スポンサーリンク
日本食品工学会 | 論文
- Effect of Cooking Water pH on Commercial Sterility in the Production of Cooked Rice Packed under Semi-aseptic Condition
- A Study on Commercial Sterility of Cooked Rice Packed Under Semi-aseptic Condition from the Viewpoint of Cooking Condition
- Elution Behavior of Metals during Hydrothermal Decomposition of Lignocellulosic Biomass
- Production Behavior of Xylose and Xylooligosaccharides from Chinquapin Using a Hot-compressed-water Treatment
- Heat Transfer and Drying Properties of Superheated Steam Containing Micro-droplets of Water
- Inactivation of Various Microorganism Spores by High Electric Field AC Treatment in Saline
- Development of Low-cost Water-proof Biodegradable Material from Food-by-products Using Injection Molding System
- Textural Change of Freeze-dried Agar and Gelatin in the Presence of Ice Crystral-controlling Proteins
- Quality Evaluation of Rice Noodles Made from Different Rice Varieties
- Evaluation of Food Qualiity based on Digestive Activities of Small Intestine
- Evaluation of Food Quality Based on Digestive Activities of Small Intestine
- Cryoprotective Activity of Shortened Locust Bean Gum Prepared by Using Food Yeast Candia utilis
- Application of Colony Forming Curve to Dried Wheat Noodles
- Optimization of Ethanol Concentration Process Using Membrane Separation Technology
- 2007年度日本食品工学会研究賞 食品製造機器の衛生管理に関する基礎研究--食品成分と微生物の機器表面への付着挙動
- Production of Bacteriocins by Several Lactic Acid Bacteria and Their Application to Growth Inhibition of Spoilage Bacteria Related to Hiochi
- 無菌充填包装環境管理のための光学的微粒子測定法の開発
- 準無菌包装米飯製造における炊き水のpHが及ぼす商業的無菌性への効果
- 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
- 固形および高粘度食品の連続処理における高温短時間マイクロ波殺菌のための基礎研究