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The Japan Food Chemical Research Foundation
FFIJournal No.191
Last updateF01/22/2018

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Foods & Food Ingredients Journal of Japan No.191
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ForewordThe Age for Processed FoodsYusaku FujioSuzugamine Women's College
Feature Articles: Food Processing and TechnologyCurrent Status of Membrane Technology for Food ProcessingAtsuo WatanabeGraduate School of Science and Technology, Niigata University
Sol-gel Transition of Food Biopolymers in Food ProcessingKatsuyoshi NishinariDepartment of Food and Nutrition Faculty of Human Life Science Osaka City University
Microencapsulation of Food Flavorings by Inclusion in Cyclodextrin and by Spray Drying and Its Release CharacteristicsTakeshi Furuta
Hidefumi Yoshii
Hirokazu Shiga
Apinan Soottitantawat
Department of Biotechnology, Tottori University
Fouling and Cleaning in Food Manufacturing ProcessesKazuhiro Nakanishi Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
Stabilization of Foods by Drying: Drying Mechanism of Liquid and Gelled Foods and Quality Change during DryingShuichi YamamotoDepartment of Chemical Engineering, Yamaguchi University
Review and ArticlesCerebral Neuroprotective Effects of Green Tea Components, Theanine and CatechinsTakami KakudaCentral Research Institute, ITOEN, LTD.
How Well Do Consumers Use Nutrition Labels? -Results of Recent Studies in the United States-Keiko TanakaShukugawa Gakuin College
Trends of Nutritional and Functional Enhancement of Plant Food in EuropeSatoshi FujitaS. Fujita Consultant Office
FFI Reports