< Bulletin of Hokkaido Food Processing Research Center No.2 1996 CONTENTS >
(Index Only)
|
| |
No. |
Title |
Resercher |
Abstract |
| Articles |
1 |
Study on The Blanching Technique for Frozen Potatoes |
Kenji MAKI,Kazufumi YAMAKI,Akira TANAKA,Tuneo TANAKA |
TXT(27KB) |
| 2 |
Utilization of Wheat Grown in Hokkaido to Sponge Cake |
Kazuhumi YAMAKI,Kenji MAKI,Akira TANAKA,Tsuneo TANAKA,Tazusa YAMAKI |
TXT(25KB) |
| 3 |
Development of Fat Substituted Sausages |
Sadahito INOUE |
TXT(24KB) |
| 4 |
Viscosity Decrement of Kefir Fermented Milk |
Yoshifumi TAMURA,Makoto KAWAKAMI |
TXT(24KB) |
5 |
Curtailment of Tyramine in Natural Cheese |
Makoto KAWAKAMI,Yoshifumi TAMURA |
TXT(24KB) |
| 6 |
Effects of Activated Carbon Powder Treatments on the Clarification, Decolorization, Deodorization and Adsorption of Yacon Juice Components (Studies on Development of Sweetener Source for Seasonings, Part III) |
Masaaki HONDO,Atsuhiro NAKANO,Toyoko UNO,Yukihiro OKUMURA,Tazusa YAMAKI |
TXT(23KB) |
| 7 |
Effect of Microbial Fermentation on the Principal Components of Yacon Juices and on Grassv Odor Reduction (Studies on Development of Sweetener Sources for Seasonings, Part IV) |
Masaaki HONDO,Toyoko UNO,Yukihiro OKUMURA,Tazusa YAMAKI |
TXT(25KB) |
| 8 |
Effect of High-hydrostatic Pressure on the Denaturation of Soybean Protein |
Yukihiro OKUMURA,Yoyoko UNO,Tazusa YAMAKI,Masaaki HONDO |
TXT(24KB) |
9 |
The Dehydration of Saccharomyces cerevisiae Yeast and Its Use in Sake Brewing |
Kozo ASANO,Kazuya TOMINAGA,Shuji YOSHIKAWA |
TXT(24KB) |
| 10 |
Method of Reducing Methanol Content in Fruit Brandy |
Kozo ASANO,Naoko SHIBUTANI,Kazuma TOMINAGA,Shuji YOSHIKAWA,Masanori KIKUCHI,Shoichi TAKAO |
TXT(24KB) |
| 11 |
Fluidized Bed Drying of Lactic Acid Bacteria for Food Starter (Part I) -Drying of Lactobacillus plantarum- |
Shiji YOSHIKAWA,Kozo ANSANO,Kazuya TOMINAGA |
TXT(24KB) |
12 |
Fluidized Bed Drying of Lactic Acid Bacteria for Food Starter (Part II) -Drying of Lactic Acid Bacteria for Soybean Paste Fermentation- |
Kozo ASANO,Shuji YOSHIKAWA,Kazuya TOMINAGA |
TXT(24KB) |
| 13 |
Fluidized Bed Drying of Lactic Acid Bacteria for Food Starter (Part III) -Drying of Lactic Acid Bacteria for Yogurt Products- |
Yoshifumi TAMURA,Shuji YOSHIKAWA,Makoto KAWAKAMI |
TXT(23KB) |
| 14 |
Gelatinization of Minced Scallop bv Lactic Acid Bacteria Fermentation |
Shuji YOSHIKAWA,Kozo ASANO,Kazuya TOMINAGA |
TXT(23KB) |
| 15 |
Denaturation and Sterilization of Egg White by Using High Pressure Treatment |
Kunio YAMAZAKI,Jacco DUIVENVOORDEN,Yoshiteru KUMABAYASHI,Hideki SHIMIZU |
TXT(24KB) |
16 |
A Study of Extruder-assisted Pasta Production |
Shinichi KONO,Yoshiteru KUMABAYASHI,Hideki SHIMIZU,Kunio YAMAZAKI,Josuke SHIMIZU |
TXT(28KB) |
| 17 |
Agglutination of Yeast by Lectin from Callus of Helianthus tuberosus |
Ryoji NAGASAWA,Yukie SATO,Daisuke YASOKAWA,Takayuki IKEDA,Koji NAGASHIMA |
TXT(24KB) |
| 18 |
Cloning of a Gene Coding for Cellobiohydrolase from Corticium rolfsii (Partl) |
Daisuke YASOKAWA,Kaori SATO,Ryoji NAKAGAWA,Takayuki IKEDA,Koji NAGASHIMA |
TXT(24KB) |
| Technical Reports |
19 |
Quality Changes in Hokkaido Jams Produced as a Part of "One Village, One Product" Campaign |
Tsuneo TANAKA,Isao YAMAMOTO,Chizuko SATO,Akira TANAKA,Kenizi MAKI,Kazufumi YAMAKI |
TXT(24KB) |
| 20 |
Test Brews Using Hokkaido-grown Wild Hops |
Kazuya TOMINAGA,Shuji YOSHIKAWA,Kozo ASANO |
TXT(24KB) |
| Notes |
21 |
Isolation and Characterization of Plasmids in Lactic Acid Bacteria Extracted from Japanese Soybeen Paste (Miso) |
Takayuki IKEDA,Daisuke YASOKAWA,Ryoji NAKAGAWA,Koji NAGASHIMA |
| 22 |
Clarification and Concentration of Melon Juice Using Membrane Filtration (Ultra-filtration and Reverse Osmosis) |
Kunio YAMAZAKI,Yoshiteru KUMABAYASHI,Hideki SHIMIZU,Shinichi KONO,Osamu WATANABE |
