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Refinado por: Nome da Publicação: Japan Journal Of Food Engineering remover assunto: Tecnologia De Alimentos remover
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1
Production characteristics of large soybean oil droplets by microchannel emulsification using asymmetric through holes
Production characteristics of large soybean oil droplets by microchannel emulsification using asymmetric through holes
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Production characteristics of large soybean oil droplets by microchannel emulsification using asymmetric through holes

Kobayashi, I., National Food Research Inst., Tsukuba, Ibaraki (Japan) ; Hori, Y ; Uemura, K ; Nakajima, M

Japan Journal of Food Engineering, 2010/03/15, Vol.11(1), pp.37-48 [Periódico revisado por pares]

Japan Society for Food Engineering

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2
Effects of channel and operation parameters on emulsion production using oblong straight-through microchannels
Effects of channel and operation parameters on emulsion production using oblong straight-through microchannels
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Effects of channel and operation parameters on emulsion production using oblong straight-through microchannels

Kobayashi, I.(National Food Research Inst., Tsukuba, Ibaraki (Japan)) ; Uemura, K ; Nakajima, M

Japan Journal of Food Engineering, 2009/03/15, Vol.10(1), pp.69-75 [Periódico revisado por pares]

Japan Society for Food Engineering

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3
Physical properties of foods and effect of water on them, 4: Application of glass transition concept in the field of food science and technology
Physical properties of foods and effect of water on them, 4: Application of glass transition concept in the field of food science and technology
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Physical properties of foods and effect of water on them, 4: Application of glass transition concept in the field of food science and technology

Hagiwara, T.(Tokyo Univ. of Marine Science and Technology (Japan))

Japan Journal of Food Engineering (Japan), 2009-03, Vol.10 (1) [Periódico revisado por pares]

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4
Physical properties of foods and effect of water on them, 3: Analysis of molecular mobility in glassy and rubbery foods by electric and pulse-NMR measurements
Physical properties of foods and effect of water on them, 3: Analysis of molecular mobility in glassy and rubbery foods by electric and pulse-NMR measurements
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Physical properties of foods and effect of water on them, 3: Analysis of molecular mobility in glassy and rubbery foods by electric and pulse-NMR measurements

Kumagai, H.(Kyoritsu Women's Univ., Tokyo (Japan)) ; Kumagai, H

Japan Journal of Food Engineering (Japan), 2008-12, Vol.9 (4) [Periódico revisado por pares]

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5
Cryoprotective activity of shortened locust bean gum prepared by using food yeast Candida utilis
Cryoprotective activity of shortened locust bean gum prepared by using food yeast Candida utilis
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Cryoprotective activity of shortened locust bean gum prepared by using food yeast Candida utilis

Kawahara, H.(Kansai Univ., Suita, Osaka (Japan)) ; Tokuno, Y ; Sakamoto, M ; Obata, H ; Suzuki, M ; Makishima, S ; Uraji, T

Japan Journal of Food Engineering (Japan), 2008-12, Vol.9 (4) [Periódico revisado por pares]

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6
Physical properties of foods and effect of water on them, 1: Physical properties and water in food engineering
Physical properties of foods and effect of water on them, 1: Physical properties and water in food engineering
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Physical properties of foods and effect of water on them, 1: Physical properties and water in food engineering

Kumagai, H.(Kyoritsu Women's Univ., Tokyo (Japan)) ; Kumagai, H ; Hagiwara, T

Japan Journal of Food Engineering (Japan), 2008-06, Vol.9 (2) [Periódico revisado por pares]

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7
Dielectric properties of food and microwave heating
Dielectric properties of food and microwave heating
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Dielectric properties of food and microwave heating

Sakai, N., Tokyo Univ. of Marine Science and Technology (Japan)

Japan Journal of Food Engineering, 2010/03/15, Vol.11(1), pp.19-30 [Periódico revisado por pares]

Japan Society for Food Engineering

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8
Biotechnological applications of high voltage pulse
Biotechnological applications of high voltage pulse
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Biotechnological applications of high voltage pulse

Sato, M.(Gunma Univ., Kiryu (Japan))

Japan Journal of Food Engineering, 2007/12/15, Vol.8(4), pp.191-199 [Periódico revisado por pares]

Japan Society for Food Engineering

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9
Nanofiltration of skim milk using continuous mode operation
Nanofiltration of skim milk using continuous mode operation
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Nanofiltration of skim milk using continuous mode operation

Sato, N.(Morinaga Milk Industry Co. Ltd., Higashiyamato, Tokyo (Japan). Engineering Research Center) ; Nakajima, A ; Kuriyama, M

Japan Journal of Food Engineering, 2007/12/15, Vol.8(4), pp.305-310 [Periódico revisado por pares]

Japan Society for Food Engineering

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10
The visualization and quantification of the flow in the pan during induction heating and gas heating
The visualization and quantification of the flow in the pan during induction heating and gas heating
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The visualization and quantification of the flow in the pan during induction heating and gas heating

Kawakami, H., Tokyo Univ. of Marine Science and Technology (Japan) ; Tou, Z ; Fukuoka, M ; Sakai, N

Japan Journal of Food Engineering, 2010/03/15, Vol.11(1), pp.51-58 [Periódico revisado por pares]

Japan Society for Food Engineering

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