Works matching IS 1341027X AND DT 2024 AND VI 71 AND IP 3
Results: 4
加工工程での食品タンパク質の品質改良並びにその機能改変 （令和 5 年度日本食品科学工学会学会賞).
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 3, p. 71, doi. 10.3136/nskkk.NSKKK-D-23-00094
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ヒト腸管上皮細胞モデル (Caco-2) におけるキンカン由来 β-クリプトキサンチンの膜透過性に及ぼす麹菌発酵乳飲料の影響.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 3, p. 83, doi. 10.3136/nskkk.NSKKK-D-23-00084
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小松菜乾燥粉末中のカロテノイドのバイオアクセシビリティに 対する粉末粒子径と乳化剤の影響.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 3, p. 93, doi. 10.3136/nskkk.NSKKK-D-23-00063
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炊飯米に強いせん断を付与する押出加工法.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 3, p. 101, doi. 10.3136/nskkk.NSKKK-D-23-00055
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- Article