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Michiko Fuchigami

Junior college

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Publication

Featured researches published by Michiko Fuchigami.

Journal of Food Science | 1987

Relationship Between Pectic Compositions and the Softening of the Texture of Japanese Radish Roots During Cooking

Michiko Fuchigami

Journal of Food Science | 1990

Differences Between Bamboo Shoots and Vegetables in Thermal Disintegration of Tissues and Polysaccharides Fractionated by Successive Extraction

Michiko Fuchigami

Journal of home economics | 1990

Pectic Polysaccharides in Edible Burdock Root

Michiko Fuchigami; Yoko Kishigami; Atsuko Sasaki

Journal of home economics | 1993

Effects of Various Salts on the Softening of Cooked Japanese Radish Roots and on the Fine Structure of the Parenchyma Cell Wall after Cooking

Sakie Tamura; Chie Kawamura; Takao Senda; Michiko Fuchigami

Journal of Cookery Science of Japan | 2002

Changes in Firmness, Pectic Substances and Histological Structure of Sweet Potatoes During Cooking, Preheating or Pressurization

Michiko Fuchigami; Ai Teramoto; Atsuko Sasaki

Journal of home economics | 1991

Pectic Polysaccharides in East Indian Lotus Rhizomes

Michiko Fuchigami; Yoko Kishigami

Journal of home economics | 1987

Relationship between Maceration and Pectic Substances of Vegetable Tissues during Cooking

Michiko Fuchigami

岡山県立短期大学研究紀要 | 1991

Effects of Calcium Chloride and Alum on Firmness Retention of Scallion Pickles

Michiko Fuchigami; Yasushi Matsuura; Yoko Kishigami; Atsuko Sasaki

Journal of home economics | 1991

Relationship between Pectic Change and Softening of Scallion Pickles

Michiko Fuchigami; Atsuko Sasaki; Yoko Kishigami; Atsuko Sanmoto

Journal of home economics | 1991

Properties of Pectic Polysaccharides Extracted from Bamboo Shoots with Sodium Oxalate and Sodium Hydroxide Solutions

Michiko Fuchigami

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Ai Teramoto

Kanto Gakuin University

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Chie Kawamura

Hiroshima University

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Sakie Tamura

Hiroshima University

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Takao Senda

Fujita Health University

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Yasushi Matsuura

Okayama Prefectural University

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