Developments in food engineering : proceedings of the 6th International Congress on Engineering and Food

목차 (Table of Contents)

• CONTENTS
• Keynote Lecture
• Food Engineering-From arts to science / T. Yano = 1
• Plenary Lectures
• Mechanical emulsification / H. Schubert ; H. Karbstein = 9
• Applications of NMR to food science and engineering / P. S. Belton = 15
• Progress in pasteurization and sterilization / T. Ohlsson = 18
• Fouling and cleaning : Mechanisms and models / P. J. Fryer ; M. T. Belmar-Beiny ; P. J. R. Schreier = 24
• Supercritical fluids : Fundamentals and applications / P. G. Debenedetti = 30
• Neural networks in bioprocess engineering / Y. -H. Zhu ; S. Linko ; T. Eerik$$\ddot a$$inen ; P. Linko = 36
• Implementation of model based optimization of product quality parameters in dairy processes / J. van der Linden = 42
• Physiological functions of foods / S. Arai = 48
• Physical and Physicochemical Properties of Food
• Estimation of double layers flow model for fluidity of milk in a capillary / T. Nakamura ; A. Yamamoto ; K. Sakanishi ; T. Mineshita = 54
• Effect of moisture content on flow characteristics of SPI melt at an elevated temperature / N. Hayashi ; I. Hayakawa ; Y. Fujio = 57
• Novel approach to characterize the flow properties of fine dry food powders / H. O. Kono ; Y. Itani = 60
• Viscosity measurements of fresh and heat stressed frying oil at high temperatures / K. S. Miller ; B. E. Farkas ; R. P. Singh = 63
• Viscosity properties by amylograph of rice / H. Kurasawa ; I. Shoji = 66
• Physicochemical properties and hypolipidemic function of levan and its partial hydrolysate / M. Takahashi ; R. Takayama ; K. Ishihara = 69
• The use of xylanolytic enzymes in processing of cereals / K. Poutanen ; H. H$$\ddot a$$rk$$\ddot o$$nen ; T. Parkkonen ; K. Autio ; T. Suortti ; A. Kantelinen ; L. Viikari = 72
• Viscoelasticity of butter / H. Hayashi = 75
• Viscoelastic characteristics of bread crumb and graphic analysis of compression creep curve / Y. Wang ; H. Morishima ; Y. Seo ; Y. Sagara ; K. Imou = 78
• Viscoelastic behavior of parboiled rice / S. M. Saif ; D. A. Suter = 81
• Stress relaxation characteristics of alfalfa cubes / R. T. Patil ; S. Sokhansanj = 84
• Studies on rheological properties of foods / Y. Masumoto ; K. Kubota ; Y. Hagura = 87
• Rheology of set type and stirred type yoghurt : build-up, break-down and recovery ; the effects of pH, temperature and starter / E. R$$\ddot o$$nnegard ; J. Jiang ; P. Dejmek = 90
• Monitoring of milk curd formation by means of physical properties / H. Nakanuma ; T. Doi ; R. Watanabe = 93
• Rheological analysis of jelly strength in heat induced gel like kamaboko / H. Miki ; J. Shindo ; J. Nishimoto = 96
• Relationships of rheological and hydrodynamic properties of biopolymeric ingredients to the composite surimi gel texture / C. M. Lee = 99
• Hypocaloric jams from grape juice / E. C. Matias ; I. M. N. sousa ; O. Laureano = 102
• Mechanical properties of foods near the sol-gel transition point / H. Kumagai ; T. Inukai ; T. Fujii ; T. Yano = 105
• Effects of sugars on the gel-sol transition of agarose and k-carrageenan / K. Nishinari ; T. Takaya ; K. Kohyama ; M. Watase = 108
• Rheological changes during sol-gel transition of pectin-sucrose／fructose dispersions / M. A. Rao ; J. P. Van Buren ; H. J. Cooley = 111
• Critical behavior of agarose near the sol-gel transition point / T. Fujii ; H. Kumagai ; T. Yano = 114
• Microstructure of hydrogel its relationship with molecular-sieve characteristics in electrophoresis / S. Miura ; T. Fujii ; H. Kumagai ; T. Yano = 117
• Physicochemical studies on gelation of soybean 7S and 11S proteins by glucono-δ-lactone / K. Kohyama : K. Nishinari = 120
• Rheological models for shelled maize en-masse / L. O. Gumbe = 123
• Nondestrutive texture measurement of apples / S. Prussia ; K. Morita ; Y. Hung ; C. Thai ; W. Tollner = 126
• Description of bread textural deterioration by stress-strain curves, recoverable work, and thermal transitions / P. Chinachoti = 129
• Fracture stress of frozen soybean curd / H. Watanabe ; C. Q. Tang ; T. Mihori = 132
• The influence of moisture content of the failure mode of biscuits / L. Piazza ; R. Bringiotti ; P. Masi = 134
• Changes of physical properties of drying materials / P. P. Lewicki ; D. Witrowa ; W. Pomara$$n'$$ska-Lazuka = 137
• Effects of baking and storage condition on mechanical properties of white bread / Y. Wang ; H. Morishima ; Y. Seo ; Y. Sagara ; K. Imou = 140
• Impedance spectroscopic analysis in agricultural products / K. Toyoda = 143
• Finite element analysis on the effective thermal conductivity of dispersed systems / T. Sakiyama ; T. Yano = 146
• Measurement of fraction of frozen water and thermal conductivity in frozen food materials / R. Pongsawatmanit ; O. Miyawaki = 149
• Thermophysical properties of raspberries and apples / V. Bifani ; D. Borcoski ; P. Moyano ; F. Osorio = 152
• A thermomechanical method for determining collapse temperatures of food powders / V. T. Huang = 155
• Thermal studies of natural fruits / M. M. S$$a'$$ ; A. M. Sereneo = 158
• Thermal conversion of starch at low water activity / K. Poutanen ; O. Myllym$$\ddot a$$ki ; K. Autio ; P. Myll$$\ddot a$$rinen ; T. Suortti = 161
• Characterization of W／O／W emulsions with a view to possible food applications / S. Matsumoto = 164
• Application of membrane emulsification method for preparing food emulsions and emulsion characteristics / K. Suzuki ; I. Shuto ; Y. Hagura = 167
• Evaluation of model food emulsion stability by hygrometric measurements / C. R Lerici ; C. Corradini ; P. Pittia = 170
• Addition of soy lysophospholipids enhances emulsifying ability of food emulsifiers / S. Fujita ; A. Suzuki ; H. Kawai = 173
