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Refinado por: Nome da Publicação: Nippon Shokuhin Kōgyō Gakkaishi remover assunto: Plantas Oleaginosas remover
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1
Fractionation of antioxidants from cacao bean husk
Fractionation of antioxidants from cacao bean husk
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Fractionation of antioxidants from cacao bean husk

Naito, S ; Yamaguchi, N ; Yokoo, Y. (Aichi-ken. Food Research Inst., Nagoya (Japan))

Nippon Shokuhin Kōgyō Gakkaishi, 1982-09, Vol.29 (9)

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2
Carboxylic acids contents and composition in salty rice miso [soybean product]
Carboxylic acids contents and composition in salty rice miso [soybean product]
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Carboxylic acids contents and composition in salty rice miso [soybean product]

Kato, M ; Kiuchi, K ; Mori, Y ; Tabei, H. (National Food Research Inst., Yatabe, Ibaraki (Japan)) ; Takami, I

Nippon Shokuhin Kōgyō Gakkaishi, 1983-02, Vol.30 (2)

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3
Production of koji with Monascus sp. for tofuyo [red soybean cheese]-manufacturing
Production of koji with Monascus sp. for tofuyo [red soybean cheese]-manufacturing
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Production of koji with Monascus sp. for tofuyo [red soybean cheese]-manufacturing

Yasuda, M ; Uechi, G ; Miyazato, K. (Ryukyu Univ., Naha (Japan). Coll. of Agriculture)

Nippon Shokuhin Kōgyō Gakkaishi, 1983-02, Vol.30 (2)

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4
Effect of emulsifying condition of emulsification [of soybean oil] with soybean lecithin
Effect of emulsifying condition of emulsification [of soybean oil] with soybean lecithin
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Effect of emulsifying condition of emulsification [of soybean oil] with soybean lecithin

Yamano, Y ; Ueda, K ; Miki, E. (Kagawa Univ., Miki (Japan). Faculty of Agriculture)

Nippon Shokuhin Kōgyō Gakkaishi, 1983-02, Vol.30 (2)

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5
Viscoelastic behaviour and spinnabilities of low concentration soy protein dope
Viscoelastic behaviour and spinnabilities of low concentration soy protein dope
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Viscoelastic behaviour and spinnabilities of low concentration soy protein dope

Katsuta, K ; Hayakawa, I. (Ksu-a)

Nippon Shokuhin Kōgyō Gakkaishi, 1983-01, Vol.30 (1)

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6
Properties of Yuba-like film from soy protein isolate, and formation of a middle textured layer
Properties of Yuba-like film from soy protein isolate, and formation of a middle textured layer
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Properties of Yuba-like film from soy protein isolate, and formation of a middle textured layer

Takamiya, K ; Sekiguchi, M. (Kyoritsu Women's Univ., Tokyo (Japan))

Nippon Shokuhin Kōgyō Gakkaishi, 1982-10, Vol.29 (10)

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7
Stability of model emulsion prepared with soybean lecithin
Stability of model emulsion prepared with soybean lecithin
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Stability of model emulsion prepared with soybean lecithin

Yamano, Y ; Tsuru, T ; Sugihara, S ; Miki, E. (Kagawa Univ., Miki (Japan). Faculty of Agriculture)

Nippon Shokuhin Kōgyō Gakkaishi, 1982-05, Vol.29 (5)

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8
Preservative effects of allylmustard oil and ethanol on "Hiroshimanazuke" [salted Brassica campestris]
Preservative effects of allylmustard oil and ethanol on "Hiroshimanazuke" [salted Brassica campestris]
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Preservative effects of allylmustard oil and ethanol on "Hiroshimanazuke" [salted Brassica campestris]

Ohta, Y ; Takatani, K. (Hiroshima-ken. Food Research Inst. (Japan))

Nippon Shokuhin Kōgyō Gakkaishi, 1982-11, Vol.29 (11)

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9
Improvement of bean sprouts cultivation by the application of artificial sunlight lamp
Improvement of bean sprouts cultivation by the application of artificial sunlight lamp
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Improvement of bean sprouts cultivation by the application of artificial sunlight lamp

Tajiri, T. (Kinki Univ., Higashiosaka, Osaka (Japan))

Nippon Shokuhin Kōgyō Gakkaishi, 1982-06, Vol.29 (6), p.359-365

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10
Effect of ethanol on the changes of lipids during miso [bean paste] fermentation
Effect of ethanol on the changes of lipids during miso [bean paste] fermentation
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Effect of ethanol on the changes of lipids during miso [bean paste] fermentation

Ohnishi, K. (Takeya Miso Co. Ltd., Matsumoto, Nagano (Japan). Research Lad.)

Nippon Shokuhin Kōgyō Gakkaishi, 1983-02, Vol.30 (2)

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Assunto 

  1. Abonos  (16)
  2. Amendement Du Sol  (16)
  3. Alimentos  (16)
  4. Agricultural Chemicals  (16)
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