food preservation science
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Published By Japan Association Of Food Preservation Scientists

2186-1277, 1344-1213
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scholarly journals Thermophysical Properties of Skim and Whole Milk Powder

2008 ◽  
Vol 34 (5) ◽  
pp. 275-281
Author(s):  
Yoshiki MURAMATSU ◽  
Eiichiro SAKAGUCHI ◽  
Toshio NAGASHIMA ◽  
Akio TAGAWA
Keyword(s):  
Thermophysical Properties ◽  
Milk Powder ◽  
Whole Milk ◽  
Whole Milk Powder

scholarly journals New Method of Simultaneous Estimation of Thermophysical Properties of Foods by Transient Heat Flow Method Using Probe

2008 ◽  
Vol 34 (1) ◽  
pp. 11-18 ◽  
Author(s):  
Yoshiki MURAMATSU ◽  
Eiichiro SAKAGUCHI ◽  
Toshio NAGASHIMA ◽  
Akio TAGAWA
Keyword(s):  
Heat Flow ◽  
Thermophysical Properties ◽  
New Method ◽  
Simultaneous Estimation ◽  
Flow Method ◽  
Transient Heat Flow

scholarly journals Effect of MA Conditions on Occurrence of Kohansho and Quality of 'Kiyomi' Tangor

2008 ◽  
Vol 34 (4) ◽  
pp. 197-202
Author(s):  
Nutakorn TECHAVISES ◽  
Yoshio HIKIDA

scholarly journals Improvement of Packaging to Reduce Deterioration of Peach Fruit Caused by Vibration

2008 ◽  
Vol 34 (6) ◽  
pp. 331-336 ◽  
Author(s):  
Hiroaki KITAZAWA ◽  
Yutaka ISHIKAWA ◽  
Nobutaka NAKAMURA ◽  
Fei LU ◽  
Takeo SHIINA
Keyword(s):  
Peach Fruit

scholarly journals Control of Hardening of Dumpling (Japanese Dango) by Addition of Mushroom

2008 ◽  
Vol 34 (6) ◽  
pp. 337-341
Author(s):  
Miki SAITO ◽  
Masato KOJIMA ◽  
Takumi ONDA

Stability of Gamma-Aminobutyric Acid in Fruit Juice during Storage

2008 ◽  
Vol 34 (3) ◽  
pp. 145-149 ◽  
Author(s):  
Takatoshi SHIMIZU ◽  
Yuko SAWAI
Keyword(s):  
Fruit Juice ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid

scholarly journals Effect on Osmotic Dehydrofreezing on Fresh Vegetable Tissue

2008 ◽  
Vol 34 (5) ◽  
pp. 261-266 ◽  
Author(s):  
Hiroko ANDO ◽  
Manabu WATANABE ◽  
Seiichi OSHITA ◽  
Toru SUZUKI
Keyword(s):  
Fresh Vegetable
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