Bulletin of Hokkaido Food Processing Research Center No.3 1998

< Bulletin of Hokkaido Food Processing Research Center No.3 1998 CONTENTS >
	No.	Title	Researcher	Abstract
Articles	1	Effect of Various Factors on Gelation in the Jam-Making Process	Tsuneo TANAKA,Kenji MAKI,Kazufumi YAMAKI,Akira TANAKA	pdf
	2	Suitabiiity of Hokkaido-Grown Wheat for Bread Making	Kazuhumi YAMAKI,Kenji MAKI,Akira TANAKA,Tsuneo TANAKA	pdf
	3	Improving the Texture of Bread Crumbs Produced by Ohmic Heating	Kenji MAKI,Kazufumi YAMAKI,Akira TANAKA,Tsuneo TANAKA	pdf
	4	Development of Yacon Vinegar (Studies on the Development of Sweetener Sourcesf or Seasonings, art V)	Masaaki HONDO,Toyoko UNO,Yukihiro OKUMURA,Tazusa YAMAKI	pdf
	5	Development of Miso Using Triticale as a Koji Material	Toyoko UNO,Tazusa YAMAKI,Yukihiro OKUMURA,Masaaki HONDO	pdf
	6	A Study of Soybean Milk Curds Formed frorn Soy-Milk Treated with a Coagulation Enzyme from Bacillus licheniformis	Yukihiro OKUMURA,Makoto KAWAKAMI,Toyoko UNO,Tazusa YAMAKI,Masaaki HONDO	pdf
	7	Measuring Adzuki Bean Moisture Content Using a Microwave Sensor and a Cavity Resonator	Yoshiteru KUMABAYASHI,Hideki SHIMIZU,Shinichi KONO,Kunio YAMAZAKI	pdf
	8	Removal of Lipids from Salmon and Trout Skin Using Supercritical Carbon Dioxide Extraction	Hideki SHIMIZU,Yoshiteru KUMABAYASHI,Shinichi KONO,Kunio YAMAZAKI	pdf
	9	Extruder-Based Food Processing Techniques Promoting Alternative Uses of Potato Starch as a Main Ingredient	Shinichi KONO,Yoshiteru KUMABAYASHI, Hideki SHIMIZU,Kunio YAMAZAKI	pdf
	10	Development of a Freezing Technology for the Preservation of Vegetables	Ryoji NAKAGAWA,Naoki KITAGAWA,Daisuke YASOKAWA,Takayuki IKEDA,Koji NAGASHIMA	pdf
Notes	11	Fermented Chum Salmon Paste Containing Fish Bone	Shuji YOSHIKAWA,Kozo ASANO,Yoshifumi TAMURA
	12	An Advanced Method of Staphylococcus aureus Detection	Shuji YOSHIKAWA,Kozo ASANO,Yoshifumi TAMURA
	13	Sake Brewing Using New Varieties of Hokkaido-Grown Rice	Kazuya TOMINAGA,Kozo ASANO,Yoshiaki SHIMOBAYASHI,Minoru KINOSHITA,Ryou TOYAMA,Yoshiharu TAKAMIYA
	14	Developmenot of a Commercially Practical Dry Yeast of the K1'okai9 0. lS t rain	Kozo ASANO,Kazuya TOMINAGA,Shuji YOSHIKAWA,Yoshifumi TAMURA,Masashi KAKIMOTO	pdf

Reprints(Abstruct)

No.	Title	Resercher	Original
1	Chemical Composition and Characteristics of Hasukappu Berries in Various Cultivar and Strains	Tsuneo TANAKA,Akira TANAKA	Nippon Shokuhin Kagaku Kogaku Kaishi Vol.45,No.2,129-133(1998)
2	Antioxidant Activity of Water-Soiuble Fractions of Salmon Spermary Tissue	Shigefumi SASAKI,Tomoki OHTA,Eric A . DECKER	J. Agric. Food Chem. 1996, 44, 1682-1686
3	Antihypertensive Action of the Orally Administered Protease Hydrolysates of Chum Salmon Head and Their Angiotensin I-Converting Enzyme Inhibitory Peptides	Tomoki OHTA,Atsuko IWASHITA,Shigefumi SASAKI,Yukio KAWAMURA	Food Sci. Technol. Int. Tokyo,3(4), 339-343,1997
4	Usage Development of Salmon Skin Collagen	Kunio YAMAZAKI,Hideki SHIMIZU,Yoshiteru KUMABAYASHI,Josuke SHIMIZU,Mitsuo TAKAI
5	Application of an Identification Method of Bacteria based on their Nucleotide Sequences to Analysis of Microflora in Food	Koji NAGASHIMA,Daisuke YASOKAWA,Ryoji NAKAGAWA,Takayuki IKEDA	Nippon Shokuhin Kagaku Kogaku Kaishi Vol. 45,No.1,58-65(1998)