食品工業における科学・技術の進歩
Author(s)
Bibliographic Information
食品工業における科学・技術の進歩
光琳, 1983.11-
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- Other Title
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食品工業における科学技術の進歩
Advances in food science and technology
- Title Transcription
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ショクヒン コウギョウ ニオケル カガク・ギジュツ ノ シンポ
Available at / 202 libraries
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Aichi Gakuin University Library and Information Center図
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Note
日本食品工業学会 : 1994年(平成6年)6月 日本食品科学工学会に名称変更
各章末: 文献
10: 日本食品科学工業会創立50周年記念出版
Description and Table of Contents
- Volume
-
9 ISBN 9784771200128
Description
Table of Contents
- 食品のテクスチャーの評価技術と最近の研究
- 食品用固体状油脂の構造物性と応用
- 動脈硬化予防における食事因子としてのポリフェノールの役割
- 食品の安全性確保と微生物制御
- 表面付着細菌の生態と洗浄による食品の日持ち向上
- 新しい大豆の利用加工
- ミクロバブル超臨界ＣＯ２法と食品加工への応用
- Volume
-
10 ISBN 9784771200203
Table of Contents
- 食品産業技術の進歩と将来展望
- 大豆のイソフラボンとサポニン
- 食品因子による疾病予防
- 乳酸菌のプロバイオティクスとしての効用
- 酵素反応を利用した機能性油脂の製造
- 食品加工における誘電特性の利用
- 牛乳のおいしさと風味向上に関する技術研究
- 青果ネットカタログ「ＳＥＩＣＡ」による農産物の情報公開
- Volume
-
3 ISBN 9784771288140
Description
Table of Contents
- 機能を重視した食品の作製基盤—蛋白質修飾を例として（荒井綜一）
- 種子貯蔵蛋白質の分子構造に関する最近の知見
- —遺伝子塩基配列の解析から求めた１次構造を中心として（福島男児）
- フレーバー分野におけるｃｈｅｍｏｍｅｔｒｉｃｓの利用（相島鉄郎）
- 畜肉の熟成に関する研究の進歩—解硬・軟化機構を中心に（鈴木敦士）
- 近赤外分光法による非破壊分析（岩元睦夫・魚住純）
- 食品の無菌化包装—高粘性食品と固形食を中心に（横山理雄）
- バイオリアクターによる食品加工（中嶋光敏）
- Volume
-
6 ISBN 9784771295018
Table of Contents
- 米蛋白質の化学—イネ種子蛋白質の生合成と集積機構
- 食品のおいしさを決定する因子の分子生理学解析
- 構造活性相関的アプローチによる食品蛋白質の構造と機能の解析
- 食品のフラクタル構造とパーコレーション転移
- 超微水系バイオリアクターの構築とパーム油の改質
- 膜乳化法の食品への利用
- 通電加熱の食品への利用
- Volume
-
7 ISBN 9784771297012
Table of Contents
- 食品アレルギーの分子細胞生物学
- 脂質代替物質の食品学的特徴と生理機能
- ペプチド性塩から味代替物質
- すり身のゲル化機構
- 「デザイナーフーズ」の現状
- トランスグルタミナーゼの機能性と食品への応用
- 液状脂質の粉末化
- 生分解性プラスチックの研究と展望
- Volume
-
8 ISBN 9784771299047
Table of Contents
- うま味が示唆する食品のおいしさ
- 味覚レセプターとシグナル伝達の分子論—食品研究の新領域をさぐる
- 遺伝子組換え技術と食品
- 糖アルコール類の利用について
- ガラス転移制御技術を用いた食品の貯蔵安定性の向上
- 環境調和技術としての凍結濃縮法の新しい展開
- 各種非熱操作の食品加工への応用
by "BOOK database"