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日本食品工学会 | 論文
- Effect of Diets with Mannooligosaccharides from Coffee Mannan on Fat in Blood Serum in Healthy Volunteers
- Estimation of the Binding Constants of Hexoses to the Counter-ion of a Cation-exchange Resin Based on Their Apparent Distribution Coefficients to the Resin
- Visualization and FEM Analysis of Joule Heating System
- Effects of Single Food Components on Freeze Concentration by Freezing and Thawing Technique
- Relaxation Effects of Vapor on Local Heating with Microwave
- Validation of Thermal Processing Using Time-Temperature Indicators as Process Probes
- Study on the Enthalpy Relaxation of Katsuobushi (Dried Glassy Fish Meat) by Differential Scanning Calorimetry and Effect of Physical Aging upon Its Water Sorption Ability
- Fractal Analysis of Ice Crystals in Frozen Fish Meat
- Study on Problems of HACCP at Food Kitchen Manufacturing a Wide Variety of Products in Small Quantities
- Factors Affecting Adhesion of Staphylococcus epidermidis to Stainless Steel Surface
- Water Holding Capacity Profile that Governs Water Migration in Starchy Food During Boiling
- Development in Concentration Method of Soy Sauce Color Components by Nano-filtration Membrane
- Quality Evaluation of Soybean Using Germination Percentage for Tofu Production
- Effect of Gas Humidity on Drying of a Wetted Starch Ball in High Temperature Flow
- Water Quality Change during Electromagnetic Heating of Pan
- New Application Technology for Ozone: Use of Highly Concentrated Ozonated Water
- The Extract of Sechium edule Fruit Reduces Endothelin-1 Release in Cultured Cells
- Effects of Reducing Potency and Dissolved Oxygen on Antioxidative Activity of Electrolyzed Cathode Water
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- Separation and Purification of Antioxidative Dipeptides, Anserine and Carnosine, in Chicken Extract, and Evaluation of Their Physiological Functionality