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社団法人 日本食品科学工学会 | 論文
- Release of Ferulic Acid from Wheat Bran by an Inducible Feruloyl Esterase from an Intestinal Bacterium Lactobacillus acidophilus
- Gelatinization Properties of Aged Rice and Improvement of Rice Texture by External Layer Removal
- Antioxidative Effect of Enzymatic Hydrolysate of Horn and Hoof in Rat
- Effect of Weak Electrolyzed Water on the Properties of Bread
- Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten
- The Solubilization of Unheated Cattle Achilles Tendon with Actinidin under Neutral and Acidic Conditions
- Effects of Harvesting Time on Sweetness of Cooked Rice and Activity of Starch-Degradation Enzymes of Rice Grains
- Deodorizing Effect of Coriander on the Offensive Odor of the Porcine Large Intestine
- Comparison of Chemical Compositions of Shiitake (Lentinus edodes (Berk.) Sing) Cultivated on Logs and Sawdust Substrate
- Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21℃ to -50℃
- Studies on Textural and Chemical Changes in Aged Rice Grains
- Properties and Components of the Floury and Sugary Mutant Rice Cultivars Developed in the Hokuriku Region
- Properties and Components of the Floury and Sugary Mutant Rice Cultivars Developed in the Hokuriku Region
- Energy Conservation in Cooking of Milled Raw and Parboiled Rice
- Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
- Comparison of Enzymatic Properties of Microbial Transglutaminase from Streptomyces sp.
- Hot-Air Drying Model for Udon Noodles
- Visible and Near Infrared Spectroscopy for Rapid Analysis of the Sugar Composition of Raw Ume Juice
- Effect of Fish Meat Quality on the Properties of Biodegradable Protein Films
- Cultivar Identification and Analysis of the Blended Ratio of Green Tea Production on the Market Using DNA Markers