• Changes in water activity and functional properties of protein hydrolysates / H. Kumagai ; H. Seto ; H. Kumagai ; H. Sakurai ; K. Ishii ; S. Arai = 176
• Water activity and water behavior of soy sauce, dehydrated soy sauce and the improvement on hygroscopicity of dehydrated soy sauce / M. Hamano = 179
• Sorption isotherms and heats of sorption for fruit jams / M. M. S$$a'$$ ; A. M. Sereno = 182
• Water sorption isotherms of food model mixtures / P. P. Lewicki ; W. Pomara$$n'$$ska-Lazuka = 185
• Glass transitions and physical state of dehydrated milk products / Y. Roos ; K. Jouppila = 188
• Stickiness and caking of infant formula food powders related to the glass transition phenomena / L. E. Chuy ; T. P. Labuza = 191
• Tentative of inducing fruit sugar crystallization during freezing to reduce the hygroscopicity of the corresponding freeze-dried powders / S. De Melo ; T. Giarola ; J. Cal-Vidal = 194
• Diffusivity of water in flour／raisin mixtures / A. E. Kostaropoulos ; V. T. Karathanos ; G. D. Saravacos = 197
• The use of digitized video images for monitoring color and color evolution of Jonagold apples during shelf life / F. Vervaeke ; E. Schrevens ; J. Verreydt ; K. Portier ; J. De Baerdemaeker = 200
• Computerized image analysis of gas cell distribution in several foods / S. Gohtani ; N. Ariuchi ; S. Kawasome ; Y. Yamano = 203
• Functional properties of Lupinus luteus proteins / I. M. N. Sousa ; M. L. Beir$$\ddot a$$o da Costa ; S. E. Hill ; J. R. Mitchell ; S. E. Harding = 206
• Stability of glutathione in solution / T. Yamamoto ; K. Ishihara = 209
• Aroma of Thymus zygis. Chemical and sensorial analysis / M. Mold$$\ddot a$$o-Martins ; G. Bernardo-Gil ; M. L. Beir$$\ddot a$$o da Costa = 212
• Application of NMR to Food Engineering
• Measurement of material properties in heterogeneous food systems by magnetic resonance imaging / M. J. McCarthy ; K. L. McCarthy ; R. L. Powell ; J. D. Seymour ; T. -Q. Li = 215
• Analysis of the flow field in a single screw extruder using magnetic resonance imaging / C. K. Agemura ; R. J. Kauten ; K. L. McCarthy = 218
• Determination and calculation of freezing equilibria in frozen foods / M. Lotz ; H. Weisser = 221
• The characteristics of the hydration water of protein in relation with the freezing and drying denaturation / N. Hanafusa = 224
• NMR study of the dynamic behaviour of water in food systems : Guar galactomannan solutions and pectin gels / E. Brosio ; A. D'Ubaldo ; B. Verzegnassi = 227
• NMR-measurements to study binding states and mobility of water in cellulose packaging materials / F. Liebenspacher ; H. Weisser = 230
• Heat capacity modeling of frozen food gels from NMR determination of water states / P. Cornillon ; J. Andrieu ; J. C. Duplan ; M. Laurent = 233
• Measurement of moisture diffusion in soybean seed by pulsed-field-gradient NMR method / H. Watanabe ; M. Fukuoka ; S. Shimada = 236
• Moisture diffusion in fresh and dehydrated fish flesh measured by PFG-NMR / M. Fukuoka ; W. Wen ; T. Mihori ; H. Watanabe = 239
• ¹H-NMR images and localized spectra of foods / N. Ishida ; H. Kano ; H. Ogawa = 241
• Mechanical Processing of food
• Investigation of jet agglomeration processes / H. Schuchmann ; H. Schubert = 244
• The effect of interparticle forces on the separation of fine powders form gas-solid two phase flow / H. O. Kono ; T. Hikosaka = 247
• An applicaton of cryo-shattering for separating low-fat meat from fatty meat / Y. Hagura ; K. Suzuki ; K. Kubota = 250
• Utilization of brittle fracture properties of frozen foodstuffs / K. Okamoto ; Y. Hagura ; K. Suzuki K. Kubota = 253
• Mechanical disintegration of microorganisms by wet milling and higy-pressure homogenization - a comparative study / M. Pittroff ; H. Schubert = 256
• Development of micro cut blender / T. Hosokawa ; H. Omura ; T. Takeuchi = 259
• Simulation in food plant design using SIMAN / J. P. Clark ; S. M. Hyman ; R. Symns ; R. Kelley = 262
• Intelligent mixer for bread dough / Y. Torikata ; N. Ban = 265
• Effects of L-ascorbic acid and related compounds on gluten and starch during breadmaking in a home baking machine / L. Zhang ; N. Morita ; M. Takagi = 268
• Analysis of continuous whipping of cream / M. Kikuchi ; M. Endo ; N. Yanagihara ; T. Miyamoto ; R. Watanabe ; S. Matsumoto = 271
• Controlled biaxial extension of food polymer gels / M. A. Tung ; I. J. Britt ; J. Tang = 274
• Process of formation of porous structure of baked foods during heating / Y. Shimiya ; K. Sasaki = 277
• Reduction in damage to dried sultana during removal of cap-stems / M. R. Mollah ; R. J. Hayes ; P. R. Franz ; I. V. Gould = 280
• Thermal and Mass Transfer Operations of Food
• Thermal property measurements of fried foods using differential scanning calorimeter / A. B. Buhri ; R. P. Singh = 283
• Colorimetric measurements of meat products cooked using different systems / P. Pittia ; M. Anese ; C. Orlando ; A. Sensidoni = 286
• Interactions between maillard reaction products and lipid oxidation during the roasting process and storage of hazel-nuts(Corylus avellana) / C. Severini ; P. Pittia ; M. C. Nicoli ; G. G. Pinnavaia = 289
• A new method of monitoring particle motion and temperature in a liquid／particle system / H. Sawada ; R. L. Merson = 292
• Co-rotationg disc scraped-surface heat exchanger for food processing / A. Friis ; J. Adler-Nissen ; O. Hassager = 295
• Heat transfer in bakery ovens / R. E. Altomare = 298
• Modelling and simulation of food frying processes / G. S. Mittal ; P. Ateba = 301
• Modelling pasta cooking processes / L. Piazza ; M. Riva ; P. Masi = 304
• Ohmic thawing of shrimp blocks / M. O. Balaban ; T. Henderson ; A. Teixeira ; W. S. Otwell = 307
