Volume 46; Issue 5

Nippon Shokuhin Kagaku Kogaku Kaishi

Volume 46; Issue 5

1

Microcalorimetric Analysis of Fermentation of Natto, a Traditional Japanese Food.

IIJIMA, Akihiko, SASAKI, Hitoshi, WAKAMATSU, Hiroyuki, WATANABE, Sugio, MAEDA, Yoshimi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 337 KB

1999

2

Effects of Ingredient Ration on Sensory Evaluation and Texture of Gomatofu.

SATO, Emiko, ITO, Ryuhei, YAMANO, Yoshimasa

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 983 KB

1999

3

The Use of Ultrafiltration Membrane Treated Honey in Food Processing.

ITOH, Shinji, YOSHIOKA, Kaoru, TERAKAWA, Mika, SEKIGUCHI, Youko, KOKUBO, Ken-ichi, WATANABE, Atsuo

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 2.45 MB

1999

4

Manufacture of Processed Brown Rice Enriched with GABA Accumulation Using High Pressure Treatment. Part II. Change in Viable Bacteria Count in Brown Rice Containing Accumulated GABA by High Pressure Treatment, and Properties of Processed Brown Rice.

KINEFUCHI, Miwako, SEKIYA, Miyuki, YAMAZAKI, Akira, YAMAMOTO, Koji

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 323 KB

1999

5

Control of Coliform on Warabi by Heat-treatment with Calcined Calcium.

OHISA, Naganori, SUGAWARA, Mari, SUGAWARA, Hisaharu, ISSHIKI, Kenji

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 231 KB

1999

6

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

7

Decomposition of Oxalic Acid in Ginger Juice by Adding the Roots of Barley Seedlings Containing Oxalate Oxidase.

YAMASHITA, Sumitaka, KUBOTA, Akira, FUKAHORI, Naoko

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 356 KB

1999

8

Osaka City University International Symposium 98 Joint Meeting with the 4th International Conference on Hydrocolloids

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 274 KB

1999

9

Purification of Water Soluble Antioxidant Compounds from Okara and its Characterization.

TAMURA, Yoshiyuki, TAKENAKA, Yoko, TAKENAKA, Tetsuo

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 396 KB

1999

10

Development of Lactic Starter Cultures for Hyposalt Pickles.

ISHIKAWA, Kenichi, KATO, Takeo, KOMIYA, Takashi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 463 KB

1999

11

Effect of Trehalose on Suppression of Trimethylamine-formation from Boiling Fish Meat.

OKU, Kazuyuki, CHAEN, Hiroto, FUKUDA, Shigeharu, KURIMOTO, Masashi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 243 KB

1999

12

Manufacture of Processed Brown Rice Enriched with GABA Accumulation Using High Pressure Treatment. Part I. Accumulation of GABA in Brown Rice by High Pressure Treatment.

KINEFUCHI, Miwako, SEKIYA, Miyuki, YAMAZAKI, Akira, YAMAMOTO, Koji

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 356 KB

1999

13

Inactivation of Trypsin-inhibitor and Unsolubilization of Protein by Parching of Soybean Flour.

MORINAGA, Koutarou

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 745 KB

1999

14

Utilization of Chitin and Chitosan in Food Industry.

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 854 KB

1999

15

Transglutaminase

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1999

File:

PDF, 68 KB

1999