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The Japan Food Chemical Research Foundation
FFIJournal No.183
Last updateF01/24/2018

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Foods & Food Ingredients Journal of Japan No.183
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ForewordThe Dawn of Food IrradiationMikiro TadaFaculty of Agriculture, Okayama University183-1.pdf
Reviews and ArticlesMarine Resources -Chemical Signals in Marine Algae-Tadahiko KajiwaraFaculty of Agriculture, Yamaguchi University183-2.pdf
Metabolism and Physiological Functions of Animal Carotenoids - Sea urchinsMiyuki TsushimaKyoto Pharmaceutical University183-3.pdf
Takao MatsunoKyoto Pharmaceutical University
Relationship between Tea Concentration and Extraction Efficiency of Tea CatechinsYuko YoshidaTokyo Metropolitan Agricultural Experiment Station183-4.pdf
Biologically Active Substances Produced by Active Acid BacteriaAkio MatsuhisaDepartment of Biological Science Research, Research & Development Center, Fuso Pharmaceutical Industries, Ltd.183-5.pdf
Masahiro AsakuraDepartment of Biological Science Research, Research & Development Center, Fuso Pharmaceutical Industries, Ltd.
Naoko YokoyamaDepartment of Biological Science Research, Research & Development Center, Fuso Pharmaceutical Industries, Ltd.
Hiromasa ArakiDepartment of Biological Science Research, Research & Development Center, Fuso Pharmaceutical Industries, Ltd.
Cereal Bran Hemicellulose or Water Soluble Dietary Fiber with Physiological FunctionsYukari EgashiraLaboratory of Food and Nutrition, Faculty of Horticulture, Chiba University183-6.pdf
Inorganic Constituents of PropolisMasamitsu SatoEnvironmental Counselor183-7.pdf
Hideki HasegawaGifu Women's University
Essential Oil and Antioxidant Production by Plant Tissue CultureToshio OmotoSan-Ei Gen F.F.I., Inc183-8.pdf
Comparative Study of the Thermal Characteristics of Cross-linkedStarch from Different Varieties of RiceSaiyavit VaravinitDepartment o Biotechnology, Faculty o Science, Mahidol University183-9.pdf
Chanida HanswasdiDepartment of Biotechnology, Faculty of Science, Mahidol University
Sujin ShobsngobDepartment of Biotechnology, Faculty of Science, Mahidol University
ReportReport of the 5th Conference of the Japanese Society of Food ChemistryYoshio ItoSecretary-General of the Japanese Society of Food Chemistry (Professor of Mukogawa Womenfs University)183-10.pdf
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Contents of FFIJournal No. 179 (1999) - No. 183 (1999)
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Communications to the Editor