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......
