Developments in Food Engineering: Proceedings of the 6th International Congress on Engineering and Food

Front Matter....Pages i-xxxii
Food Engineering — From Arts to Science....Pages 1-8
Mechanical Emulsification....Pages 9-14
Applications of NMR to Food Science and Engineering....Pages 15-17
Progress in Pasteurization and Sterilization....Pages 18-23
Fouling and Cleaning: Mechanisms and Models....Pages 24-29
Supercritical Fluids: Fundamentals and Applications....Pages 30-35
Neural Networks in Bioprocess Engineering....Pages 36-41
Implementation of Model Based Optimization of Product Quality Parameters in Dairy Processes....Pages 42-47
Physiological Functions of Foods....Pages 48-53
Estimation of Double Layers Flow Model for Fluidity of Milk in a Capillary....Pages 54-56
Effect of Moisture Content on Flow Characteristics of SPI Melt at an Elevated Temperature....Pages 57-59
Novel Approach to Characterize the Flow Properties of Fine Dry Food Powders....Pages 60-62
Viscosity Measurements of Fresh and Heat Stressed Frying Oil at High Temperatures....Pages 63-65
Viscosity Properties by Amylograph of Rice....Pages 66-68
Physicochemical Properties and Hypolipidemic Function of Levan and its Partial Hydrolysate....Pages 69-71
The Use of Xylanolytic Enzymes in Processing of Cereals....Pages 72-74
Viscoelasticity of Butter....Pages 75-77
Viscoelastic Characteristics of Bread Crumb and Graphic Analysis of Compression Creep Curve....Pages 78-80
Viscoelastic Behavior of Parboiled Rice....Pages 81-83
Stress Relaxation Characteristics of Alfalfa Cubes....Pages 84-86
Studies on Rheological Properties of Foods....Pages 87-89
Rheology of Set Type and Stirred Type Yoghurt: Build-up, Break-down and Recovery; The Effects of pH, Temperature and Starter....Pages 90-92
Monitoring of Milk Curd Formation by Means of Physical Properties....Pages 93-95
Rheological Analysis of Jelly Strength in Heat Induced Gel Like Kamaboko....Pages 96-98
Relationships of Rheological and Hydrodynamic Properties of Biopolymeric Ingredients to the Composite Surimi Gel Texture....Pages 99-101
Hypocaloric Jams from Grape Juice....Pages 102-104
Mechanical Properties of Foods Near the Sol-Gel Transition Point....Pages 105-107
Effects of Sugars on the Gel-Sol Transition of Agarose and k -Carrageenan....Pages 108-110
Rheological Changes During Sol-Gel Transition of Pectin-Sucrose/Fructose Dispersions....Pages 111-113
Critical Behavior of Agarose Near the Sol-Gel Transition Point....Pages 114-116
Microstructure of Hydrogel and its Relationship with Molecular-Sieve Characteristics in Gel Electrophoresis....Pages 117-119
Physicochemical Studies on Gelation of Soybean 7S and 11s Proteins by Glucono-δ-Lactone....Pages 120-122
Rheological Models for Shelled Maize En-Masse....Pages 123-125
Nondestructive Texture Measurement of Apples....Pages 126-128
Description of Bread Textural Deterioration by Stress-Strain Curves, Recoverable Work, and Thermal Transitions....Pages 129-131
Fracture Stress of Frozen Soybean Curd....Pages 132-133
The Influence of Moisture Content on the Failure Mode of Biscuits....Pages 134-136
Changes of Physical Properties of Drying Materials....Pages 137-139
Effects of Baking and Storage Conditions on Mechanical Properties of White Bread....Pages 140-142
Impedance Spectroscopic Analysis in Agricultural Products....Pages 143-145
Finite Element Analysis on the Effective Thermal Conductivity of Dispersed Systems....Pages 146-148
Measurement of Fraction of Frozen Water and Thermal Conductivity in Frozen Food Materials....Pages 149-151
Thermophysical Properties of Raspberries and Apples....Pages 152-154
A Thermomechanical Method for Determining Collapse Temperatures of Food Powders....Pages 155-157
Thermal Studies of Natural Fruits....Pages 158-160
Thermal Conversion of Starch at Low Water Activity....Pages 161-163
