Changes in Dietary Fiber in Seaweed Foods during Commercial Heat Processing von Suzuki, Takeshi, Nakai, Kiyonori, Yoshie, Yumiko, Shirai, Takaaki, Hirano, Toshiyuki

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PRODUCTION MANAGEMENT SYSTEM AND METHOD von NAKAI KIYONORI, MICHINISHI JUNYA, FUKUHARA YOSHIYA, OMAE KATSUSADA

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TRACEABILITY MANAGEMENT SYSTEM AND METHOD von NAKAI KIYONORI, MICHINISHI JUNYA, FUKUHARA YOSHIYA, OMAE KATSUSADA

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Effect of sodium alginates rich in guluronic and mannuronic acids on cholesterol levels and digestive organs of high-cholesterol-fed rats von Suzuki, T. (Tokyo Univ. of Fisheries (Japan)), Nakai, K, Yoshie, Y, Shirai, T, Hirano, T

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AQUEOUS LIQUID FOOD PRODUCT CONTAINING CONCENTRATED PHAFFIA COLORING MATTER OIL von NAKAI KIYONORI, KORIYAMA TAKESHI

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NOODLES CONTAINING CONCENTRATED PHAFFIA COLORING MATTER von NAKAI KIYONORI, KORIYAMA TAKESHI

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PROTEINACEOUS FOOD PRODUCT CONTAINING CONCENTRATED PHAFFIA COLORING MATTER OIL von NAKAI KIYONORI, KORIYAMA TAKESHI

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PRODUCTION OF EMULSION OF CONCENTRATED AND NATURALLY OCCURRING RED COLORING MATTER OIL FOR FOOD PRODUCT AND EMULSION PRODUCT THEREFROM von NAKAI KIYONORI, KORIYAMA TAKESHI

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PICKLE CONTAINING CONCENTRATED PHAFFIA COLORING MATTER OIL von NAKAI KIYONORI, KORIYAMA TAKESHI

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COSMETIC CONTAINING CONCENTRATED PHAFFIA PIGMENT OIL von NAKAI KIYONORI, KORIYAMA TAKESHI

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SWEETENED FOOD PRODUCT CONTAINING CONCENTRATED PHAFFIA COLORING MATTER OIL von NAKAI KIYONORI, KORIYAMA TAKESHI

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FAT AND OIL AND PROCESSED FOOD OF FAT AND OIL CONTAINING CONCENTRATED PHAFFIA COLORING MATTER OIL von NAKAI KIYONORI, KORIYAMA TAKESHI

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PRODUCTION OF CONCENTRATED NATURAL RED PIGMENT OIL FOR FOOD AND CONCENTRATED NATURAL RED PIGMENT OIL FOR FOOD von NAKAI KIYONORI, KORIYAMA TAKESHI

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Digestibility of dietary fiber in brown alga, kombu by rats von Suzuki, T. (Tokyo Univ. of Fisheries (Japan)), Nakai, K, Yoshie, Y, Shirai, T, Hirano, T

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Seasonal Variation in the Dietary Fiber Content and Molecular Weight of Soluble Dietary Fiber in Brown Alga, Hijiki von Suzuki, Takeshi, Nakai, Kiyonori, Yoshie, Yumiko, Shirai, Takaaki, Hirano, Toshiyuki

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PARTS CATALOGUE SERVER von NAKAI KIYONORI, IOKA MASAFUMI, NAKAMURA YOSHINORI, OKA KOSUKE, NAKAI JUNICHI

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Changes in dietary fiber in seaweed foods during commercial heat processing von Suzuki, T. (Tokyo Univ. of Fisheries (Japan)), Nakai, K, Yoshie, Y, Shirai, T, Hirano, T

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ヒジキの食物繊維含量と水溶性食物繊維の分子量の季節変動 von 鈴木, 健, 中井, 清典, 吉江, 由美子, 白井, 隆明, 平野, 敏行

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ラットによるコンブの食物繊維の消化率 von 鈴木, 健, 中井, 清典, 吉江, 由美子, 白井, 隆明, 平野, 敏行

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高グルロン酸・高マンヌロン酸のアルギン酸(Na塩)によるラットのコレステロールおよび消化管への影響 von 鈴木, 健, 中井, 清典, 吉江, 由美子, 白井, 隆明, 平野, 敏行

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