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Effect of citric acid and calcium chloride combined with medium high hydrostatic pressure – medium high temperature on polyphenol oxidase activity and browning in Fuji apple compote
Yamazaki, Shinya, Kaneko, Shoji, Takahashi, Yuta, Amano, Yoshihiko
Published in Food Science and Technology Research (01.01.2023)
Published in Food Science and Technology Research (01.01.2023)
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Environmental impact assessment of aseptically packaged chicken using ohmic heating
Ito, Ruri, Yamanaka-Zamoto, Noriko, Watanabe, Manabu, Hamada-Sato, Naoko
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
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Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt
Takada, Kohei, Ikezawa, Keigo, Maeda, Naoyuki, Sato, Tsutomu, Fukui, Youhei, Takano, Takashi, Funatsu, Yasuhiro
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
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Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization
Hasegawa, Kyoka, Matsumiya, Kentaro, Saeki, Hiroki, Matsumura, Yasuki, Nishimura, Kimio
Published in Food Science and Technology Research (2023)
Published in Food Science and Technology Research (2023)
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Antioxidant activity of tempe fermented with three different Rhizopus species
Watanabe, Nakamichi, Hara, Yurie, Tashiro, Haruka, Aoki, Hideyuki
Published in Food Science and Technology Research (01.01.2023)
Published in Food Science and Technology Research (01.01.2023)
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Astragalus membranaceus and Panax notoginseng saponins improves intestinal l-arginine absorption and protects against intestinal disorder in vivo
Huang, Su-Fen, Shen, You-Cheng, Ou, Ching-Hui, Tang, I-Chu, Yang, Han-Wen, Kao, Yu-Ting, Chang, Wen-Liang, Chang, Tsu-Chung
Published in Food Science and Technology Research (01.01.2023)
Published in Food Science and Technology Research (01.01.2023)
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Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects
Zhang, Tianyu, Li, Wenhui, Li, He, Liu, Xinqi
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
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Application of Lipase Based Enzymatic Time Temperature Indicator (TTI) as Quality Marker for Frozen Chicken Meat
Jaiswal, Rohit Kumar, Mendiratta, Sanjod Kumar, Talukder, Suman, Soni, Arvind, Chand, Sagar, Saini, Babu Lal
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2020)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2020)
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Development of a new, continuous, inline, Aqua-gas drying system and its application to drying perilla leaves while retaining the functional components and antioxidant activities
Tetsuro OGAWA, Noriteru TOSA, Kozue KOBAYASHI, Hiromasa TABATA, Yukari OHTA, Shuki ISHIGAMI, Tsuyoshi MATSUSAKA, Mitsuhito HASEGAWA, Itaru SOTOME, Seiichiro ISOBE
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.05.2023)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.05.2023)
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Effect of Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes)
Lee, Kyeongmin, Lee, Hana, Choi, Youngmin, Kim, Younghwa, Jeong, Heon Sang, Lee, Junsoo
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
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Effects of enzymatic treatments on yuzu (Citrus junos) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositions
Osaka, Takashi, Sakai, Chikako, Fujii, Kazuyoshi
Published in Food Science and Technology Research (01.01.2023)
Published in Food Science and Technology Research (01.01.2023)
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