发布求助
文献互助 智能选刊 最新文献

Japan Journal of Food Engineering最新文献

筛选
英文 中文
Comparison of Heat and High-Pressure Stress Response of Lactobacillus plantarum subsp. plantarum and Lactobacillus pentosus Cultivated in Soymilk and MRS Broth 在豆浆和 MRS 肉汤中培养的植物乳杆菌亚种和戊糖乳杆菌对热和高压应激反应的比较
Japan Journal of Food Engineering Pub Date : 2024-06-15 DOI: 10.11301/jsfe.23644
Daitaro Ishikawa, Genki Onozawa, Takato Nakayama, Tomohiro Kudo, Yoshihiro Tsukada, Tomoyuki Fujii
{"title":"Comparison of Heat and High-Pressure Stress Response of Lactobacillus plantarum subsp. plantarum and Lactobacillus pentosus Cultivated in Soymilk and MRS Broth","authors":"Daitaro Ishikawa, Genki Onozawa, Takato Nakayama, Tomohiro Kudo, Yoshihiro Tsukada, Tomoyuki Fujii","doi":"10.11301/jsfe.23644","DOIUrl":"https://doi.org/10.11301/jsfe.23644","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141337246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Implementation of Unfrozen Preservation Technology Using Some Natural Extracts with Supercooling-promoting Activity 利用一些具有过冷促进活性的天然提取物实现不冷冻保存技术
Japan Journal of Food Engineering Pub Date : 2024-03-15 DOI: 10.11301/jsfe.23639
Hidehisa Kawahara, Koichi Oishi, Hisatoshi Kawamoto
{"title":"Implementation of Unfrozen Preservation Technology Using Some Natural Extracts with Supercooling-promoting Activity","authors":"Hidehisa Kawahara, Koichi Oishi, Hisatoshi Kawamoto","doi":"10.11301/jsfe.23639","DOIUrl":"https://doi.org/10.11301/jsfe.23639","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"14 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140240506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Method for Determining the Optimum Temperature for a Polyphenol Separation Process by Reversed Phase Chromatography 一种确定反相色谱法多酚分离过程最佳温度的方法
Japan Journal of Food Engineering Pub Date : 2024-03-15 DOI: 10.11301/jsfe.23636
Shinya Nozaki, N. Yoshimoto, Shuichi Yamamoto
{"title":"A Method for Determining the Optimum Temperature for a Polyphenol Separation Process by Reversed Phase Chromatography","authors":"Shinya Nozaki, N. Yoshimoto, Shuichi Yamamoto","doi":"10.11301/jsfe.23636","DOIUrl":"https://doi.org/10.11301/jsfe.23636","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"6 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140237541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
食品加工における過熱水蒸気利用に関する研究 关于在食品加工中使用过热蒸汽的研究。
Japan Journal of Food Engineering Pub Date : 2024-03-15 DOI: 10.11301/jsfe.23641
Hiroyuki Iyota
{"title":"食品加工における過熱水蒸気利用に関する研究","authors":"Hiroyuki Iyota","doi":"10.11301/jsfe.23641","DOIUrl":"https://doi.org/10.11301/jsfe.23641","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"5 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140239107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
不均一な食品のテクスチャー評価法に関する研究 关于非均匀食品质地评估方法的研究。
Japan Journal of Food Engineering Pub Date : 2023-12-15 DOI: 10.11301/jsfe.23634
K. Kohyama
{"title":"不均一な食品のテクスチャー評価法に関する研究","authors":"K. Kohyama","doi":"10.11301/jsfe.23634","DOIUrl":"https://doi.org/10.11301/jsfe.23634","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"27 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139000751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
スパゲッティの非等温調理過程におけるエネルギー消費 意大利面条非等温烹饪过程中的能耗。
Japan Journal of Food Engineering Pub Date : 2023-12-15 DOI: 10.11301/jsfe.23643
Shuji Adachi, Takashi Kobayashi, Takenobu Ogawa
{"title":"スパゲッティの非等温調理過程におけるエネルギー消費","authors":"Shuji Adachi, Takashi Kobayashi, Takenobu Ogawa","doi":"10.11301/jsfe.23643","DOIUrl":"https://doi.org/10.11301/jsfe.23643","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"1 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139000393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Continuous Monitoring of High Protein Concentrations by Optical Rotation—A Case Study for Continuous Monitoring of Monoclonal Antibody Concentrations During Ultrafiltration 通过光学旋转连续监测高蛋白浓度--超滤过程中连续监测单克隆抗体浓度的案例研究
Japan Journal of Food Engineering Pub Date : 2023-12-15 DOI: 10.11301/jsfe.23635
Hidenori Inaba, Tomoki Sugiyama, N. Yoshimoto, Shuichi Yamamoto
