Food Science and Technology International, Tokyo

Titel Veröffentlichungsdatum Sprache Zitate
Selection of Resin for Column Treatment to Remove Odorants in Fish Sauce.1997/01/01English2
Determination of Packaging Conditions for Selected Fresh Vegetables.1998/01/01English2
Inhibition of Lipid Accumulation in Lipomyces Yeast by 2(E), 4(E)-Decadienoic Acid from Pepper.1997/01/01English2
Continuous Degradation of Sodium Alginate in Bioreactor Using Immobilized Alginate Lyase.1998/01/01English2
Enzyme Activity of Lysozyme-Dextran Complex Prepared by High Pressure Treatment.1997/01/01English2
Effects of Amino Acids and Dipeptides on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium.1997/01/01English2
Dehydration of Okara with Calcium Chloride.1998/01/01English2
Changes in Carrot Juice Components Due to Fermentation by Selected Lactic Acid Bacteria.1996/01/01English2
Selection of Lactic Acid Bacteria Suitable for Fermented Tomato Juice and Changes in Components Due to Fermentation.1997/01/01English1
Suppressive Effects of Polysaccharide Produced by Bacillus circulans on Chemical Mutagens-Induced SOS Response in Salmonella typhimurium.1998/01/01English1
Gelation of Porcine Globin by Pepsin Treatment.1998/01/01English1
Simulation of Water and Flavor Migration during Storage of Tobacco Products.1997/01/01English1
Maximum Hygrostress Response Charts for Drying or Hydrating Elastic, Cylindrical Food with Infinite Biot Number.1998/01/01English1
Diffusion-Controlled Change in Bubbles Impregnated in Viscous Solutions.1997/01/01English1
An Inverse Numerical Analysis to Predict the Temperature History during Freezing of Foods.1997/01/01English1
Differences in Enzymatic Activities of Cecal Contents of Rats Fed on Differently Processed Dietary Fibers.1997/01/01English1
Effect of NaCl on the Survival of Microorganisms in Tomato Juice with Hydrostatic Pressure.1998/01/01English1
Comparison of Essential Oil Components between Leaf and Peel in Citrus Hybrids ('Seto unshiu'*'Morita ponkan').1997/01/01English1
Effects of Salts and pH on the Emulsion Stabilities of Digalactosylmonoacylglycerol and Trigalactosylmonoacylglycerol.1998/01/01English1
Effect of Acylated Proteins on Textural Properties of Nonfat Low Calorie Set Yogurt and Lowfat Ice Cream.1997/01/01English1
Microstructure of Fish Meat Emulsion with Addition of Egg-Yolk.1997/01/01English1
Changes in Nitrogenous Components and Bacterial Counts of Fermented Sardine with Rice-Bran Produced by Warmed Brewing.1995/01/01English1
Cleaning of Ultrafiltration Unit Fouled by Mungbean Protein.1997/01/01English1
Synthesis of Either Mono-or Diacylglycerol from High-Oleic Sunflower Oil by Lipase-Catalyzed Glycerolysis.1997/01/01English1
Advances in Mathematical Modeling of Heat and Mass Transfer during Throughflow-Air Drying of Cereal Grain.1997/01/01English1
Growth Inhibition of Film-Forming Yeasts During Production of Ume-Zuke (Pickled Japanese Apricots) by an Antimicrobial Fraction Extracted from Paprika Seeds.1998/01/01English1
Manufacture of Chungkuk-jang with Elastase Activity.1997/01/01English1
Occurrence of Sauce Separation in White Sauce with Added Bovine Serum Albumin.1997/01/01English1
Changes in Cooked Aroma Constituents of .GAMMA.-Ray Irradiated Onions during Storage.1996/01/01English1
Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit.1996/01/01English1