スポンサーリンク
Hiroshima Prefectural Food Technology Research Center | 論文
- Deodorizing Effect of Coriander on the Offensive Odor of the Porcine Large Intestine
- Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Decreased Hardness of Dietary Fiber-Rich Foods by the Enzyme-Infusion Method
- Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature
- Effects of Ionized Cyclodextrin on Decomposition of Allyl Isothiocyanate in Alkaline Solutions
- Kinetic and Thermodynamic Analyses of the Cyclodextrin-Allyl Isothiocyanate Inclusion Complex in an Aqueous Solution
- Decomposition Rate of Allyl Isothiocyanate in Aqueous Solution
- UV-Blocking Film for Food Storage using Titanium Dioxide
- Validity of SPME Cryofocusing in Analysis of Volatile Components in Orange Juice
- 広島の酒造り
- Production of Angiotensin I-Converting Enzyme-Inhibitory Peptides in a Freeze-Thaw Infusion-Treated Soybean
- Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt
- Comparison of Essential Oil Components between Leaf and Peel in Citrus Hybrids ('Seto unshiu'*'Morita ponkan').
- Effects of High Pressure on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process.