• Ohmic heating of food materials - Effects of frequency on the heating rate of fish protein / K. Uemura ; A. Noguchi ; S. J. Park ; D. U. Kim = 310
• Heat transfer analysis in food heated by far-infrared radiation / N. Sakai ; T. Hanzawa = 313
• Optical characteristics of vegetables in far-infrared irradiation heating / M. Shimizu ; A. Hashimoto ; S. Oshita = 316
• Temperature distribution in microwave oven heating - The influence of different cavity modes / T. Ohlsson ; P. O Risman = 319
• In-flow microwave heating of pumpable foods / T. Ohlsson = 322
• Mathematical modeling of batch heating of liquids in microwave cavity / A. K. Datta ; H. M. Prosetya ; W. Hu = 325
• Measurement of evaporation coefficient of water during vacuum cooling of lettuce / A. H. Tambunan ; Y. Seo ; Y. Sagara ; H. Morishima ; Y. Kawagoe = 328
• Heat and mass transfer modelling during beef carcass chilling for quality control / G. S. Mittal ; P. Mallikarjunan = 331
• Corn drying : Modelling the quality degradation / F. Courtois ; A. Lebert ; J. C. Lasseran ; J. J. Bimbenet = 334
• Puff drying of foods in a fluidised bed / N. C. Shilton ; K. Niranjan = 337
• Estimation of the effective moisture diffusivity from drying data. Application to some vegetables / C. T. Kiranoudis ; Z. B. Maroulis ; D. Marinos-Kouris ; G. D. Saravacos = 340
• Effect of freezing conditions on vapor permeability of freeze-dried foods / K. Nakamura ; K. Matagi ; T. Odawara ; T. Hoshino = 343
• Moisture content distribution and moisture diffusion in foods during heating / C. Skj$$\ddot o$$ldebrand ; K. Thorvaldsson = 346
• Mass transfer in osmotic processes / Z. Yao ; M. Le Maguer = 349
• The sorption of water in the agricultural materials / T. Kameoka ; K. Horibe = 352
• The diffusion of seasoning substances in various slurries - Application of nondestructive measurement using ultrasonic technique - / T. Torii ; S. Odake = 355
• Diffusion of salt in dry-salted feta cheese / S. Yanniotis ; J. Zarmpoutis ; E. Anifantakis = 358
• Extraction rate for soluble solids during coffee brewing / S. Oshita ; A. Hashimoto ; T. Miyata ; T. Okado = 361
• The measurement of the losses of soluble solids in legume seeds(Lablat purpureos) during the process of soaking at different temperatures and in the process of cooking / A. Jadan ; M. Silva ; M. Moscoso = 364
• Evaluation of steam distillation of roasted coffee for quality improvement of soluble coffee / N. Imura ; O. Matsuda = 367
• Phase Change Operation
• Studies on the recrystallization of ice in frozen food systems / S. G. Min ; W. E. L. Spieβ = 370
• Ice structure and its control in frozen food gels / O. Miyawaki ; S. K. Bae = 373
• A comparative study of freezing time prediction for food products / F. Kluza ; W. E. L. Spieβ = 376
• Variation of correction factors in an approximate equation for freezing and thawing time prediction / A. Rubiolo de Reinick = 379
• Progressive freeze-concentration and its relationship with the ice structure at freezing front / S. K. Bae ; O. Miyawaki = 382
• Concentration and Dehydration Processes
• Freeze concentration of some heat sensitive solutions / O. Flesland ; X. Song ; I. StrФmmen = 385
• Studies on the freeze concentration of foods. - Determination of eutectic temperatures of amino acids in aqueous ethanol solution - / M. Shibata ; K. Ishikawa ; Y. Fukuta ; S. Ishikawa ; M. Shimoyamada ; K. Watanabe = 388
• Ice crystals agglomerated in freeze concentration / Y. Shirai ; K. Nakanishi ; R. Matsuno = 391
• Thermodynamic modeling of the osmotic concentration process / R. N. Biswal ; M. Le Maguer = 394
• Recent advances in dewatering and impregnation soaking processes / A. L. Raoult-Wack ; R. Saurel ; G. M. Rios ; S. Guilbert = 397
• Dewatering through immersion in sugar／salt concentrated solutions("Osmotic dehydration"). An interesting alternative for seafood stabilisation / A. L. Raoult-Wack ; A. Collignan = 400
• Osmotic dehydration of peas and its effect on drying / F. Kaymak ; T. Cakaloz = 403
• Studies on the sorption characteristics of bulk wheat and canola / W. Lang ; S. Sokhansanj = 406
• Diffusivity of water and solubles during rehydration of osmo-convection dried plant tissue / A. Lenart ; B. Iwaniuk = 409
• Study of rehydration before eating on dehydrated vegetables / M. Zhang ; C. Wang ; X. Ma ; C. Li = 412
• Effect of drying conditions on effective moisture diffusivity in "chufa" tubers(Cyperus esculentus L.) / A. Altarriba ; A. N$$u'$$$$$$\tilde n$$ez-Lemos ; D. Vidal = 415
• Simultaneous heat and moisture transfer with hygrotrain-stress formation in food undergoing drying / K. Hayakawa ; T. Tsukada ; T. Furuta ; N. Sakai = 418
• Dynamic modelling of fruit dehydration / F. Giroux ; S. Guilbert ; G. Trystram = 421
• Determination of structural parameters for the dried layer of coffee solution undergoing sublimation dehydration / J. Ichiba ; Y. Sagara ; Y. Kawagoe ; Y. Seo = 424
• Quality aspects in drying of food granular materials / K. Kramer ; I. StrФmmen ; X. Song = 427
• Considerations on the diffusivities of moisture and aroma components / W. J. Coumans ; A. A. J. Ketelaars ; P. J. A. M. Kerkhof = 430
• Flavour retention in different methods of spray drying / A. Senoussi ; B. Bhandari ; E. Dumoulin ; Z. Berk = 433
• Improvement of l-menthol retention by cyclodextrin during drying / T. Furuta ; H. Yoshii ; A. Yasunishi = 436
• Spray drying leaflash technique : An investigation on pulverization and flow profiles / L. Clement ; E. Dumoulin ; S. Lagarde ; C. Bourlier = 439
• Research of far-infrared drying on white mushroom / M. Zhang ; N. Xu = 442
• Convective drying of Lactobacillus plantarum / L. J. M. Linders ; G. Meerdink ; K. van't Riet = 445
