Search Results:　 1-20 of 501

1

27 Simple Quantitative Evaluation for Texture of Steamed Sweetpotato Associated with Starch Contents of Raw Roots and Firmness of Steamed Tissues [in Japanese]

Nakamura Yoshiyuki , Takada Akiko , Kuranouchi Toshikazu , Fujita Toshiro , Katayama Kenji

日本作物学会関東支部会報 (27), 64-65, 2012-12-07

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2

Relationship between Firmness during Moisture Sorption Process and Water Contents on Baked Wheat Flour Confectionery [in Japanese]

肥後温子 , 和田淑子 , 佐藤之紀

日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology 59(11), 562-571, 2012-11-00
3

The Maturity Index of Fruit for High Aroma Components of Processed Liqueur of 'Nanko' Japanese Apricot (Prunus mume Sieb. et Zucc.) [in Japanese]

大江孝明 , 櫻井直樹 , 山崎哲弘他

園芸学研究 11(4), 515-521, 2012-10-15
4

Physical Properties and Texture of Japanese White Salted Noodles Mixed with Tapioca Starch [in Japanese]

EGUCHI Satomi , YOSHIMURA Miki , KOHYAMA Kaoru

エステル化加工タピオカ澱粉を6%配合したうどんの，高齢者向け食品としての適性を検討した．試料には，小麦粉麺を10分間ゆでたMG10，タピオカ澱粉配合麺を10分間ゆでたCA10および13分間ゆでたCA13の，3種類のゆで麺を用いた．麺の力学特性，咀嚼特性および嗜好性の評価を，水分含量，形状変化，貫入試験，若年者（23.3±/2.7歳）と高齢者（75.8±/7.3歳）を対象とした咀嚼筋筋電位測定および …

Nippon Shokuhin Kagaku Kogaku Kaishi 59(6), 268-278, 2012-06-15

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5

Changes in Pectin, Texture and Structure of Citrus Yuzu during Soaking in Citric Acid, Heating or Pressurization

Kuwada Hiroko , Jibu Yuri , Teramoto Ai , Fuchigami Michiko

ユズをクエン酸溶液(pH 2.7)に24時間浸漬,または加熱処理(100℃,10分),高圧力処理(500 MPa, 30分)を行った際の組織の軟化とペクチンの溶出量との関係について検討した.外果皮の硬さは高圧力処理が最も硬く,次いでpH2.7浸漬>加熱処理の順であった.高圧力処理を行っても細胞壁にゆるみは生じなかった.しかし,加熱処理すると,外果皮では変化がなかったが,中果皮の細胞壁の中層は …

Journal of cookery science of Japan 45(3), 181-188, 2012-06-05

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6

Influence of Fruiting Position in the Canopy on Maturity and Content of Functional Components in 'Nanko' Japanese Apricot (Prunus mume Sieb. et Zucc.) Fruit [in Japanese]

大江孝明 , 櫻井直樹 , 岡室美絵子他

園芸学研究 11(2), 235-240, 2012-04-15
7

Eperua falcata bark extract : targeting Inflammaging to improve skin tonicity and barrier function [in Japanese]

Philippe Moussou , Louis Danoux , Florence Henry

Fragrance journal 40(4), 77-79, 2012-04-00
8

Pericarp Characteristics of the F(1) Hybrid Medium-Fruited Tomato between the Male Sterile Mutant (T-4) of the Large-Fruited 'First' and a Small-Fruited Pure Line with Soft Pericarp [in Japanese]

遠矢純子 , 桝田正治 , 村上賢治

… Pericarp firmness in MS-II was lower as compared with that of both T-4 and S. … Differences in pericarp firmness among MS-II, 'Red ore' and 'Frutica' were dependent on truss. … In the second and third trusses, pericarp firmness of the fruit in MS-II tended to be lower than those of the other two cultivars. …

岡山大学農学部学術報告 101, 19-24, 2012-02-01

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9

Characteristics of Flowering and Fruit Quality in Progenies Obtained by Backcross between Cultivated Strawberries and F_1 Hybrids of 'Nyoho' and Fragaria chiloensis L. CHI-24-1 [in Japanese]

YANAGI Tomohiro , OKUDA Nobuyuki , KATO Ken-ichiro

Journal of the Japanese Society of Agricultural Technology Management 18(3), 101-107, 2011-12-15

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10

Comparison of fruit quality between individual and cluster harvesting in four blueberry cultivars [in Japanese]

小林幹夫 , 堀内尚美 , 大村正敏他

Horticultural research (Japan) 10(4), 507-512, 2011-10-15
11

Fruit textures of Beit Alpha, greenhouse, Japanese, pickling, and slicer-type cucumbers

Sakata Yoshiteru , Horie Hideki , Yoshioka Yosuke 他

Journal of the Japanese Society for Horticultural Science 80(4), 420-425, 2011-10-00
12

Relationship between elasticity index and water loss in 'Le Lectier' pears during low-temperature storage [in Japanese]

知野秀次 , 松本辰也 , 徳田美佳子他

Horticultural research (Japan) 10(3), 413-419, 2011-07-15
13

Development of Round Bread Fortified with Conjugated Linoleic Acid [in Japanese]

