Present Situations of Application of Far Infrared Radiations to Cooking and Food Processing.

The Japanese Journal of Nutrition and Dietetics
doi 10.5264/eiyogakuzashi.46.195
Full Text
Abstract

Available in full text

Date
Authors
Publisher

The Japanese Society of Nutrition and Dietetics

Related search

Far-Infrared and Accretion Luminosities of the Present-Day Active Galactic Nuclei

Astrophysical Journal
AstrophysicsAstronomyPlanetary ScienceSpace
2015English

Basic Cooking and Processing Properties of Aquagas-Treated Food Materials (Part4)-Using Aroid-

Journal for the Integrated Study of Dietary Habits
2008English

Relating Food Engineering to Cooking and Gastronomy

Comprehensive Reviews in Food Science and Food Safety
Food Science
2018English

Behavior Elucidation of Starch and Lipid in Starchy Foods by Heat Cooking and Food Processing

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2015English

Food Preparation and Cooking

1992English

High Resolution Far Infrared Laboratory Spectroscopy of Transient Species: Application to the SO Radical (X3Σ)

EAS Publications Series
AstrophysicsEngineeringAstronomyPlanetary ScienceSpace
2012English

Far-Infrared Detection of Methylene

Astronomy and Astrophysics
AstrophysicsAstronomyPlanetary ScienceSpace
2005English

Far-Infrared to Millimeter Astrophysical Dust Emission

Astronomy and Astrophysics
AstrophysicsAstronomyPlanetary ScienceSpace
2011English

Extension of Tunable Far-Infrared Spectroscopy to 79 THz

Optics Letters
OpticsAtomicMolecular Physics,
1997English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy