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The Japan Food Chemical Research Foundation
FFIJournal No.185
Last updateF03/20/2018

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Foods & Food Ingredients Journal of Japan No.185
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ForewordFuture Prospect for Transgenic Plants-Trust in the 21st CenturyHiroshi KamadaInstitute of Biological Science, University of Tsukuba185-1.pdf
Reviews and ArticlesInactivation of Microorganisms in Spices and Herbs by Food Irradiation TechniquesYoshihiro KouchiKaneka Sun Spice Co., Ltd.185-2.pdf
Taste SensorKiyoshi TokoGraduate School of Information Science and Electrical Engineering, Kyushu University185-3.pdf
Modification of Functional Properties of Protamine and PolylysineMunehiko TanakaDepartment of Food Science and Technology, Tokyo University of Fisheries185-4.pdf
Denaturation and Aggregation of Food Proteins by Heating Thaumatin, a Sweet Protein as an ExampleNaofumi KitabatakeResearch Institute for Food Science, Kyoto University185-5.pdf
Variation in Nutritive Value of Marketed Prepared Foods in JapanHarue TairaMejiro Gakuen Women's College185-6.pdf
Mariko FujisakiGraduate School of Agricultural Science, Tohoku University
ReportThe Report of the 3rd Symposium on "Why human is refreshed by the fresh green odor emitted by green leaves in forests!"Akikazu HatanakaPlant Life Science, University of East Asia185-7.pdf
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