Food Science and Technology International, Tokyo

Titel Veröffentlichungsdatum Sprache Zitate
Effect of Polymer Additives on the Stability of O/W Emulsions.1996/01/01English2
Flow Injection Analysis of (-)-Epigallocatechin Gallate in Green Tea Infusions with an Immobilized Tannase Reactor.1997/01/01English2
Thermogravimetric Measurement of the Distribution Coefficients of Maltooligosaccharides upon a Cation-exchange Resin.1995/01/01English2
Angiotensin I-Converting Enzyme Inhibitors from Peptic Hydrolyzate of Cottonseed Proteins.1997/01/01English2
An On-Line Inverse Method for Estimation of Thermal Parameters Which Are Responsible to Predicting Temperature History in Food Heating/Freezing.1998/01/01English2
Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques.1998/01/01English2
Effects of Sucrose Palmitic Acid Ester Coating on the Internal Gas Concentrations of Cavendish Bananas in Relation to the Ripening, Respiration and Ethylene Production.1997/01/01English2
Effects of Sugars and Aspartame on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium.1997/01/01English2
Effects of High Pressure on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process.1998/01/01English2
Infrared Drying Characteristics of Wet Porous Materials.1997/01/01English2
Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter.1997/01/01English2
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