Home Home Back Back
The Japan Food Chemical Research Foundation
FFIJournal No.155
Last updateF11/30/2006

[FFIJ Index]
Foods & Food Ingredients Journal of Japan No.155
ForewordHow to Ensure Future Food SupplyTohru KodamaDepartment of Agricultural Chemistry, University of Tokyo
ArticlesDietary Fiber and Prevention for Chronic DiseasesSachie IkegamiNational Institute of Health and Nutrition
Hygienic Problems on Materials of Food PackagingTakashi TatuJapan Food Hygiene Association
In vivo-in vitro DNA Synthesis(RDS) Test Using Rat Hepatocytes for Early Predicting Ames-Negative HepatocarcinogensKunie Yoshikawa
Yoshihumi Uno
Toxicology Laboratory, Research Center, Mitsubishi Kasei Corporation
Makoto MiyagawaMitsubishi-Kasei Institute of Toxicology and Environmental Sciences Co.,Ltd.
On Various Topics Around Fishery CultureJunichi NishimotoDepartment of Fisheries, Kagoshima University
Flower Pigments of Butterfly Pea (Clitoria ternatea L.)Norihiko TeraharaDepartment of Food Science and Technology, Minami- Kyushu University
Physical State of Water in Heat Treated ProteinNobuyuki Hayashi
Yusaku Fujio
Department of Food Science and Technology, Kyushu University
The Analysis of Anthocyanins by HPLCTeruyo MuroiFood Color Laboratory, San-Ei Gen F. F. I., Inc.
Alcoholic Beverages and Bitter SubstancesMasamitsu MoriwakiResearch and Development, San-Ei Gen F. F. I., Inc.
The Comparison of Odor Quality of Volatiles in Eight Species of Apple FruitsTomoko MiyazakiFlavor Laboratory, San-Ei Gen F. F. I., Inc.
Properties of Milt Protein, -Polylsine, Lysozyme, Chitosan and Its Application to FoodTakashi OhnishiPreparation Laboratory, San-Ei Gen F. F. I., Inc.
Soluble Soybean PolysaccharideTomoyuki TohyamaHydrocolloid Laboratory, San-Ei Gen F. F. I., Inc.