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Hiroshima Prefectural Technology Research Institute, Food Technology Research Center | 論文
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
- Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation
- S-Methylmethionine Sulfonium in Fruits of Citrus Hybrids
- Flavonoid Composition of Fruit Tissues of Citrus Species
- 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
- UV-Blocking Film for Food Storage using Titanium Dioxide
- Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt