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社団法人 日本食品科学工学会 | 論文
- Effective Recovery of Polymethoxyflavonoids by Multi-stage Extraction of Citrus depressa
- Effects of Food Ingredients on Inactivation of Escherichia coli by Hydrostatic Pressure Treatment with the Addition of Allyl Isothiocyanate
- Applications of Electrolyzed Water in Agriculture & Food Industries
- Electrohydrodynamic Drying Characteristics of Agar Gel
- Differences in Flavor Characteristics of Coffee Drinks Originating from Thermal Sterilization Process
- Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango "Kaew"
- Microencapsulation Efficacy of d-Limonene by Spray Drying Using Various Combinations of Wall Materials and Emulsifiers
- Improvement in Storage Stability of Fish Fillet Using Dietary Soybean Phospholipids
- Improvement in Storage Stability of Fish Fillets Using Dietary Soybean Phosphatidylcholine and Phosphatidylethanolamine
- Influence of Water Activity on the Oxidation of Lipid of Shrimp Cracker
- Analytical Methods for Quantification of Relative Flying Fish Paste Content in Processed Sea Food (ago-noyaki)
- Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand
- The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar (Mangifera indica L.)
- Trace Volatile Components in Essential Oil of Citrus sudachi by Means of Modified Solvent Extraction Method
- Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model
- Purification of Endopeptidase in Yam Dioscorea opposita and Its Characterization
- Presence of Endopeptidase in the Powdered Yam Dioscorea opposita and Its Effect on the Texture of Kamaboko
- Preparation and Characterization of Liposomal Microencapsulated Poly-γ-glutamic Acid for Prevention of Ca-Phosphate Precipitation under Intestinal Environment
- Effect of Heat-Treatment on the Content and Polysaccharide Composition of Dietary Fiber
- Aluminium Binding Amount of Dietary Fiber Extracted from 14 Kinds of Food