Volume 34; Issue 12

NIPPON SHOKUHIN KOGYO GAKKAISHI

Volume 34; Issue 12

1

Quality of soybean seeds grown in Japan. Part XIV. Effect of seeding time and cultivar on seed weight and proximate and fatty acid compositions of soybean seeds.

TAIRA, Harue, TORIU, Hisayoshi

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

Language:

english

File:

PDF, 498 KB

english, 1987

2

Changes in proteins and protease activities during ripening of cheese-like product from soymilk using Penicillium caseicolum.

FUKE, Yoko, MATSUOKA, Hiroatsu

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

Language:

english

File:

PDF, 4.68 MB

english, 1987

3

10.3136/nskkk1962.34.12_849

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

File:

PDF, 160 KB

1987

4

10.3136/nskkk1962.34.12_a65

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

File:

PDF, 640 KB

1987

5

Comparative studies on food treated with microwave and conductive heating. Part 1. Process of bread hardening by microwave-heating.

HIGO, Atsuko, NOGUCHI, Shun

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

File:

PDF, 399 KB

1987

6

Studies on utilization of ozone in food preservation. Part III. Microbicidal properties of ozone on cereal grains, cereal grain powders, peas, beans and whole spices.

NAITO, Shigezo, OKADA, Yasuzi, SAKAI, Tatsuya

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

File:

PDF, 327 KB

1987

7

Studies on utilization of ozone in food preservation. Part IV. The effect of ozone treatment on thiamin and riboflavin contents of cereal grains, cereal grain powders, peas, beans and whole spicies.

NAITO, Shigezo, NANBA, Yoshiyuki

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

Language:

english

File:

PDF, 377 KB

english, 1987

8

Purification and some properties of acid phosphatase from Shii-take.

SAWADA, Takako, ENDO, Kinji

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

Language:

english

File:

PDF, 429 KB

english, 1987

9

Studies on utilization of astringent Japanese persimmon cv. "Sanja". Part III. Changes in the composition of persimmon vinegar induced by Acetobacter sp. isolated from "Sanja" persimmon fruits during the fermentation.

NAKASIMA, Minoru, NAKAGAWA, Hideyuki, MOTOE, Kaoru, YAMASITA, Ichiji, AOKI, Shohei

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

Language:

english

File:

PDF, 445 KB

english, 1987

10

Studies on the preservation of Shii-take mushroom(Lentinus edodes(Bark) Sing.) at producer farm. Part II. Changes in some chemical characteristics in Shii-take mushroom during modified atmosphere packaging storage and on exposure to air.

YAMASHITA, Ichiji, TAKAHASHI, Toshiyuki, SHIMODA, Toshihiko, KIKUCHI, Michio, SHIBATA, Shigehisa

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

Language:

english

File:

PDF, 379 KB

english, 1987

11

Food chemical studies on "Wasanbon" sugar(Japanese traditionally refined sugar).

MATSUI, Toshiyuki

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

File:

PDF, 538 KB

1987