Volume 39; Issue 12

NIPPON SHOKUHIN KOGYO GAKKAISHI

Volume 39; Issue 12

1

Effect of Surface-modified Glass Membrane on Cross-flow Microfiltration of Beer.

SHIMADA, Kazuhiko, AMANO, Tsutomu, YOKOKURA, Syuichi, MATSUMOTO, Kanji, OHYA, Haruhiko

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 930 KB

1992

2

A Method for Measuring Consumers' Response to TV Commercial Films of Foods.

ASAKAWA, Masami, WATANABE, Yuji, OHSAWA, Seiji, AOKI, Hiroshi

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 387 KB

1992

3

Studies on Quality of Grape Juice Part XII. Tartar Stabilization of Concord Grape Juice by Means of Ion Exchange Resins.

OHTA, Hideaki, TONOHARA, Keizo, YOZA, Koh-ichi, NOGATA, Yoichi

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 390 KB

1992

4

Effect of Environmental Conditions on the Contents of Sugars and Ascorbic Acid in 'Senshu' Apple Fruit.

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 338 KB

1992

5

Transfer Rate of Saccharides in Fish Flesh.

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 197 KB

1992

6

Behavior of Surface Membrane of Yeasted Dough during Expansion in a Cylinder.

HOSOMI, Kazuko, NISHIO, Kuniki, MATSUMOTO, Hiroshi, MITA, Tomoyoshi

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

Language:

english

File:

PDF, 382 KB

english, 1992

7

lmmobilized Cell and Enzyme

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 93 KB

1992

8

Comparative Study on Content and Composition of Oligopeptides, Free Amino Acids, 5'-Ribonucleotides and Free Sugars in Salted Preserves Produced at Korea and Japan.

KANEKO, Kentaro, TSUJI, Kyoko, KIM, Cho-Ho, KIKUCHI, Setsuko, SAHARA, KO, SUMINO, Takeshi, AIDA, Kuniko, KANEDA, Takashi

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 464 KB

1992

9

Investigation of Backpressure Washing Condition with Cross-flow Microfiltration of Beer.

SHIMADA, Kazuhiko, AMANO, Tsutomu, YOKOKURA, Shuichi, MATSUMOTO, Kanji, OHYA, Haruhiko

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 379 KB

1992

10

Determination of N-acetylneuraminic Acid in Food by Calboxylic Acid Analyzer.

II, Naoki, MAEDA, Tadao, DOKI, Ryoichi, FUJIYAMA, Katsuji, ASAI, Yoshiteru

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 235 KB

1992

11

Relationships between Aroma Components and Sensory Evaluation of Miso.

SUGAWARA, Etsuko, SAIGA, Suguru, KOBAYASHI, Akio

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

Language:

english

File:

PDF, 370 KB

english, 1992

12

Changes in Properties of Noodle during Drying.

MIKI, Eizo, NAKATA, Youko, YAMANO, Yosimasa

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 263 KB

1992

13

The Effects of Ashed Egg Shell and Some Specialized Salt on the Hardness and Hardening Mechanism of Brined Ume Fruit.

KANEKO, Kentaro, OTOGURO, Chikao, TSUJI, Kyoko, MAEDA, Yasuhiko

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

Language:

english

File:

PDF, 430 KB

english, 1992

14

Kluyveromyces Yeast Having Killer Activity against Zygosaccharomyces rouxii.

KONO, Isato, HIMENO, Kunio

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

Language:

english

File:

PDF, 270 KB

english, 1992

15

Inhomogeneity of Texture after Steaming in Crystalline and Peeled Taro Corms.

URITANI, Ikuzo, FUKUTA, Kayoko, MORI, Reiko, YAMADA, Naoko

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

Language:

english

File:

PDF, 378 KB

english, 1992

16

Preparation and Characterization of Water-soluble Hemicellulose (Arabinoxylan) from Wheat Bran.

SHIIBA, Kiwamu, IJITSU, Takanori, HARA, Hiroyoshi, OKADA, Kenzo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

Language:

english

File:

PDF, 503 KB

english, 1992

17

Studies on Functional Properties of Food Proteins.

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 450 KB

1992

18

Catechin

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 55 KB

1992

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