Taste and flavor components of seafood fermented in whey-containing rice bran von Tanaka, Akira, Yasokawa, Daisuke

Volltext

Study of an emulsification method for and the physico-chemical properties of fine fish oil emulsions von Sasaki, Shigefumi, Tanaka, Akira, Umeda, Chisato

Volltext

Development of the extraction method of carotenoid pigments from scallop ovary tissue von Tanaka, Akira, Sasaki, Shigefumi, Hosokawa, Masashi

Volltext

Molecular cloning of cDNA coding for a matrix metalloproteinase from Atlantic salmon von Nagashima, K. (Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Shimizu, T, Yasokawa, D, Nakagawa, R, Okumura, Y

Volltext

Property modification of potato starch granules by ball-milling von Shimizu, H.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Okumura, Y, Kono, S, Kumabayashi, Y

Volltext

Development of a functional mirin [Japanese cooking wine]-like sweetener made from high-starch produce in Hokkaido [Japan] von Hondo, M.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Maki, K, Okumura, Y, Hashido, T

Volltext

Production of fine-particle rice flour from rice produced in Hokkaido [Japan], and use of the flour von Yamaki, K.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Shimizu, H, Iwashita, A, Ohta, T, Nakano, A, Sato, R, Tanaka, T

Volltext

Distinguishing Lactobacillus plantarum Hokkaido by PCR analysis von Nakagawa, R.(Hokkaido. Food Processing Research Center, Ebetsu (Japan))

Volltext

Development of a protein-rich snack food from Hokkaido [Japan] products using an extruder von Kono, S.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Shimizu, H, Kumabayasi, Y, Abe, T

Volltext

High-pressure sterilization of E. coli and S. aureus at freezing temperatures von Tamura, Y.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Sakai, K, Nakano, A, Takeda, S, Watanabe, Y

Volltext

Producing potato chips with reduced acrylamide content von Nakano, A.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Shimizu, H, Yamaki, K, Ohta, T, Tanaka, T, Takada, A, Endo, C, Mori, M

Volltext

Thawing of frozen meat using ohmic heating von Kumabayashi, Y.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Inoue, S

Volltext

Effects of ingestion of a fermented vegetable extract on intestinal bacterial flora in humans von Nagashima, K.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Fukushi, M, Motohashi, C, Yasokawa, D, Kambayashi, I, Kusakabe, M, Hashimoto, S, Takeda, H

Volltext

大西洋サケのマトリックスメタロプロティナーゼをコードする相補DNAのクローニング von 長島, 浩二, 清水, 健志, 八十川, 大輔, 中川, 良二, 奥村, 幸広

Volltext

Study on trace metals in marine products von Oohori, Tadashi, Sasaki, Shigefumi, Yoshikawa, Shuji, Ohta, Tomoki

Volltext

Development of functional beverage from funori (Gloiopeltis furcata) polysaccharide von Ohta, T.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Tanaka, A, Yoshikawa, S

Volltext

Development of food-materials from potatoes by enzymatic treatment von Maki, K.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Nakano, A, Yamaki, K, Iwashita, A

Volltext

Anti-oxidation by water-soluble lignin-like substance from a northen terrain basidiomycetes, Fuscoporia obliqua von Watanabe, O.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Abe, T, Kawakami, M, Kakimoto, M

Volltext

Utilization for food of Jerusalem artichoke [Helianthus tuberosus] tuber: Preparation of vinegar from jerusalem artichoke juice von Hondo, M.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Hashido, T, Okumura, Y

Volltext

Development of dried meat product like katsuobushi [dried meat of fish, Katsuwonus pelamis] using beef von Abe, T.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Inoue, S

Volltext