Japan Journal of Food Engineering
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TOTAL DOCUMENTS

560
(FIVE YEARS 12)

H-INDEX

12
(FIVE YEARS 0)

Published By Japan Society For Food Engineering

1884-5924, 1345-7942
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

scholarly journals Improved Stability of the Palm Oil-in-Water Emulsion via the Surface Modification of Droplets with a Chitosan-Casein Complex Layer

2021 ◽  
Vol 22 (4) ◽  
pp. 105-115
Author(s):  
Takashi KUROIWA ◽  
Yaeko OKUYAMA ◽  
Akihiko KANAZAWA
Keyword(s):  
Surface Modification ◽  
Palm Oil ◽  
Water Emulsion ◽  
Oil In Water ◽  
Improved Stability ◽  
Oil In Water Emulsion

scholarly journals Texture Design and Its Effect of Soft Foods Suitable for Nursing Foods Using Macroscopic 3D Structures Printed by 3D Food Printer

2021 ◽  
Vol 22 (4) ◽  
pp. 119-134
Author(s):  
Mami HORIUCHI ◽  
Toshiyuki AKACHI ◽  
Masaru KAWAKAMI ◽  
Hidemitsu FURUKAWA
Keyword(s):  
3D Structures ◽  
Texture Design

scholarly journals Inhibition of Acrylamide Generation by Hydrostatic Pressure and Cysteine Addition

2021 ◽  
Vol 22 (4) ◽  
pp. 87-101
Author(s):  
Atsushi KOBAYASHI ◽  
Satoko GOMIKAWA ◽  
Asami OGURO ◽  
Akira YAMAZAKI ◽  
Shinji SATO ◽  
...  
Keyword(s):  
Hydrostatic Pressure

scholarly journals Verification for ATS Method of New Sterilizing-Value-Estimation-Method

2021 ◽  
Vol 22 (3) ◽  
pp. 77-86
Author(s):  
Isamu MUKAI
Keyword(s):  
Estimation Method ◽  
Value Estimation

scholarly journals Development of a New Seasoning Field Based on the Development of Concentrated Paste Roux Technology

2021 ◽  
Vol 22 (3) ◽  
pp. 61-66
Author(s):  
Kosuke HAMASU ◽  
Shigeki SATOMI ◽  
Hiroko HIRAI ◽  
Michie KAWAMUKAI ◽  
Hitomi MASUKO ◽  
...  

scholarly journals Crystallization Kinetics of Low-Melting Point Vegetable Oils

2021 ◽  
Vol 22 (3) ◽  
pp. 67-75
Author(s):  
Yayoi MIYAGAWA
Keyword(s):  
Melting Point ◽  
Crystallization Kinetics ◽  
Vegetable Oils ◽  
Kinetics Of

scholarly journals Statistical Evaluation of Cleaning Processes in Food Manufacturing Facilities

2021 ◽  
Vol 22 (2) ◽  
pp. 47-51
Author(s):  
Takashi KAMINAGAYOSHI ◽  
Noriko YOSHIMOTO ◽  
Shuichi YAMAMOTO
Keyword(s):  
Statistical Evaluation ◽  
Food Manufacturing ◽  
Manufacturing Facilities

scholarly journals A Simplified Method for Predicting the Effect of Temperature on the Separation Performance by Chromatography

2021 ◽  
Vol 22 (2) ◽  
pp. 53-57
Author(s):  
Shinya NOZAKI ◽  
Noriko YOSHIMOTO ◽  
Shuichi YAMAMOTO
Keyword(s):  
Effect Of Temperature ◽  
Separation Performance ◽  
Simplified Method

scholarly journals Combined Effect of Mild Heat Treatment by Warm Sodium Hypochlorite Aqueous Solution and Active MAP on Browning of Fresh-Cut Celery

2021 ◽  
Vol 22 (2) ◽  
pp. 39-45
Author(s):  
Kota KOBAYASHI ◽  
Mizuki AIBE ◽  
Yukiharu OGAWA
Keyword(s):  
Heat Treatment ◽  
Aqueous Solution ◽  
Sodium Hypochlorite ◽  
Combined Effect ◽  
Mild Heat ◽  
Fresh Cut

scholarly journals Analysis of Fluidize Bed Granulation Process Using Steam-Water Two-Phase Binder

2021 ◽  
Vol 22 (1) ◽  
pp. 1-13
Author(s):  
Itaru SOTOME
Keyword(s):  
Two Phase ◽  
Granulation Process
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