Journal of Oleo Science 54巻 10号

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Optimization of Palm-Based Wax Esters Production Using Statistical Experimental Designs

Keng Pei SIN1, Mahiran BASRI1*, Mohd.Basyaruddin Abd.RAHMAN1, Abu Bakar SALLEH2, Raja Noor Zaliha Abd.RAHMAN2, Arbakariya ARIFF2
1Faculty of Science, Universiti Putra Malaysia, 2Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia
Journal of Oleo Science 54 (10) 519-528, 2005.

Quantitative Determination of Polymerized Triacylglycerols in Frying Oils and Fats by Size Exclusion Chromatography : A Collaborative Study

Mamoru KOMODA1, Osamu ISHIKAWA2*, Masahiro INOUE3, Hideyuki HATANAKA4, Toshiaki HATTORI5, Chiemi SATOH6, Chiaki MURAKAMI7, Kaoru YAMADA8, Takashi TSUTSUMI9
1Honen Corporation, Retired, 2Tosoh Technosystem Incorporation, 3J-OIL MILLS, INC. Fundamental Tech. & Development Div., 4Sumitomo 3M Limited, Corporate Analytical Laboratory, 5Miyoshi Oil & Fat Co. , Ltd., 6Research Laboratory, The Nisshin OilliO Group, Ltd., 7Japan Institute of Oils & Fats, Other Foods Inspection (Foundation), 8Lion Corporation, 9Tsukishima Foods Industry Co. , Ltd.
Journal of Oleo Science 54 (10) 529-536, 2005.

Effects of Extracts from GOISHICHA on Serum and Liver Lipid Concentrations in Rats

Makoto OYAIZU1*, Hajime HOTSUMI1, Michiyo TAKAGI1, Yuko MATSUMOTO1, Mutsumi FUJITA1, Nobuko MATSUZAKI1, Shigeru YAMASHITA2
1Sano College (Social Welfare Department), 2Department of Biochemistry, Toho University, School of Medicine
Journal of Oleo Science 54 (10) 537-541, 2005.

Detection of Sesame Oil in Other Oils and Fats

Avanish Kumar SHUKLA, R.P.SINGH*
Department of Oil and Paint Technology, Harcourt Butler Technological Institute
Journal of Oleo Science 54 (10) 543-544, 2005.

Micellar Counterion Binding Probed by Fluorescence Quenching of 6-methoxy-N-(3-sulfopropyl)quinolinium

Tsuyoshi ASAKAWA*, Hiromi KUBODE, Tadahiro OZAWA, Akio OHTA, Shigeyoshi MIYAGISHI
Division of Material Sciences, Graduate School of Natural Science & Technology, Kanazawa University
Journal of Oleo Science 54 (10) 545-552, 2005.

Antioxidative Activity of Philippine Salt-Fermented Shrimp and Variation of Its Constituents during Fermentation

Ernestina M. PERALTA1, Hideo HATATE2*, Daisuke WATANABE2, Daisuke KAWABE2, Hisashi MURATA2, Yoichiro HAMA3, Ryusuke TANAKA4
1Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences, University of the Philippines, Visayas, 2Faculty of Agriculture, Miyazaki University, 3Faculty of Agriculture, Saga University, 4Department of Food Science, National Fisheries University
Journal of Oleo Science 54 (10) 553-558, 2005.

Content of Lipophilic Compounds and HPLC Analysis of Fatty Acid Components in Wine Vinegar

Masahiro FUJIMORI1, Keita YUNOKI2, Toshimitsu SHIMIZU2, Tsutomu MASUDA1, Yoshinori TSUKAMOTO1, Masao OHNISHI2*
1Quality Assurance & Environmental Affairs Division Mizkan Group Co.Ltd., 2Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine
Journal of Oleo Science 54 (10) 559-563, 2005.

Journal of Oleo Science 54巻 10号

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