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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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Consider, “Egg characteristics of Tsushima-jidori chickens” 考虑“对岛鸡的鸡蛋特性”
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 : 2022-10-15 DOI: 10.3136/nskkk.69.499
S. Matsunaga, Koichi Shimazawa, Hanae Koura, S. Fukagawa
{"title":"Consider, “Egg characteristics of Tsushima-jidori chickens”","authors":"S. Matsunaga, Koichi Shimazawa, Hanae Koura, S. Fukagawa","doi":"10.3136/nskkk.69.499","DOIUrl":"https://doi.org/10.3136/nskkk.69.499","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":"41626158","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 consumer preferences and the water/sugar content of sweet bean paste products 消费者偏好与豆沙产品水/糖含量的关系
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.69.473
Yozo Nakazawa, Saki Kogure, Shin-Ichiro Miyashita, Kazuhiro Minami, Y. Sagane
{"title":"Relationship between consumer preferences and the water/sugar content of sweet bean paste products","authors":"Yozo Nakazawa, Saki Kogure, Shin-Ichiro Miyashita, Kazuhiro Minami, Y. Sagane","doi":"10.3136/nskkk.69.473","DOIUrl":"https://doi.org/10.3136/nskkk.69.473","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":"48697363","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
Chicken genome editing technology and its application to the food industry 鸡基因组编辑技术及其在食品工业中的应用
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 : 2022-10-15 DOI: 10.3136/nskkk.69.493
T. Tagami
{"title":"Chicken genome editing technology and its application to the food industry","authors":"T. Tagami","doi":"10.3136/nskkk.69.493","DOIUrl":"https://doi.org/10.3136/nskkk.69.493","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":"43880798","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
Summary of “Small reserch-discussion on hen egg 2021” “2021年鸡蛋小讨论”综述
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.69.491
Ryo Sasahara
{"title":"Summary of “Small reserch-discussion on hen egg 2021”","authors":"Ryo Sasahara","doi":"10.3136/nskkk.69.491","DOIUrl":"https://doi.org/10.3136/nskkk.69.491","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":"46639559","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
Characteristics of potassium and main inorganic elements in cooked sika deer and wild boar meat 梅花鹿和野猪熟肉中钾和主要无机元素的特征
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.69.481
K. Shindoh, Ryusuke Fujimoto, M. Hachinohe
{"title":"Characteristics of potassium and main inorganic elements in cooked sika deer and wild boar meat","authors":"K. Shindoh, Ryusuke Fujimoto, M. Hachinohe","doi":"10.3136/nskkk.69.481","DOIUrl":"https://doi.org/10.3136/nskkk.69.481","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":"42288488","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
Summary of “Small Research-Discussion” on Cereal Grains in Japan “Use of high pressure treatment in bread making process” 日本谷物“小型研究讨论”综述“高压处理在面包制作过程中的应用”
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 : 2022-09-15 DOI: 10.3136/nskkk.69.443
K. Irie
{"title":"Summary of “Small Research-Discussion” on Cereal Grains in Japan “Use of high pressure treatment in bread making process”","authors":"K. Irie","doi":"10.3136/nskkk.69.443","DOIUrl":"https://doi.org/10.3136/nskkk.69.443","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":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49640176","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
Texture evaluation and control of commercially available strawberry jam based on physical properties 基于物理特性的市售草莓酱质地评价与控制
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 : 2022-09-15 DOI: 10.3136/nskkk.69.417
Tomoka Kurotobi, Takayoshi Hoshino, Rino Kagoshima, Natsumi Omoto, Natsumi Jinta
{"title":"Texture evaluation and control of commercially available strawberry jam based on physical properties","authors":"Tomoka Kurotobi, Takayoshi Hoshino, Rino Kagoshima, Natsumi Omoto, Natsumi Jinta","doi":"10.3136/nskkk.69.417","DOIUrl":"https://doi.org/10.3136/nskkk.69.417","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":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47146704","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
Fact-finding survey on quality assurance among food manufacturers 食品制造商质量保证调查
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 : 2022-09-15 DOI: 10.3136/nskkk.69.431
Takashi Matsumoto
{"title":"Fact-finding survey on quality assurance among food manufacturers","authors":"Takashi Matsumoto","doi":"10.3136/nskkk.69.431","DOIUrl":"https://doi.org/10.3136/nskkk.69.431","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":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49602046","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: 1
Pressurization technology that enables the utilization of endogenous enzymes in breadmaking processes 在面包制作过程中利用内源酶的加压技术
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 : 2022-09-15 DOI: 10.3136/nskkk.69.447
H. Iwahashi
{"title":"Pressurization technology that enables the utilization of endogenous enzymes in breadmaking processes","authors":"H. Iwahashi","doi":"10.3136/nskkk.69.447","DOIUrl":"https://doi.org/10.3136/nskkk.69.447","url":null,"abstract":"We applied high hydrostatic and carbon dioxide pressure conditions to the production of Yudane -like bread. The advantages of the Yudane method are the unique texture and sweetness attributed to endogenous enzymes. We employed a hydrostatic pressure of 50 MPa at 30  C, and a high carbon dioxide pressure of 1 MPa at 40  C. These high pressure conditions inhibited microbial growth but enabled enzymatic reactions. Increases were observed in reducing sugars, glutamic acid and water soluble proteins, and decreases were observed in gliadin and glutenin. The use of high-pressure conditions in breadmaking can contribute to a diversity of breadmaking processes. The biological effects of high pressure conditions and the reason why microbes are inactivated by these conditions are also discussed.","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":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45158460","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 long-term quality maintenance technology and processing technique for farm products from Ibaraki Prefecture. －Focus on long-term storage of chestnuts and the development of a stewed sweet chestnuts processing technique－ 茨城县农产品长期品质保持技术和加工技术的开发。-重点研究板栗的长期贮藏和甜板栗炖制工艺的发展
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 : 2022-09-15 DOI: 10.3136/nskkk.69.405
T. Ishii
{"title":"Development of a long-term quality maintenance technology and processing technique for farm products from Ibaraki Prefecture. －Focus on long-term storage of chestnuts and the development of a stewed sweet chestnuts processing technique－","authors":"T. Ishii","doi":"10.3136/nskkk.69.405","DOIUrl":"https://doi.org/10.3136/nskkk.69.405","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":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44054584","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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