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The Japan Food Chemical Research Foundation
FFIJournal No.174
Last updateF11/30/2006

[FFIJ Index]
Foods & Food Ingredients Journal of Japan No.174
Note: Please click pdf icon, if you want to read summary.
ForewordColor Awareness in JapanYoshio OoiWomen's College of Fine Arts174-1.pdf
Feature Article : ColorEssay on Color Names of FoodsGenro KawakamiGraduate School, Women's College of Fine Arts174-2.pdf
Color NamesKunio FukudaGraduate School ,Women's College of Fine Art174-3.pdf
Describing Color and Color MeasurementYasuyuki KugeIndustrial Design Course, The Polytechnic University174-4.pdf
Color VisionShoji KondoInstitute of Visual Science174-5.pdf
Color and LightingKozaburo MurakamiMurakami Design Office174-6.pdf
Emotive Aspects of Food ColorsGentarow OhmiFaculty of Arts, Women's College of Fine Arts174-7.pdf
The History of Food Colorants in JapanTakashige ShimizuSan-Ei Gen F.F.I., Inc.174-8.pdf
Reviews and ArticlesReport on the 3rd Conference of the Japanese Society of Food ChemistryYoshio ItoFaculty of Pharmaceutical Sciences, Mukogawa Women's University174-9.pdf
Structures and Activities of Sweetness-inducing Substances (Miraculin, Curculin, Strogin) and the Heat-stable Sweet Protein, MabinlinYoshie KuriharaFaculty of Education, Yokohama National University174-10.pdf
Satoru NirasawaEnzyme Applications Laboratory, National Food Research Institute
Measurements of Fragrance Using Magenetoencephalography (MEG)Mitsuo TonoikeElectrotechnical Laboratory, Life Electronics Research Center
Graduate School of Engineering Science, Osaka University
174-11.pdf
The Function of CranberryYasuhiko NakajimaProduct Development Division, Kikkoman Corporation174-12.pdf
Application and Advantages of Hard Capsules for FoodsSeinosuke MatsuuraCapsule Manufacturing Department, Japan Elanco, Co., Ltd.174-13.pdf
Kilimanjaro --Mountain, Safari and Foliage--Takashi IchikawaFormaly with San-Ei Gen F.F.I. Botanical Institute, Inc.174-14.pdf
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Communications to the Editor