A paper entitled “Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate” was accepted for publishing in Meat Science (IF = -3.483, 2018) . The first author is Md Asaduzzaman.
Our article entitled ‘Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms” was accepted in “Meat Science (IF = -3.483, 2018)”.
The article entitled “Lipase and protease production of dairy Penicillium sp. on the milk-protein-based solid substrates” was accepted for publication in “International Journal of Dairy Technology”.
Our paper entitled “Investigation of contributors to zinc protoporphyrin IX formation at optimum pH 5.5 in pork” was accepted for publication in Animal Science Journal (IF=1.402, 2017). The first author is Rimi (D3).
Our paper entitled “Optimal pH of zinc protoporphyrin IX formation in porcine muscles: effects of muscle fiber type and myoglobin content”, was accepted for publication in “LWT – Food Science and Technology (IF=3.129, 2017)”. The first author is Rimi (D3).
Our article “Application of red pigment producing edible fungi for development of a novel type of functional cheese” was accepted for publication in Journal of Food Processing and Preservation.
New Assistant Professor Toru Hayakawa will join our lab from October 17.
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