Volume 24; Issue 1

Food Science and Technology Research

Volume 24; Issue 1

1

Supercritical Carbon Dioxide Extraction of Apigenin from Parsley Leaves Pre-treated to Maximize Yield

Saotome, Yoshiaki, Imai, Masanao

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 2.40 MB

english, 2018

2

The Antioxidant Activities of Polyphenolic Extracts from Grape Pomace on Seven Types of Chinese Edible Oils

Zhu, Meirong, Guo, Zemei, Ju, Yanlun, Ouyang, Ya'nan, Zhao, Xianfang, Liu, Min, Min, Zhuo, Wang, Qianfeng, Ren, Ruihua, Fang, Yu-lin

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 1.64 MB

english, 2018

3

The Japanese Fermented Food Natto Inhibits Sucrose-dependent Biofilm Formation by Cariogenic Streptococci

Iwamoto, Aya, Nakamura, Tomoyo, Narisawa, Naoki, Kawasaki, Yukimasa, Abe, Shin, Torii, Yasuyoshi, Senpuku, Hidenobu, Takenaga, Fumio

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 2.26 MB

english, 2018

4

Water and Freezing in Food

Miyawaki, Osato

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 4.12 MB

english, 2018

5

Influence of Ultrasonication Prior to Glycation on the Physicochemical Properties of Bovine Serum Albumin–galactose Conjugates

Liu, Jun, Tu, Zong-cai, Zhang, Lu, Wang, Hui, Sha, Xiao-mei, Shao, Yan-hong

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 2.00 MB

english, 2018

6

Effect of Temperature on Drying Characteristics of Pullulan-alginate Based Edible Films

Zhou, Yujia, Huang, Meigui, Deng, Fangming, Xiao, Qian

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 1.26 MB

english, 2018

7

Determination of Picoxystrobin Residues in Watermelon Field Trials by Rapid Resolution Liquid Chromatography Triple Quadrupole Mass Spectrometry: Dissipation Kinetics and Terminal Residues

He, Sheng, Feng, Kai, Gao, Yimeng, Chen, Xiaoxin, Liu, Xiaolu

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 483 KB

english, 2018

8

Sweet Potato Flour Decreases Firmness of Gluten-free Rice Bread

Journal:

Food Science and Technology Research

Year:

2018

File:

PDF, 731 KB

2018

9

Sweet Potato Flour Decreases Firmness of Gluten-free Rice Bread

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 731 KB

english, 2018

10

Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties

Ertop, Müge Hendek, İbrahim Tuğkan, Şeker

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 1.23 MB

english, 2018

11

Effects of Enzymatically Synthesized Glycogen on Lipid Metabolism in Diet Induced Obese Mice

Furuyashiki, Takashi, Ogawa, Rui, Nakayama, Yoko, Honda, Kazuhisa, Kamisoyama, Hiroshi, Takata, Hiroki, Kamasaka, Hiroshi, Yasuda, Michiko, Kuriki, Takashi, Ashida, Hitoshi

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 644 KB

english, 2018

12

Crude Enzymes from a Hericium Edible Mushroom Isolated in Japan: Variability in Milk-clotting Activity and the Ability to Coagulate Ultra-high-temperature Pasteurized Milk

Kishimoto, Munekazu, Nakamura, Kazuo, Kanemaru, Keiya, Tasaki, Takuto, Nakamura, Tomoyuki, Sato, Kaoru, Tanimoto, Morimasa

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 698 KB

english, 2018

13

Factors Affecting the Suitability of Boiled Pasta with Tomato Sauce for Eating

Nakanishi, Yumiko, Irie, Kentaro, Murata, Masatsune

Journal:

Food Science and Technology Research

Year:

2018

Language:

english

File:

PDF, 2.73 MB

english, 2018