The Japan Food Chemical Research Foundation
FFIJournal No.185
Last updateF
2012/02/04
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Foods & Food Ingredients Journal of Japan No.185
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Foreword
Future Prospect for Transgenic Plants-Trust in the 21st Century
Hiroshi Kamada
Institute of Biological Science, University of Tsukuba
Reviews and Articles
Inactivation of Microorganisms in Spices and Herbs by Food
Irradiation Techniques
Yoshihiro Kouchi
Kaneka Sun Spice Co., Ltd.
Taste Sensor
Kiyoshi Toko
Graduate School of Information Science and Electrical Engineering, Kyushu University
Modification of Functional Properties of Protamine and Polylysine
Munehiko Tanaka
Department of Food Science and Technology, Tokyo University of Fisheries
Denaturation and Aggregation of Food Proteins by Heating Thaumatin, a Sweet Protein as an Example
Naofumi Kitabatake
Research Institute for Food Science, Kyoto University
Variation in Nutritive Value of Marketed Prepared Foods in Japan
Harue Taira
Mejiro Gakuen Women's College
Mariko Fujisaki
Graduate School of Agricultural Science, Tohoku University
Report
The Report of the 3rd Symposium on "Why human is refreshed by the fresh green odor emitted by green leaves in forests!"
Akikazu Hatanaka
Plant Life Science, University of East Asia
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FFI Reports