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Journal of Japan Society of Nutrition and Food Science
Volume 11, Issue 6 / 1959
English Article 
Japanese Article- Please note that metadata of J-type articlesare generated by machine-translation and the original texts are written in Japanese.
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Nutritive value of rice 広畑龍造 Journal of Japan Society of Nutrition and Food Science 11(6): 297-305, 1959. |
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Response with hydroxylamine and the pectin 福場 Journal of Japan Society of Nutrition and Food Science 11(6): 305-305, 1959. |
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Studies on the Effect of Poly-Phosphate as a Preservative for l-Ascorbic Acid, Especially of Sodium Hexametaphosphate. Shinjiro Hanada, Yoshio Yokoo, Enzo Suzuki, Naohiko Yamaguchi, Takeo Yoshida Journal of Japan Society of Nutrition and Food Science 11(6): 306-307, 1959. |
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Studies on the Effect of Sodium Hexametaphosphate as a preservative for l-Ascorbic Acid in Artificial Orange Juices. Shinjiro Hanada, Yoshio Yokoo, Enzo Suzuki, Naohiko Yamaguchi, Takeo Yoshida Journal of Japan Society of Nutrition and Food Science 11(6): 308-309, 1959. |
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Study on the Supplementation of Protein to Diets for Children Koichi Takano, Noriyuki Akiyama, Jiro Kobayashi, Kazuo Nishimura, Hiroshi Utsu, Yoshinao Fukuda, Isao Tsubota, Shintaro Yamada, Teruhiko Shimizu, Atsuko Watanabe Journal of Japan Society of Nutrition and Food Science 11(6): 310-318, 1959. |
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Studies on the Basal Metabolism of Infants Part II. On the Seasonal Changes of the Basal Metabolic Amounts of Infants Takeshi Nakano Journal of Japan Society of Nutrition and Food Science 11(6): 319-330, 1959. |
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Toxic absorption, metabolism of antioxidant 6-ethoxy-1.2-dihydro-2.2.4-trimethyl quinoline and excretion 福場 Journal of Japan Society of Nutrition and Food Science 11(6): 330-330, 1959. |
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Studies on the Basal Metabolism of Infants Part III. On the Standard Amounts of Basal Metabolism of the Japanese Infants Takeshi Nakano Journal of Japan Society of Nutrition and Food Science 11(6): 331-337, 1959. |
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Studies on the Inhibitory Effect of Melanin-like Substance on Enzymes On the Inhibitory Effect of Melanin-like Substance on β-Amylase. Goro Tamura Journal of Japan Society of Nutrition and Food Science 11(6): 338-339, 1959. |
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On the Source of Taste of ‘Niboshi’(I) Masami Yokoyama, Sayaka Kawashima Journal of Japan Society of Nutrition and Food Science 11(6): 340-341, 1959. |
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On the Solution of Iodine in Seaweeds into the Broth (I) Kombu for Broth. Masami Yokoyama, Ayako Takahashi Journal of Japan Society of Nutrition and Food Science 11(6): 342-343, 1959. |
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Comparative Studies on the Nutritional Adequacy of Chlorella and Yeast Eats Norimasa Inoue, Mitsuhiko Saigo, Yuko Ayano, Kaoru Ogura Journal of Japan Society of Nutrition and Food Science 11(6): 344-346, 1959. |
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Preparation of the Goat Milk Cheese and Its Application to the Improvement of Nutritional State of Rural Community. Tatsuo Koyanagi, Teru Takanohashi, Hiroko Oshida Journal of Japan Society of Nutrition and Food Science 11(6): 347-350, 1959. |
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About acid volatile flavor of the up Le Saux's 五十嵐脩 Journal of Japan Society of Nutrition and Food Science 11(6): 350-350, 1959. |
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Studied on Amino Acid Contents of Processed Soybean (I) Total Amino Acids of Soybean Products Hirokadzu Taira, Harue Ebisawa, Kei-ichiroh Sugimura, Yosito Sakurai Journal of Japan Society of Nutrition and Food Science 11(6): 351-354, 1959. |
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Vitamins K5 as the food preservative Osamu Igarashi Journal of Japan Society of Nutrition and Food Science 11(6): 354-354, 1959. |
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Studies on Amino Acid Contents of Processed Soybean (II) Transfer of Amino Acids during the “Tofu” Processing Hirokadzu Taira, Harue Ebisawa, Kei-ichiroh Sugimura, Yosito Sakurai Journal of Japan Society of Nutrition and Food Science 11(6): 355-357, 1959. |
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About an assay of the sorbitol under the carbohydrate presence Osamu Igarashi Journal of Japan Society of Nutrition and Food Science 11(6): 357-357, 1959. |
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Nutritive Elements in Salted Marine Appetizers Hideo Higashi, Ryo Kikuchi, Kikuko Tabei Journal of Japan Society of Nutrition and Food Science 11(6): 358-361, 1959. |
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About TBA pigment used for measurement of the souring Osamu Igarashi Journal of Japan Society of Nutrition and Food Science 11(6): 361-361, 1959. |
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Studies on the Browning of Processed Foods Researches on the Mechanism of the Browning with the Model Systems Kiyoshi Izumi, Teruo Iwasaki Journal of Japan Society of Nutrition and Food Science 11(6): 362-365, 1959. |
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