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Hiroshima Prefectural Technology Research Institute Food Technology Research Center | 論文
- 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
- Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake(Post Harvest Physiology)
- 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
- Validity of SPME Cryofocusing in Analysis of Volatile Components in Orange Juice
- 無洗米を用いた実用規模での清酒醸造
- Production of Angiotensin I-Converting Enzyme-Inhibitory Peptides in a Freeze-Thaw Infusion-Treated Soybean