期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (6)
Strawberries are a high-value fruit with distinctive characteristics, including having a bright red color and juicy texture. The importance of their t......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (6)
The traditional thermal processing of the fruit juices exhibited several disadvantages related to nutrients and quality loss. Thus, in order to get th......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (2)
The present study aimed to clarify the potential of edible films prepared from North Pacific krill (Euphausia pacifica) protein and the effects of var......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (2)
We examined the effect of pectin refined from sen-cha tea infusions on the astringency of catechins using a taste sensor system. Pectin was fractionat......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (2)
The scuttle fly, Megaselia scalaris (Loew, 1866) (Diptera: Phoridae), is an insect of the family Dermatidae that often poses problems as a foreign sub......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (1)
In order to solve the problem of single aroma with rice wine brewed by uncooked material method, Zanthoxylum bungeanum, Glycyrrhiza uralensis Fisch, O......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (5)
An oil-in-water emulsion with submicron particle size was prepared using a high-pressure homogenizer (HPH) in the presence of transglycosylated stevia......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (5)
Studies over the last half century have shown that a diet rich in fish, especially the intake of n-3 fatty acids, is effective in preventing cardiovas......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (1)
Fresh-cut lettuce is one of the most popular vegetables for healthy consumption. However, fresh-cut lettuce would spoil rapidly due to tissue damage. ......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (3)
The antiallergic activity of extracts of Naruto Kintoki sweet potato peel was enhanced after cooking the peel using three conventional methods. Using ......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (6)
This study illustrates the effectiveness of slightly acidic hypochlorous water (SAHW) in comparison with sodium hypochlorite (NaOCl) in reducing bioma......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (2)
This study aimed to identify factors required for making high-quality rice flour and bread; six cultivars with various kernel appearances and amylose ......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (3)
Multiple bacteriocin-producing Lactiplantibacillus plantarum PUK6 was isolated from misozuke-tofu, tofu pickled in miso, a traditional fermented food ......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (5)
Polyphenol composition in persimmon fruits were analyzed for 30 cultivars using thiolysis-liquid chromatography mass spectrometry. Regarding the amoun......
期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (5)
Glucose-conjugated soybean 11S globulin was prepared by mixing soybean 11S globulin and glucose at a ratio of 1:11.7 (w/w) and incubating at 52 degree......