Home Home Back Back
The Japan Food Chemical Research Foundation
FFIJournal Vol.212(8)
Last updateF2007/08/27

Back to Index of FFI-J
Foods & Food Ingredients Journal of Japan Vol.212 No.8
Note: Please click pdf icon, if you want to read summary.
ForewordEating Raw Food as a Culture and Issues with Its SafetyKenji IsshikiFaculty of Fisheries Sciences, Hokkaido University
Feature Articles: Enjoying Raw Food and Keeping Food SafetyMaintaining Palatability and Health Benefits of Raw VegetablesKazuko Oba a)
Atsumi Koide b)
a) College of bioscience and Biotechnology, Chubu University
b) Faculty of Human Life and Environmental Sciences, Nagoya Women's University
Microbial Safety of Fresh ProduceShinichi KawamotoFood Safety Division, National Food Research Institute
Japanese Food Culture of Eating Raw FishKeiko HataeWayo Women's University
Food Safety of Seafood Consumed RawKoji Yamazaki
Yuji Kawai
Kenji Isshiki
Faculty of Fisheries Sciences, Hokkaido University
ReviewsInvestigation of Functional Constituents of Plant Resources in OkinawaToshiya MasudaFaculty of Integrated Arts and Sciences, University of Tokushima
Development of a Measurement Method for the Swallowing MotionHirotaka Kaneda a)
Hidetoshi Kojima b)
Junji Watari b)
Yasuo Nakamura c)
Toyohiko Hayashi c)
a) Business Strategy Department, Corporate Strategy Division, Sapporo Breweries Ltd.
b) Frontier Laboratories of Value Creation, Sapporo Breweries Ltd.
c) Department of Biocybernetics, Faculty of Engineering, Niigata University
Malignant Tumors of Experimental Rodents, and Comparison with Their Human CounterpartsTakamitsu Tsukahara a)
Keizo Nakayama a, b)
a) Kyoto Institute of Nutrition & Pathology
b) Japan Cytology Research
Quantitative Analysis of Histochemical Information from Intestinal SpecimensSatoshi IshizukaDivision of Applied Bioscience, Graduate School of Agriculture, Hokkaido University
Blessing of Inca (VI): Palm Trees and Wild Fruits in the Upper Amazon RegionJun Takano-
ArtTasteModern Human's Grand Journey, from East Africa to the Southernmost End of the Americas (II)
-Their Diets in the Arctic Area-
Toshio Mitsunaga
Kenjiro Kinugawa
Professor Emeritus of Kinki University