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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
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
Communications to the Editor