【Bulletin of the Food Processing Research Center, Hokkaido Research Organization No.13 2018 CONTENTS 】
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No. |
Title |
Researcher |
Abstract |
| Articles |
1 |
Analysis of Semi-Dried Fish (Ichiya-Boshi) Odor and the Development of an Odor Alleviating Method |
Shuji Yoshikawa, Tomoe Furuta, Akira Tanaka, Masanao Narita, Tadaaki Takeda, Shigefumi Sasaki, Toshinari Igarashi |
PDF |
| 2 |
Technical Development of Bread using Microorganisms for Taste Improvement |
Ryoji Nakagawa, Akira Tanaka |
PDF |
| 3 |
Distribution Analysis of Lactic Acid Bacteria Bacteriophages in Fermented Dairy Product Factories |
Naohiro Hamaoka |
PDF |
| 4 |
Flavor Properties of Meat Products Inoculated with Staphylococci Isolated from a Meat-Processing Plant |
Tetsuya Kobayashi, Akira Tanaka, Daisuke Yasokawa, Makoto Kawakami |
PDF |
| 5 |
Development of Removal Treatments for Adherent Bacteria for Bacterial Reduction on Cut Vegetables |
Takanori Azuma, Shinichi Kono |
PDF |
| 6 |
Studies on the Preheating Conditions in the Manufacturing Process of Tomato Juice for Confectionery |
Tomoki Ohta, Yosuke Araya |
PDF |
| Articles |
1 |
Chemical Analysis of the Taste and Flavor Components of Blue Cheese Ripened with Sake Cake. |
Akira Tanaka, Daisuke Yasokawa, Makoto Kawakami |
PDF |
| Notes |
1 |
Effects of Chilled Potato Heating Conditions on the Texture and Flavor of French Fries |
Atsuhiro Nakano |
PDF |
| 2 |
Production Technology and Performance Evaluation of Dried Cells Using Fluidized Bed Granulation Equipment |
Hiroko Noto, Yukihiro Okumura |
PDF |
| 3 |
Improvement of the Physical Properties of Ice Cream Made with a Batch-type Freezer |
Yukihiro Okumura, Hiroko Noto |
PDF |
| 4 |
Examination of Bile Salt-Resistant Mutants from Previously Isolated Lactic Acid Bacteria for Practical Application |
Daisuke Yasokawa |
PDF |
| 5 |
Production of the Dried Scallop Ovaries Using Superheated Steam |
Rina Sato, Yoshiteru Kumabayashi, Shuji Yoshikawa, Tsutomu Abe |
PDF |
