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日本食品工学会 | 論文
- Fundamental Study of Kitchen Refuse Utilization for Ethanol Fermentation by Saccharomyces cerevisiae
- Basic Study for High Temperature and Short Time Sterilization by Continuous Microwave Heating for Solid Foods or High Viscous Foods
- Relationship between Mechanical Properties and Perceived Texture Described by Onomatopoeic Words
- Factors Affecting Performance of Cleaning Technique for Metal Surfaces Based on Electrolysi of Hydrogen Peroxide, H2O2-electrolysis
- Production of Bacteriocins by Several Lactic Acid Bacteria and Their Application to Growth Inhibition of Spoilage Bacteria Related to Hiochi
- Ultrasound Application Promoted the Lipolytic Effect of Kurosu
- Inactivation System Using Textile Electrode by Pulsed Electric Field
- Killing Effect of Concentrated Pulsed Electric Field Apparatus
- Selection of Ultrafiltration (UF) Membrane Modules for Clarification of Rice Washing Drainage from Packed Rice Cake Manufacturing Plant
- Operating Conditions of Ultrafiltration (UF) for Clarification of Rice Washing Drainage from Packed Rice Cake Manufacturing Plant
- Drying Performance of a New Type Drying Equipment
- Solubilization and Saccharification of Barley Straw by Hot-Compressed Water Treatment
- Solubilization of Hemicellulose in Chinquapin by Hot-compressed-water Treatment, Followed by Enzymatic Saccharification of the Solubilized Products
- Fundamental Study on Uniform Sterilization of Foods by Using Microwave Heating
- 準無菌包装米飯(Cooked Rice Packed Under Semi-aseptic Condition)の商業的無菌性を確保する炊飯条件の検討
- A Test Apparatus for Freezing-thawing Dehydration of Food Wastes
- Freezing-thawing Pretreatment for Dehydration of Food Waste
- Development of Unheated Apple Juice by Sterile Filtration with Ceramic Microfiltration Membrane
- Temperatrure Measurements and Image Processing of Temperature Difference of 3 Kinds of Microwave Oven
- Production Behavior of Xylose and Xylooligosaccharides from Chinquapin Using a Hot-compressed-water Flow Reactor