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DEVELOPMENTS IN FOOD ENGINEERING
Proceedings of the 6th International Congresson Engineering and Food
Edited by
Professor Toshimasa Yano (Professor Emeritus, University of Tokyo),Department ofBioengineering, Faculty of Engineering,
Yokohama National University,Tokiwadai, Hodogaya-ku, Yokohama 240, Japan
Professor Ryuichi Matsuno,
Department of Food Science and Technology,
Faculty of Agriculture, Kyoto University,
Sakyo-ku, Kyoto 606-01, Japan
and
Professor Kozo Nakamura
Department of Agricultural Chemistry,
Faculty of Agriculture, University of Tokyo,
Yayoi, Bunkyo-ku, Tokyo 113, Japan
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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 a-amylase production characteristics of Bacillus subtilis
ATCC 601/ T.J.G. Salva, I.O. Moraes 534
Fermentation processes for the production of natural colour compoundsfor the food industry/ A.M. Martin 537
Effect of castor oil hydrolysate on the production of y-decalactone and
a',?-6-dodecen-4-olide by Sporobolomyces odorusl S.-L. Lee,C.-C. Chou 540
Modelling of transport phenomena during the cultivation of Bacillus
thuringiensis for the production of bioinsecticides/ A. Perez-Galindo,C.G. Velazque, H. Medrano-Rolddn, CM. Robles,C. Rodriquez-Padilla, R. Tamez-Guerra, J.L. Galan-Wong 543
Measurement of the main industrial fermentation parameters governingthe production of bioinsecticides by Bacillus thuringiensis var.
kumamotoensisl H. Medrano-Rold£n, C.G. Velazquez, CM. Robles,A. Perez-Galindo, C.P. Correa, C Rodrfguez-Padilla,R. Tamez-Guerra, J.L. Galan-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 coupledmedium 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
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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 oligosaccharidesfrom milk whey/ M.H. Lopez Leiva, M. Guzman 576
Construction of integrated bioreactor system for biologically active
peptides from isolated soybean protein/ K. Sonomoto, Y. Okarnoto,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. Schroen, 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 on the activity of interesterification of
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. SpieB 603
Development of a bioreactor for semi-solid fermentation purposes:
bacterial insecticide fermentation/ D.M.F Capalbo, I.O. Moraes,
R.O. Moraes 606
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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 polysaccharidefermentation/ 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 phosphatidylcholineby 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, RA. Amarowicz, J. Synowiecki, M. Naczk 627
Separation of EPA and DHA from fish oil using supercritical extractionwith 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 {J-lactoglobulin in bovine whey by intermittent upflow 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-exchangechromatography/ 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. Rosdn,Ch. Tragardh, P. Dejmek 644
The pore size of ultrafiltration membranes - a novel approach/K.M. Persson, G. TrJigardh 647
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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 cellsuspension/ 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 ofmungbean starch processing by ultrafiltration/ W.C. Ko, WJ. 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 aspartame precursor with membrane enzymereactor - Membrane extractor system/ Y. Isono, 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
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Inactivation kinetics of bacterial spores in skim milk, concentrates, in
dependence on water activities and under sealings/ H.G. Kesslcr,R. Behringer, J. Pfeifer 695
Determination of the thermal death kinetics of bacterial spores byindirect heating methods/ J. Haas, R. Biiltermann, H. Schubert 698
A first order probabilistic perturbation analysis of the growth and
thermal inactivation of Lactobacillus cells during cold storage and
reheating of lasagna/ B.M. Nicolai, J.F. Van Impe, J. De Bacrdcmackcr 701
Variability of thermal process lethality/ K. Hayakawa, J. Wang,P. de Massaguer 704
Microwave heating of liquid foods/ M. Kycreme, 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, AT. Paulson, R. 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. P6rcz-Martm 721
Different strategies for controlling pressure during the cooling stage inbatch retorts/ AA. Alonso, J.R. Banga, R.I. P<5rez-Martm 724
The influence of uncertainties in processing conditions on thermal
process calculations/ B.M. Nicolai, J. De Bacrdemaeker 727
ICRS/DS: a computer package for the optimization of batch processesand its applications in food processing/ J.R. Banga,R.I. Perez-Martin, 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 filmdosimeters and bacterial spores/ T. Hayashi, H. Takizawa,
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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. Tragardh 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 offood/ L. Zhang, PJ. Fryer 760
A new nondestructive system to evaluate quantitatively the efficiency offood 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.-G 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/1. Varsanyi 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
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Design of perforated polymeric packages for the modified atmospherestorage 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 glutenproteins 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)/CAR. Anjos, J.A.F. Faria, A. Marsaioli Jr. 796
