Bulletin of Hokkaido Food Processing Research Center

< Bulletin of Hokkaido Food Processing Research Center No.6 2005 CONTENTS >
(Index Only)

No. Title Resercher Abstract

Articles 1 Development of Dried Meat Product Like Katsuobushi Using Beef Tsutomu ABE and Sadahito INOUE TXT(23KB)

2 Development of Functional Beverage from Funori (Gloiopeltis furcata) polysaccharide Tomoki OHTA, Akira TANAKA and Shuji YOSHIKAWA TXT(23KB)

3 Anti-oxidation by Water-soluble Lignin-like Substance from a Northen Terrain Basidiomycetes, Fuscoporia obliqua Osamu WATANABE, Tsutomu ABE, Makoto KAWAKAMI and Masashi KAKIMOTO TXT(24KB)

4 Meat Processing using Ohmic Heating Yoshiteru KUMABAYASHI and Sadahito INOUE TXT(23KB)

5 Application of UV Reinforced Pulsed Xenon Light for Food Sterilization Shuji YOSHIKAWA, Yoshiaki DOI, Sadahito INOUE and Toshiharu KONNO TXT(24KB)

6 Micro flora Analysis and Influence of Stirring on Maturation Process of Fermented Extract Made from Plants Hiroko NOTO, Ryoji NAKAGAWA, Daisuke YASOKAWA, Koji NAGASHIMA and Munemitu HUKUSHI TXT(24KB)

7 Utilization for Food of Jerusalem Artichoke Tuber -Preparation of Vinegar from Jerusalem Artichoke Juice- Masaaki HONDOCTazusa HASHIDO and Yukihiro OKUMURA TXT(25KB)

Notes 8 0rigin of Condensation in a Package of Raw Chinese Noodles KazufumiYAMAKICAtsuhiro NAKANOCAtsukoIWASHITA and KenjiMAKI TXT(23KB)

9 Development of Food materials from Potatoes by Enzymatic Treatment Kenji MAKICAtsuhiro NAKANOCKazufumi YAMAKI and Atsuko IWASHITA TXT(23KB)

Reprints(Abstruct)

No. Title Resercher Original

1 Application of New Primer-Enzyme Combination to Terminal Restriction Fragment Length Profiling of Bacterial Populations in Human Feces Koji NAGASHIMA, Takayoshi HISADA, Maremi SATO and Atsushi MOCHIZUKI Applied and Environmental Microbiology, vol. 69 No. 2, 1251-1262 (2003)

2 Increased Intestinal Calsium Absorption from the Ingestion of a Phosphorylated Guar Gum Hydrolysate Independent of Cecal Fermentation in Rats Daisuke YASOKAWA,(Takeshi SHIMIZU),Ryoji NAKAGAWA,(Takayuki IKEDA) and Koji NAGASHIMA Biosci. Biotechnol. Biochem., vol.64 No.3 613 (2000)

3 Stimulated Accumulation of Lectin mRNA and Stress Response in Hehanthus tuberosus Callus by Methyl Jasmonate Ryoji NAKAGAWA, Yukihiro OKUMURA, Makoto KAWAKAMI,Daisuke YASOKAWA, Koji NAGASHIMA Biosci. Biotechnol. Biochem., vol.64 No.6 1247 (2000)

4 Development of Internal Transcribed Spacer Regions Amplification Restriction Fragment Length Polymorphism Method and Its Application in Monitoring the Population of Zygosaccharomyces rouxii M2 in Miso Fermentation (Inuga sujaya), Yoshifumi TAMURA, (Takashi TANAKA),Tazusa HASHIDO, (Takayuki IKEDA, Tadashi KIKUSHIMA, Hiroshi YATA, Atsushi YOKOTA, Kozo ASANO and Fusao TOMITA Biosci. Biotechnol. Biochem., vol.65 No.3 613 (2001)

5 Pretreatment effect of surfactans for food on the disinfection of shredded cucumber by sodium hypochlorite solution Ryoji NAKAGAWA, Yuko NOTO, Daisuke YASOKAWA, Koji NAGASHIMA,(Yoshiko WATANABE, Naoya OTOMO and Naoyuki EMOTO) Nihon Shokuhin Kagaku Kogaku Kaishi, Vol. 51 No. 7 367-369 (2004)

6 The manufacture of vinegar made from potato pulp fermented with Rhizopus oryzae NBRC4707 Yoshifumi TAMURA, Atsuko IWASHITA, Shigefumi SASAKI and Tadashi OHORI Nihon Jyouzou Kyoukaishi, VolD99CNoD3C202`207i2004j