• Convective drying of lactic acid starter cultures with high survival rates / U. Kessler ; W. Bauer = 448
• Drying of enzymes : Relationships between thermal stability of enzymes and water concentration / S. Yamamoto ; Y. Kasuga ; Y. Sano = 451
• Reaction Kinetics in Food Processing
• Prediction of kinetic parameters for food quality changes using equivalent time at standard temperature / H. -Y. Cho ; Y. -R. Pyun = 453
• Prediction of quality change during food storage / D. R. Heldman ; R. R. Chao = 456
• Correlations between physicochemical and kinetic parameters of different cultivars of rice / Y. H. Chang = 459
• Development and validation of prediction models for texture change under varying temperature conditions / B. E. Verlinden ; J. De Baerdemaeker = 462
• The effect of cook-chill processing on the texture development of different types of vegetables and fruits / B. E. Verlinden ; X. K. Vandewalle ; J. De Baerdemaeker = 465
• The effect of water activity and temperature on the retrogradation rate of gelatinized wheat flour / C. Rhee ; S. W. Lee = 468
• Diffusion and reaction in wheat grains / A. G. F. Stapley ; M. P. Hollewand ; L. F. Gladden ; P. J. Fryer = 471
• Strdies on interaction between non enzymatic browning reaction and lipid oxidation in food processing / M. Dalla Rosa ; D. Barbanti ; S. Pizzirani ; F. Bressa = 474
• Oxidation rate of polyunsaturated fatty acid and antioxidation effect of gel layer / K. Nakamura ; K. Nagai ; T. Inoue ; M. Hakoda = 477
• Simulation of oxidation processes of liquid lipids / S. Adachi ; J. Imagi ; T. Ishiguro ; R. Matsuno = 480
• Isomerization reaction kinetics of catechins in packaged tea drinks during processing / Y. Komatsu ; S. Suematsu ; Y. Hisanobu ; H. Saigo ; R. Matsuda ; K. Hara = 483
• Citrus fruits combination improving taste and flavor of marmalade / T. Morishita ; K. Nishio = 486
• Kinetics of aspartame degradation in liquid dairy beverages / L. N. Bell ; D. Shoeman ; M. Tsoubeli ; T. P. Labuza = 489
• Esterification in micro aqueous organic phase / M. Inoue ; M. Imai, M Shimizu = 492
• Thermal inactivation of pectinesterase in papaya pulp(pH 3.8) / P. R. Massaguer ; M. A. Magalh$$\tilde a$$es ; R. M. Tosello = 495
• Heat gelation and reaction kinetics of whey protein concentrates / S. M Taylor ; L. F. Gladden ; P. J. Fryer = 498
• Effect of microwave heating on non-enzymatic browning in banana products / M. P. Cano ; V. Lizarraga = 501
• Effect of microwave heating rate on maltose production in sweetpotato / T. Nakai ; J. Sawai ; A. Hashimoto ; T. Honda ; M. Shimizu = 504
• Studies on the microwave heating-rate equations of foods / K. Kubota ; M. Kurokawa ; H. Araki ; T. Okazaki ; L. T. Lu ; Y. Hagura = 507
• Strdies on the cooking-rate equations of foods / K. Kubota ; Y. Masumoto ; G. Zhang ; Y. Hagura = 510
• Kinetic modelling of chicken muscle thermal conductivity during deep-fat frying / M. O. Ngadi ; L. R. Correia = 513
• Cold extrusion - Tribochemistry / S. S. Wang ; X. Zheng ; C. T. Ho ; D. Qu = 516
• Fermentation Processes
• Chemical and physical changes of tofuyo(fermented tofu) during fermentation / M. Yasuda ; N. Kobamoto = 519
• Statistical characterization of tempeh starter from the aroma components of soybean tempeh / Suprinyanto ; Y. Fujio ; I. Hayakawa = 522
• Manufacturing of solid culture media in film bags for shiitake cultivation / K. Ohsaki ; S. Yamada ; O. Fuse ; T. Motegi ; G. Kawai ; Y. Fukushima = 525
• Sorghum brewing with facultative anaerobic Rhizopus in practical operations / H. -H. Wang ; J. -C. Tsao = 528
• Production of enzymes for food processing by solid state fermentation / M. Taniguchi ; K. Ooshima ; M. Fujii = 531
• Cell growth and α-amylase production characteristics of Bacillus subtilis ATCC 601 / T. J. G. Salva ; I. O. Moraes = 534
• Fermentation processes for the production of natural colour compounds for the food industry / A. M. Martin = 537
• Effect of castor oil hydrolysate on the production of г-decalactone and cis-6-dodecen-4-olide by Sporobolomyces odorus / S. -L. Lee ; C. -C. Chou = 540
• Modelling of transport phenomena during the cultivation of Bacillus thuringiensis for the production of bioinsecticides / A. P$$e'$$rez-Galindo ; C. G. vel$$a'$$zque ; H. Medrano-Rold$$a'$$n ; C. M. Robles ; C. Rodr$$i'$$quez-Padilla ; R. Tamez-Guerra ; J. L. Gal$$a'$$n-Wong = 543
• Measurement of the main industrial fermentation parameters governing the production of bioinsecticides by Bacillus thuringiensis var. kumamotoensis / H. Medrano-Rold$$a'$$n ; C. G. Vel$$a'$$zquez. C. M. Robles ; A. P$$e'$$rez-Galindo ; C. P. Correa ; Rodr$$i'$$quez-Padilla ; R. Tamez-Guerra ; J. L. Gal$$a'$$n-Wong = 546
• Use of sweet potato processing wastewater as substrate for fermentations / C. A. A. Ribeiro ; M. E. Cavenagui ; A. E. R. De Pontes ; G. L. Barros ; A. L. Pessoa ; A. C. Barana ; F. R. Guidolin ; V. L. Del Bianchi ; I. O. Moraes = 549
• Fermentative production of L-lactate from xylose / T. Ueda ; K. Tanaka ; A. Ishizaki = 552
• Optimization studies of a lactic acid fermented beverage process / T. Moe ; J. Adler-Nissen = 555
• General method for lactic acid batch fermentation processes monitoring / E. Latrille ; D. Picque ; G. Corrieu = 558
• Anaerobic continuous ethanol fermentation using a computer coupled medium feeding system which has DDC control pH of the culture broth / S. Tripetchkul ; M. Tonakawa ; A. Ishizaki ; Z. Shi ; K. Shimizu = 561
• Method for on-line prediction of the alcoholic fermentation rate in wine-making / B. Perret ; G. Corrieu = 564
• Measurement of cell density in the broth of aggregative organism by continuous-dilution-photometric-assay / T. Yano ; A. Masduki ; Y. Nishizawa ; H. Ohtake = 567