Characterization of W/O/W Emulsions with a View to Possible Food Applications....Pages 164-166
Application of Membrane Emulsification Method for Preparing Food Emulsions and Emulsion Characteristics....Pages 167-169
Evaluation of Model Food Emulsion Stability by Hygrometric Measurements....Pages 170-172
Addition of Soy Lysophospholipids Enhances Emulsifying Ability of Food Emulsifiers....Pages 173-175
Changes in Water Activity and Functional Properties of Protein Hydrolysates....Pages 176-178
Water Activity and Water Behavior of Soy Sauce, Dehydrated Soy Sauce and the Improvement on Hygroscopicity of Dehydrated Soy Sauce....Pages 179-181
Sorption Isotherms and Heats of Sorption for Fruit Jams....Pages 182-184
Water Sorption Isotherms of Food Model Mixtures....Pages 185-187
Glass Transitions and Physical State of Dehydrated Milk Products....Pages 188-190
Stickiness and Caking of Infant Formula Food Powders Related to the Glass Transition Phenomena....Pages 191-193
Tentative of Inducing Fruit Sugar Crystallization During Freezing to Reduce the Hygroscopicity of the Corresponding Freeze-Dried Powders....Pages 194-196
Diffusivity of Water in Flour/Raisin Mixtures....Pages 197-199
The Use of Digitized Video Images for Monitoring Color and Color Evolution of Jonagold Apples During Shelf Life....Pages 200-202
Computerized Image Analysis of Gas Cell Distribution in Several Foods....Pages 203-205
Functional Properties of Lupinus luteus Proteins....Pages 206-208
Stability of Glutathione in Solution....Pages 209-211
Aroma of Thymus zygis. Chemical and Sensorial Analysis....Pages 212-214
Measurement of Material Properties in Heterogeneous Food Systems by Magnetic Resonance Imaging....Pages 215-217
Analysis of the Flow Field in a Single Screw Extruder Using Magnetic Resonance Imaging....Pages 218-220
Determination and Calculation of Freezing Equilibria in Frozen Foods....Pages 221-223
The Characteristics of the Hydration Water of Protein in Relation with the Freezing and Drying Denaturation....Pages 224-226
NMR Study of the Dynamic Behaviour of Water in Food Systems: Guar Galactomannan Solutions and Pectin Gels....Pages 227-229
NMR-Measurememts to Study Binding States and Mobility of Water in Cellulose Packaging Materials....Pages 230-232
Heat Capacity Modeling of Frozen Food Gels from NMR Determination of Water States....Pages 233-235
Measurement of moisture Diffusion in a Soybean seed by Pulsed-Field-Gradient NMR Method....Pages 236-238
Moisture Diffusion in Fresh and Dehydrated Fish Flesh Measured by PFG-NMR....Pages 239-240
 1 H-NMR Images and Localized Spectra of Foods....Pages 241-243
Investigation of Jet Agglomeration Processes....Pages 244-246
The Effect of Interparticle Forces on the Separation of Fine Powders from Gas-Solid Two Phase Flow....Pages 247-249
An Application of Cryo-Shattering for Separating Low-Fat Meat from Fatty Meat....Pages 250-252
Utilization of Brittle Fracture Properties of Frozen Foodstuffs....Pages 253-255
Mechanical Disintegration of Microorganisms by Wet Milling and High-Pressure Homogenization — A comparative Study....Pages 256-258
Developement of Micro Cut Blender....Pages 259-261
Simulation in Food Plant Design Using Siman....Pages 262-264
Intelligent Mixer for Bread Dough....Pages 265-267
Effects of L-Ascorbic Acid and Related Compounds on Gluten and Starch During Breadmaking in a Home Baking Machine....Pages 268-270
Analysis of Continuous Whipping of Cream....Pages 271-273
Controlled Biaxial Extension of Food Polymer Gels....Pages 274-276
Process of Formation of Porous Structure of Baked Foods During Heating....Pages 277-279
Reduction in Damage to Dried Sultana During Removal of Cap-Stems....Pages 280-282
Thermal Property Measurements of Fried Foods Using Differential Scanning Calorimeter....Pages 283-285
