Volume 36; Issue 2

NIPPON SHOKUHIN KOGYO GAKKAISHI

Volume 36; Issue 2

1

Analysis of EDB residue in the imported fruits.

NAKAMURA, Yumiko, HASEGAWA, Yukari, TONOGAI, Yasuhide, HANAFUSA, Minoru, HIROSE, Hideaki, TAHARASAKO, Yoichi, ITO, Yoshio

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

File:

PDF, 263 KB

1989

2

Calculation program of Kovats Retention Index values based on those of known compounds.

TAMURA, Hirotoshi, SUGISAWA, Hiroshi

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

File:

PDF, 184 KB

1989

3

Study on the mixing ratio of .ALPHA.- and .DELTA.-tocopherol for enrichment of vitamin E in cookies.

OCHI, Tomoko, TSUCHIYA, Kyoko, AOYAMA, Minoru, MARUYAMA, Takenori, NIIYA, Isao

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

File:

PDF, 237 KB

1989

4

Studies on buckwheat rutin. Part I. Determination of rutin in buckwheat foods by high performance liquid chromatography.

OHARA, Tadahiko, OHINATA, Hiroshi, MURAMATSU, Nobuyuki, MATSUHASHI, Tetsujiro

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

Language:

english

File:

PDF, 357 KB

english, 1989

5

Evaluation of soybean cultivars for processing and product of Nimame (seasoned boiled beans).

KOZAI, Yukio, TAIRA, Harue, TANAKA, Hiromi, SAITO, Masayoshi, MUNEKATA, Toyoki

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

Language:

english

File:

PDF, 569 KB

english, 1989

6

10.3136/nskkk1962.36.2_177

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

File:

PDF, 126 KB

1989

7

Regulation of the collagen matrix reconstruction by repeating pepsin-digestion of insoluble collagen.

TAKAHASHI, Koji, NOMURA, Yoshihiro, WADA, Keizo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

File:

PDF, 1.88 MB

1989

8

Chemical studies on the quality of citrus juices. Part I. Role of furfural and 5-hydroxymethylfurfural in browning of Yuzu juice.

Li, Zhong-Fu, SAWAMURA, Masayoshi, KUSUNOSE, Hirozo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

File:

PDF, 286 KB

1989

9

Effect of the addition of animal and plant protein sources on the aroma of fish sauce. Addition of chicken liver or soybean protein.

SANCEDA, Norlita G., KURATA, Tadao, ARAKAWA, Nobuhiko

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

Language:

english

File:

PDF, 369 KB

english, 1989

10

Factors affecting the storage stability of shredded vegetables during processing and distribution.

KAWANO, Sumio, SHIINA, Takeo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

File:

PDF, 450 KB

1989

11

New developments in food analysis. 5 Analysis of food ingredients and electrophoresis.

YAMAMOTO, HIDEKO

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

File:

PDF, 3.63 MB

1989

12

Biosensor

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

File:

PDF, 74 KB

1989

13

Study for UV-sterilization of foods. (Part II). Combined effect of heat treatment and/or organic acids on sterilization of bacteria spores using UV irradiation.

HIROSE, Kazuhiko, NAMEKAWA, Akio, SHINOHARA, Junko, SATOMI, Koji, YOKOYAMA, Michio

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

File:

PDF, 265 KB

1989

14

Studies on prediction of optimum cooking time during cooking. (Part II). Prediction of optimum cooking time of vegetables.

MATSUURA, Youko, KASAI, Midori, HATAE, Keiko, SHIMADA, Atsuko

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

File:

PDF, 351 KB

1989

15

10.3136/nskkk1962.36.2_a8

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

File:

PDF, 386 KB

1989

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

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