• Dynamic modelling of a large scale air lift fermenter / G. Trystram ; S. Pigache = 570
• Bioreactors Using Enzymes and Cells
• Biocatalytic production of cellobiose containing oligosaccharide mixture / M. Rossi ; Y. -Y. Linko ; P. Linko ; T. Vaara ; M. Turunen = 573
• Enzymatic production and membrane concentration of oligosaccharides from milk whey / M. H. L$$o'$$pez Leiva ; M. Guzman = 576
• Construction of integrated bioreactor system for biologically active peptides from isolated soybean protein / K. Sonomoto ; Y. Okamoto ; S. Kohno ; K. Kano = 579
• Trypsin-catalyzed synthesis of oligopeptides containing hydrophilic and essential amino acid, L-lysine / Y. Kimura ; M. Shima ; T. Notsu ; S. Adachi ; R. Matsuno = 582
• Integration of reaction and recovery by a continuous emulsion enzyme reactor with in-line removal of the oil and water phase by membrane separation / C. G. P. H. Schro$$\ddot e$$n ; A. Van der Padt ; K. van't Riet = 585
• Interesterification of triglycerides in organic solvent using modified lipase / K. Mogi ; S. Basheer ; A. Yamaoka ; F. B. Padly ; K. Fujiwara ; M. Nakajima = 588
• The effect of lipids oxidation of the activity of interesterification fo triglyceride by immobilized lipase / T. Nezu ; S. Kobori ; W. Matsumoto = 591
• Triacylglycerol synthesis from fatty acid and glycerol using immobilized lipase / Y. Kosugi ; N. Tomizuka ; N. Azuma = 594
• NAD(P)H regeneration in yeast cells using ethanol as energy source / T. Kometani ; H. Yoshii ; E. Kitatsuji ; R. Matsuno = 597
• Loose RO membrane reactor for L-amino acid production with coenzyme recycling / T. Harada ; O. Miyawaki = 600
• Studies on the biological reduction of the nitrate content of carrot juice and of a model solution using Paracoccus denitrificans DSM 65 / S. H. Min ; W. E. L. Spieβ = 603
• Development of a bioreactor for semi-solid fermentation purposes : bacterial insecticide fermentation / D. M. F. Capalbo ; I. O. Moraes ; R. O. Moraes = 606
• Continuous ethanol production by Zymomonas mobilis in a bioreactor with flame making ceramic carriers / A. Mori ; T. Aoki = 609
• Design and scale-up of bioreactors for microbial polysaccharide fermentation / Y. Kawase ; M. Tsujimura = 612
• Application of a bioreactor system to soy sauce production / T. Hamada ; Y. Fukushima ; H. Motai = 615
• Substrate removal characteristics in an immobilised cell fluidized bed reactor / S. H. R. Bhamidimarri = 618
• Separation and Purification Processes
• Solvent extraction of flaxseed / F. Shahidi ; P. K. J. P. D. Wanasundara ; R. Amarowicz = 621
• Large scale preparation of highly-purified egg yolk phosphatidylcholine by HPLC / H. Kobayashi ; H. Narabe ; M. Hasegawa ; F. Harada ; K. Nomura ; K. Kitagawa = 624
• Extraction and concentration of omega-3 fatty acids of seal blubber / F. Shahidi ; R. A. Amarowicz ; J. Synowiecki ; M. Naczk = 627
• Separation of EPA and DHA from fish oil using supercritical extraction with Ag complex pretreatment / K. Nagahama ; T. Suzuki ; S. Kikuchi ; Y. Tanaka ; K. Nakano ; H. Noritomi ; S. Kato = 630
• Selective extraction of proteins from complex solutions by reverse micelles / K. Naoe ; M. Imai ; M. Shimizu = 633
• Fractionation of $$\beta $$-lactoglobulin in bovine whey by intermittent up flow system with multi-stage ion exchange column / H. Ohtomo ; T. Kuwata ; I. Kurihara ; T. Kikuchi ; S. Furusho = 636
• Recovery of lysozyme and avidin from egg white by ion-exchange chromatography / S. Yamamoto ; T. Suehisa ; Y. Sano = 639
• Development and application of cyclodextrin polymer / H. Okemoto ; H. Hashimoto = 641
• Membrane Processes
• Turbulent high-Schmidt number mass transfer in UF / C. Ros$$e'$$n ; Ch. Tr$$\ddot a$$gardh ; P. Dejmek = 644
• The pore size of ultrafiltration membranes - a novel approach / K. M. Persson ; G. Tr$$\ddot a$$gardh = 647
• Reverse osmosis system for highly concentrated juice / H. Nabetani ; H. Igami ; M. Nakajima ; K. Hayakawa ; Y. Yamada ; Y. Ishiguro = 650
• Factors affecting the performance of crossflow filtration of yeast cell suspension / T. Tanaka ; K. Nakanishi = 653
• Cross-flow membrane filtration of soy sauce lees / T. Furukawa ; K. Katou ; K. Kumakura ; K. Osaki = 656
• Applications of the ceramic membranes to soy sauce / N. Kanekuni ; H. Nogaki ; H. Tabata ; A. Watanabe = 659
• Ceramic filters for food and beverage applications / M. Fushijima = 662
• Recovery and functional properties of protein from the wastewater of mungbean starch processing by ultrafiltration / W. C. Ko ; W. J. Chen ; T. H. Lai = 665
• Improved extraction and ultrafiltration process for protein recovery from soy flour / J. L. Harris ; S. K. Razavi ; F. Sherkat = 668
• The production of protein isolates from Chinese rapeseed / L. L. Diosady = 671
• Separation and concentration of polyunsaturated fatty acids by a combined system of liquid-liquid extraction and membrane separation / Y. Sahashi ; H. Ishizuka ; S. Koike ; K. Suzuki = 674
• Refining vegetable oils by membrane technology / M. Cheryan ; L. P. Raman ; N. Rajagopalan = 677
• Membrane separation of sunflower oil hydrolysates in organic solvents / S. Koike ; M. Yokoo ; H. Nabetani ; M. Nakajima = 680
• Catalyst removal from hydrogenated oils using membrane technology / C. Vavra ; S. S. Koseoglu = 683
• Continuous synthesis of aspatrame precursor with membrane enzyme reactor-Membrane extractor system / Y. Lsono ; H. Nabetani ; M. Nakajima = 686
• Electro-ultrafiltration bioreactor for enzymatic reaction in reverse-micelles / M. Hakoda ; Y. Ogawa ; T. Akashi ; K. Nakamura = 689
• Pasteurization and Sterilization Processes
