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日本食品工学会 | 論文
- Inactivation of Microorganisms in Liquid Foods by High Electric Field Alternating Current
- Preparation of Activated Carbons from Waste Coffee Beans
- Crystallization and Equilibrium Melting Temperatures from Binary Lipid Mixture
- Relationship between Self-sufficiency Rate of Food and CO2 Emission in Japan
- Two-element Model Analysis of the Viscoelastic Behavior of Liquid Food Materials by Means of the Non-rotational Concentric Cylinder Method
- Solubilization of Bean Cured Refuse by Super-or Sub-Critical Water Treatment
- Size Effect of Biomass on Carbonization Rate Treated in Superheated Steam Combined with Far Infrared Heating
- Preferential Substrate Utilization by Propionibacterium shermanii in Kitchen Refuse Medium
- Effect of Gelatinized Rice Flour Ration in the Dough on the Physical Properties of Rice Noodles
- Release from Regulations of β-Glucosidase I Production in Bifidobacterium breve 203 by Accllimation to Cellobiose
- Mutagenicity of the Extract from Defatted Rice Bran by Subcritical Water Treatment
- Estimation of the Binding Constant of 3-Ketocellobiose to a Cation from the Apparent Distribution Coefficient onto Cation-exchange Resin in the Ionic Form
- Database of Microbial Death and Its Application for Thermal Process
- Kinetics of the Change in the Acid Value of Palm Oil during Simulated Deep Frying
- Self-organized Structures of Food Emulsifiers and Their Applications
- Development of On-line Automatic Grading and Internet Based Real Time Production Management System for Shiitake
- Effect of Enzymatic Treatment for Sedimentation and Concentrate of Solid Particles in Waste Water Derived from Rice Washing Process
- Kinetics of Disappearance and Discoloration of L-Ascorbic Acid 2-Glucoside Powders with Different Water Contents
- Economic Assessment on Practical Application of Noncatalytic Alcoholysis for Boidiesel Fuel Production
- Gel Forming Characteristics of the Low Value Fish Caught in Tosa Bay and Technique for Utilizing