SASAKI Kumi , KOGA Tamiho , YAMAMOTO Kenta , YAHADA Ayumi , IWATA Toshio , OHTA Hideaki

CLAは体脂肪減少，抗がん，抗アレルギー等，多くの生理作用が報告されている．CLA摂取量を高めるために，CLA強化丸パンの製造を試みた．CLA 2.0g (CLA置換率60％）を強化しても，比容積，硬さ，凝集性および官能評価の結果において対照区と差がみられなかったことから，供試したCLA量の範囲内CLA0.5g～2.0g強化/個（約40g）では，パンの品質にはほとんど影響を与えなかっ …

Nippon Shokuhin Kagaku Kogaku Kaishi 58(7), 335-338, 2011-07-15

Japanese Agricultural Sciences Index J-STAGE CrossRef References (13)
14

Effect of MA storage and 1-MCP on storability and quality of 'Sanuki Gold' kiwifruit harvested at two different maturity stages

Mworia Eric Gituma , Yoshikawa Takashi , Salikon Nadiah 他

Journal of the Japanese Society for Horticultural Science 80(3), 372-377, 2011-07-00

Cited by (1)
15

Effects of the Cooking and Holding Process on Collagen, Glyceride and Sodium Chloride Penetration into Japanese Radish and its Firmness [in Japanese]

Sugiyama Sumi , Miyake Aya , Tada Haruka , Mizuo Kazumasa , Tsuru Rieko

加熱過程および保存過程における煮汁に含まれるコラーゲン, グリセリド, 塩化ナトリウムの大根への浸透と大根の硬さについて検討した。その結果, 加熱過程では大根の重量が減少すること, グリセリドおよびコラーゲンは大根内部へほとんど浸透しない一方, 塩化ナトリウムは速やかに浸透することが示された。グリセリド, コラーゲン, 塩化ナトリウムのいずれも大根表面部と内部の量は有意に異なっていた。また, 加熱 …

Journal of cookery science of Japan 44(1), 64-71, 2011-02-05

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16

Use of Ultrasound for Measuring Tofu Texture

KUO Feng-Jui , LIEN Cheng-Chang , HUANG Yu-Ya , TING Ching-Hua

… The microstructure of a tofu gel network determines the firmness and hence the taste of the tofu. …

Engineering in Agriculture, Environment and Food 4(3), 83-89, 2011

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17

Effect of Shock on the Damage Occurrence of Strawberry Packaged by Foam Fruit Tray [in Japanese]

KITAZAWA Hiroaki , SATO Tatsuo , ISHIKAWA Yutaka , NAKAMURA Nobutaka , SHIINA Takeo

Food preservation science 36(6), 265-269, 2010-11-30

References (17)
18

Effect of feeding period of dried Shochu distiller residue cake on performance, carcass characteristics and meat quality of growing-finishing pig [in Japanese]

OBANA Naoaki , IRIE Masakazu , TAKAHASHI Toshihiro , MORITA Tetsuo , HORINOUCHI Syoujirou , IWAKIRI Masayoshi , HAYASHI Kunioki

副産物飼料化のため，乾燥焼酎粕ケーキの給与期間の違いがブタの発育，枝肉，肉質に及ぼす影響を検討した．平均体重30.0 kgのLW・D交雑豚23頭を市販配合飼料給与の対照区と，体重30 kg, 50 kg, 70 kgから4％焼酎粕飼料給与の試験区に分けた．飼料摂取量は対照区より30 kg, 70 kg区でやや高かった（<I>P</I> ＜ 0.05）．背脂肪厚，ロース面積， …

Nihon Chikusan Gakkaiho 81(4), 475-480, 2010-11-25

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19

Effect of dietary levels of dried Shochu distiller residue cake on performance, carcass characteristics and meat quality of growing-finishing pig [in Japanese]

OBANA Naoaki , IRIE Masakazu , TAKAHASHI Toshihiro , MORITA Tetsuo , HORINOUCHI Syoujirou , IWAKIRI Masayoshi , HAYASHI Kunioki

本研究は焼酎粕の豚飼料への有効利用を目的とした．LW・D交雑豚29頭（平均体重68.8 kg）を用い，対照区と4つの乾燥焼酎粕ケーキ添加試験区（2％，4％，6％，8％）に区分けした．供試豚は体重約110 kgで屠畜し，枝肉成績，肉質を調査した．日平均飼料摂取量，日平均増体量，飼料要求率，背脂肪厚，ロース面積，マーブリング，筋間脂肪量，肉のしまり，肉色，脂肪色，胸最長筋の水分，粗脂肪含量，ドリップロ …

Nihon Chikusan Gakkaiho 81(4), 467-474, 2010-11-25

J-STAGE CrossRef References (31) Cited by (1)
20

Assembling of nanoparticles using ice crystals

Mukai Shin R. , Mitani Kazuhiro , Murata Shinya , Nishihara Hirotomo , Tamon Hajime

… The morphology can be changed by adjusting the firmness of the silica hydrogel. …

Materials Chemistry and Physics 123(2-3), 347-350, 2010-10-01

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