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永井 耕介, 澤 正樹, 吉川 年彦, 岸本 基男, 山田 正敏, 中川 裕八郎, 伊佐 定夫 日本食品低温保蔵学会誌 18 (4), 141-147, 1992

As the demand of good quality onion sautes has increased, we examined the changes of the outward appearance and the contents of onions during the storages for the purpose of stable supplying all the …

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永島 俊夫, 小泉 幸道, 山田 正敏, 柳田 藤治 日本食品工業学会誌 36 (4), 329-333, 1989

The changes in the color and the contents of free amino acids, organic acids, free fatty acids and volatile components in canned cooked curry during storage at room temperature were investigated. …

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小泉 幸道, 永島 俊夫, 山田 正敏, 柳田 藤治 日本食品工業学会誌 34 (4), 244-248, 1987

Changes of aroma components in the course of processing and with different stewing time in the commercial cooked curry were examined by gas-liquid chromatography. The results obtained were as …

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永島 俊夫, 小泉 幸道, 山田 正敏, 柳田 藤治 日本食品工業学会誌 34 (7), 469-473, 1987

Changes in volatile components of 9 spices usually used for curry making by heating at 120°C were investigated by gas-liquid chromatography. (1) Amounts of main volatile components in cardamon, …

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永島 俊夫, 小泉 幸道, 山田 正敏, 柳田 藤治 日本食品工業学会誌 33 (7), 529-536, 1986

Free amino acid, organic acid and color of 21 samples from commercial cooked curry were investigated. They were also described by sensory evaluation, to compare the relationship between chemical …

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