Volume 37; Issue 6

NIPPON SHOKUHIN KOGYO GAKKAISHI

Volume 37; Issue 6

1

Studies on curing of comminuted pork Part IV. Effects of conventional and aseptic curing and subsequent heat treatment on the changes in fatty acid composition of phosholipids in comminuted pork.

ANNO, Takahiko, FUJINO, Masayuki, AKAHANE, Yoshiaki, TOHMA, Yoshiyuki, YASUMOTO, Kyoden

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 1.68 MB

1990

2

Studies on the quality improvement of sweetened adzuki ann Part V. Application of a pressure cooker equipped with a kneader to the sweetening process of adzuki ann.

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 305 KB

1990

3

Studies on the reduction of salt concentration in fermented foods Part XIII. Amino acids of water soluble and butanol soluble fractions from non-salted and several kinds of soybean miso.

OKADA, Yasuji, YAMAGUCHI, Naohiko, YOSHII, Hisao

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 382 KB

1990

4

Studies on viscoelastic properties of dispersed animal proteins, in association with fiber formation Part I. Spinnability of protein dispersion.

HAYASHO, Yoshltaka, TAKAHASHI, Hideomi

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 275 KB

1990

5

Effect of moderate heat on the growth of bacteria related to the fermented pickles.

MIYAO, Shigeo, OGAWA, Toshio

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 323 KB

1990

6

Taste-active components of scallop Part II. Role of extractive components of scallop in its characteristic taste development.

WATANABE, Katsuko, LAN, Huai-Ling, YAMAGUCHI, Katsumi, KONOSU, Shoji

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

Language:

english

File:

PDF, 407 KB

english, 1990

7

Studies on application of transglutaminase to meat and meat products Part II. The effect of microbial transglutaminase on gelation of myosin B, myosin and actin.

MUGURUMA, Michio, SAKAMOTO, Kimie, NUMATA, Masahiro, YAMADA, Hiroyuki, NAKAMURA, Toyoo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 2.15 MB

1990

8

Changes in properties and microstructure of noodles during boiling process.

SEKINE, Masahiro, HARADA, Katsutoshi

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 1.63 MB

1990

9

Studies on the quality improvement of sweetened adzuki ann Part VI. Manufacturing conditions of syrupped adzuki tsubu ann using a newly developed automatic ann making pilot plant.

ABE, Syozo, IYAMA, Mitsuo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 1.01 MB

1990

10

Mineral contents in edible mushrooms growing on woods. Comparison with mineral contents in mushrooms growing in soil.

KAWAI, Hideo, SUGAHARA, Tatsuyuki, FUJISHIRO, Satoko, MATSUZAWA, Mutsuko, AOYAGI, Yasuo, HOSOGAI, Yutaro

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 930 KB

1990

11

Antioxidative activity of natto.

ESAKI, Hideo, NOHARA, Yuko, ONOZNKI, Hiromichi, Osawa, Toshihiko

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

Language:

english

File:

PDF, 234 KB

english, 1990

12

Influence of physical and chemical properties on consumer preference of shredded cabbage.

YANO, Masamichi, SAIJO, Ryoyasu, SUGAWARA, Wataru, OHTA, Hideaki

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

Language:

english

File:

PDF, 324 KB

english, 1990

13

Food chemical studies on the antioxidants in sesame seed.

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 444 KB

1990

14

10.3136/nskkk1962.37.6_493

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 135 KB

1990

15

Food Labeling System

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 75 KB

1990

16

10.3136/nskkk1962.37.6_a21

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 358 KB

1990

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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