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The Japan Food Chemical Research Foundation
FFIJournal No.190
Last updateF01/19/2018

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Foods & Food Ingredients Journal of Japan No.190
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ForewordThoughts on Food Additives for the 21st CenturyMasami FujiiFaculty of Pharmaceutical Sciences, Kobe Gakuin University
Reviews and ArticlesConversion of Wood Biomass into Value-added Products
-Separation of Cellulosics and Development of Functions of
Takashi WatanabeLaboratory of Biomass Conversion, Wood Research Institute, Kyoto University
Studies on Characteristics of Polyphenols in ApplesTomomasa KandaThe Nikka Whisky Distilling Co. Ltd.
Antimicrobial Host Defense Peptides : Action Mechanisms and
Katsumi MatsuzakiGraduate School of Biostudies, Kyoto University
Creative Utilization of Space Experimental Methods and Results
-Germ-free Mixing Method-
Akihisa TakahashiDepartment of Biology, Nara Medical University
Tamotsu NakanoNational Space Development Agency of Japan (NASDA), Centrifuge Project Team, Space Utilization Research Center
Takeo OhnishiDepartment of Biology, Nara Medical University
Search for Cancer Preventive Food FactorsHajime OhigashiDivision of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
The Sake of Itami
-Brewing Technique and Process Characteristics-
Chikayoshi KamataniToyo University
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