Bulletin of the Food Processing Research Center, Hokkaido Research Organization No.12 2017
| 【Bulletin of the Food Processing Research Center, Hokkaido Research Organization No.12 2017 CONTENTS 】 |
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| No. | Title | Researcher | Abstract | |
| Articles | 1 | Evaluation of Confectionery Processing Quality of “Kitahonami”, a Wheat Cultivar in Hokkaido. | Ken Tanifuji and Chisato Umeda | |
| 2 | Development of a New Method for Two-Step Disinfection on Safety and Quality Maintenance in Pre-cut Vegetables | Takanori Azuma, Hiroko Noto, Shuji Yoshikawa and Masashi Kakimoto | ||
| 3 | Functionality Study of Edible Mushrooms from Hokkaido and Their Utilization for Sweets | Osamu Watanabe and Tomoki Ohta | ||
| 4 | Characteristics of Food Drying Using Electric Field | Yoshiteru Kumabayashi, Hideki Shimizu and Yukihiro Okumura | ||
| Notes | ||||
| 5 | Preparation of Dried cells of Lactobacillus Plantarum Hokkaido and Propionic Acid Bacteria using Fluidized bed Granulation | Hiroko Noto, Yukihiro Okumura and Kaichiro Yamada | ||
| 6 | Taste and Flavor Components of Fish Nukazuke using Cheese Whey | Akira Tanaka and Daisuke Yasokawa | ||
| 7 | IThermal Resistance of Spores of Paenibacillus sp. No.1 Strain Pretreated by Sodium Hypochlorite Solution | Tetsuya Kobayashi | ||
| 8 | Effect of Roasting Temperature on the Isoflavone Content, Composition and the Quality of “Yukipirika”Kinako | Tomoki Ohta and Haruo Watanabe | ||
Reprints(Abstruct)
| No. | Title | Resercher | Original |
| 1 | Manufacturing process of a novel Mozzarella cheese used with the originally isolated lactic acid bacteria Streptococcus salivarius ssp. thermophilus in Hokkaido. | Naohiro Hamaoka, Daisuke Yasokawa, Yukihiro Okumura, Ryoji Nakagawa, Tatsuhiro Tanaka | Nippon Shokuhin Kagaku Kogaku Kaishi, vol.64 no.3, 132-138 (2017) |
| 2 | The Hypoglycemic Effect and Sensory Characteristics of Rice Ball Prepared Using Japanese Soybean,Kurosengoku | Yasuhiro Funatsu, Akiha Uta, Satomi Shima, Akira Tanaka, Itaru Terai, Naoki Mafune | Nippon Shokuhin Kagaku Kogaku Kaishi, Vol.63 No.4, 162-169 (2016) |
| 3 | The Hypoglycemic Effect and Palatability of Doughnuts and Pound Cakes Prepared Using Combinations of Japanese Whole Rye,Whole-Wheat and Wheat Flours | Yasuhiro Funatsu, Akie Nagata, Akira Tanaka, Yukio Nishio, Yoshihisa Nakagawa, Tomohito Iwasaki, Isamu Kaneda, Naoki Mafune | Nippon Shokuhin Kagaku Kogaku Kaishi, Vol.62 No.9, 438-444 (2015) |
| 4 | Growth Characteristics and Thermal Resistance of Spores of Psychrophilic Bacteria Isolated from Chilled Agricultural Food Products | Tetsuya Kobayashi, Daisuke Yasokawa, Ryoji Nakagawa, Makoto kawakami | Journal of Antibacterial and Antifungal Agents 44(10), 509-514, 2016-10 |