Analysis on Near Infrared Spectra of Gelatinized Starch (Unknown)
- New search for: Terazawa, Y.
- New search for: Kawano, S.
- New search for: Maekawa, T.
- New search for: Terazawa, Y.
- New search for: Kawano, S.
- New search for: Maekawa, T.
In:
JOURNAL- JAPANESE SOCIETY OF FOOD SCIENCE AND TECHNOLOGY
;
50
;
174-179
;
2003
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ISSN:
- Article (Journal) / Print
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Title:Analysis on Near Infrared Spectra of Gelatinized Starch
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Contributors:
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Published in:JOURNAL- JAPANESE SOCIETY OF FOOD SCIENCE AND TECHNOLOGY ; 50 ; 174-179
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Publisher:
- New search for: JAPANESE SOCIETY OF FOOD SCIENCE AND TECHNOLOGY
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Publication date:2003-01-01
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Size:6 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:Unknown
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
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© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 50
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
-
Enzyme Activities Related to Ascorbic Acid in Spinach Leaves during StorageMizukami, Y. / Saito, T. / Shiga, T. et al. | 2003
- 7
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Changes in Chemical and Physical Properties of Duck and Chicken Eggs during Storage in Sodium Chloride SolutionFukunaga, T. / Furukawa, E. / Yoneda, C. / Imai, E. / Kasai, M. / Hatae, K. et al. | 2003
- 13
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Effect of Enzymatic Treatment on Sensory Taste of SoymilkAra, K. / Yoshimatsu, T. / Ojima, M. / Kawai, S. / Okubo, K. et al. | 2003
- 22
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Effect of Hot Water Treatment on Preservation of Egg FreshnessSoda, I. / Zouraku, M. / Hongo, Y. / Kazami, D. / Tsuchiya, T. / Ogura, N. et al. | 2003
- 26
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Inhibition of Bean Sprout Mold Using Ammonia VaporFuruya, K. / Miyao, S. / Isshiki, K. et al. | 2003
- 29
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Viscosity Differences of Amylographic Characteristics with Copper Sulfate Water Solution and Distilled Water in Non-glutinous RicesTaira, T. / Shoji, I. et al. | 2003
- 32
-
Effect of Light on the Content of Phenolic Compounds in Buckwheat SeedlingsWatanabe, M. / Ito, M. et al. | 2003
- 35
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Biodegradable PlasticsOhshima, K. et al. | 2003
- 44
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Traceability of FoodMaruyama, J. et al. | 2003
- 51
-
Effects of Infrared Radiation on Inactivation and Injury of B. subtilis and B. pumilus SporesHamanaka, D. / Uchino, T. / Hu, W. / Tanaka, S.-i. / Aramaki, S. et al. | 2003
- 57
-
Infrared Spectroscopic Analysis of Disaccharides in Aqueous SolutionsKanou, M. / Nakanishi, K. / Hashimoto, A. / Kameoka, T. et al. | 2003
- 63
-
High Concentration of Vitamin K1 Proved in the Seaweeds and Sweet Potato LeavesSumi, H. / Osada, K. / Yatagai, C. / Naito, S. / Yanagisawa, Y. et al. | 2003
- 67
-
Separation of Collagen from Fish Scales by Treatment of Dilute Hydrochloric Acid Aqueous SolutionTakenaka, A. / Okada, A. / Iwai, K. / Ayaki, Y. et al. | 2003
- 72
-
Effects of Food Proteins and Peptides on Immunoglobulin Production in Mouse Spleen LymphocytesOkamoto, T. / Yoshimi, K. / Tachibana, H. / Yamada, K. et al. | 2003
