Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Naoto Shimizu"'
Autor:
Hirotsugu Yoshioka, Naoto Shimizu
Publikováno v:
Japan Journal of Food Engineering. 15:95-100
Autor:
Takanori Itoh, Naoto Shimizu
Publikováno v:
Japan Journal of Food Engineering. 15:165-172
Autor:
Naoto Shimizu, Hiroshi Okadome, Md. Sharif Hossen, Mitsutoshi Nakajima, Seiichiro Isobe, Makiko Takenaka, Itaru Sotome
Publikováno v:
Japan Journal of Food Engineering. 14:37-46
Autor:
Naoto Shimizu, Mitsutoshi Nakajima, Sosaku Ichikawa, Katerina Butron Fujiu, Toshiaki Takahashi, Marcos A. Neves
Publikováno v:
Scopus-Elsevier
Publikováno v:
Japan Journal of Food Engineering. 7:233-244
Rice is a major economic crop in Japan, where it is usually dried using a batch-type dryer until the final moisture content (FMC) reaches below 9%. The influence of low FMC (about 9%) produced by four drying temperatures (30, 40, 50, and 60℃) on th
Publikováno v:
Japan Journal of Food Engineering. 6:79-87
Publikováno v:
Japan Journal of Food Engineering. 6:29-35
Banana leaf wax was quantified and assessed to determine the feasibility of its utilization as agricultural residue. Banana leaf wax was extracted using hexane reflux. Musa liukiuensis yielded 0.58% wax, M. acuminata 1.05%, and M. chiliocarpa 1.41% (