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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
Note: Please click pdf icon, if you want to read summary.
ForewordThe Age for Processed FoodsYusaku FujioSuzugamine Women's College
191-1.pdf
Feature Articles: Food Processing and TechnologyCurrent Status of Membrane Technology for Food ProcessingAtsuo WatanabeGraduate School of Science and Technology, Niigata University
191-2.pdf
Sol-gel Transition of Food Biopolymers in Food ProcessingKatsuyoshi NishinariDepartment of Food and Nutrition Faculty of Human Life Science Osaka City University
191-3.pdf
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
191-4.pdf
Fouling and Cleaning in Food Manufacturing ProcessesKazuhiro Nakanishi Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
191-5.pdf
Stabilization of Foods by Drying: Drying Mechanism of Liquid and Gelled Foods and Quality Change during DryingShuichi YamamotoDepartment of Chemical Engineering, Yamaguchi University
191-6.pdf
Review and ArticlesCerebral Neuroprotective Effects of Green Tea Components, Theanine and CatechinsTakami KakudaCentral Research Institute, ITOEN, LTD.
191-7.pdf
How Well Do Consumers Use Nutrition Labels? -Results of Recent Studies in the United States-Keiko TanakaShukugawa Gakuin College
191-8.pdf
Trends of Nutritional and Functional Enhancement of Plant Food in EuropeSatoshi FujitaS. Fujita Consultant Office
191-9.pdf
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