Colorimetric Measurements of Meat Products Cooked Using Different Systems....Pages 286-288
Interactions between Maillard Reaction Products and Lipid Oxidation During the Roasting Process and Storage of Hazel-Nuts ( Corylus avellana )....Pages 289-291
A New Method of Monitoring Particle Motion and Temperature in a Liquid/Particle System....Pages 292-294
Co-Rotating Disc Scraped-Surface Heat Exchanger for Food Processing....Pages 295-297
Heat Transfer in Bakery Ovens....Pages 298-300
Modelling and Simulation of Food Frying Processes....Pages 301-303
Modelling Pasta Cooking Processes....Pages 304-306
Ohmic Thawing of Shrimp Blocks....Pages 307-309
Ohmic Heating of Food Materials Effects of Frequency on the Heating Rate of Fish Protein....Pages 310-312
Heat Transfer Analysis in Food Heated by Far-Infrared Radiation....Pages 313-315
Optical Characteristics of Vegetables in Far-Infrared Irradiation Heating....Pages 316-318
Temperature Distribution in Microwave Oven Heating — The Influence of Different Cavity Modes....Pages 319-321
In-Flow Microwave Heating of Pumpable Foods....Pages 322-324
Mathematical Modeling of Batch Heating of Liquids in a Microwave Cavity....Pages 325-327
Measurement of Evaporation Coefficient of Water During Vacuum Cooling of Lettuce....Pages 328-330
Heat and Mass Transfer Modelling During Beef Carcass Chilling for Quality Control....Pages 331-333
Corn Drying: Modelling the Quality Degradation....Pages 334-336
Puff Drying of Foods in a Fluidised Bed....Pages 337-339
Estimation of the Effective Moisture Diffusivity from Drying Data. Application to Some Vegetables....Pages 340-342
Effect of Freezing Conditions on Vapor Permeability of Freeze-Dried Foods....Pages 343-345
Moisture Content Distribution and Moisture Diffusion in Foods During Heating....Pages 346-348
Mass Transfer in Osmotic Processes....Pages 349-351
The Sorption of Water in the Agricultural Materials....Pages 352-354
The Diffusion of Seasoning Substances in Various Slurries -Application of Nondestructive Measurement Using Ultrasonic Technique-....Pages 355-357
Diffusion of Salt in Dry-Salted Feta Cheese....Pages 358-360
Extraction Rate for Soluble Solids During Coffee Brewing....Pages 361-363
The Measurement of the Losses of Soluble Solids in Legume Seeds (Lablat purpureus) During the Process of Soaking at Different Temperatures and in the Process of Cooking....Pages 364-366
Evaluation of Steam Distillation of Roasted Coffee for Quality Improvement of Soluble Coffee....Pages 367-369
Studies on the Recrystallization of Ice in Frozen Food Systems....Pages 370-372
Ice Structure and its Control in Frozen Food Gels....Pages 373-375
A Comparative Study of Freezing Time Prediction for Food Products....Pages 376-378
Variation of Correction Factors in an Approximate Equation for Freezing and Thawing Time Prediction....Pages 379-381
Progressive Freeze-Concentration and Its Relationship with the Ice Structure at Freezing Front....Pages 382-384
Freeze Concentration of Some Heat Sensitive Solutions....Pages 385-387
Studies on the Freeze Concentration of Foods.—Determination of Eutectic Temperatures of Amino Acids in Aqueous Ethanol Solution —....Pages 388-390
Ice Crystals Agglomerated in Freeze Concentration....Pages 391-393
Thermodynamic Modeling of the Osmotic Concentration Process....Pages 394-396
Recent Advances in Dewatering and Impregnation Soaking Processes....Pages 397-399
Dewatering through Immersion in Sugar/Salt Concentrated Solutions (“ Osmotic Dehydration”) an Interesting Alternative for Seafood Stabilisation....Pages 400-402
Osmotic Dehydration of Peas and its Effect on Drying....Pages 403-405
Studies on the Sorption Characteristics of Bulk Wheat and Canola....Pages 406-408
Diffusivity of Water and Solubles During Rehydration of Osmo-Convection Dried Plant Tissue....Pages 409-411
