Search Results - "YASUI SHINOBU" :: K.UTB vyhledávací portál

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PRESERVATION RESISTANCE IMPROVEMENT COMPOSITION FOR WHIPPED CREAM, CREAM WORKING PROPERTY IMPROVEMENT COMPOSITION, TEXTURE IMPROVEMENT COMPOSITION FOR WHIPPED CREAM AND WHIPPED CREAM PRODUCTION METHOD

by KASHIWAKURA YUICHI, YASUI SHINOBU
Year of Publication 16.10.2023

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AGENT FOR IMPROVING FLAVOR OF DOUGH HEATED FOOD PRODUCT, AGENT FOR CONTROLLING FERMENTATION SMELL, STUFFY SMELL AND/OR YEAST SMELL, AND METHOD OF PRODUCING DOUGH AND DOUGH HEATED FOOD PRODUCT USING THEM

by KASHIWAKURA YUICHI, YASUI SHINOBU
Year of Publication 13.06.2023

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RICE TEXTURE DETERIORATION INHIBITOR, RICE SOFTNESS IMPROVER, AND RICE PRODUCTION METHOD

by YASUI SHINOBU, TOMIYAMA KAORI
Year of Publication 06.04.2023

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AGENT FOR IMPROVING TEXTURE OF SOFT PUFFED FOOD HAVING INNER LAYER AND OUTER LAYER, TEXTURE HOLDING AGENT, AND METHOD FOR PRODUCING SOFT PUFFED FOOD

by KASHIWAKURA YUICHI, YASUI SHINOBU
Year of Publication 24.03.2023

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SMOOTHNESS IMPROVER FOR SURFACE OF SOFT PUFFED FOOD PRODUCT AND METHOD OF PRODUCING SOFT PUFFED FOOD PRODUCT

by KASHIWAKURA YUICHI, YASUI SHINOBU
Year of Publication 16.02.2023

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COMPOSITION FOR INCREASE IN TEXTURE AND/OR SUPPRESSION OF DECREASE IN TEXTURE, PRODUCTION METHOD OF REDUCED STARCH SYRUP-ADDED OIL AND FAT, AND PRODUCTION METHOD OF OIL AND FAT-CONTAINING DOUGH HEATED FOOD

by KASHIWAKURA YUICHI, YASUI SHINOBU
Year of Publication 04.11.2022

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COMPOSITION FOR INHIBITING VOIDS IN FILLED FOOD PRODUCTS, COMPOSITION FOR INHIBITING SUDDEN BOILING IN HEATING FILLING MATERIALS, METHOD FOR INHIBITING VOIDS IN FILLED FOOD PRODUCTS, AND METHOD FOR SUPPRESSING SUDDEN BOILING IN HEATING FILLING MATERIALS

by KASHIWAKURA YUICHI, KUGE TAKANORI, YASUI SHINOBU
Year of Publication 25.04.2024

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COMPOSITION FOR INHIBITING TEXTURAL DEGRADATION DUE TO REHEATING OF DOUGH-HEATED FOOD, METHOD FOR PRODUCING DOUGH, AND METHOD FOR PRODUCING DOUGH-HEATED FOOD

by KASHIWAKURA YUICHI, KUGE TAKANORI, YASUI SHINOBU
Year of Publication 25.04.2024

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BREAD VOLUME IMPROVER, BREAD SOFTNESS IMPROVER, METHOD OF MANUFACTURING BREAD DOUGH, AND METHOD OF MANUFACTURING BREAD

by TOCHIO TAKUMI, KASHIWAKURA YUICHI, YASUI SHINOBU
Year of Publication 26.07.2021

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VOLUME IMPROVER OF DOUGH HEATED FOOD, DOUGH EXTENSIBILITY IMPROVER, SOFTNESS IMPROVER OF DOUGH HEATED FOOD, FOOD TEXTURE IMPROVER OF DOUGH HEATED FOOD, METHOD OF MANUFACTURING DOUGH, AND METHOD OF MANUFACTURING DOUGH HEATED FOOD

by TOCHIO TAKUMI, KASHIWAKURA YUICHI, YASUI SHINOBU
Year of Publication 15.04.2021

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METHOD OF SHORTENING KNEADING TIME, METHOD OF PRODUCING DOUGH, AND METHOD OF PRODUCING DOUGH HEATED FOOD PRODUCT

by TOCHIO TAKUMI, KASHIWAKURA YUICHI, YASUI SHINOBU, IGA DAIHACHI
Year of Publication 25.11.2022

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JOINIT REINFORCING STRUCTURE

by KAIDO NAOTAKE, SAKAI ATSUSHI, YASUI SHINOBU, YANO MITSUNOBU, SAKAI DAISUKE, MUNETOMO NOBUO, MORI MITSUHIRO
Year of Publication 24.11.2023

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NOVEL USES OF BRANCHING ENZYMES IN DOUGH OR DOUGH HEATED FOODS

by TOCHIO TAKUMI, KASHIWAKURA YUICHI, YASUI SHINOBU
Year of Publication 16.04.2020

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REINFORCEMENT JIG ATTACHMENT METHOD

by YASUI SHINOBU, YANO MITSUNOBU, SAKAI DAISUKE, MUNETOMO NOBUO, MORI MITSUHIRO
Year of Publication 04.11.2021

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AGENT FOR PREVENTING BOILED BEANS FROM BEING BOILED TO PIECES AND AGENT FOR PREVENTING HARDENING OF BOILED BEANS

by TOCHIO TAKUMI, KASHIWAKURA YUICHI, KUGE TAKANORI, YASUI SHINOBU
Year of Publication 26.07.2021

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NEW APPLICATION OF LIPASE IN DOUGH

by TOCHIO TAKUMI, KASHIWAKURA YUICHI, YASUI SHINOBU
Year of Publication 03.10.2019

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NOVEL USES OF BRANCHING ENZYMES IN DOUGH OR DOUGH-HEATED FOODS

by TOCHIO TAKUMI, KASHIWAKURA YUICHI, YASUI SHINOBU, RYU TOSHI
Year of Publication 31.08.2020

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REINFORCEMENT JIG ATTACHMENT METHOD

by YASUI SHINOBU, YANO MITSUNOBU, SAKAI DAISUKE, MUNETOMO NOBUO, MORI MITSUHIRO
Year of Publication 02.07.2020

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FLANGE REINFORCEMENT JIG AND ATTACHMENT METHOD OF THE SAME

by YASUI SHINOBU, YANO MITSUNOBU, SAKAI DAISUKE, MUNETOMO NOBUO
Year of Publication 05.03.2020

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JUNCTION REINFORCEMENT STRUCTURE

by KAIDO NAOTAKE, SAKAI ATSUSHI, YASUI SHINOBU, YANO MITSUNOBU, SAKAI DAISUKE, MUNETOMO NOBUO, MORI MITSUHIRO
Year of Publication 25.11.2021

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