• Evaluation of the integrated-time-temperature effect of thermal processes on foods : state of the art / M. Hendrickx ; G. Maesmans ; S. De Cordt ; P. Tobback = 692
• Inactivation kinetics of bacterial spores in skim milk, concentrates, in dependence on water activities and under sealings / H. G. Kessler ; R. Behringer ; J. Pfeifer = 695
• Determination of the thermal death kinetics of bacterial spores by indirect heating methods / J. Haas ; R. B$$\ddot u$$ltermann ; H. schubert = 698
• A first order probabilistic perturbation analysis of the growth and thermal inactivation of Lactobacillus sells during cold storage and reheating of lasagna / B. M. Nicolai ; J. F. Van Impe ; J. De Baerdemaeker = 701
• Variability of thermal process lethality / K. Hayakawa ; J. Wang ; P. de Massaguer = 704
• Microwave heating of liquid foods / M. Kyereme ; R. C. Anantheswaran = 707
• Selection of heating media for thermal processing of retort pouches / P. R. Massaguer ; C. F. Cardelli ; H. G. Aguilera = 710
• Numerical analysis of heat transfer in the sterilizing process of canned foods by vacuum pack / X. J. Huang ; T. Hanzawa ; N. Sakai = 713
• Heat transfer in liquid-filled containers during end-over-end rotation / I. J. Britt ; A. T. Paulson ; S. Stark ; M. A. Tung = 716
• Development of high speed batchwise sterilizer by steam fusion / K. Aono = 719
• Computer aided design and optimization of sterilization of canned tuna / J. R. Banga ; A. A. Alonso ; J. M. Gallardo ; R. I. P$$e'$$rez-Mart$$i'$$n = 721
• Different strategies for controlling pressure during the cooling stage in batch retorts / A. A. Alonso ; J. R. Banga ; R. I. P$$e'$$rez-Mari$$i'$$n = 724
• The influence of uncertainties in processing conditions on thermal process calculations / B. M. Nicolai ; J. De Baerdemaeker = 727
• ICRS／DS : a computer package for the optimization of batch processes and its applications in food processing / J. R. Banga ; R. I. P$$e'$$rez-Mart$$i'$$n ; R. P. Singh = 730
• Disruption of microbial cells by flash discharge of high pressure gas / K. Nakamura ; A. Enomoto ; M. Hakoda ; H. Fukushima ; K. Nagai ; T. Mukae ; Y. Masuda = 733
• Sterilization of beverages under normal temperature by a high-voltage, pulsed discharge / M. Sato ; K. Kimura ; K. Ikeda ; T. Ogiyama ; K. Hata = 736
• Comparative effects of gamma-rays and electron beams on film dosimeters and bacterial spores / T. Hayashi ; H. Takizawa ; S. Todoriki ; T. Suzuki ; M. Furuta. ; K. Takama = 739
• Growth-inhibitory effect of ceramics powder slurry on bacteria / J. Sawai ; H. Igarashi ; A. Hashimoto ; M. Shimizu = 742
• Aseptic processes
• Recent studies on aseptic processing of particulate foods / N. G. Stoforos = 745
• Laminar tube flow of a Newtonian fluid containing large spheres - Application to aseptic processing / J. Fregert ; C. Tr$$\ddot a$$gardh = 748
• Flow velocities of particles in holding tube / H. Tozuka ; T. Fujiwara ; M. Mori = 751
• Flow of solid-liquid food mixtures / S. Liu ; J. -P. Pain ; P. J. Fryer = 754
• Modeling of time-variant heat transfer in two-phase system / K. H. Park ; R. L. Merson = 757
• Heat generation and transfer in electric heating of a laminar flow of food / L. Zhang ; P. J. Fryer = 760
• A new nondestructive system to evaluate quantitatively the efficiency of food antiseptics / K. Takahashi = 763
• Development and application of aseptic new materials(ASEPLA) / S. Kunisaki ; K. Noda ; T. Saeki ; T. Amachi = 766
• Continuous sterilization of particulate foods by ohmic heating : critical process design considerations / S. K. Sastry = 769
• Quality changes of aseptically packed apple juice during storage and the prediction of its shelf-life / S. -H. Yuo ; S. -S. Lin ; S. -Y. Chen ; C.- C. Chen ; C. -C. Chen = 772
• Comparison of the immersion biotest and the spore-test method for evaluating the integrity of seals of flexible retort packages / G. Wirtanen ; E. Hurme ; R. Ahvenainen ; L. Axelson-Larsson ; T. Mattila-Sandholm = 775
• Packaging Science and Technology
• Food packaging and shelf-life / I. Vars$$a'$$nyi = 779
• Modified atmosphere and modified humidity packaging to extend the shelf life of fresh mushrooms(Agaricus bisporus) / S. Roy ; R. C. Anantheswaran ; R. B. Beelman = 781
• Design of perforated polymeric packages for the modified atmosphere storage of broccoli / J. D. Mannapperuma ; R. P. Singh = 784
• Protection against perishableness - New packaging materials and principals of permeation measurement / J. Hertlein ; H. Weisser = 787
• Edible wheat gluten films : optimization of the main process variables and improvement of water vapor barrier properties by combining gluten proteins with lipids / N. Gontard ; S. Guilbert ; S. Marchesseau ; J. -L. Cuq = 790
• Selection of laminated film for a food packaging / M. Shimoda ; Y. Osajima = 793
• Continuous microwave drying of polyethylene terephthalate(PET) / C. A. R. Anjos ; J. A. F. Faria ; A. Marsaioli Jr. = 796
• Sterilization of packaging containers by gasified hydrogen peroxide and the application to flexible aseptic packaging machine / Y. Shibauchi ; T. Tanaka ; K. Hatanaka = 799
• Aseptic filling of beverages in glass bottles - Now developed processes in Germany / H. Weisser ; M. Zuber = 802
• Fouling and Cleaning
• A kinetic model for fouling in milk processing / P. J. R. Schreier ; I. Toyoda ; M. T. Belmar-Beiny ; P. J. Fryer = 805
• Initial events in surface fouling / M. T. Belmar-Beiny ; P. J. R. Schreier ; P. J. Fryer = 808
• Adsorption of protein onto stainless steel particle surface and its desorption behavior / H. Itoh ; T. Nagai ; T. Saeki ; T. Sakiyama ; K. Nakanishi = 811
• Processing under Unusual Conditions
• Supercritical fluid extrusion - A new process / S. S. H. Rizvi ; S. J. Mulvaney = 814