Study of Rehydration before Eating on Dehydrated Vegetables....Pages 412-414
Effect of Drying Conditions on Effective Moisture Diffusivity in “Chufa” Tubers ( Cyperus esculentus L.)....Pages 415-417
Simultaneous Heat and Moisture Transfer with Hygrostrain-Stress Formation in Food Undergoing Drying....Pages 418-420
Dynamic Modelling of Fruit Dehydration....Pages 421-423
Determination of Structural Parameters for the Dried Layer of Coffee Solution Undergoing Sublimation Dehydration....Pages 424-426
Quality Aspects in Drying of Food Granular Materials....Pages 427-429
Considerations on the Diffusivities of Moisture and Aroma Components....Pages 430-432
Flavour Retention in Different Methods of Spray Drying....Pages 433-435
Improvement of l -Menthol Retention by Cyclodextrin During Drying....Pages 436-438
Spray Drying Leaflash Technique: An Investigation on Pulverization and Flow Profiles....Pages 439-441
Research of Far-Infrared Drying on White Mushroom....Pages 442-444
Convective Drying of Lactobacillus Plantarum ....Pages 445-447
Convective Drying of Lactic Acid Starter Cultures with High Survival Rates....Pages 448-450
Drying of Enzymes: Relationships between Thermal Stability of Enzymes and Water Concentration....Pages 451-452
Prediction of Kinetic Parameters for Food Quality Changes Using Equivalent Time at Standard Temperature....Pages 453-455
Prediction of Quality Change During Food Storage....Pages 456-458
Correlations between Physicochemical Properties and Kinetic Parameters of Different Cultivars of Rice....Pages 459-461
Development and Validation of Prediction Models for Texture Change Under Varying Temperature Conditions....Pages 462-464
The Effect of Cook-Chill Processing on the Texture Development of Different Types of Vegetables and Fruits....Pages 465-467
The Effect of Water Activity and Temperature on the Retrogradation Rate of Gelatinized Wheat Flour....Pages 468-470
Diffusion and Reaction in Wheat Grains....Pages 471-473
Studies on Interaction between Non Enzymatic Browning Reaction and Lipid Oxidation in Food Processing....Pages 474-476
Oxidation Rate of Polyunsaturated Fatty Acid and Antioxidation Effect of Gel Layer....Pages 477-479
Simulation of Oxidation Processes of Liquid Lipids....Pages 480-482
Isomerization Reaction Kinetics of Catechins in Packaged Tea Drinks During Processing....Pages 483-485
Citrus Fruits Combination Improving Taste and Flavor of Marmalade....Pages 486-488
Kinetics of Aspartame Degradation in Liquid Dairy Beverages....Pages 489-491
Esterification in Micro Aqueous Organic Phase....Pages 492-494
Thermal Inactivation of Pectinesterase in Papaya Pulp (pH 3.8)....Pages 495-497
Heat Gelation and Reaction Kinetics of Whey Protein Concentrates....Pages 498-500
Effect of Microwave Heating on Non-Enzymatic Browning in Banana Products....Pages 501-503
Effect of Microwave Heating Rate on Maltose Production in Sweetpotato....Pages 504-506
Studies on the Microwave Heating-Rate Equations of Foods....Pages 507-509
Studies on the Cooking-Rate Equations of Foods....Pages 510-512
Kinetic Modelling of Chicken Muscle Thermal Conductivity During Deep-Fat Frying....Pages 513-515
Cold Extrusion — Trebochemistry....Pages 516-518
Chemical and Physical Changes of Tofuyo (Fermented Tofu) During Fermentation....Pages 519-521
Statistical Characterization of Tempeh Starter from the Aroma Components of Soybean Tempeh....Pages 522-524
Manufacturing of Solid Culture Media in film Bags for Shiitake Cultivation....Pages 525-527
Sorghum Brewing with Facultative Anaerobic Rhizopus in Practical Operations....Pages 528-530
Production of Enzymes for Food Processing by Solid State Fermentation....Pages 531-533
Cell Growth and α-Amylase Production Characteristics of Bacillus Subtilis ATCC 601....Pages 534-536
