< Bulletin of Hokkaido Food Processing Research Center No.7 2005 CONTENTS > (Index Only) No. Title Resercher Abstract Articles 1 High-Pressure sterilization of E.coli and S.aureus at freezing tempertature Yoshifumi TAMURA, Kazuyoshi SAKAI, Atsuhiro NAKANO, Seiichi TAKEDA and Yoshimasa WATANABE TXT(25KB) 2 Development of functional mirin-like sweetener made from high-starch produce in Hokkaido Masaaki HONDO, Kenji MAKI, Yukihiro OKUMURA and Tazusa HASHIDO TXT(25KB) 3 Production of fine-particle rice flour from rice produced in Hokkaido, and use of the flour Kazufumi YAMAKI, Hideki SHIMIZU, Atsuko IWASHITA, Tomoki OHTA, Atsuhiro NAKANO, Rina SATO and Tsuneo TANAKA TXT(23KB) 4 Development of a Protein-Rich Snack Food from Hokkaido Products Using an Extruder Shinichi KONO, Hideki SHIMIZU, Yoshiteru KUMABAYASHI, Tsutomu ABE TXT(23KB) 5 Effects of ingestion of a fermented vegetable extruct on intestinal bacterial flora in humans Koji NAGASHIMA, Mumemitsu FUKUSHI, Chieko MOTOHASHI, Daisuke YASOKAWA, Isao KANBAYASHI, Miku KUSAKABE, Shigeko HASHIMOTO and Hidekatsu TAKEDA TXT(26KB) 6 Thawing of frozen meat using ohmic heating Yoshiteru KUMABAYASHI and Sadahito INOUE TXT(23KB) 7 Property modification of potato starch granules by ball-milling Hideki SHIMIZU, Yukihiro OKUMURA, Shinichi KONO and Yoshiteru KUMABAYASHI TXT(23KB) Notes 8 Distinguishing Lactobacillus plantarum HOKKAIDO by PCR analysis Ryoji NAKAGAWA TXT(23KB) 9 Producing potato chips with reduced acrylamide content Atsuhiro NAKANO, Hideki SHIMIZU, Kazufumi YAMAKI, Tomoki OHTA, Tsuneo TANAKA, Akiko TAKADA, Chie ENDO and Motoyuki MORI) TXT(23KB) Reprints(Abstruct) No. Title Resercher Original 1 Characteristics of Chemical Components of Fruits of Three Crataegus Species Originating in East Asia Ling SHI, Akira TANAKA, Tsuneo TANAKA, Takao SATOH, Takashi SUZUKI and Katsuji OOSAWA Journal of the Japanese Society for Horticultural Science, vol. 3 No. 4, 333-338 (2004) 2 Anti-inflammatory Effects of Aronia Extract on Rat Endotoxin-Induced Uveitis Kazuhiro OHGAMI, Iliyana ILIEVA, Kenji SHIRATORI, Yoshikazu KOYAMA, Xue-Hai JIN, Kazuhiko YOSHIDA, Satoru KASE, Nobuyoshi KITAICHI, Yukari SUZUKI, Tsuneo TANAKA and Shigeaki OHNO Investigative Ophthalmonlogy & Visual Science, vol. 46 No. 1, 275-281 (2005) 3 Fermentation of Soybean Milk with Lactobacillus plantarum HOKKAIDO and its Health Function Ryoji NAKAGAWA, Yuko NOTO, Daisuke YASOKAWA and Koji NAGASHIMA Journal of the Japanese Society for Food Science and Technology, vol. 52 No. 3, 140-143 (2005) 4 Development of fish sauce from chum salmon by fermentation with barlykoji and halo-tolerant microorgamisms Shuji YOSHIKAWA, Akira TANAKA, Takafumi NISHIKIORI and Tomoki OHTA “úJournal of the Japanese Society for Food Science and Technology, vol. 53 No. 5, 281-286 (2006) 5 Surface Sterilization of Dried Fishery Products in Superheated Steam and Hot Air Tsutomi ABE and Kazuo MIYASHITA Journal of the Japanese Society for Food Science and Technology, vol. 53 No. 7, 373-379 (2006) 6 Genetic Structure Analysis of the Japanese Scallop Population in Hokkaido, Japan, on the Basis of Mitochondrial Haplotype Distribution. Koji NAGASHIMA, Maremi SATO, Kenji KAWAMATA, Aoi NAKAMURA and Tomoki OHTA Marine Biotechnology, vol. 7 No. 1, 1-10 (2005) 7 Development of Microsatellite Markers for Japanese Scallop(Mizuhopecten yessoensis) and Their Applications to a Population Genetic Study. Maremi SATO, Kenji KAWAMATA, Nadezhda ZASLAVSKAYA, Aoi NAKAMURA, Tomoki OHTA, Takafumi NISHIKIORI, Vladimir BRYKOV and Koji NAGASHIMA Marine Biotechnology, vol. 7 No. 6, 713-728 (2005) 8 Ohylogenetic analysis of the 16S rRNA gene sequences from human fecal microbiota and improved utulity of terminal restriction fragment length polymorphism profiling. Koji NAGASHIMA, Jun MOCHIZUKI, Takayoshi HISADA, Shuji SUZUKI and Kengo SHIMOMURA Bioscience and Microflora, vol. 25 No. 3, 99-107 (2006)