- 78
-
Analysis of Oligosaccharides in a Honey by High Performance Liquid Chromatography with a Post-column Reaction SystemMishima, S. / Hiraiwa, N. / Araki, Y. et al. | 2003
- 85
-
Evaluation of Antioxidant Effect by Capillary Electrophoresis AssayKohge, T. / Takano-Ishikawa, Y. / Kobori, M. / Yamaki, K. et al. | 2003
- 90
-
The Changes in the Aroma of Awamori During StorageTamamura, T. / Wada, K. / Taneoka, F. / Takara, K. / Ishikawa, N. / Nakasone, Y. / Chinen, I. et al. | 2003
- 96
-
Effects of Inorganic Elements on the Browning Reaction in Heat-treated Barley PastesKohyama, N. / Matsunaka, H. et al. | 2003
- 100
-
Glass TransitionKumagai, H. et al. | 2003
- 107
-
Current Detection Methods for Genetically Modified CropsHino, A. / Akiyama, H. / Kuribara, H. et al. | 2003
- 115
-
Masticatory Muscle Activities on Chewing Some Foods: Comparison Between Children and Female Young AdultsKoga, T. / Koga, Y. / Nakata, S. / Ohta, H. et al. | 2003
- 122
-
Investigation on Estimation of Rice Palatability by DNA AnalysisOhtsubo, K. / Nakamura, S. / Okadome, H. et al. | 2003
- 133
-
Inhibitory Effect of Trehalose on the Autoxidation of Unsaturated Fatty Acids by Water/Ethanol SystemOku, K. / Kurose, M. / Kubota, M. / Fukuda, S. / Kurimoto, M. / Tsujisaka, Y. / Sakurai, M. et al. | 2003
- 138
-
Effect of GABA Containing Yeast Extract on Blood Pressure to SHRSPKazami, D. / Ogura, N. / Tsuji, K. / Anazawa, M. / Maeda, H. et al. | 2003
- 141
-
An Antihemolysin from Pineapple StemIshihara, M. / Tamashiro, T. / Taira, T. / Tawata, S. / Kobamoto, N. / Nozaki, M. / Araki, N. et al. | 2003
- 145
-
Enumeration of Total Coliforms in Type strain culture and Food by Dry Sheet Medium Culture plate methods (Compactdry CF) and Conventional methodsOgihara, H. / Furukawa, S. / Yamasaki, M. et al. | 2003
- 149
-
Water Sorption IsothermKumagai, H. et al. | 2003
- 151
-
Theory and Application of Ohmic HeatingUemura, K. et al. | 2003
- 157
-
Mechanism and Preventive Methods on Browning of Seasoning Pickled MeatIzumimoto, M. / Yamauchi, A. et al. | 2003
- 162
-
Infrared Spectra Analyses of Gelatinized and Retrograded Wheat StarchTerazawa, Y. / Miyazawa, M. / Kawano, S. / Maekawa, T. et al. | 2003
- 167
-
Antihypertensive Effect of gamma-Aminobutyric Acid-Enriched Agaricus blazei on Mild Hypertensive Human SubjectsWatanabe, T. / Kawashita, A. / Ishi, S. / Mazumder, T. K. / Nagai, S. / Tsuji, K. / Dan, T. et al. | 2003
- 174
-
Analysis on Near Infrared Spectra of Gelatinized StarchTerazawa, Y. / Kawano, S. / Maekawa, T. et al. | 2003
- 180
-
Effect of an Extract from Evening-Primrose Seeds on Postprandial Blood Glucose Level and Its Active ComponentsAitani, M. / Kimura, H. / Abiru, Y. / Soyama, H. / Murakami, H. / Li Zhang, H. / Sugishita, T. / Konishi, Y. et al. | 2003
- 188
-
Quantitative Analysis Method for Mumefural in Japanese Apricot Fruit Juice ConcentrateYada, H. / Gato, N. / Nagatomo, H. / Chuda, Y. / Ono, H. / Yoshida, M. et al. | 2003
- 193
-
Objective Methods for Grading Evaluation of Salmon RoeUeda, T. / Tsuchiya, T. et al. | 2003
- 199
-
Evaluation of an Initial Stage-Autoxidation of Foods by Modified Ultra Weak Chemiluminescence AssayRen, H. / Yamaguchi, I. / Takase, N. / Fukuoka, M. / Endo, H. / Hayashi, T. et al. | 2003
- 203
-
Antimutagenetic Activities of Aryltetralin Compound Comprised in Ume VinegarShirasaka, N. / Nomura, T. / Murakami, T. / Yoshizumi, H. et al. | 2003
- 207
-
CompostabilityKimura, T. et al. | 2003
