Bulletin of the Food Processing Research Center, Hokkaido Research Organization No.20 2025
| 【Bulletin of the Food Processing Research Center, Hokkaido Research Organization No.20 2025 CONTENTS 】 | ||||
| No. | Title | Researcher | Abstract | |
| Articles | 1 | Evaluation of the availability of lactic acid bacteria starters for the control of Japanese-style kimchi fermentation | Takanori Azuma, Ayaka Suzuki, Mamoru Hio | |
2 | Effects of ripening temperature on the flavors of semi-hard（Gouda）cheese | Makoto Kawakami, Yousuke Araya | ||
| Notes | １ | Effects of flour fractionation on the sponge cake-making suitability of Hokkaido "Kitahonami" wheat flour for confectionery use | Eri Sato, Atsuhiro Nakano | |
Reprints(Abstruct)
| No. | Title | Resercher | Original |
| 1 | Physical Sensorial and Microbiological Properties of Ready Meals Uniformly Heated by Introduciong Water Vapor under a Pressure Control Chamber | MORIYA Keisuke, KOBAYASHI Tetsuya, and YASOKAWA Daisuke | Food Preservation Science, 50(6), 259-264, 2024 |
| 2 | Quality characteristics of two types of fish sauces prepared using different fermentation methods by processing Arabushi residue from small-sized Japanese amberjack (Seriola quinqueradiata) caught in Hokkaido | Wataru MATSUDA, Shuji YOSHIKAWA, Riku YAMASHITA, Takahiro SUZUKI, Naoyuki MAEDA, Akihiro YAMAGUCHI, Shigemasa SHIMIZU, Hirofumi HAYASAKA, and Yasuhiro FUNATSU | Food Science and Technology Research, 31 (2), 99-110, 2025 |
| 3 | Applicability of Bindon et al.'s Wine Grape Pigment and Tannin Extraction and Analytical Method of Japanese Grapes | Nami GOTO-YAMAMOTO, Kazuya KOYAMA, Tazusa HASHIDO, Takahiro HIRANO, Kanako SASAKI, and Yuiki TAKAHASHI | J. ASEV Jpn. 35(2), 99-108, 2024 |