Food Science and Technology International, Tokyo

Titel Veröffentlichungsdatum Sprache Zitate
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
Effect of Non-Dialyzable Extract of Amaranth Seeds on Some Cultured Leukemia Cell Lines.1996/01/01English1
Sucrose Metabolism in Stored Green Peas.1997/01/01English1
Characterization of Viscoelastic Properties of Rice Cake.1997/01/01English1
Kinetic Model for Soybean Oil Hydrogenation Using Loop Reactor.1997/01/01English1
Purification and Characterization of Endo Poly(.ALPHA.-L-Guluronate) Lyase in the Enzyme System from Flavobacterium multivolum.1997/01/01English1
Relationship between Baking Quality and Proportion of SDS-Insoluble Gluten in Wheat Flour.1996/01/01English1
Characterization of Factors Affecting Properties of Rice Cake and Its Structure.1997/01/01English1
Cereal Allergy and Countermeasures: an Overview from the Standpoint of Food Science and Technology.1996/01/01English1
Physico-Chemical Properties of Monodesmoside Saponins of Sapindaceae(Sapindus mukurossi Gaertn) at Air/Water and Oil/Water Interfaces.1996/01/01English1
Desorption Behavior of Deposit Formed from Coffee Drinks on Stainless Steel Surfaces.1996/01/01English1
Rheological Behavior of Casein Micelles and Reconstituted Skim Milk Gels: The Effect of Temperature on Gelation Induced by Rennet.1996/01/01English1
Relationship of Carotene and Xanthophyll Production in Tomato Strains and Their Progenies.1996/01/01English1
Microbial Sensor for the Determination of Ascorbic Acid Based on the Iron-Oxidizing Activity of Thiobacillus Ferrooxidans.1995/01/01English1
Freeze-Drying of Soybean Protein Solution Containing Added Oil: Effects of Freezing Conditions on Drying Rate.1995/01/01English1
Application of a Damped Oscillation Rheometer to Observe Sol-Gel Transition in a Food System.1995/01/01English1
Chemometrics Pattern Recognition and Calibration Techniques Applied to Volatile Components and Sensory Quality of Kenyan Black Teas.1995/01/01English1
Effect of Lipid on the Compressive Fracture Stress of Concentrated Amorphous Solution in Frozen Foods.1995/01/01English1
Purification and Some Properties of Metallo Proteinase from the Pilei: Essential for the Growth of Pileus and Basidiospore Formation in the Fruit Body of Flammulina velutipes.1995/01/01English1
Properties of Protein Adsorption and Desorption of Alumina Ceramic Membrane.1998/01/01English