346 results on '"Furuta, Takeshi"'
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2. Contributions of Food Engineering to Everyday Meals
3. Mayonnaise and Margarine
4. Instant Coffee
5. Wheat Flours and Their Derived Products
6. Milk and Vegetables
7. Bookkeeping of a Process
8. Recent Topics on Spray-Drying Encapsulation of Food Materials — An Overview —
9. Crystallization
10. Oxidative stability of physiologically functional oil microencapsulated by spray drying
11. Crystallization
12. Characteristics of dehydration kinetics of dihydrate trehalose to its anhydrous form in ethanol by DSC
13. Heat stability of allyl isothiocyanate and phenyl isothiocyanate complexed with randomly methylated β-cyclodextrin
14. Formation of a new crystalline form of anhydrous β-maltose by ethanol-mediated crystal transformation
15. Introduction to Food Manufacturing Engineering
16. Establishment of culture and microinjection methods for false clownfish embryos without parental care
17. Effect of dietary lipid levels on the growth, feed utilization, body composition and blood characteristics of tiger puffer Takifugu rubripes
18. Morphology and Properties of Spray-Dried Particles
19. Improvement of l-Menthol Retention by Cyclodextrin During Drying
20. Effect of Water and Alcohol on the Formation of Inclusion Complex between Cyclodextrins and d-Limonene by Twin Screw Kneader
21. Effect of dietary fatty acid composition on the growth of the tiger puffer Takifugu rubripes
22. Formation of porous α-CD ethanol dihydrate by crystal transformation method
23. Formation of rice flavor powder with α-cyclodextrin by spray drying
24. Inclusion of blue mussel extract in diets based on fish and soybean meals for tiger puffer Takifugu rubripes
25. Microencapsulation of food bioactive components by spray drying: A review
26. Micro-particles as interfering substances in colorimetric residual chlorine measurement
27. Enhanced effect of RM-β-cyclodextrin on biodegradation of toluene in wastewater by activated sludge
28. Release kinetics of (−)-menthol from chewing gum
29. Effects of fish size and water temperature on the acute toxicity of boron to Japanese flounder Paralichthys olivaceus and red sea bream Pagrus major
30. Release Behavior of Flavor Encapsulated CD in Slurry Solution Under Boiling Conditions
31. Encapsulation and Release Characteristics of Carbon Dioxide in α-Cyclodextrin
32. Release Characteristics of Iodine Encapsulated in Cyclodextrins
33. Inclusion and Release of Hinokitiol into/from MCT-β-CD Fixed on Japanese Washi Paper
34. Growth of tiger puffer Takifugu rubripes in closed recirculating culture system
35. Innovative crystal transformation of dihydrate trehalose to anhydrous trehalose using ethanol
36. Effects of copper on survival and growth of larval false clown anemonefish Amphiprion ocellaris
37. Drying: Spray
38. Comparing Antifouling Performance between Using Sodium Hypochlorite Solution and Using Seawater-Electrolyzing Chlorine with Seawater Flow-through Testing Apparatus
39. Autoxidation activation energies of docosa-Hexaenoic acid ethyl ester and docosahexaenoic triglyceride
40. Stress and crack prediction during drying of Japanese noodle (udon)
41. Sunlight caused interference in outdoor N, N-diethyl-p-phenylenediamine colorimetric measurement for residual chlorine and the solution for on-site work
42. Thermodynamically Interactive Heat and Mass Transfer Coupled With Shrinkage and Chemical Reactions
43. Flavour Retention on Drying of a Single Droplet Under Various Drying Conditions
44. Volatile Loss in Spray Drying
45. Heat Transfer Coefficient between Heating Wall and Agitated Granular Bed
46. Kinetic study of thermally stimulated dissociation of inclusion complex of 1-methylcyclopropene with [alpha]-cyclodextrin by thermal analysis
47. Creation and Development of New Business : The Importance of Global Niche Market
48. MICROENCAPSULATION OF FLAVORS AND OIL BY CYCLODEXTRIN
49. An Essay on research and development for Core Competence Building
50. Core competence evolves with the customers : the reestablishment of synthetic fiber business, Kanekaron
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