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The Japan Food Chemical Research Foundation
FFIJournal No.188
Last updateF03/20/2018

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Foods & Food Ingredients Journal of Japan No.188
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ForewordThe Functional Food Science Initiated in Japan Explores the Boundary between Food and MedicineSoichi AraiFaculty of Applied Biological Science, Tokyo University of Agriculture188-1.pdf
Reviews and ArticlesOral Irritants as Taste-modifying Substances with Physiological SignificanceMichio KomaiLaboratory of Nutrition, Division of Life Science, Graduate School of Agricultural Science, Tohoku University188-2.pdf
Production of Plant Pigments in in vitro Culture System -Quinone Pigments Derived from Cultures-Fumi NakanishiDepartment of Biology, Faculty of Education, Tokyo Gakugei University188-3.pdf
Kaori TounoHealth Science Foundation
Koichiro ShimomuraTsukuba Medicinal Plant Research Station, National Institute of Health Sciences
Stability and Plasma Apolipoprotein Binding of Lipid EmulsionsTetsurou HandaGraduate School of Pharmaceutical Sciences, Kyoto University188-4.pdf
Microbial Growth Control by Modified Atmosphere PackagingBon KimuraLaboratory of Food Microbiology, Department of Food Science and Technology, Tokyo University of Fisheries188-5.pdf
Synthesis of Saccharides through Condensation Reaction Catalyzed by Glycosyl HydrolasesHirofumi NakanoOsaka Municipal Technical Research Institute188-6.pdf
Proximate and Mineral Compositions of Four Types of Tofu with Different CoagulantsHarue TairaMejiro University188-7.pdf
Hironori KijimaJapan Tofu Association
Norio AbeJapan Frozen Foods Inspection Corporation
ReportReport of the 6th Conference of the Japanese Society of Food ChemistryYoshio ItoSecretary-General of Japanese Society of Food Chemistry (Professor of Mukogawa Women's University)188-8.pdf