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Laboratory of Food Technology, Faculty of Agriculture, Kyushu University | 論文
- Plasticization of Wheat Starch-Gluten Mixture under an Elevated Temperature
- Effect of Temperature on Solubility of Wheat Gluten Heat Treated under Stress Pressure
- Purification and Characterization of Polyphenol Oxidase from Edible Yam (Dioscorea opposita Thunb.)
- Inactivation of Vegetative Bacteria in a Liquid Medium by Gas Plasma under Atmospheric Pressure
- Effect of Hydrostatic Pressure on the Inactivation of Salmonella and Campylobacter Species at Low Temperature
- Some Properties of Polygalacturonase from Rhizopus japonicus IFO 5318
- Effect of Repeated Pressure Treatment on Breakdown of Clumps of Bacterial Spores
- Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment
- Development and Evaluation of an Extrusion Viscometer for Polymer Melt
- Flow Patterns in Soybean Protein Isolate Melt in the Reservoir of an Extrusion Viscometer
- Classification of the Constituents of Citrus Juice Residue by a Wet-Grinding Process
- Texturization of Whole Soybean in a Twin-Screw Extruder
- DSC Thermogram and X-Ray Diffractometry of Bioplastics Prepared from Wheat Starch and Wheat Gluten
- Comparison of Soy Protein Dope with Yeast Protein Dope on the Rheological Properties
- Purification and Some Properties of a Thermostable Protease, BSP2, Produced from Bacillus stearothermophilus No.2
- An Improvement of Low Molecular Weight Yeast Protein on Paper Coating Application
- Development of Impact-Cell-Mill (ICM) and Its Mechanical Characteristics