• Rate processes in supercritical fluid extraction / B. J. McCoy = 817
• Membrane separation of supercritical fluid mixture / K. Nakamura ; T. Hoshino ; A. Morita ; M. Hattori ; R. Okamoto = 820
• Adsorption isotherms for supercritical carbon dioxide on proteins and polysaccharides / K. Nakamura ; T. Hoshino ; Y. Suzuki ; N. Yosizawa = 823
• Application of supercritical CO₂ for food processing / Z. Knez ; M. Skerget = 826
• Supercritical fluid extraction of aroma compounds from aromatic herbs(Thymus zygis and Coriandrum sativum) / A. L. Cardoso ; M. Mold$$\tilde a$$o-Martins ; G. Bernardo-Gil ; M. L. Beir$$\tilde a$$o da Costa = 829
• Separation of aroma components from soy sauce by continuous supercritical CO₂ extraction / Y. Kitakura ; H. Imamura ; S. Hayakawa ; M. Hamano ; H. Hashimoto = 832
• Supercritical carbon dioxide extraction of carotenoids from carrots / M. Goto ; M. Sato ; T. Hirose = 835
• The performance of preparative supercritical-fluid chromatography of lipids and related materials / S. Yamamoto ; Y. Sano = 838
• Continuous Processing of milk fat with supercritical carbon dioxide / S. S. H. Rizvi ; A. R. Bhaskar = 840
• Separation of antioxidative ferruginol from Japanese cedar bark by supercritical carbon dioxide / H. Ohinata ; N. Inoue ; Y. Yonei = 843
• Moisture adsorption isotherms and reaction characteristics of immobilized lipase in supercritical carbon dioxide / K. Nakamura ; T. Sugiyama ; H. Sudo = 846
• Enzyme reaction in supercritical fluid / Y. Endo ; K. Fujimoto ; K. Arai = 849
• Supercritical carbon dioxide as processing medium for enzymatic interesterification / B. Moshammer ; R. Marr ; A. Biladt ; F. Fr$$\ddot o$$schl ; W. Preitschopf = 852
• Enzyme inactivation by pressurized carbon dioxide / M. O. Balaban ; S. Pekyardimci ; C. S. Chen ; A. Arreola ; M. R. Marshall = 855
• Purification of organic acids by gas anti-solvent crystallization / A. Shishikura = 858
• Effect of high pressure on activity of some oxidizing enzymes / Y. Aoyama ; M. Asaka ; R. Nakanishi = 861
• Application of sterilization technique by hydrostatic high pressure for green tea drink / T. Takeo ; H. Kinugasa ; M. Ishihara ; K. Fukumoto ; T. Shinno = 864
• Study of high pressure effect on inactivation of bacillus stearothermophilus spores / I. Hayakawa ; T. Kanno ; Y. Fujio = 867
• Development of fiber-containing non-expanded products by extrusion cooking process / W. Chiang ; M. -J. Shih ; A. -R. Yiao ; J. H. Weng = 870
• The heat denaturation process of soybean protein by twin screw extruder / Y. Akiyama = 873
• The development and control of colour in extrusion cooked foods simulated using a model reaction cell / L. Bates ; J. M. Ames ; D. B. Macdougall = 876
• Application of extrusion-cooking for feed premixes stabilization / L. Mo$$s'$$cicki ; S. Matyka = 879
• Extrusion of Castanea sativa / F. Silva ; A. Choupina ; I. M. N. Sousa ; M. L. Beir$$\tilde a$$o da Costa = 882
• Transportation and Preservation of Food
• Effects of preparation procedures and packaging materials on quality retention of cut Chinese cabbage / E. Hurme ; R. Ahvenainen ; E. Skytt$$\ddot a$$ ; M. H$$\ddot a$$gg ; M. Mattila ; R. -L. Heini$$\ddot o$$ ; A. -M. Sj$$\ddot o$$berg = 885
• Effects of preparation procedures and packaging materials on quality retention of grated carrots / E. Hurme ; R. Ahvenainen ; E. Skytt$$\ddot a$$ ; M. Mattila ; M. H$$\ddot a$$gg ; R. -L. heini$$\ddot o$$ ; A. -M. Sj$$\ddot o$$berg = 888
• Storage technology on dehydrated sword bean / M. Zhang ; B. Kong ; C. Wang ; Y. Yang = 891
• Effects of several treatments on the quality of cold stored "clemantine mandarins" / F. Pazir ; M. Azak = 894
• Postharvest treatments on quality of mango fruits(Mangifera indica(L) var. Zill) stored at low temperature / M. A. B. Kanesiro ; J. F. Durigan ; R. R. S. Faleiros ; D. M. Andriolli = 897
• Flavor change of grape juice during processing / H. Ohta ; Y. Nogata ; K. Yoza = 900
• Production of powdery products out of concentrated fruit-juices and other food and bio-products / T. Gamse ; R. Marr ; F. Fr$$\ddot o$$schl ; E. Moschitz = 903
• Physiological roles of membrane alteration in gamma irradiated potato tuber / S. Todoriki ; T. Hayashi = 906
• Development of a time-temperature indicating device using phospholipase / S. H. Yoon ; C. H. Lee ; D. Y. Kim ; J. W. Kim ; K. H. Park = 909
• Heat treatment experiments on hay to eliminate possible contamination with Hessian fly / S. Sokhansanj ; H. C. Wood = 912
• Bacteriocin producing lactic acid bacteria used for biopreservation of food / B. Jelle ; N. Peitersen = 915
• Studies on the control of the growth of Saccharomyces cerevisiae by using response surface methodology to achieve effective preservation at high water activities / A. -E. King = 918
• Sensors, Process Control, and Factory Automation
• Theory and applications of a new viscometer based on annulus liquid flow / K. Suzuki = 921
• An extended hot-wire method for monitoring fluid viscosity and the onset of gel formation / T. Hori ; Y. Shiimoki ; K. Itoh = 924
• Use of an in-line viscometer in the manufacture of skim milk powder / C. O'Donnell ; N. Herlihy ; B. McKenna = 927
• Development of shear stress based sensor to measure drying rate and its application to snack drying automation / S. C. Shin ; I. J. Yoo ; J. K. Chun = 930
• Measurement of fluid thermal conductivity with a steady state how wire method / Y. Shiinoki ; T. Hori ; K. Itoh = 933
• Optical sensors(UV, VIS & NIR) for the determination of connective tissue, lipid and protein functionality in meat / H. J. Swatland = 936
• Quick determination of fat content in beef longissimus by neat-infrared spectroscopy with a fiber optic probe / M. Mitsumoto ; S. Ozawa ; T. Mitsuhashi ; K. Shinohara ; K. Tatsubayashi = 939
