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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 of processing conditions on functional amino acid contents of black garlic 加工条件对黑蒜功能氨基酸含量的影响
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 : 2022-12-15 DOI: 10.3136/nskkk.69.573
Y. Yamaya, Noriyuki Notoya
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引用次数: 0
Texture estimation of snack foods using force, vibration, and sound 利用力、振动和声音对零食的质地进行估计
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 : 2022-12-15 DOI: 10.3136/nskkk.69.565
Ryoga Nishimura, Hiroyuki Nakamoto, F. Kobayashi
{"title":"Texture estimation of snack foods using force, vibration, and sound","authors":"Ryoga Nishimura, Hiroyuki Nakamoto, F. Kobayashi","doi":"10.3136/nskkk.69.565","DOIUrl":"https://doi.org/10.3136/nskkk.69.565","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":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47102981","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
Radical scavenging activity and inhibition of fish oil oxidation by garlic compounds 大蒜化合物对鱼油氧化的自由基清除活性及抑制作用
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 : 2022-12-15 DOI: 10.3136/nskkk.69.549
Y. Yamaya, M. Hosokawa, K. Miyashita
{"title":"Radical scavenging activity and inhibition of fish oil oxidation by garlic compounds","authors":"Y. Yamaya, M. Hosokawa, K. Miyashita","doi":"10.3136/nskkk.69.549","DOIUrl":"https://doi.org/10.3136/nskkk.69.549","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":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46602957","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
Novel lipid and fatty acid analytical method in nuts and seeds, pulses, meats, eggs, and milk for chloroform exclusion 坚果和种子、豆类、肉类、鸡蛋和牛奶中油脂和脂肪酸的新型分析方法，用于氯仿排除
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 : 2022-12-15 DOI: 10.3136/nskkk.69.557
Kounosuke Suzuri, Shinichi Murayama, Tomoko Itou, Hironobu Itou, Youichi Kouno, Takahito Nakasato, Munetomo Nakamura, Eiichi Kotake, A. Yasui
{"title":"Novel lipid and fatty acid analytical method in nuts and seeds, pulses, meats, eggs, and milk for chloroform exclusion","authors":"Kounosuke Suzuri, Shinichi Murayama, Tomoko Itou, Hironobu Itou, Youichi Kouno, Takahito Nakasato, Munetomo Nakamura, Eiichi Kotake, A. Yasui","doi":"10.3136/nskkk.69.557","DOIUrl":"https://doi.org/10.3136/nskkk.69.557","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":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43201322","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
Applicability of starches from various botanical sources as a substitute for kudzu flour in brown rice tofu production 不同植物来源的淀粉替代葛粉在糙米豆腐生产中的应用
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 : 2022-11-15 DOI: 10.3136/nskkk.69.541
Shihoko Tamai, M. Saito, Takeshi Nagai
{"title":"Applicability of starches from various botanical sources as a substitute for kudzu flour in brown rice tofu production","authors":"Shihoko Tamai, M. Saito, Takeshi Nagai","doi":"10.3136/nskkk.69.541","DOIUrl":"https://doi.org/10.3136/nskkk.69.541","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":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48364861","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
Production of isoflavone aglycones by Bacillus subtilis (natto) and comparison with Bacillus subtilis strain 168 纳豆枯草芽孢杆菌(Bacillus subtilis)生产异黄酮苷元及其与菌株168的比较
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 : 2022-11-15 DOI: 10.3136/nskkk.69.517
S. Inagaki, Maho Sumikawa
{"title":"Production of isoflavone aglycones by Bacillus subtilis (natto) and comparison with Bacillus subtilis strain 168","authors":"S. Inagaki, Maho Sumikawa","doi":"10.3136/nskkk.69.517","DOIUrl":"https://doi.org/10.3136/nskkk.69.517","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":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43484736","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 the characteristics and composition of barley flours prepared using various milling methods and barley cultivars on the expansion properties of barley flour-blended breads 不同研磨方法和大麦品种制备的大麦粉的特性和成分对大麦粉混合面包膨胀性能的影响
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 : 2022-11-15 DOI: 10.3136/nskkk.69.529
Yasuo Nakatsuka
{"title":"Effects of the characteristics and composition of barley flours prepared using various milling methods and barley cultivars on the expansion properties of barley flour-blended breads","authors":"Yasuo Nakatsuka","doi":"10.3136/nskkk.69.529","DOIUrl":"https://doi.org/10.3136/nskkk.69.529","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":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49284015","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 GABA enrichment technology for rough rice by water and optimized temperature application 糙米GABA水富集技术的开发及温度优化应用
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 : 2022-11-15 DOI: 10.3136/nskkk.69.509
Yuuki Nishimoto, Akiko Fujita, Y. Sasaki
{"title":"Development of GABA enrichment technology for rough rice by water and optimized temperature application","authors":"Yuuki Nishimoto, Akiko Fujita, Y. Sasaki","doi":"10.3136/nskkk.69.509","DOIUrl":"https://doi.org/10.3136/nskkk.69.509","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":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46729405","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
Properties of grain internal appearance and early staling of three varieties of cooked brown rice investigated using the squashed cooked rice grain method 采用碾碎米粒法对3个熟糙米品种的籽粒外观及早期变质特性进行了研究
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 : 2022-10-15 DOI: 10.3136/nskkk.69.457
Mitsuru Fukuhara, M. Otahara, Kyoko Ohishi, M. Kasai
{"title":"Properties of grain internal appearance and early staling of three varieties of cooked brown rice investigated using the squashed cooked rice grain method","authors":"Mitsuru Fukuhara, M. Otahara, Kyoko Ohishi, M. Kasai","doi":"10.3136/nskkk.69.457","DOIUrl":"https://doi.org/10.3136/nskkk.69.457","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":"2022-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42304648","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
Relationship between temperature during ripening period, appearance quality of polished rice, α-amylase activity, rice taste and viscoelasticity 成熟期温度与精米外观品质、α-淀粉酶活性、稻米口感及粘弹性的关系
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 : 2022-10-15 DOI: 10.3136/nskkk.69.467
Yuuki Nishimoto, Yoshimasa Tsujii, Ryouta Hayakawa, K. Takano, Akiko Fujita
{"title":"Relationship between temperature during ripening period, appearance quality of polished rice, α-amylase activity, rice taste and viscoelasticity","authors":"Yuuki Nishimoto, Yoshimasa Tsujii, Ryouta Hayakawa, K. Takano, Akiko Fujita","doi":"10.3136/nskkk.69.467","DOIUrl":"https://doi.org/10.3136/nskkk.69.467","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":"2022-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45011165","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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