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The Japan Food Chemical Research Foundation
FFIJournal No.167
Last updateF11/30/2006

[FFIJ Index]
Foods & Food Ingredients Journal of Japan No.167
Note: Please click pdf icon, if you want to read summary.
ForewordRevised Guidelines for Safety Studies of Food AdditivesYuji KurokawaBiological Safety Research Center, National Institute of Health Sciences167-1.pdf
Feature Articles:
The Viscoelastic Properties of Aqueous Gellan Gum Solutions and Their Relations to Thermoreversible GelationKunio Nakamura
Yutaka Tanaka
Masao Sakurai
Division of Biological Science, Faculty of Science, Hokkaido University167-2.pdf
Palatability and Rheology for FoodKeiko KatsutaFaculty of Human Life and Environment, Nara Women's University167-3.pdf
Property and Application of PectinYoshizumi HayashiLaboratory of Sansho Co., Ltd.167-4.pdf
Rheology of Xanthan:Suspension of Particles and Stabilization of EmulsionsEdwin R. MorrisDepartment of Food Research & Technology, Silsoe College, Cranfield University.167-5.pdf
Carrageenans:Versatile Food IngredientsDimitri J. Stancioff
Norman F. Stanley
Food Ingredients Division, FMC Corporation167-6.pdf
Gelation MechanismsDavid OakenfullCSIRO Division of Food Science and Technology167-7.pdf
Reviews and ArticlesA Development of Antitumor Polysaccharides from Mushroom FungiTakashi MizunoShizuoka University167-8.pdf
Using Rats Have Advantageous for Study on Physiological Aspects of Drinkability of BeerTohru FushikiFaculty of Agriculture, Kyoto University167-9.pdf
The Present Situation of the Development of Instant-NoodlesMasaru ChibaFood R/D Institute, Nisshin Food Products Co., Ltd.167-10.pdf
Recent Trends in Interpretation of the Carcinogenicity of Butylated Hydroxyanisole (BHA)Masao HiroseFirst Department of Pathology, Nagoya City University, Medical School167-11.pdf
Glycosylation of Extrinsic Compounds by Plant Cultured CellsTakashi YamakawaDepartment of Biotechnology, Division of Agriculture and Agricultural Life Sciences, The University of Tokyo167-12.pdf
Significance of Mercury Concentration in Red Blood Cells - As a Indicator of Contamination to That of Fish Consumption-Mineshi SakamotoSurvey Sector, Department of Epidemiology, National Institute for Minamata Disease167-13.pdf
Atsuhiro NakanoDepartment of Basic Medical Science, National Institute for Minamata Disease
Hirokatsu AkagiDepartment of Epidemiology, National Institute for Minamata Disease
Development of Gentiooligosaccharide-Containing Syrups and Those PropertiesTeruo Nakakuki
Takehiro Unno
Research Institute, Nihon Shokuhin Kako Co., Ltd.167-14.pdf
Application of Wheat Protein Hydrolysate to Confectionery MaterialsMariko ShiobaraDivision of Foods Research & Development, Chiba Flour Milling Co., Ltd.167-15.pdf
The Multi Residue Pesticides Analysis and GC/MSTakashi Yamagami Yokogawa Analytical System Inc.167-16.pdf
Essential Oil Production in Shoot Culture and influence of Gelling Agents on Growth
of Plant Tissue Culture
Toshio Omoto
Iwao Asai
San-Ei Gen F.F.I., Inc.167-17.pdf