Works in Food Science & Technology Research, 2021, Vol 27, Issue 6

Results: 12

Estimation of apparent glass transition temperature from the release of 1-methylcyclopropene included in a-cyclodextrin.

Published in:

Food Science & Technology Research, 2021, v. 27, n. 6, p. 881, doi. 10.3136/fstr.27.881

By:

Hermawan Dwi ARIYANTO;
Shisei TAKASHIGE;
Shuji ADACHI;
Hidefumi YOSHII

Publication type:

Article

Material balance and energy consumption in the factory-scale coproduction of glucan and mannan from yeast extract residue.

Published in:

Food Science & Technology Research, 2021, v. 27, n. 6, p. 871, doi. 10.3136/fstr.27.871

By:

Yu SHIMADA;
Tetsuya ISHIDA;
Yuki KATO;
Hisanori UWAGAMI;
Yasuhito KATO;
Yuichiro KANEMATSU;
Yasunori KIKUCHI;
Satoshi OHARA

Publication type:

Article

Odorous volatiles and methoxypyrazines responsible for the mustypeanut aroma in microwave-heated sponge gourd (Luffa cylindrica).

Published in:

Food Science & Technology Research, 2021, v. 27, n. 6, p. 933, doi. 10.3136/fstr.27.933

By:

Yonathan ASIKIN;
Naoya TANAHARA;
Goki MAEDA;
Eito TSUCHIDA;
Naoto HIROSE;
Moena OE;
Kensaku TAKARA;
Koji WADA

Publication type:

Article

Structure elucidation of the active polysaccharide component in Hyuganatsu Orange (Citrus tamurana Hort. ex Tanaka) and its effect on osteoclast formation.

Published in:

Food Science & Technology Research, 2021, v. 27, n. 6, p. 907, doi. 10.3136/fstr.27.907

By:

Munetoshi MIYATAKE;
Shoko NISHIZONO;
Taichi KOBAYASHI;
Yoichiro SAKATANI;
Junko MATSUBARA;
Masatoshi YAMAGUCHI

Publication type:

Article

Quantification of glucosinolates in nozawana (Brassica rapa L.) and evaluation via single- and multi-laboratory validation studies.

Published in:

Food Science & Technology Research, 2021, v. 27, n. 6, p. 897, doi. 10.3136/fstr.27.897

By:

Shinya YAMAZAKI;
Takeshi KURIBAYASHI;
Tomohiro MIZUTANI

Publication type:

Article

Yeast diversity investigation of 'Beihong' (V. vinifera x V. amurensis) during spontaneous fermentation from Guiyang region, Guizhou, China.

Published in:

Food Science & Technology Research, 2021, v. 27, n. 6, p. 887, doi. 10.3136/fstr.27.887

By:

Xiaozhu LIU;
Yinfeng LI;
Yuanlin ZHANG;
Shuang ZENG;
Mingzheng HUANG

Publication type:

Article

Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins.

Published in:

Food Science & Technology Research, 2021, v. 27, n. 6, p. 923, doi. 10.3136/fstr.27.923

By:

Wataru ONO;
Daiki OKA;
Yoshimasa TSUJII;
Tomohiro NOGUCHI

Publication type:

Article

Effect of salmon protamine on the physicochemical properties of porcine myofibril.

Published in:

Food Science & Technology Research, 2021, v. 27, n. 6, p. 915, doi. 10.3136/fstr.27.915

By:

Yuji MIYAGUCHI;
Shun SASAKI;
Tomomi SHIBUYA;
Yasuki OGAWA

Publication type:

Article

Quantitative detection of restructured steak adulteration based on hyperspectral technology combined with a wavelength selection algorithm cascade strategy.

Published in:

Food Science & Technology Research, 2021, v. 27, n. 6, p. 859, doi. 10.3136/fstr.27.859

By:

Xiaoyu LIU;
Zongbao SUN;
Min ZUO;
Xiaobo ZOU;
Tianzhen WANG;
Junkui LI

Publication type:

Article

Application of radio frequency heating in water for extending the shelflife of fresh-cut Japanese loquat fruit (Eriobotrya japonica).

Published in:

Food Science & Technology Research, 2021, v. 27, n. 6, p. 847, doi. 10.3136/fstr.27.847

By:

Grace LARA;
Chieko TAKAHASHI;
Miku NAGAYA;
Kunihiko UEMURA

Publication type:

Article

Development of Listeria monocytogenes detection technique in mushroom based on real-time quantitative PCR through improvement of enrichment medium.

Published in:

Food Science & Technology Research, 2021, v. 27, n. 6, p. 837, doi. 10.3136/fstr.27.837

By:

Woori KIM;
Yohan YOON;
Yeongeun SEO;
Yewon LEE;
Heeyoung LEE;
Sejeong KIM;
Jimyeong HA;
Yukyung CHOI;
Hyemin OH;
Yujin KIM;
Joohyun KANG;
Eunyoung PARK;
Yoonjeong YOO;
Miseon SUNG;
Soomin LEE

Publication type:

Article

Physical and textural properties of foods with swallowing ease for aged people.

Published in:

Food Science & Technology Research, 2021, v. 27, n. 6, p. 817, doi. 10.3136/fstr.27.817

By:

Hitoshi KUMAGAI;
Atsuko HASEGAWA-TANIGOME;
Kazumi NINOMIYA;
Yusuke YAMAGUCHI;
Hitomi KUMAGAI

Publication type:

Article