Search Results - "FOOD SCIENCE AND TECHNOLOGY RESEARCH" :: K.UTB vyhledávací portál

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Characterization of light-Induced aroma components in green tea beverages using aroma extract dilution analysis with gas chromatography–olfactometry

by Mizkami, Yuzo, Miyamoto, Kano, Shiono, Takashi
Published in Food Science and Technology Research (2024)

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Polyphenol content and antioxidant activity of two black soybean varieties over five cultivation years

by Li, Wei-Jing, Odongo, Kevin, Hironao, Ken-yu, Yamashita, Yoko, Ashida, Hitoshi
Published in Food Science and Technology Research (2024)

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Effect of dietary fats and soybean phospholipid on hepatic fatty acid metabolism in mice

by Ide, Takashi
Published in Food Science and Technology Research (2024)

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Impacts of milk fat globules on the physicochemical properties of stirred yogurt

by Zhu, Wenrui, Miura, Makoto
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)

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Isomerization of Various Aldo-saccharides to the Corresponding Keto-saccharides under Microwave Heating Using Uncalcined Scallop Shell Powder as a Catalyst

by Watanabe, Yoshiyuki, Kobayashi, Takashi, Khuwijitjaru, Pramote, Adachi, Shuji
Published in Food Science and Technology Research (2024)

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Relationship between black soybean polyphenols and seed coat color during boiling process

by Mizuno, Naho, Noshima, Yuka, Toda, Toshiya
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)

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Frequency analysis of food bolus fragmentation through a vertical pipe

by Shibayama, Hitoshi, Kobayashi, Naoki
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)

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Egg-koji enhances the richness and umami taste of whole egg

by Nakagawa, Takuro, Miyamoto, Tetsuya, Watanabe, Kenshi, Miki, Shouhei, Shidara, Hiroyuki, Yamashita, Hideyuki, Aki, Tsunehiro
Published in Food Science and Technology Research (2024)

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Efficient and safe extraction of an antioxidant, 3,5,4’-trihydroxy-6,7-methylenedioxyflavone-3-O-glycoside, from indigo leaves using alkaline hydrolysis of modifying ester moieties

by Kimura, Hideto, Ishihara, Tomoe, Ishida, Miki, Hirabayashi, Yu, Jisaka, Mitsuo, Murota, Kaeko
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2024)

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Changes in the flow properties of potato starch supplemented with super-fine eggshell powder

by Nei, Daisuke, Kamata, Tatsuki, Ando, Yasumasa
Published in Food Science and Technology Research (01.01.2024)

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Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production

by Ohara, Satoshi, Hamada, Yosuke, Terajima, Yoshifumi, Ishida, Tetsuya, Kikuchi, Yasunori, Fukushima, Yasuhiro, Sugimoto, Akira
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2024)

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Administration of cyclodextrin-ferulic acid complex significantly increases the plasma concentration of the intact form of ferulic acid in mice

by Yamashita, Sana, Tanaka, Junpei, Tsuda, Takanori
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)

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Contribution of the system of “Foods with Function Claims” to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan

by Kawasaki, Yoshihiro
Published in Food Science and Technology Research (2024)

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A method for estimating the equilibrium moisture content of spaghetti at any temperature by using the change in moisture content during non-isothermal cooking

by Adachi, Shuji, Ogawa, Takenobu
Published in Food Science and Technology Research (2024)

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Changes in the flow properties of potato starch supplemented with super-fine eggshell powder

by Nei, Daisuke, Kamata, Tatsuki, Ando, Yasumasa
Published in Food Science and Technology Research (2024)

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Strawberry water-extract increases cellular dehydrogenase activity in human follicle dermal papilla cells

by Miyauchi, Yuki, Xie, Liangjing, Hirokawa, Takahiko, Murakami, Saeko, Ma, Sihui, Yano, Satoshi, Hara, Taichi
Published in Food Science and Technology Research (2024)

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Molecular interaction of tea polyphenols with phospholipid bilayers and micelles: Structure-activity relationships

by Nakayama, Tsutomu
Published in Food Science and Technology Research (2024)

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Crack expansion dynamics of freeze-dried soybean curd during rehydration

by Hirakawa, Mai, Teshima, Hideaki, Ikuta, Tatsuya, Takahashi, Koji
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2024)

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Attachment of Salmonella Typhimurium and survival on post-harvest produce and seed

by Olanya, Ocen M., Mukhopadhyay, S., Ukuku, D.O., Niemira, B.A., Uknalis, J.
Published in Food Science and Technology Research (2024)

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The clean taste of coffee depends on the sodium content of its extraction water

by Imamura, Koji
Published in Food Science and Technology Research (2024)

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