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社団法人 日本食品科学工学会 | 論文
- Effects of Various Salts Added to Sodium Chloride on the Taste and Properties of Diluted Egg Sol/Gels and Cooked Rice
- Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added
- Functional and Bioactive Properties of Quinoa and Amaranth
- Screening of Edible Plants for Reducing Activity by Monitoring Their Effects on the Oxidation of Oxymyoglobin
- Effect of Polypropylene and Polyvinyl Chloride Plastic Film Packaging Materials on the Quality of 'Yalova Charleston' Pepper (Capsicum annuum L.) during Storage
- Method for Measuring the Degree of Maceration of Fermented Soybean
- Availability of Partially Milled Rice as a Daily Source of γ-Aminobutyric Acid
- Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion
- Consumer Acceptance of Philippine Orange Drink as an Iron-fortified Beverage for Filipino Women
- Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates
- A Fermented Grain Food Product Extract Ameliorates Tumor Promoter-Induced Skin Oxidative Stress
- Improving the Breaking Properties and Oil Absorption of Breadcrumbs by Microbial Transglutaminase
- Apparent Distribution Coefficients of Glucose and Fructose onto Cation-Exchange Resins in Calcium-Ion Form with Different Divinylbenzene Contents
- Changes of Protein in Natto (a fermented soybean food) Affected by Fermenting Time
- Heat Transfer in Meat Patties during Double-Sided Cooking
- Volatile Compounds in Fresh and Processed Shiitake Mushrooms (Lentinus edodes Sing.)
- Effects of Different Processing Technologies on the Chemical Composition of Seafoods
- Characterization of Stimulatory Effect of Wasabi Leafstalk (Wasabia japonica MATSUM.) Extract on Bone Calcification in Mouse Calvaria Tissue Culture
- Electron Microscopic Analysis of the Effects of Tea Extract on Strength Improvement of Egg White Gels
- Changes in Cadmium Concentration in Rice during Cooking