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The Japan Food Chemical Research Foundation
FFIJournal No.166
Last updateF11/30/2006

[FFIJ Index]
Foods & Food Ingredients Journal of Japan No.166
Note: Please click pdf icon, if you want to read summary.
ForewordInternationalization of "Umami"Kenzo KuriharaFaculty of Pharmaceutical Sciences, Hokkaido University166-1.pdf
Feature Articles: Asian FoodsFoodway in Southeastern Asia -Some Examples in Vietnam-Kohmei WaniGraduate School, University of East Asia166-2.pdf
Indonesian's Food Habits-A Case of Java Island-Yoshimiko KobayashiAsian Health Institute166-3.pdf
Dietary Culture in BurmaYasuko DobashiTokyo University of Foreign Studies166-4.pdf
Ecological Influence on Diet in the PhilippinesYoshiko Yoshida
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166-5.pdf
Chinese Oolong Tea StoryKazuo KawaguchiSuntory Limited166-6.pdf
Reviews and ArticlesBioactive Components of Plantago HerbSansei Nishibe
Michiko Murai
Faculty of Pharmaceutical Sciences, Health Sciences University of Hokkaido166-7.pdf
Molecular Analysis and Applications of the Genes from a Shoyu Koji Mold, Aspergillus OryzaeNoriyuki KitamotoFood Research institute, Aichi Prefectural Government166-8.pdf
"A Study of Unsuitable Factors for Bottle Inspection Operator" (Excessive evaluation to eye-acuity checking and importance of vision examination almost unannounced in Japan)Takeo KondoSapporo Breweries Ltd.166-9.pdf
Food Analysis Using Chemical SensorsHideki HorieNational Research Institute of Vegetables, Ornamental Plants and Tea166-10.pdf
Protegemos Las Plantas Utiles de Paises Andinos Centrales!Socrates ShiotaInstituto de Recursos Agrobiologoco Andinos166-11.pdf
Volatile Component of Japanese Apricot (Ume,Prunus mume Sieb. et Zucc.)Chiyoki Yukawa
Yuriko Imayoshi
Hisakatsu Iwabuchi
San-Ei Gen F.F.I., Inc.166-12.pdf
ReportReport on the 1st Academic Meeting by Japanese Society of Food ChemistryKunitoshi YoshihiraSecretary-General (Professor of Graguate School at Toa University)166-13.pdf