Art
J-GLOBAL ID：200902241789825350   Reference number：06A0168040

高機能食品をつくる製造技術 2 食品加工による生理機能賦活化技術

Author (1)：
NISHIMURA HIROYUKI

About NISHIMURA HIROYUKI

(北海道東海大 工)

About 北海道東海大 工


Material：
食品と開発  (Food Processing and Ingredients)

About 食品と開発


Volume： 41  Issue： 3  Page： 7-9  Publication year： Mar. 01, 2006 
JST Material Number： Z0786A  ISSN： 0911-3932  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*food processing

About food processing

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
adult disease

About adult disease

,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

,  Preventive medicine in general 
(GB01010B)

About Preventive medicine in general

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
食品

About 食品

, 
製造技術

About 製造技術

, 
食品加工

About 食品加工

, 
生理機能

About 生理機能

, 
賦活化

About 賦活化


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