{"title":"熱力学平衡物性に基づく新しい半回分式超臨界抽出モデルの開発","authors":"Masaki Ota, Masato Urabe, Kouichi Nomura, Yuya Hiraga, Masaru Watanabe, H. Inomata","doi":"10.3136/nskkk.nskkk-d-23-00050","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00050","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69567788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.3136/nskkk.nskkk-d-22-00055
Yuuki Nishimoto, Yoshimasa Tsujii, Michiyo Hishikawa, K. Takano, Akiko Fujita
{"title":"Taste evaluation of blended rice","authors":"Yuuki Nishimoto, Yoshimasa Tsujii, Michiyo Hishikawa, K. Takano, Akiko Fujita","doi":"10.3136/nskkk.nskkk-d-22-00055","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00055","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.3136/nskkk.nskkk-d-22-00074
Y. Miyaguchi, Kensuke Nakayasu, Masaki Muto, H. Kizawa, Ogawa Yasuki
{"title":"和牛肉の理化学的および衛生学的特性に及ぼす冷蔵の影響","authors":"Y. Miyaguchi, Kensuke Nakayasu, Masaki Muto, H. Kizawa, Ogawa Yasuki","doi":"10.3136/nskkk.nskkk-d-22-00074","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00074","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"48 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.3136/nskkk.nskkk-d-23-00016
T. Kawaguchi
{"title":"Establishment of a Support System for the Development of Functional Food and Cosmetic Products","authors":"T. Kawaguchi","doi":"10.3136/nskkk.nskkk-d-23-00016","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00016","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Non-destructive evaluation of the gonad weight and index of Japanese sea urchins using near-infrared spectroscopy","authors":"Yuki Kimura, Takashi Kimiya, Shuhe Yoshida, Mizuki Ito, Yuchie Hoshina, Masazumi Nishikawa","doi":"10.3136/nskkk.nskkk-d-23-00005","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00005","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566841","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.3136/nskkk.nskkk-d-23-00035
Y. Masuda
{"title":"The recognition, control, and stress tolerance of bacterial persister cells","authors":"Y. Masuda","doi":"10.3136/nskkk.nskkk-d-23-00035","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00035","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"11 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.3136/nskkk.nskkk-d-21-00105
Masahiko Sudo
{"title":"Western Japan torrential rain disaster in 2018 and citrus cultivation in Ehime prefecture","authors":"Masahiko Sudo","doi":"10.3136/nskkk.nskkk-d-21-00105","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-21-00105","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.3136/nskkk.nskkk-d-22-00045
Toru Takahashi, Kenkichi Tsukamoto, Takayuki Watanabe, K. Sasaki, Kenji Uehara, Asami Suto, Yutaro Kobayashi, Y. Funatsu
{"title":"Effects of starter culture and salt concentration on physicochemical and sensory properties of Shottsuru prepared with commercial enzyme","authors":"Toru Takahashi, Kenkichi Tsukamoto, Takayuki Watanabe, K. Sasaki, Kenji Uehara, Asami Suto, Yutaro Kobayashi, Y. Funatsu","doi":"10.3136/nskkk.nskkk-d-22-00045","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00045","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.3136/nskkk.nskkk-d-22-00088
N. Egi, R. Hirose, Kazuko Hirao, Seiji Noda, Kyoko Saio
{"title":"果汁を用いて加水分解した大豆タンパク質の乳化性","authors":"N. Egi, R. Hirose, Kazuko Hirao, Seiji Noda, Kyoko Saio","doi":"10.3136/nskkk.nskkk-d-22-00088","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00088","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.3136/nskkk.nskkk-d-22-00056
Anai Toyoaki
{"title":"Improvement of soybean seed oil quality using fatty acid mutants","authors":"Anai Toyoaki","doi":"10.3136/nskkk.nskkk-d-22-00056","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00056","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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