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The Japan Food Chemical Research Foundation
FFIJournal No.175
Last update:11/30/2006

[FFIJ Index]
Foods & Food Ingredients Journal of Japan No.175
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ForewordRecent Advances in Evaluation Approaches for Carcinogenicity Studies Using Animal ModelsMichihito TakahashiNational Institute of Health Sciences175-1.pdf
Feature Articles : Fruit JuiceThe History and the Recent Problems of Fruit JuiceTakeo KondoFormerly with Sapporo Breweries Ltd.175-2.pdf
Current Status of Citrus Juice ProductionKeisou Fukutani
Improvement in Fruit Juice Drink Production ProcessesKeiichi TakidaCoca-Cola Beverages, Coca-Cola(Japan)Co., Ltd.175-4.pdf
ApplesKenichi NakamuraK. Nakamura Consulting Engineers Office175-5.pdf
Grape Juice in JapanKeiichiro YagasakiAlps Co., Ltd.175-6.pdf
PeachMotohiro OzawaAzumino Factory, Gold Pak Corporation175-7.pdf
Reviews and ArticlesModification of Fish Myofibrillar Protein Induced by Peroxidized LipidKen-ich KawasakiToyama Food Research Institute175-8.pdf
Tooru OoizumiDepartment of Marine Bioscience, Fukui Prefectural University
Preparation of Dietary Fiber from Amylose Rice StarchS. VaravinitFaculty of Science, Mahidol University175-9.pdf
C. HansawasdiFaculty of Agriculture, Hokkaido University
S. ShobsngobFaculty of Science, Mahidol University
Bioactive Substances in YAMABUSHITAKE, the Hericium erinaceum Fungus, and its Medicinal UtilizationTakashi MizunoShizuoka University175-10.pdf
Report of the 6th Symposium on Food Chemistry
The Advances in Genetically Modified Foods and Food Additives
Yoshio ItoSecretary-General of the Japanese Society of Food ChemistryProfessor of Mukogawa Women's University175-11.pdf
Communications to the Editor