{"title":"Continuous Monitoring of High Protein Concentrations by Optical Rotation—A Case Study for Continuous Monitoring of Monoclonal Antibody Concentrations During Ultrafiltration","authors":"Hidenori Inaba, Tomoki Sugiyama, N. Yoshimoto, Shuichi Yamamoto","doi":"10.11301/jsfe.23635","DOIUrl":"https://doi.org/10.11301/jsfe.23635","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"339 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138996586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
日本食品工学会誌第24巻第3号正誤表 日本食品工学会誌第24巻第3号正误表
Japan Journal of Food Engineering Pub Date : 2023-12-15 DOI: 10.11301/jsfe.24.4_e1
{"title":"日本食品工学会誌第24巻第3号正誤表","authors":"","doi":"10.11301/jsfe.24.4_e1","DOIUrl":"https://doi.org/10.11301/jsfe.24.4_e1","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"156 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138997296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Estimation of the Binding Constant of Sugar Alcohol to Sodium Ion by Using Its Apparent Distribution Coefficients to Cation-exchange Resins with Different Cross-linkages 用不同交联阳离子交换树脂的表观分布系数估算糖醇与钠离子的结合常数
Japan Journal of Food Engineering Pub Date : 2023-09-15 DOI: 10.11301/jsfe.23631
Yoshiyuki WATANABE, Shuji ADACHI
{"title":"Estimation of the Binding Constant of Sugar Alcohol to Sodium Ion by Using Its Apparent Distribution Coefficients to Cation-exchange Resins with Different Cross-linkages","authors":"Yoshiyuki WATANABE, Shuji ADACHI","doi":"10.11301/jsfe.23631","DOIUrl":"https://doi.org/10.11301/jsfe.23631","url":null,"abstract":"The apparent distribution coefficients, Kapp, of some sugar alcohols to cation-exchange resins in the sodium-ion form and with divinylbenzene (DVB) contents of 2, 4, 6, and 8% were measured at 25ºC. Assuming that the binding constant, B, of ribitol to sodium ion was zero, the swelling pressures, Π, of the resins in sodium-ion form with DVB contents of 2, 4, 6, and 8％ were estimated to be 3.2, 9.4, 12.3, and 25.7 MPa, respectively. From these Π values and Kapp values, the B values of each sugar alcohol were calculated. Because the B value is independent of the degree of cross-linking of the resin, the B values were obtained from the Kapp for resins with different DVB contents and were averaged. Erythritol and sorbitol had almost zero binding affinity to sodium ion. Among the tested sugar alcohols, the B values were in the order of xylitol > d-arabitol, l-arabitol > mannitol.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135354533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Recent Topics on Spray-Drying Encapsulation of Food Materials — An Overview — 食品物料喷雾干燥封装研究进展综述
Japan Journal of Food Engineering Pub Date : 2023-09-15 DOI: 10.11301/jsfe.23632
Takeshi FURUTA
{"title":"Recent Topics on Spray-Drying Encapsulation of Food Materials — An Overview —","authors":"Takeshi FURUTA","doi":"10.11301/jsfe.23632","DOIUrl":"https://doi.org/10.11301/jsfe.23632","url":null,"abstract":"Spray drying is one of the most common and economical techniques typically employed in the microencapsulation of valuable food ingredients. Because most food core materials are generally hydrophobic, the feed solution to the spray dryer is normally an emulsion. The quality of microencapsulated powder is influenced by several operations and phenomena during spray drying, such as atomization and drying kinetics of the droplets into solid particles. In this review, selected research on the drying operations conducted over the last ten years as well as the properties of the produced powder is discussed. The items specifically reviewed are the spraying of uniform droplets, the breakage of emulsion droplets during atomization, simulation of drying a droplet by the reaction engineering approach, the storage stability of core ingredients, estimation of the surface-oil content, and measurement of the encapsulation state of the core ingredient in the dry particles by confocal laser scanning microscopy.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"83 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135354787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信