- 213
-
Three-dimensional Internal Structure of a Soybean Seed by Observation of Autofluorescence of Sequential SectionsOgawa, Y. / Miyashita, K. / Shimizu, H. / Sugiyama, J. et al. | 2003
- 218
-
Effects of Thickeners on Rheological Properties of Agar Gels Treated with Freezing-thawingIshihara, M. / Moritaka, H. / Fukuba, H. et al. | 2003
- 224
-
Dietary Effect of a Live-Bacterial Drug on Lipid Metabolism and Immune Function of Sprague-Dawley RatsOkabe, M. / Matsuo, A. / Nishida, E. / Tachibana, H. / Yamada, K. et al. | 2003
- 230
-
Physicochemical Properties of Pastes and Gels of Heat-treated Rice FlourTakahashi, T. / Miura, M. / Kobayashi, S. et al. | 2003
- 237
-
Torsional Fracture Properties of Heat-induced Whey Protein Gels and Microstructures of Gel Precursors Visualized by Atomic Force MicroscopyIkeda, S. et al. | 2003
- 243
-
Effects of Moisture Content and Storage Temperature of Husked Rice on Taste and Changes in Physicochemical PropertiesFukai, Y. / Matsuzawa, T. / Ishitani, T. et al. | 2003
- 254
-
Effect of Methyl Bromide on the Internal Browning, Firmness and Elasticity of Flesh in Un-bagged Apple `Fuji' FruitOsanai, Y. / Motomura, Y. / Sakurai, N. et al. | 2003
- 259
-
SNP, Single Nucleotide PolymorphismTakekoshi, M. / Shinmoto, H. et al. | 2003
- 261
-
Estimation of Nasunin Content in the Skin of Eggplant `Mizunasu' Fruits by Nondestructive and Rapid MethodKitsuda, K. / Irie, M. / Nakamura, T. / Inno, Y. / Nishioka, T. / Tsuji, H. et al. | 2003
- 266
-
Physical and Chemical Properties of Ostrich Egg (Struthio camelus domesticus): Comparison with White Leghorn Hen EggMineki, M. / Tanahashi, N. / Shidara, H. et al. | 2003
- 272
-
Improvement in Sensory Properties of Cooked Cured Pork Loin by Injection of Pork Extract Fermented by Staphylococcus xylosusYamanaka, H. / Kanai, S. / Akimoto, M. / Sameshima, T. / Arihara, K. / Itoh, M. et al. | 2003
- 278
-
Comparison of Volatile Components in Commercial Itohiki-Natto by Solid-phase Microextraction and Gas ChromatographyTanaka, T. / Yamauchi, T. / Katsumata, R. / Kiuchi, K. et al. | 2003
- 286
-
Inhibition of Angiotensin I-Converting Enzyme by Protease Digests from Royal JellySuzuki, K.-M. / Yoshida, C. / Tokunaga, K. / Maruyama, H. / Futamura, Y. / Araki, Y. / Mishima, S. et al. | 2003
- 289
-
Preparation and Utilization of the Chlorella Cells Enriched with Docosahexaenoic AcidHayashi, M. et al. | 2003
- 293
-
SARS CoronavirusTabei, Y. et al. | 2003
- 295
-
Functional food components about Allergic Inflammatory ReactionYamaki, K. et al. | 2003
- 303
-
Ultra-weak Photon Emission from Roasted Sesame Oil at Different Roasting Temperatures and Different QualitiesHagiwara, S. / Hageshita, S. / Seki, K. / Saito, T. / Shiga, T. / Ohtani, T. et al. | 2003
- 310
-
Purification and Identification of Angiotensin I-Converting Enzyme Inhibitory Peptides from Royal Jelly Treated with ProteaseMaruyama, H. / Tokunaga, K. / Suzuki, K.-M. / Yoshida, C. / Futamura, Y. / Araki, Y. / Mishima, S. et al. | 2003
- 316
-
Free Amino Acid and gamma-Aminobutyric acid Contents of Germinated RiceOhisa, N. / Ohno, T. / Mori, K. et al. | 2003
- 319
-
Observation Method for the Histological Structure of Cooked Rice Kernels Using Adhesive TapeOgawa, Y. / Wood, D. F. / Orts, W. J. / Glenn, G. M. / Miyashita, K. / Tsuta, M. / Sugiyama, J. et al. | 2003
- 324
-
Carotenoid Composition of New Cultivar of Capsicum annuum during Maturation and its High Capsanthin ContentSuzuki, K. / Mori, M. et al. | 2003
- 327
-
