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Food Science Laboratory Faculty Of Education Tokyo Gakugei University | 論文
- Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
- 4-Hydroxy-3-nitrophenylacetic and Sinapic Acids as Antibacterial Compounds from Mustard Seeds
- Primary Structure of an Allergenic Peptide Occurring in the Chymotryptic Hydrolysate of Gluten
- Fabrication and Quality Evaluation of Hypoallergenic Wheat Products
- Controlled Enzymatic Treatment of Wheat Proteins for Production of Hypoallergenic Flour
- Development and Quality Evaluation of Hypoallergenic Bakery Products Suitable for Patients with Wheat-associated Allergy
- Enzymatic Improvement of the Cooking Quality of Aged Rice : A Main Mode of Protease Action
- Isolation and Cultivation of a Novel Ice Nucleation-active Strain of Xanthomonas campestris
- Occurrence of Bound Salt in Freeze-concentrated Soy Sauce
- Producing a Low Ovomucoid Egg White Preparation by Precipitation with Aqueous Ethanol
- 6-Methylsulfinylhexyl Isothiocyanate and Its Homologues as Food-originated Compounds with Antibacterial Activity against Escherichia coli and Staphylococcus aureus
- Improved Cooked Flavor of old Rice Grains by Treating with Protease
- Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment(Food & Nutrition)
- A New Method for Producing a Non-heated Jam Sample : The Use of Freeze Concentration and High-pressure Sterilization(Food & Nutrition)
- Production of Hypoallergenic Wheat Flour
- Production of Low-salt Soy Sauce with Enriched Flavor by Freeze Concentration Using Bacterial Ice Nucleation Activity
- Enhancing Effect of 4-Hydroxy-3-nitrophenylacetic Acid on Transcription of the Ice Nucleation-active Gene of Xanthomonas campestris
- Modification of Wheat Flour with Bromelain and Baking Hypoallergenic Bread with Added Ingredients
- Screening, Isolation, and Identification of Food-originated Compounds Enhancing the Ice-nucleation Activity of Xanthomonas campestris