Eiko Arai

A New Method for Producing a Non-heated Jam Sample: The Use of Freeze Concentration and High­ pressure Sterilization

Effect of the texture of food on the masticatory process.

Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment

Enzymatic Improvement of the Cooking Quality of Aged Rice : A Main Mode of Protease Action

Gelatinizability of Starch as a Factor Affecting the Quality of Cooked Rice

Improved Cooked Flavor of old Rice Grains by Treating with Protease

Influences of size in soft foods on masticatory process in humans

Improving the Cooking Properties of Indica Rice Graits by Pressurization and Etzymatic Treatments

Effect of the texture of food on the masticatory process.:Effect of the texture of food on the masticatory process

Effects of Cooking Conditions and Ingredients on the Growth Inhibition of Salmonella enteritidis