Rchr
J-GLOBAL ID：200901079968905124
Update date: Aug. 03, 2022
Aoyama Yoshio
アオヤマ ヨシオ | Aoyama Yoshio
Affiliation and department：
Toyo Institute of Food Technology
About Toyo Institute of Food Technology
Search "Toyo Institute of Food Technology"
Job title：
Others
Research field (1)：
Food sciences
Research keywords (2)：
食品製造加工
, Food Processing
Research theme for competitive and other funds (6)：
食品製造廃棄物の有効利用
高圧処理の酵素への影響
食品加工への高圧処理の利用
Utilization of Food Manufacture Wastes
Effects of High Pressure on Enzyme Activity
Application of High Pressure Treatment for Food Processing
Show all
MISC (8)：
高圧処理による酵母の死滅. 東洋食品工業短期大学・東洋食品研究所研究報告書. 1996. 21. 65
高圧処理による酸化酵素の失活. 東洋食品工業短期大学・東洋食品研究所研究報告書. 1996. 21
Pasteurization of Yeast by High Pressure Treatment. Report of Toyo Junior College of Food Technology and Toyo Institute of Food Technology. 1996. 21. 65-68
Inactivation of Oxidative Enzymes by High Pressure Treatment. Report of Toyo Junior College of Food Technology and Toyo Institute of Food Technology. 1996. 21
Effect of high pressure on activity of some oxidizing enzymes ((共著)). Development in food engineering - Proceedings of the 6th international congress on engineering and food - (Blackie aAcademic and Professional). 1994. 861-863
ｍore...
Professional career (1)：
- (Kyoto University)
Association Membership(s) (3)：
日本防菌防黴学会
, 日本食品科学工学会
, 日本農芸化学会
※ Researcher’s information displayed in J-GLOBAL is based on the information registered in
researchmap
.
For details, see here
.
Return to Previous Page
TOP
BOTTOM
