Search Results - "Japan Journal of Food Engineering" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Composite Membranes of Polyhydroxyalkanoate and Cellulose for Depth Filtration

Composite Membranes of Polyhydroxyalkanoate and Cellulose for Depth Filtration

by TANAKA, Takaaki, MARUYAMA, Kota, DAKEISHI, Fumiya, OCHIAI, Akihito
Published in Japan Journal of Food Engineering (15.09.2024)

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A Study on the Use of Superheated Steam in Food Processing

A Study on the Use of Superheated Steam in Food Processing

by IYOTA, Hiroyuki
Published in Japan Journal of Food Engineering (15.03.2024)

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Application of High Voltage Technology to Food Engineering

Application of High Voltage Technology to Food Engineering

by TANINO, Takanori
Published in Japan Journal of Food Engineering (2024)

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Reduction of the Waste Rate by Using the White Part of the Rind, Analysis of the Components and Singlet Oxygen Absorption Capacity of the Juice, in a Large Red-fleshed Watermelon Cultivar ‘Matsuribayashi777’

Reduction of the Waste Rate by Using the White Part of the Rind, Analysis of the Components and Singlet Oxygen Absorption Capacity of the Juice, in a Large Red-fleshed Watermelon Cultivar ‘Matsuribayashi777’

by FUJITA, Shingo, OSAWA, Masako, INAKUMA, Takahiro
Published in Japan Journal of Food Engineering (15.12.2023)

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Study on Texture Evaluation Methods of Heterogeneous Foods

Study on Texture Evaluation Methods of Heterogeneous Foods

by KOHYAMA, Kaoru
Published in Japan Journal of Food Engineering (15.12.2023)

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Characteristics of Isolated and Identified Natural Yeast as a Yeast for Chinese Buns

Characteristics of Isolated and Identified Natural Yeast as a Yeast for Chinese Buns

by NAKAMURA, Masahiro, ITO, Daichi, KARITA, Shuichi
Published in Japan Journal of Food Engineering (15.09.2023)

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Purification of a Component of the White-skinned Sweet Potato (Ipomoea batatas L.) with Antidiabetic Effects by Strong and Weak Anion Exchange Column Chromatography Steps

Purification of a Component of the White-skinned Sweet Potato (Ipomoea batatas L.) with Antidiabetic Effects by Strong and Weak Anion Exchange Column Chromatography Steps

by IKEDA, Akifumi, KUSANO, Shuichi
Published in Japan Journal of Food Engineering (15.06.2023)

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Research and Development of High Performance Dryer for Producing High Quality Dried Foods

Research and Development of High Performance Dryer for Producing High Quality Dried Foods

by KIHARA, Yasuhiro, KIHARA, Toshimasa, KIHARA, Koichiro, ARIMA, Hideyuki, YAMAMOTO, Shuichi
Published in Japan Journal of Food Engineering (15.03.2023)

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Development and Practical Application of Food Processing Technologies to Meet Consumer Requirements

Development and Practical Application of Food Processing Technologies to Meet Consumer Requirements

by ISOBE, Seiichiro
Published in Japan Journal of Food Engineering (15.03.2023)

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Technology Establishment for Formation of Functional Food Powder with Spray Drying and Molecular Inclusion

Technology Establishment for Formation of Functional Food Powder with Spray Drying and Molecular Inclusion

by YOSHII, Hidefumi
Published in Japan Journal of Food Engineering (15.12.2022)

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加圧条件下の加熱りん酸緩衝液中でのマルトースからのマルツロースの連続生産

加圧条件下の加熱りん酸緩衝液中でのマルトースからのマルツロースの連続生産

by 安達, 修二, Khuwijitjaru, P, 小林, 敬
Published in Japan Journal of Food Engineering (01.06.2022)

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Visualization of Food Bolus Structure to Elucidate the Ease of Swallowing During Rice Crackers Consumption

Visualization of Food Bolus Structure to Elucidate the Ease of Swallowing During Rice Crackers Consumption

by YAMAYA, Kenta, ITO, Katsuyoshi, TAKEI, Ryo, TAKAHASHI, Hajime, KATSUNO, Nakako, NISHIZU, Takahisa
Published in Japan Journal of Food Engineering (15.03.2022)

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Continuous Protein Modification and Separation Process with Chromatography

Continuous Protein Modification and Separation Process with Chromatography

by YOSHIMOTO, Noriko
Published in Japan Journal of Food Engineering (15.03.2022)

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Utilization of White Rice Bran to Rice Flour Blended Bread

Utilization of White Rice Bran to Rice Flour Blended Bread

by INUI, Yoshimitsu, HORIBA, Bunji, MARUYAMA, Hironori, NOMURA, Yoshihiko, YAMAZAKI, Eiji
Published in Japan Journal of Food Engineering (2022)

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ERRATUM

ERRATUM

Published in Japan Journal of Food Engineering (15.12.2023)

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Development of a New Seasoning Field Based on the Development of Concentrated Paste Roux Technology

Development of a New Seasoning Field Based on the Development of Concentrated Paste Roux Technology

by HAMASU, Kosuke, SATOMI, Shigeki, HIRAI, Hiroko, KAWAMUKAI, Michie, MASUKO, Hitomi, MINAMI, Kanako, YAMAMOTO, Haruna, KUROBE, Fumiaki, MORISHITA, Yasushi
Published in Japan Journal of Food Engineering (15.09.2021)

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新しい殺菌値推算法のATS法の検証

新しい殺菌値推算法のATS法の検証

by 向井, 勇
Published in Japan Journal of Food Engineering (01.09.2021)

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クロマトグラフィー分離の温度依存性の簡単な推算方法

クロマトグラフィー分離の温度依存性の簡単な推算方法

by 野崎, 晋也, 吉本, 則子, 山本, 修一
Published in Japan Journal of Food Engineering (01.06.2021)

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3D Food Printing for Soft Foods Such as Nursing Food: Effects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object

3D Food Printing for Soft Foods Such as Nursing Food: Effects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object

by HORIUCHI, Mami, AKACHI, Toshiyuki, FUJII, Ryoji, KAWAKAMI, Masaru, FURUKAWA, Hidemitsu
Published in Japan Journal of Food Engineering (15.03.2021)

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機械学習によるE-noseとE-tongueを用いた日本酒成分の予測

機械学習によるE-noseとE-tongueを用いた日本酒成分の予測

by 下藤, 悟, 松井, 元子, 村元, 由佳利, 森山, 洋憲, 甫木, 嘉朗, 上東, 治彦
Published in Japan Journal of Food Engineering (01.03.2021)

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