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日本食品工学会 | 論文
- Extraction of Cinnamic acid and Chrysin from Propolis by Using Supercritical Carbon Dioxide
- Formation of Flavor Encapsulated CD Powder and Its Flavor Release Characteristics
- Kinetics of Moisture-induced-discoloration of L-Ascorbic Acid Powders
- Enhancement of Hydrophilicity of Soybean Globulins by Deamidation and Change in Their Gelation Properties
- Sedimentation and Flocculating Properties of Solid Particles in Enzymatic Treated Rice Washing Drainage and Its Mechanism
- Water Quality Changes with Heating of Tap Water Using Nanbu Iron Kettle and Foreign-made Iron Kettle
- Characteristics of Pulsed Electric Field Inactivation System Using Spiral Electrode Configuration
- Interests among Member Countries in WTO Agriculture Negotiation
- Interests and Policies behind the Provisional Safeguard Measures Taken by Japanese Government
- Physiological Functions of Igusa and the Application to Food Industry
- Development of New Type Optical Particle Counter System to Control Biological Clean Room for Aseptic Filling and Packaging
- Oxidation Stability of Powdery Ethyl Eicosapentaenoate Included in Cyclodextrins and Polysaccharide/Cyclodextrin Mixtures
- Measurement of Tea Leaves Ingredients with Visible and Near Infrared Reflection Spectra
- Flexible Packages: Characteristics and Converting Process
- Effect of the Drying Process on the Physical Properties and Cooking Quality of Japonica Aromatic Rice
- Evaluation of Drying Characteristics for Japanese Noodle (Udon)
- Effects of Operating Parameters and Channel Structure on Formation of Water-in-Oil Droplets by Polymer Microchannels
- Development of Microchannel Emulsification Technology for Monosized Droplets Formation
- Theoretical Analysis of the Shrinkage Deformation in Viscoelastic Food during Drying
- Survival of Escherichia coli on Polypropylene Surfaces Fouled with Organic Soil of Different Water Contents