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Tottori University | 論文
- Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying
- Release Characteristics of Flavor from Spray-dried Powder in Boiling Water and during Rice Cooking(Food & Nutrition Science)
- Competitive Inclusion of Binary Flavor Mixtures in α-, β- and γ- Cyclodextrin
- Autoxidation Kinetic Analysis of Docosahexaenoic Acid Ethyl Ester and Docosahexaenoic Triglyceride with Oxygen Sensor(Food & Nutrition Science)
- Refolding of Denatured and Reduced Lysozyme with Cysteine/Cystine Red/Ox Solution in Diafiltration
- Retention of Emulsified Flavor in a Single Droplet during Drying
- Cyclodextrin Encapsulation to Prevent the Loss of l-Menthol and its Retention during Drying
- Refolding of Denatured/Reduced Lysozyme at High Concentration with Diafiltration
- Crystal Transformation from Anhydrous α-Maltose to Hydrous β-Maltose and from Anhydrous Trehalose to Hydrous Trehalose
- Kinetic Analysis of Temperature-Programmed Autoxidation of Ethyl Eicosapentaenoate and Ethyl Docosahexaenoate
- Kinetic Analysis of the Autoxidation of Ethyl Eicosapentaenoate at Different Oxygen Levels
- Formation of Inclusion Complexes of Cycldextrin with Ethanol under Anhydrous Conditions
- The Increased Effect of Kneading on the Formation of Inclusion Complexes between d-Limonene and β-Cyclodextrin at Low Water Content
- シクロデキストリンの食品加工への応用
- Structure Elucidation of Novel Metabolites of Gemfibrozil in Dog : Conjugation Reaction of Conjugated Metabolites
- 総説(2002年度日本食品工学会奨励賞) CD包接フレーバー粉末の作成とその徐放特質
- 無水結晶糖を用いた酵素粉末の作成 (特集 食品工学の機能化)
- 3,6-An1ydrochitinの調製の試み : 生体高分子・脂質
- 血小板由来増殖因子による血管平滑筋細胞の増殖に対する低分子化キトサンの促進作用 : 動物
- 高血清コレステロールウサギへのキトサンの経口投与と静脈注射の影響 : 食品