An alkaline protease inhibitor from Aspergillus oryzae W-1Ishihara, M. / Katayama, H. / Taira, T. / Tawata, S. / Kobamoto, N. et al. | 2003
- 333
-
Effects of Starch and Gluten Properties on Texture of Japanese White Salted NoodleTanifuji, K. / Kaneko, S. / Matsukura, U. et al. | 2003
- 339
-
Thinly Sliced Cucumber Requires More MasticationKohyama, K. / Nakayama, Y. / Fukuda, S. / Dan, H. / Sasaki, T. et al. | 2003
- 344
-
Study on soybean curd using compression test and confocal laser scanning microscopyNagano, T. / Yano, Y. / Nishinari, K. et al. | 2003
- 350
-
Growth Inhibition of Escherichia coli, Staphylococcus aureus and Bacillus subtilis by Wild Grasses ExtractsUrabe, K. / Kitao, S. / Kouyama, K. / Nadamoto, T. / Kawamura, M. / Nishikawa, Y. et al. | 2003
- 356
-
Control of ice fraction by capacitance measurement for prevention of collapse during freeze drying of foodTohi, S. / Hagura, Y. / Suzuki, K. et al. | 2003
- 361
-
Studies on the Screening of Lactic Acid Bacteria Suitable for Hyposalt-pickles and Their Fermentation ConditionsIshikawa, K. / Kato, T. / Komiya, T. et al. | 2003
- 365
-
Deter mine and tested of improvement in quality of state standard of Seasoning foods in ChinaHong, C. X. / Hiroshi, I. / Dongjie, W. et al. | 2003
- 371
-
Stevia sweetenerKatabami, T. et al. | 2003
- 379
-
Nutrition of Agricultural and Marine Products in Hokuriku District and its Utilization for Processing FoodsEnomoto, T. et al. | 2003
- 386
-
Change of Egg Yolk Protein in Mayonnaise during PreservationKajino, R. / Totsuka, J. / Matsuoka, H. / Sasago, K. et al. | 2003
- 392
-
Superoxide Anion-Scavenging Activity of Alkaline Protease Hydrolysate from Sardine MeatMoriyama, H. / Katayama, Y. / Ukeda, H. / Sawamura, M. / Osajima, K. / Matsui, T. / Matsumoto, K. et al. | 2003
- 399
-
Measurement of Thermal Conductivity and Selection of Heat Conduction Model for Milk and WheyMuramatsu, Y. / Tagawa, A. / Kasai, T. / Takeya, K. et al. | 2003
- 404
-
Antioxidative Phenolic Acids from Oregano (Origanum vulgare L.) LeavesFujie, A. / Yoshida, K. / Oba, K. et al. | 2003
- 411
-
Development of Mixed Lactic Starter Cultures for Hyposalt Pickles and their Aging MechanismsIshikawa, K. / Kato, T. / Komiya, T. et al. | 2003
- 419
-
The Effect of Electrolyzed Water on Production of Soybean Functional Low-molecular Weight Peptide by an Aspergillus oryzae ProteaseHara, Y. / Kobayashi, K. / Yamamoto, T. / Arai, E. / Matsuda, H. et al. | 2003
- 428
-
Cryoprotective Activity on Lactate Dehydrogenase of Heat-soluble Proteins in Whey Fraction of SoybeanMomma, M. et al. | 2003
- 431
-
Mineralization of Rat Bone by a Water Soluble Vitamin K~2 (Menaquinone-7) Complex from Fermented OkaraTakenaka, T. / Takenaka, Y. et al. | 2003
- 435
-
Inhibitory Effects of Citrus Produced in Kagoshima Prefecture on Production of Inflammatory MediatorsOkada, T. / Ishikawa-Takano, Y. / Suzuki, S. / Ohnishi-Kameyama, M. / Yoshida, M. / Yamaki, K. et al. | 2003
- 445
-
Food Fuctionality through the Interactions among Soybean ConstituentsShimoyamada, M. et al. | 2003
- 451
-
The Effects of an Extract of Seeds of Evening Primrose on Postprandial Hyperglycemia on Human SubjectsAitani, M. / Nishimura, A. / Hamada, K. / Koba, T. / Konishi, Y. et al. | 2003
- 457
-
Effect of Royal Jelly Treated with Protease on Blood Pressure in Spontaneously Hypertensive RatsTokunaga, K. / Suzuki, K.-m. / Yoshida, C. / Maruyama, H. / Futamura, Y. / Araki, Y. / Mishima, S. et al. | 2003
- 463
-
Effect of Protease-Treated Royal Jelly on Plasma and Liver Lipids in Rats Fed on a High Fat Plus High Cholesterol DietNakasa, T. / Ueda, S. / Nakatsuka, M. / Okinaka, O. et al. | 2003
