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社団法人 日本食品科学工学会 | 論文
- Sensory Properties and Taste Compounds of Fermented Milk Produced by Lactococcus lactis and Streptococcus thermophilus
- Identification of Soluble Proteins and Interaction with Mannan in Mucilage of Dioscorea opposita Thunb. (Chinese Yam Tuber)
- Production of L(+)-Lactic Acid from Mixed Acid and Alkali Hydrolysate of Brown Seaweed
- Measurement of Migration Rate of Water in Cured Tobacco Material
- Measurement of Thermal Conductivity of Cured Tobacco Material
- Advances in Consumer-Oriented Product Design Engineering of Foods
- Radical Scavenging Activities of Plant Food of Alkyl-oxy and Superoxide Radicals
- Bright Red Color Formation of Cooked Pork Loin Cured with Lactic Acid Bacteria Starter Culture without Adding Nitrite During Low-Temperature Storage
- Enzymatic Production of N-Acetyl-D-Glucosamine Using Crude Enzyme from the Liver of Squids
- Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures
- Flour Properties of Milky-white Rice Mutants in Relation to Specific Loaf Volume of Rice Bread
- Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties
- Kefiran Production by Lactobacillus kefiranofaciens under the Culture Conditions Established by Mimicking the Existence and Activities of Yeast in Kefir Grains
- Structure and Properties of Cellulose-Starch Blend Films Regenerated from Aqueous Sodium Hydroxide Solution
- Mechanical Analysis of the Injury of Spores by Reciprocal Pressurization
- Changes of Bound Lipids and Composition of Fatty Acids in Germination of Quinoa Seeds
- The Correlation between Rheological Properties and Characteristic Values of Structure for Steamed Abalone Meat
- Osmotic Dehydrofreezing for Protection of Rheological Properties of Agricultural Products from Freezing-Injury
- Purification and Charancterization of Glutamate Decarboxylase from Aspergillus oryzae
- A New Method for Estimation of Temperature in Food Exposed to Abuse Temperature