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社団法人 日本食品科学工学会 | 論文
- Effect of Oregano and Sage Extracts on Microbiological Quality of Molten Butter
- Interlaboratory Study on the Determination of Crude Protein in Macaroni Products on JAS by Kjeldahl Method Using Copper Catalysts
- Effects of Sodium Chloride and Other Salts on the Properties of Diluted Egg White Sols and Gels
- Improving Effects of Stored Wheat Flour on Pancake Texture
- Antioxidant Activity of the Derivatives of Polysaccharide Extracted from a Chinese Medical Herb (Ramulus mori)
- Enzymatic Deodorization with Variegatic Acid from Boletus subvelutipes and Its Mechanism
- Volatiles in Lowfat Cheddar Cheese Containing Commercial Fat Replacers
- A Simple Growth Test of a Saccharomyces cerevisiae Cu, Zn-Superoxide Dismutase-Deficient Mutant in Hypertonic Medium for Biological Evaluation of Antioxidants
- Angiotensin I-Converting Enzyme Inhibitors in Fish Water Soluble Protein Hydrolyzates Prepared by Bioreactor
- Group Discriminant Method of Rice Cultivar and Producing District Based on Parameters Representing the Contour of Rice Grain
- Influence of Fruit Ripening on Chemical Properties of "Mission" Variety Olive Oil in Japan
- Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content
- Evaluation of Heat Deterioration of Hard Milk Fat as a Function of Pressurization Time by Chemiluminescence Analysis
- Influence of Antioxidant Components on Antioxidant Activity of Dehydrated Green Leafy Vegetables
- Different Distributions of α-Glucosidases and Amylases in Milling Fractions of Rice Grains
- Quality Authentication of Percolated and Centrifuged Enzyme-Treated Virgin Oils Produced Processing Olives
- Lipid Contents and Fatty Acid Composition of Total Lipid of Sea Cucumber Stichopus japonicus and Konowata (Salted Sea Cucumber Entrails)
- The Effect of Apparent Molecular Weight and Components of Agar on Gel Formation
- Health Benefits of Probiotics : Probiotics for Helicobacter pylori Infection
- 天然物由来添加物による殺菌・静菌技術