pastes Processed by Micro Wet Milling 微湿磨香料膏的物理特性和风味释放
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-23-00044
Natsumi Ogawa, Bui Thi Bao Chau, Makoto Kobayashi, M. Kusano, Mito Kokawa, Y. Kitamura
{"title":"Physical Characteristics and Flavor Releases of Spice Pastes Processed by Micro Wet Milling","authors":"Natsumi Ogawa, Bui Thi Bao Chau, Makoto Kobayashi, M. Kusano, Mito Kokawa, Y. Kitamura","doi":"10.3136/nskkk.nskkk-d-23-00044","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00044","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"23 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69567174","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
農林水産物・食品の輸出拡大 扩大农林水产品和食品出口
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-23-00025
Masashi Ito
{"title":"農林水産物・食品の輸出拡大","authors":"Masashi Ito","doi":"10.3136/nskkk.nskkk-d-23-00025","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00025","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":"69567231","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
Quality analysis of commercially available miso produced in wooden barrel and fiber reinforced plastic tank 市售木桶和纤维增强塑料罐生产味噌的质量分析
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 : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-22-00043
Mayuko Inari, Shione Sakoda, Mizuki Ichitsubo, Momiji Higuchi, Hiroshi Katayama, Goro Funakoshi, Misaki Iwaki, Y. Nishida
{"title":"Quality analysis of commercially available miso produced in wooden barrel and fiber reinforced plastic tank","authors":"Mayuko Inari, Shione Sakoda, Mizuki Ichitsubo, Momiji Higuchi, Hiroshi Katayama, Goro Funakoshi, Misaki Iwaki, Y. Nishida","doi":"10.3136/nskkk.nskkk-d-22-00043","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00043","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":"69565628","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
Current Status of Apples Damaged by Natural Disasters and Problems with Utilization of Damaged Fruits 苹果自然灾害危害现状及危害果实利用问题
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-23-00007
M. Takeuchi
{"title":"Current Status of Apples Damaged by Natural Disasters and Problems with Utilization of Damaged Fruits","authors":"M. Takeuchi","doi":"10.3136/nskkk.nskkk-d-23-00007","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00007","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":"69566448","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
Inorganic element content of greenhouse-grown paprika (Capsicum annuum L.) based on cultivar and harvest season 基于品种和收获季节的大棚辣椒无机元素含量
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-23-00010
K. Shindoh, Y. Takano-Ishikawa
{"title":"Inorganic element content of greenhouse-grown paprika (Capsicum annuum L.) based on cultivar and harvest season","authors":"K. Shindoh, Y. Takano-Ishikawa","doi":"10.3136/nskkk.nskkk-d-23-00010","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00010","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":"69566641","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
果汁をめぐる状況と日本果汁協会の活動 果汁的状况和日本果汁协会的活动
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-23-00004
K. Kawamura
{"title":"果汁をめぐる状況と日本果汁協会の活動","authors":"K. Kawamura","doi":"10.3136/nskkk.nskkk-d-23-00004","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00004","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":"69566832","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
Potential of atmospheric freeze-drying as a food production technique 常压冷冻干燥作为食品生产技术的潜力
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-23-00043
K. Nakagawa, Maya Nakabayashi, Pramote Khuwijitjaru, B. Mahayothee, Koichiro Nishimura, Toshiko Yasunobu
{"title":"Potential of atmospheric freeze-drying as a food production technique","authors":"K. Nakagawa, Maya Nakabayashi, Pramote Khuwijitjaru, B. Mahayothee, Koichiro Nishimura, Toshiko Yasunobu","doi":"10.3136/nskkk.nskkk-d-23-00043","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00043","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"60 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69567166","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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