发布求助
文献互助 智能选刊 最新文献

Nippon Shokuhin Kagaku Kogaku Kaishi最新文献

筛选
英文 中文
Confectionery raw materials and fruit juice 糖果原料和果汁
Nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2024-07-15 DOI: 10.3136/nskkk.nskkk-d-24-00013
Eiichi Kitatani
{"title":"Confectionery raw materials and fruit juice","authors":"Eiichi Kitatani","doi":"10.3136/nskkk.nskkk-d-24-00013","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-24-00013","url":null,"abstract":"","PeriodicalId":503478,"journal":{"name":"Nippon Shokuhin Kagaku Kogaku Kaishi","volume":"58 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141643970","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
The evolution and integration of fruit and fruit juice in global and Japanese confectionery histories 水果和果汁在全球和日本糖果史上的演变与融合
Nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2024-07-15 DOI: 10.3136/nskkk.nskkk-d-24-00012
Kikujiro Yoshida
{"title":"The evolution and integration of fruit and fruit juice in global and Japanese confectionery histories","authors":"Kikujiro Yoshida","doi":"10.3136/nskkk.nskkk-d-24-00012","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-24-00012","url":null,"abstract":"","PeriodicalId":503478,"journal":{"name":"Nippon Shokuhin Kagaku Kogaku Kaishi","volume":"22 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141646999","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
研究小集会　果汁部会の趣旨　果汁と菓子との関わり 研究小组会议 果汁小组委员会的宗旨 果汁与糖果之间的关系
Nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2024-07-15 DOI: 10.3136/nskkk.nskkk-d-24-00011
T. Inakuma
{"title":"研究小集会　果汁部会の趣旨　果汁と菓子との関わり","authors":"T. Inakuma","doi":"10.3136/nskkk.nskkk-d-24-00011","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-24-00011","url":null,"abstract":"","PeriodicalId":503478,"journal":{"name":"Nippon Shokuhin Kagaku Kogaku Kaishi","volume":"45 28","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141645111","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
生呉の高周波パルス連続加熱がリポキシゲナーゼ活性および豆乳の品質に及ぼす影響 连续高频脉冲加热生姜对脂氧合酶活性和豆奶质量的影响
Nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2024-06-15 DOI: 10.3136/nskkk.nskkk-d-23-00096
Miku Nagaya, Yaeko Suzuki, Kunihiko Uemura
{"title":"生呉の高周波パルス連続加熱がリポキシゲナーゼ活性および豆乳の品質に及ぼす影響","authors":"Miku Nagaya, Yaeko Suzuki, Kunihiko Uemura","doi":"10.3136/nskkk.nskkk-d-23-00096","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00096","url":null,"abstract":"","PeriodicalId":503478,"journal":{"name":"Nippon Shokuhin Kagaku Kogaku Kaishi","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141336841","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
Erratum：Effect of fermented Aspergillus oryzae milk on membrane permeability of β-cryptoxanthin from kumquat in a human intestinal epithelial Caco-2 cell model[Nippon Shokuhin Kagaku Kogaku Kaishi Vol.71 No.3 p.83-91] 批注：发酵的黑曲霉牛奶对金橘中β-隐黄素在人肠道上皮细胞 Caco-2 模型中的膜渗透性的影响[日本食谱学报 Vol.71 No.3 p.83-91].
Nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2024-05-15 DOI: 10.3136/nskkk.71.181
Yumi Yamasaki, Ami Kawano, Tomoko Matsumoto, Tatsuya Oshima, Masao Yamasaki
{"title":"Erratum：Effect of fermented Aspergillus oryzae milk on membrane permeability of β-cryptoxanthin from kumquat in a human intestinal epithelial Caco-2 cell model[Nippon Shokuhin Kagaku Kogaku Kaishi Vol.71 No.3 p.83-91]","authors":"Yumi Yamasaki, Ami Kawano, Tomoko Matsumoto, Tatsuya Oshima, Masao Yamasaki","doi":"10.3136/nskkk.71.181","DOIUrl":"https://doi.org/10.3136/nskkk.71.181","url":null,"abstract":"","PeriodicalId":503478,"journal":{"name":"Nippon Shokuhin Kagaku Kogaku Kaishi","volume":"67 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140971933","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
Beneficial effect and functional alteration of food proteins in the manufacturing process 食品蛋白质在生产过程中的益处和功能改变
Nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2024-03-15 DOI: 10.3136/nskkk.nskkk-d-23-00094
Kimio Nishimura
{"title":"Beneficial effect and functional alteration of food proteins in the manufacturing process","authors":"Kimio Nishimura","doi":"10.3136/nskkk.nskkk-d-23-00094","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00094","url":null,"abstract":"","PeriodicalId":503478,"journal":{"name":"Nippon Shokuhin Kagaku Kogaku Kaishi","volume":"97 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140237928","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
Effect of powder particle size and emulsifiers on the carotenoid bioaccessibility of Komatsuna (Brassica rapa var. perviridis) 粉末粒度和乳化剂对小松菜类胡萝卜素生物可及性的影响
Nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2024-03-15 DOI: 10.3136/nskkk.nskkk-d-23-00063
Taro Ishimoto, Eiichi Kotake
{"title":"Effect of powder particle size and emulsifiers on the carotenoid bioaccessibility of Komatsuna (Brassica rapa var. perviridis)","authors":"Taro Ishimoto, Eiichi Kotake","doi":"10.3136/nskkk.nskkk-d-23-00063","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00063","url":null,"abstract":"","PeriodicalId":503478,"journal":{"name":"Nippon Shokuhin Kagaku Kogaku Kaishi","volume":"21 31","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140240663","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
Erratum：MALDI-TOF MSを用いた酵母の同定の検討[日本食品科学工学会誌 Vol.69 No.3 p.115-125] 勘误：使用 MALDI-TOF MS 鉴定酵母的综述 [J. Food Sci. Technol. Vol.］
Nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-12-15 DOI: 10.3136/nskkk.70.590
H. Baba, Takuro Matsumoto, Kaori Matsushita, Motokazu Nakayama, Takahisa Miyamoto
{"title":"Erratum：MALDI-TOF MSを用いた酵母の同定の検討[日本食品科学工学会誌 Vol.69 No.3 p.115-125]","authors":"H. Baba, Takuro Matsumoto, Kaori Matsushita, Motokazu Nakayama, Takahisa Miyamoto","doi":"10.3136/nskkk.70.590","DOIUrl":"https://doi.org/10.3136/nskkk.70.590","url":null,"abstract":"","PeriodicalId":503478,"journal":{"name":"Nippon Shokuhin Kagaku Kogaku Kaishi","volume":"135 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139178639","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
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