SOTOYAMA, Kazuyoshi: search on Z-Library

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1

A Method of Preventing Dispersed Droplets from Crushing using a Membrane Emulsification System.

KATOH, Ryoh, ASANO, Yuzoh, FURUYA, Atsushi, SOTOYAMA, Kazuyoshi, TOMITA, Mamoru, OKONOGI, Shigeo

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1997

Language:

english

File:

PDF, 773 KB

english, 1997

2

Conditions for Preparation of W/O Food Emulsions Using a Membrane Emulsification System.

KATOH, Ryoh, ASANO, Yuzoh, FURUYA, Atsushi, SOTOYAMA, Kazuyoshi, TOMITA, Mamoru, OKONOGI, Shigeo

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1997

File:

PDF, 337 KB

1997

3

Preparation of food emulsions using a membrane emulsification system

Ryoh Katoh, Yuzoh Asano, Atusi Furuya, Kazuyoshi Sotoyama, Mamoru Tomita

Journal:

Journal of Membrane Science

Year:

1996

Language:

english

File:

PDF, 303 KB

english, 1996

4

Sensory Characteristics of UHT Milk Processed by Indirect and Direct Heating Methods. Studies on the Sensory Characteristics and Physicochemical Properties of UHT Processed Milk. Part IV.

IWATSUKI, Keiji, KONNO, Takamichi, MIZOTA, Yasumichi, SOTOYAMA, Kazuyoshi, SUMI, Masahiro, TOMITA, Mamoru

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2000

File:

PDF, 1.43 MB

2000

5

Analysis of Volatile Compounds Released during the Grinding of Roasted Coffee Beans Using Solid-Phase Microextraction

Akiyama, Masayuki, Murakami, Kazuya, Ohtani, Noboru, Iwatsuki, Keiji, Sotoyama, Kazuyoshi, Wada, Akira, Tokuno, Katsuya, Iwabuchi, Hisakatsu, Tanaka, Kiyofumi

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 147 KB

english, 2003

6

Methods for Preparation of W/O Food Emulsions using the Membrane Immersed with Oils and Fats.

KATOH, Ryoh, ASANO, Yuzoh, FURUYA, Atsushi, SOTOYAMA, Kazuyoshi, TOMITA, Mamoru, OKONOGI, Shigeo

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1997

Language:

english

File:

PDF, 280 KB

english, 1997

7

Preparation of Fat Spread by Membrane Emulsification Method and Assessment of its Stability.

SOTOYAMA, Kazuyoshi, ASANO, Yuzoh, IHARA, Keiichi, TAKAHASHI, Kiyotaka, DOI, Kazuyoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

Language:

english

File:

PDF, 339 KB

english, 1999

8

Effect of Pasteurization and UHT Processing Conditions on the Sensory Characteristics of Milk.

IWATSUKI, Keiji, MIZOTA, Yasumichi, SUMI, Masahiro, SOTOYAMA, Kazuyoshi, TOMITA, Mamoru

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

Language:

english

File:

PDF, 1.42 MB

english, 1999

9

Removal of Undesirable Flavor from Raw Materials of Milk using Continuous Distillation Column System.

Asano, Yuzoh, Iiyama, Yuriko, Kubota, Tetsuo, Iwatsuki, Keiji, Sotoyama, Kazuyoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2002

File:

PDF, 359 KB

2002

10

Measurement Technology of W/O Spread Dispersed Droplet Diameter Using an Optical Microscope

SOTOYAMA, Kazuyoshi, ASANO, Yuzoh, IHARA, Keiichi, TAKAHASHI, Kiyotaka, DOI, Kazuyoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1998

File:

PDF, 1.92 MB

1998

11

The Viscosity Characteristics of the O/W Emulsions.

ASANO, Yuzoh, SOTOYAMA, Kazuyoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1998

Language:

english

File:

PDF, 927 KB

english, 1998

12

Effect of Homogenizing Pressure on Physicochemical Properties and Sensory Characteristics of UHT Processed Milk.

IWATSUKI, Keiji, MATSUI, Hiroaki, MIZOTA, Yasumichi, SOTOYAMA, Kazuyoshi, SUMI, Masahiro, TOMITA, Mamoru

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2001

File:

PDF, 1.52 MB

2001

13

Flash Sterilization System using a High-pressure Homogenizer.

ASANO, Yuzoh, IHARA, Keiichi, MORI, Tetsusi, MIZOTA, Teruhiko, IWATSUKI, Keiji, SOTOYAMA, Kazuyoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2000

File:

PDF, 601 KB

2000

14

Evaluation of Aroma of Pasteurized and UHT Processed Milk by Aroma Extract Dilution Analysis.

IWATSUKI, Keiji, MIZOTA, Yasumichi, KUBOTA, Tetsuo, NISHIMURA, Osamu, MASUDA, Hideki, SOTOYAMA, Kazuyoshi, TOMITA, Mamoru

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

Language:

english

File:

PDF, 484 KB

english, 1999

15

Studies on the Sensory Characteristics and Physicochemical Properties of UHT Processed Milk. Part III. Effect of Pasteurization Temperature on the Sensory Characteristics of UHT Processed Milk.

IWATSUKI, Keiji, MIZOTA, Yasumichi, SUMI, Masahiro, SOTOYAMA, Kazuyoshi, TOMITA, Mamoru

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2000

Language:

english

File:

PDF, 1.13 MB

english, 2000

16

Assessment for Coagulation of O/W Food Emulsions with High Protein Contents.

ASANO, Yuzoh, SOTOYAMA, Kazuyoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

Language:

english

File:

PDF, 736 KB

english, 1999

17

Preparation of W/O Food Product Emulsions by the Membrane Emulsification Method and Assessment of Stability.

SOTOYAMA, Kazuyoshi, ASANO, Yuzoh, IHARA, Keiichi, TAKAHASHI, Kiyotaka, DOI, Kazuyoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1998

Language:

english

File:

PDF, 832 KB

english, 1998

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