Bulletin of the Food Processing Research Center, Hokkaido Research Organization No.17 2022
| 【Bulletin of the Food Processing Research Center, Hokkaido Research Organization No.17 2022 CONTENTS 】 | ||||
| No. | Title | Researcher | Abstract | |
| Articles | 1 | Stability and absorption of food-derived functional ingredients in nano-emulsion particles | Jiro Koizumi | |
| Technical reports | １ | Study of the odor of bunt wheat. －Changes in bunt wheat odor during the ripening stage and the effect of bunt wheat contamination rate on the odor of normal wheat grains－ | Shinichi Kono | |
| Notes | １ | Isolation of a Strain as a Starter Culture to Improve the Flavor and Taste of Dried Herring “Migaki-Nishin” | Ryoji Nakagawa and Akira Sugawara | |
２ | New screening methods for the selection of high acid-producing thermophilic lactococci and lactobacilli | Mizuki Tokuta, Naohiro Hamaoka and Ryoji Nakagawa | ||
| ３ | Chemical and Physical Characteristics of Chicken meat of “Hokkai-Jidori Ⅲ.” －Comparison of Properties of Chicken meat with other local chicken and broiler meats－ | Akira Tanaka, Hiroko Noto, and Atsuhiro Nakano | ||
| ４ | Effects of the Use of Ultrafine-Bubble Water on the Preservation Quality of Salted Mackerel and Mozzarella Cheese Products | Kanako Mikami and Shinichi Kono | ||
| ５ | Reduction in number of bacteria in buckwheat seeds in slightly acidic electrolyzed water | Kazufumi Yamaki, Takanori Azuma, Kanako Mikami, Rina Sato, and Makoto Kawakami | ||
Reprints(Abstruct)
| No. | Title | Resercher | Original |
| 1 | |||
| 2 | |||
| 3 | |||
| 4 | |||
５ |