Research theme for competitive and other funds (2):
食品貯蔵中のビタミンの変化
Changes in Vitamins during Storage
Papers (3):
TOYOSAKI, KASAI, SAKANE Yasuhide. Relationship between Maillard Reaction during Bread Baking and Medium-Chain Triacylglycerols(MCTs). Advance Journal of Food Science and Technolgy. 2016. 12. 9. 498-502
TOYOSAKI, SAKANE,KASAI. Effects of Medium-Chain Triacylglycerols (MCT) on the Maillard Reaction. J Food Process Technol. 2013. 4. 4. 224-227