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The Japan Food Chemical Research Foundation
FFIJournal No.178
Last updateF11/30/2006

[FFIJ Index]
Foods & Food Ingredients Journal of Japan No.178
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ForewordUse of Enzymes to Modify the Structure of CarbohydratesKeiji KainumaBio-Oriented Technology Research Advancement Institution178-1.pdf
Feature Articles: Science and Industry of Newly Developed SaccharidesApplied Glycoscience- Past, Present and FutureKeiji KainumaBio-Oriented Technology Research Advancement Institution178-2.pdf
Present Status and Future of Amylases and Related EnzymesSumio KitahataOsaka Municipal Technical Research Institute178-3.pdf
Production of New Saccharides Using Microbial Enzymes or FermentationTeruo NakakukiResearch Institute, Nihon Shokuhin Kako Co., Ltd.178-4.pdf
Current Application and Prospect of Novel SaccharidesHitoshi HashimotoBio Research Corporation of Yokohama178-5.pdf
Koki FujitaBio Research Corporation of Yokohama
Novel Physiological and Physical Functions of SaccharidesMasao H irayamaBio Science Laboratories, Meiji Seika Kaisha, Ltd.178-6.pdf
Reviews and ArticlesStudies on Angelica Keiskei "Ashitaba"Kimiye BabaOsaka University of Pharmaceutical Sciences178-7.pdf
Masahiko TaniguchiOsaka University of Pharmaceutical Sciences
Koji NakataSunstar Inc.
Cytokines and n-3 Polyunsaturated Fatty AcidsSatoshi MineoKohno Clinical Medicine Research Institute178-8.pdf
Naruto MatsuoKohno Clinicai Medicine Research hlstitute
Yasuhiko KonishiKohno Clinical Medicine Research Institute
Development and Utilization of Sweetpotato Cultivars with HighAnthocyanin ContentOsamu YamakawaKyushu National Agricultural Experiment Station, the Ministry of Agriculture, Forestry and Fisheries178-9.pdf
Ikuo SudaKyushu National Agricultural Experiment Station, the Ministry of Agriculture, Forestry and Fisheries
Makoto YoshimotoKyushu National Agricultural Experiment Station, the Ministry of Agriculture, Forestry and Fisheries
Properties of Cyclodextrin Glycosyltransferase Immobilized in Alginate Salt Coated on Cotton ThreadS. VaravinitDepartment of Biotechnology, Faculty of Science, Mahidol University178-10.pdf
V. SanguanpongDepartment of Biotechnology, Faculty of Science, Mahidol University
S. ShobsngobDepartment of Biotechnology, Faculty of Science, Mahidol University
Report of the 7th Symposium on Food Chemistry
The Exposure Assessment for Pesticide Residue in Food
Yoshio ItoSecretary General of the Japanese Society of food Chemistry178-11.pdf
Report of the 4th Conference of the Japanese Society of FoodChemistryYoshio ItoSecretary General of the Japanese Society of food Chemistry178-12.pdf