Sterilization of packaging containers by gasified hydrogen peroxide andthe application to flexible aseptic packaging machine/ Y. Shibauchi,T. Tanaka, K. Hatanaka 799
Aseptic filling of beverages in glass bottles - New developed processesin Germany/ H. Weisser, M. Zuber 802
Fouling and Cleaning
A kinetic model for fouling in milk processing/ P.J.R. Schrcicr,I. Toyoda, M.T. Belmar-Beiny, P.J. Fryer 805
Initial events in surface fouling/ M.T. Belmar-Beiny, P.J.R. Schrcier,P.J. Fryer 808
Adsorption of protein onto stainless steel particle surface and itsdesorption 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 proteinsand polysaccharides/ K. Nakamura, T. Hoshino, Y. Suzuki, N. Yosizawa 823
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Application of supercritical C02 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. Moldao-Martins, G. Bernardo-Gil, M.L. Beirao da Costa 829
Separation of aroma components from soy sauce by continuoussupercritical C02 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 bysupercritical 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 enzymaticinteresterification/ B. Moshammer, R. Marr, A. Biladt, F. Froschl,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 stearothermophilusspores/1. Hayakawa, T. Kanno, Y. Fujio 867
Development of fiber-containing non-expanded products by extrusion
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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. Akiyama873
The development and control of colour in extrusion cooked foods
simulated using a model reaction cell/ L. Bates, J.M. Ames,
D.B. Macdougall876
Application of extrusion-cooking for feed premixes stabilization/
L. MoScicki, S. Matyka879
Extrusion of Castanea satival F. Silva, A. Choupina, I.M.N. Sousa,
M.L. Beirao da Costa882
Transportation and Preservation of Food
Effects of preparation procedures and packaging materials on quality
retention of cut Chinese cabbage/ E. Hurme, R. Ahvenainen, E. SkyttS,
M. Hagg, M. Mattila, R.-L. Heinio, A.-M. Sj6berg 885
Effects of preparation procedures and packaging materials on qualityretention of grated carrots/ E. Hurme, R. Ahvenainen, E. SkyttM,M. Mattila, M. Hagg, R.-L. Heinio, A.-M. Sjoberg 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. Man, F. FrSschl,E. Moschitz 903
Physiological roles of membrane alteration in gamma irradiated potatotuber/ S. Todoriki, T. Hayashi 906
Development of a time-temperature indicating device usingphospholipase/ 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
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with Hessian fly/ S. Sokhansanj, H.C. Wood 912
Bacteriocin producing lactic acid bacteria used for biopreservation offood/ B. Jelle, N. Peitersen 045
Studies on the control of the growth of Saccharotnyces cerevisiae byusing 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 liquidflow/ K. Suzuki 921
An extended hot-wire method for monitoring fluid viscosity and the
onset of gel formation/ T. Hori, Y. Shiinoki, 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 hot 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/ HJ. Swatland 936
Quick determination of fat content in beef longissimus by near-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 an AT.R. accessory/ V. Bellon, C. Vallat, 0. Pauwels 942
Electrical conductivity in avocado as maturity index/ M. Montoya,V. Lopez-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 byelectrochemical 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
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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. Skjoldebrand 966
Automation of cheese and yogurt manufacturing processes/ G.S. Mittal 969
Automation of shrimp quality evaluation/ M. Balaban, S. Ycralan,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. Isobc,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 productionplant/ 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 moderatedenvironmental impact production system/ S. Sakashita 996
A blackboard and object oriented fermentation plant model/ V. Niviere,P. Grenier, J.-M. Roger, F. S6vila, 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
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1002
Two stage controlled anaerobic bio-reactor for digesting mixed dairywaste/ 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. Sanchez
V, AM. 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 biochemical 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 soyaplantain baby food/ P.O. Ogazi, H.O. Ogundipe, F.A. Oyewusi,S.A.O. Adeyemi 1032
Predicting tofu productivities of soybean varieties by tofu gelcentrifugation/ 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 hydrogenatedvegetable fat/ M.L. Gigante, S.M. Roig 1044
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Design of Physiological Functions of Foods from Engineering Viewpoints
Improvement of bread flavor by a dairy substrate treated with enzymesand lactic acid bacteria/ M. Yamamoto, R. Watanabe, T. Kaneko,H. Suzuki 1047
Interaction between 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 peptidesderived from food proteins/ M. Yoshikawa, H. Fujita 1053
Anti-platelet principle found in the essential oil of garlic (Alliumsativum 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 the formation of inclusion complexbetween cyclodextrins and rf-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 INDEX1Q75