Food Science And Technology Research

Enhanced beta-Glucosidase Activity of Lactobacillus plantarum by a Strategic Ultrasound Treatment for Biotransformation of Isoflavones in Okara

Effects of pH on Foam Formation by Whipping in Spray-Dried Egg White Dispersion

Development of Rutin-rich Noodles Using Trace-rutinosidase Variety of Tartary Buckwheat (Fagopyrum Tataricum Gaertn.) 'Manten-Kirari'

Evaluation of the Antioxidant and Antimicrobial Activity of Rosemary Essential Oils as Gelatin Edible Film Component

Microbiological and Functional Characterization of Kefir Grown in Different Sugar Solutions

Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents

Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation

Control of the Generation Time of Microorganisms by Long-term Application of Hydrostatic Pressure of 50 MPa or Less

Preparation of a Highly Water-dispersible Powder Containing Hydrophobic Polyphenols Derived from Chrysanthemum Flower with Xanthine Oxidaseinhibitory Activity

Food Texture Quantification Using a Magnetic Food Texture Sensor and Dynamic Time Warping