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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
Note: Please click pdf icon, if you want to read summary.
ForewordThoughts on Food Additives for the 21st CenturyMasami FujiiFaculty of Pharmaceutical Sciences, Kobe Gakuin University
190-1.pdf
Reviews and ArticlesConversion of Wood Biomass into Value-added Products
-Separation of Cellulosics and Development of Functions of
Cellooligosaccharides-
Takashi WatanabeLaboratory of Biomass Conversion, Wood Research Institute, Kyoto University
190-2.pdf
Studies on Characteristics of Polyphenols in ApplesTomomasa KandaThe Nikka Whisky Distilling Co. Ltd.
190-3.pdf
Antimicrobial Host Defense Peptides : Action Mechanisms and
Application
Katsumi MatsuzakiGraduate School of Biostudies, Kyoto University
190-4.pdf
Creative Utilization of Space Experimental Methods and Results
-Germ-free Mixing Method-
Akihisa TakahashiDepartment of Biology, Nara Medical University
190-5.pdf
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
190-6.pdf
The Sake of Itami
-Brewing Technique and Process Characteristics-
Chikayoshi KamataniToyo University
190-7.pdf
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