Food Science and Technology Research
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Published By Japanese Society For Food Science And Technology

1881-3984, 1344-6606
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (takuan-zuke)

2022 ◽  
Author(s):  
Asaka Takahashi ◽  
Tsuyoshi Yamada ◽  
Taito Kobayashi ◽  
Kei Kumakura ◽  
Hiroki Matsuoka
Keyword(s):  
Radish Root ◽  
Color Fading ◽  
Led Irradiation

Chemical and physical properties of meat from Dezhou black donkey breed

2022 ◽  
Author(s):  
Mengmeng Li ◽  
Demin Zhang ◽  
Wenqiong Chai ◽  
Mingxia Zhu ◽  
Yonghui Wang ◽  
...  
Keyword(s):  
Physical Properties

Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method

2022 ◽  
Author(s):  
Sirinan SHOMPOOSANG ◽  
Junichiro MARUI ◽  
Patthinan VARICHANAN ◽  
Sawitree DUERAMAE ◽  
Wanchai PANTHAVEE
Keyword(s):  
Fermentation Method

Structural characterization and Immunoregulatory activity of glycoprotein in lanzhou lily

2022 ◽  
Author(s):  
Lele Chen ◽  
Chengbo Wang ◽  
Jie Guo ◽  
Jipeng Shi ◽  
Ji Zhang
Keyword(s):  
Structural Characterization ◽  
Lanzhou Lily
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