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社団法人 日本食品科学工学会 | 論文
- Effect of Curdlan on Retort Stability of a Pork Meat Gel System
- Stability of Enzyme Activity Immobilized on Glycosylated Egg White Beads and Some General Carriers in a Flow System
- Anticancer and Antimicrobial Activities of β-Phenylethyl Isothiocyanate in Brassica rapa L.
- Dihydrogenistein-Producing Bacterium TM-40 Isolated from Human Feces
- 異種茶葉を用いた簡易・迅速混合発酵法の技術開発と新規混合発酵茶の製造
- Degradation of a Bitter Peptide Derived from Casein by Lactic Acid Bacterial Peptidase
- Bitter-Tasting Sake Peptides Derived from the N-Terminus of the Rice Glutelin Acidic Subunit
- Increased Digestibility of Raw Starches by Mutant Strains of Aspergillus awamori
- Effect of Calcium-Compound Addition on the Physical Properties and Tissue Structure of Seasoned 'Umeboshi' : Investigation of Actual Conditions of Commercially Prepared Products and Verification of Products Prepared in a Laboratory
- The Effects of Fruit Maturation and Sodium Chloride Concentration on the Compositions of Pickled Sun-Dried Ume Fruit, 'Umeboshi'
- Effect of Calcium Gluconate Addition on the Properties of Ume Fruit (Japanese Apricot) Products
- Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process
- Changes in Commercial Quality of 'Rong-Rien' Rambutan in Modified Atmosphere Packaging
- Effect of Super Chilling Storage on Maintenance of Freshness of Kuruma Prawn
- High-yield Secretion of the Recombinant Sweet-Tasting Protein Thaumatin I
- Antioxidative Constituents from Fermented Sardine Sardine with Rice-Bran
- Antioxidative Activity of Peptides Prepared from Okara Protein
- Influence of Kiwi Fruit on Immunity and Its Anti-oxidant Effects in Mice
- Recent Research Trends in Transglutaminase Technology for Food Processing
- Processing of Oilseeds to Recover Oil and Protein Using Combined Aqueous, Enzymatic and Membrane Separation Techniques