【Bulletin of the Food Processing Research Center, Hokkaido Research Organization No.11 2015 CONTENTS 】
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No. |
Title |
Researcher |
Abstract |
| Articles |
1 |
Study of an Emulsification Method for and the Physicochemical Properties of Fine Fish Oil Emulsions |
Shigefumi Sasaki, Akira Tanaka and Chisato Umeda |
PDF |
| 2 |
Utilization of Bacteriocin-producing Bacteria for the Improvement of the Safety of Uncooked Foods |
Kaichiro Yamada and Daisuke Yasokawa |
PDF |
| 3 |
Development of the Extraction Method of Carotenoid Pigments from Scallop Ovary Tissue |
Akira Tanaka, Shigefumi Sasaki and Masashi Hosokawa |
PDF |
| 4 |
Analysis of the Characteristics and Processing Suitability of Hokkaido-grown Rice Flour |
Akira Tanaka, Shigefumi Sasaki and Masashi Hosokawa |
PDF |
| Notes |
| 5 |
Instrumental Evaluation of the Mouthfeel of Deep-Fried Frozen Croquettes in terms of Mechan ical Properties |
Chisato Umeda, Atsuhiro Nakano and Masashi Kakimoto |
PDF |