• Individual sugar content control by the use of F. T. -I. R. spectroscory coupled with and A. T. R. accessory / V. Bellon ; C. Vallat ; O. Pauwels = 942
• Electrical conductivity in avocado as maturity index / M. Montoya ; V. L$$o'$$pez-Rodriguez ; J. L. De La Plaza = 945
• New electrical method for density sorting of spherical fruits / K. Kato = 948
• Highly sensitive and rapid determination of diacetyl in liquid foods by electrochemical method / N. Horikawa ; K. Hayakawa ; Y. Yamada ; O. Miyawaki = 951
• Nondestructive quality evaluation of melons by acoustic transmission characteristics / S. Hayashi ; J. Sugiyama ; K. Otobe = 954
• Nondestructive internal defect detection of agricultural products using secondary ultrasonic wave / S. Tanaka ; K. Morita ; S. Taharazako = 957
• Wireless image transmit unit and high speed inspection system for inner side of container / M. Hoshino = 960
• Application of a biogas bubble counter to fermentation processes / Y. J. Lee ; N. E. Choi ; D. H. Woo ; K. M. Kim ; J. K. Chun = 963
• Computer aids in flexible food manufacturing / C. Skj$$\ddot o$$ldebrand = 966
• Automation of cheese and yogurt manufacturing processes / G. S. Mittal = 969
• Automation of shrimp quality evaluation / M. Balaban ; S. Yeralan ; Y. Bergmann ; W. Steven Otwell = 972
• Automatic control of the biscuit baking oven process / G. Trystram ; M. Allache ; F. Courtois = 975
• Study of handling techniques for the soft and plastic substance such as food / S. Mammoto = 978
• Dynamic modelling and simulation of food processes / J. J. Bimbenet ; G. Trystram ; A. Duquenoy ; F. Courtois ; A. Lebert ; M. L. Lameloise ; F. Giroux ; M. Decloux = 981
• Neural network control for extrusion cooking / K. Uemura ; S. Isobe ; A. Noguchi = 984
• Fuzzy techniques for process state estimation / V. J. Davidson ; R. B. Brown. ; G. L. Hayward = 987
• JIT and CIM concepts, applied to a large scale catering production plant / T. Martens = 990
• Innovation in Equipment Design and Plant Operation
• Development of novel agitating device for bioreactors / K. Maruyama ; M. Ohmi ; M. Imai ; S. Urushiyama = 993
• Total energy management system(TEMS) at foodstaff factory moderated environmental impact production system / S. Sakashita = 996
• A blackboard and object oriented fermentation plant model / V. Nivi$$e'$$re ; P. Grenier ; J. -M. Roger ; F. S$$e'$$vila ; M. Oussalah = 999
• Environmental Problems in Food Industry
• Treatment of sweet-potato processing wastewater using UASB reactors. I-Start-up of the process / M. O. De Maria ; V. L. Del Bianchi ; I. O. Moraes = 1002
• Two stage controlled anaerobic bio-reactor for digesting mixed dairy waste / C. L. Hansen ; S. H. Hwang = 1005
• Activated sludge treatment of meat processing wastewater / A. P. Annachhatre ; S. M. R. Bhamidimarri = 1008
• Anaerobic treatment of high strength dairy processing waste in an upflow anaerobic sludge blanket reactor / B. Grauer ; S. M. R. Bhamidimarri ; R. L. Earle = 1011
• Anaerobic treatment of distilled waste water of wheat 'shochu' using two-phase fermenter / K. Morita ; S. Taharazako ; Y. Nishi = 1014
• Pleurotus production in coffee bean wash water / J. E. S$$a'$$nchez V ; A. M. Martin = 1017
• Byproducts from food industries : utilization for bioinsecticide production / I. O. Moraes ; D. M. F. Capalbo ; R. O. Moraes = 1020
• NOx removal in water by bjochemical reaction / T. Oku ; M. Kondo ; H. Sato ; T. Nishio ; T. Ito ; M. Hoshino ; H. Seki = 1023
• Innovation in Traditional Food Processing
• RIPFADI : Ibero American network on physical properties of foods / J. M. Aguilera = 1026
• Relationships between physical properties and chemical components of Okinawan brown sugar / T. Akinaga ; Y. Kohda = 1029
• The effect of processing variables on the product quality of soya plantain baby food / P. O. Ogazi ; H. O. Ogundipe ; F. A. Oyewusi ; S. A. O. Adeyemi = 1032
• Predicting tofu productivities of soybean varieties by tofu gel centrifugation / S. -J. Tsai ; T. L. Hong ; S. C. S. Tsou = 1035
• Use of the modern technology in improvement of Chinese tranditional food Tou-nao processing / G. -Q. Shen ; C. -J. Cheng ; S. -J. Li = 1038
• Frozen stabilized mince as a source of pacific whiting surimi / R. Simpson ; E. Kolbe ; G. A. MacDonald ; T. G. Lanier ; M. T. Morrissey = 1041
• Production of Brasilian imitation cheese with a partially hydrogenated vegetable fat / M. L. Gigante ; S. M. Roig = 1044
• Design of Physiological Functions of Foods from Engineering Viewpoints
• Improvement of bread flavor by a dairy substrate treated with enzymes and lactic acid bacteria / M. Yamamoto ; R. Watanabe ; T. Kaneko ; H. Suzuki = 1047
• Interaction betweem inhibitors of calcium phosphate formation and calcium ion / K. Yamamoto ; H. Kumagai ; T. Sakiyama ; H. Ogawa ; T. Yano = 1050
• Studies on the optimum conditions to utilize biologically active peptides derived from food proteins / M. Yoshikawa ; H. Fujita = 1053
• Anti-platelet principle found in the essential oil of garlic(Allium sativum L.) and its inhibition mechanism / T. Ariga ; T. Seki ; K. Ando ; S. Teramoto ; H. Nishimura = 1056
• Lipid peroxide decreasing activity of microbial cells / M. Ito ; K. Ishihara = 1059
• Effect of water and alcohol on fhe formation of inclusion complex beween cyclodextrins and d-limonene by twin screw kneader / H. Yoshii ; T. Furuta ; T. Kobayashi ; T. Nishitarumi ; H. Hirano ; A. Yasunishi = 1062
• Entrapment of liquid lipids into powdery matrixes of saccharides and proteins / R. Matsuno ; J. Imagi ; S. Adachi = 1065
• AUTHOR INDEX = 1068
• SUBJECT INDEX = 1075