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社団法人 日本食品科学工学会 | 論文
- Development of a Spectrophotometric Assay System for Evaluating Reducibility of Water-Soluble Substances
- Decolorization Characteristics of Polyphenolic Compounds in the Treatment of Wastewater from a Molasses Alcohol Distillery using Mycelia sterilia strain M-1
- Use of Radioactive Carotene to Compare Absorption Coefficients of cis and trans β-Carotene
- A Novel and Simple Method of Insolubilization of Ovomucoid in Cookies Prepared from Batter Containing Egg White
- 中食(なかしょく)
- Identification of Major Flavonoids in Petals of Edible Chrysanthemum Flowers and Their Suppressive Effect on Carbon Tetrachloride-Induced Liver Injury in Mice
- Thermal Conductivity of Several Liquid Foods
- Pectic Enzymes Related with the Formation of Coagulum in Carrot Juice
- Harmonization of Eastern and Western Health Knowledge ; Nutrigenetics and Sasang Typology
- Carotenoid Composition in Mature Capsicum Annuum
- Characterization of Bacillus Subtilis Isolated from Asian Fermented Foods
- Heat Resistance of Acanthamoeba sp. Cysts in Green Mussel Broth and Phosphate-Buffered Saline
- Angiotensin I-Converting Enzyme Inhibitory Peptides from Pepsin Digest of Maitake (Grifola frondosa)
- Accumulation of Vitamin K (Menaquinone-7) in Plasma after Ingestion of Natto and Natto Bacilli (B. subtilis natto)
- Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread
- Non-Destructive Techniques for Quality Evaluation of Intact Fruits and Vegetables
- Electrochemical Measurement of Yeast Cell Density and Vitality Using 2,3,5-Trimethyll, 4-benzoquinone and Effect of Ethanol on the Metabolism of Quinone by Yeast Cells
- Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing
- Relationship between Proton NMR Relaxation Time and Viscosity of Saccharide Solutions
- Formation of Zinc Protoporphyrin IX from Myoglobin in Porcine Heart Extract