Development of fish sauce using viscera of Thunnus thynnus von Kato, A., Tottori-ken. Inst. of Industrial Technology (Japan), Kodani, Y

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The establishment of new yeast management system in our breweries von Kubota, H., Suntory Liquors Ltd., Nagaokakyo (Japan). Kyoto Brewery, Nakao, Y

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One topic on development of efficient biomass ethanol production system from wheat bran von Koreisi, M., Okayama Univ. (Japan), Kariyama, M, Asaeda, M, Nakanishi, K

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Applications and physiological effects of salt-free fermented soybean powder von Kojima, M., Ina Food Industry Co. Ltd., Nagano (Japan)

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A valuation method of polished rice for sake brewing von Saito, T

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Isolation and drying of gamma-aminobutyric acid-producing bacteria for food starter von Hosoi, E., Saitama-ken. Industrial Technology Center, Kumagaya (Japan). Northern Lab

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World food production and biomass energy: Outlook for 2050 von Kawasima, H., Tokyo Univ. (Japan)

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The development of a sanitary system based on flora analysis and the application for food plants von Tominaga, T., Saitama-ken. Industrial Technology Center, Kumagaya (Japan). Northern Lab

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Spoilage of low salt soy sauce by halotolerant lactic acid bacteria von Suezawa, Y., Kagawa-ken. Industrial Technology Center, Shodoshima (Japan). Fermentation and Food Experimental Station

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The degradation of anthocyanin in the miso [a traditional Japanese seasoning] manufacturing process using black soy bean, and its antioxidant activity von Sasahara, H., Kagawa-ken. Industrial Technology Center, Takamatsu (Japan). Food Research Inst

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Control of the components in the distillate of shochu-mash by means of a batch distiller having a still and a re-distillation still von Samuta, T., Machida Shuzo Co. Ltd., Tatsugo, Kagoshima (Japan), Sonoda, N, Nishi, Y

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Changes in mean air temperature after heading and starch characteristics of rice grains for sake making among harvest years and areas von Okuda, M., National Research Inst. of Brewing, Higashihiroshima, Hiroshima (Japan), Hashizume, K, Numata, M, Joyo, M, Goto Yamamoto, N, Mikami, S

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Perception by experts of potential odor reference compounds of sake von Utsunomiya, H., National Research Inst. of Brewing, Higashihiroshima, Hiroshima (Japan), Isogai, A, Iwata, H

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Functions of Shoyu polysaccharides from soy sauce von Kobayashi, M.(Higashimaru Shoyu Co. Ltd., Tatsuno, Hyogo (Japan)), Matsushita, H, Magishi, N

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Generation of xylose-fermenting Saccharomyces cerevisiae by protein-engineering von Watanabe, S.(Kyoto Univ. (Japan))

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Behavioral evaluation of intoxication in mice by oral administration of alcoholic beverages von Izu, H.(National Research Inst. of Brewing, Higashihiroshima, Hiroshima (Japan)), Goto, K

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Relation between properties of raw sweetpotato material and characteristic flavor compounds of Imo-shochu von Kamiwatari, T.(Okuchi Distilling Co., Kagoshima (Japan)), Setoguchi, T, Kanda, J, Yoshinaga, M, Ogata, S, Setoguchi, S, Takamine, K, Sameshima, Y

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Existence of cis-vaccenic acid in rice vinegar lipids and its origin von Fujimori, M.(Mizkan Group Co. Ltd., Aichi (Japan)), Yunoki, K, Goto, H, Tsukamoto, Y, Ohnishi, M

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Sake brewed used Kosuibun alpha kamai (Partially Cooked Rice) for Kakemai (steam rice for sake brewing) von Nishida, Y.(Aichi-ken. Industrial Technology Inst., Nagoya (Japan). Food Research Center), Ito, A, Yoshida, Y, Kamine, T, Asano, M, Hisamatsu, M, Maeda, I, Taniguchi, H

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Effects of soymilk and okara [byproduct (residue) of tofu-making] treated by lactic fermentation on plasma-cholesterol lowering in rats von Kitawaki, R.(Mukogawa Women's Univ., Nishinomiya, Hyogo (Japan))

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