- 468
-
Production and Characterization of Fine Matcha for Processed FoodHaraguchi, Y. / Imada, Y. / Sawamura, S.-i. et al. | 2003
- 474
-
Development of a Novel Food Material Using Germinated Brown Rice by Twin-screw ExtrusionSuzuki, K. / Okadome, H. / Okunishi, T. / Nakamura, S. / Ohtsubo, K. et al. | 2003
- 483
-
Discrimination of Bacillus subtilis natto "strain KA-145" Using Insersion Sequence, IS4Bsu1Inagaki, S. / Domon, E. / Saito, A. / Akutagawa, H. et al. | 2003
- 488
-
Practical Approach to Trehalulose Production Using a Reactor of Immobilized CellsNagai, Y. / Sugitani, T. / Yamada, K. / Ebashi, T. / Kishihara, S. et al. | 2003
- 493
-
Effect of Chrysanthemum Flower Extract on Proliferation of Various Cancer Cell LinesAramaki, F. / Oishi, A. / Otonari, M. / Naitou, S. / Liu, Z. / Tachibana, H. / Yamada, K. et al. | 2003
- 499
-
Superoxide Anion-Scavenging Activity of Anthocyanin PigmentsMoriyama, H. / Morita, Y. / Ukeda, H. / Sawamura, M. / Terahara, N. et al. | 2003
- 506
-
The Liquefaction Effects of Crude-Actinidin Treatments with Heating on Adult Cattle Aponeuroses Collagen under acidic conditionsWada, M. / Yamaguti, S. / Koremura, N. / Hasegawa, T. et al. | 2003
- 511
-
Relationship between Chewing Perception, Texture of Food and Masticatory Muscle Activities on Chewing Some FoodsKoga, T. / Koga, Y. / Nakata, S. / Ohta, H. et al. | 2003
- 517
-
Effects of Calcium and Magnesium Agents on Gelatinization of Nonglutinous Rice StarchMoritaka, H. / Ishihara, M. / Matsumoto, T. / Iino, H. / Kimura, S. et al. | 2003
- 523
-
Effects of Calcium and Magnesium Agents on Physical Properties of Nonglutinous Rice Flour DoughMoritaka, H. / Ishihara, M. / Matsumoto, T. / Iino, H. / Kimura, S. et al. | 2003
- 530
-
Antioxidative Smoke Flavor Extraction in Wood Vinegar Prepared from Drift WoodMiyakawa, Y. / Miyagawa, F. / Nishiyama, Y. / Mura, K. / Tokue, C. et al. | 2003
- 537
-
Studies on Growth Characteristics of Bacillus Strains Isolated from a Liquid SeasoningNakayama, M. / Fujimoto, A. / Higuchi, A. / Watanabe, M. / Sadakari, K. / Iio, M. / Miyamoto, T. et al. | 2003
- 546
-
Composition of Quinoa Protein FractionsWatanabe, K. / Ibuki, A. / Chen, Y.-C. / Kawamura, Y. / Mitsunaga, T. et al. | 2003
- 550
-
Antioxidative Constituents in Avocado (Persea americana Mill.) SeedsMatsusaka, Y. / Kawabata, J. / Kasai, T. et al. | 2003
- 553
-
Procrustes analysisNaito, S. et al. | 2003
- 555
-
Characteristic Flavor of Buckwheat Shochu and Comparison of Volatile Compounds from Variety Cereal ShochuSakaida, H. / Nakahara, N. / Watashi, N. / Kai, T. / Nakashima, Y. / Sakakibara, Y. / Nishiyama, K. / Fukuda, N. / Suiko, M. et al. | 2003
- 563
-
Activation of Subtilisin, alpha-Amylase and Lipase by Electrolyzed WaterHara, Y. / Kobayashi, K. / Izumi, Y. et al. | 2003
- 570
-
trans-Resveratrol Content in Seeds and Seed Coats of Japanese Peanut Cultivars and that in Peanut ProductsOgaki, Y. / Sagawa, I. et al. | 2003
- 574
-
Volatile Off-flavor Compounds in Porcine LiverIm, S. / Kurata, T. et al. | 2003
- 578
-
Purification and Some Properties of an Alkaline Protease Inhibitor-Inactivating-Enzyme from Aspergillus oryzae W-1Ishihara, M. / Morine, N. / Katayama, H. / Gima, T. / Taira, T. / Tawata, S. / Kobamoto, N. et al. | 2003
- 582
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Characterization and Classification of Foods by Texture of FoodKoga, T. / Koga, Y. / Nakata, S. / Ohta, H. et al. | 2003