Fermentation Processes for the Production of Natural Colour Compounds for the Food Industry....Pages 537-539
Effect of Castor Oil Hydrolysate on the Production of γ — Decalactone and Cis-6-Dodecen-4-Olide by Sporobolomyces Odorus ....Pages 540-542
Modelling of Transport Phenomena During the Cultivation of Bacillus thuringiensis for the Production of Bioinsecticides....Pages 543-545
Measurement of the Main Industrial Fermentation Parameters Governing the Production of Bioinsecticides by Bacillus thurinqiensis , var. kumamotoensis ....Pages 546-548
Use of Sweet Potato Processing Wastewater as Substrate for Fermentations....Pages 549-551
Fermentative Production of L -Lactate from Xylose....Pages 552-554
Optimization Studies of a Lactic Acid Fermented Beverage Process....Pages 555-557
General Method for Lactic Acid Batch Fermentation Processes Monitoring....Pages 558-560
Anaerobic Continuous Ethanol Fermentation using a Computer-Coupled Medium Feeding System Which has DDC Control pH of the Culture Broth....Pages 561-563
Method for On-Line Prediction of the Alcoholic Fermentation Rate in Wine-Making....Pages 564-566
Measurement of Cell Density in the Broth of Aggregative Organism by Continuous-Dilution-Photometric-Assay....Pages 567-569
Dynamic Modelling of a Large Scale Air Lift Fermenter....Pages 570-572
Biocatalytic Production of Cellobiose Containing Oligosaccharide Mixture....Pages 573-575
Enzymatic Production and Membrane Concentration of Oligosaccharides from Milk Whey....Pages 576-578
Construction of Integrated Bioreactor System for Biologically Active Peptides from Isolated Soybean Protein....Pages 579-581
Trypsin-Catalyzed Synthesis of Oligopeptides Containing Hydrophilic and Essential Amino Acid, L-Lysine....Pages 582-584
Integration of Reaction and Recovery by a Continuous Emulsion Enzyme Reactor with in-Line Removal of the Oil and Water Phase by Membrane Separation....Pages 585-587
Interesterification of Triglycerides in Organic Solvent using Modified Lipase....Pages 588-590
The Effect of Lipids Oxidation on the Activity of Inter-Esterification of Triglyceride by Immobilized Lipase....Pages 591-593
Triacylglycerol Synthesis from Fatty Acid and Glycerol Using Immobilized Lipase....Pages 594-596
NAD(P)H Regeneration in Yeast Cells Using Ethanol as Energy Source....Pages 597-599
Loose RO Membrane Reactor for L-Amino Acid Production with Coenzyme Recycling....Pages 600-602
Studies on the Biological Reduction of the Nitrate Content of Carrot Juice and of a Model Solution Using Paracoccus Denitrificans DSM 65....Pages 603-605
Development of a Bioreactor for Semi-Solid Fermentation Purposes: Bacterial Insecticide Fermentation....Pages 606-608
Cotinuous Ethanol Production by Zymomonas Mobilis in a Bioreactor with Flame Making Ceramic Carriers....Pages 609-611
Design and Scale-Up of Bioreactors for Microbial Polysaccharide Fermentation....Pages 612-614
Application of a Bioreactor System to Soy Sauce Production....Pages 615-617
Substrate Removal Characteristics in an Immobilised Cell Fluidized Bed Reactor....Pages 618-620
Solvent Extraction of Flaxseed....Pages 621-623
Large Scale Preparation of Highly-Purified Egg Yolk Phosphatidylcholine by HPLC....Pages 624-626
Extraction and Concentration of Omega-3 Fatty Acids of Seal Blubber....Pages 627-629
Separation of EPA and DHA from Fish Oil Using Supercritical Extraction with Ag Complex Pretreatment....Pages 630-632
Selective Extraction of Proteins from Complex Solutions by Reverse Micelles....Pages 633-635
Fractionation of β -Lactoglobulin in Bovine Whey by Intermittent Up Flow System with Multi-Stage Ion Exchange Column....Pages 636-638
Recovery of Lysozyme and Avidin from Egg White by Ion-Exchange Chromatography....Pages 639-640
Development and Application of Cyclodextrin Polymer....Pages 641-643
Turbulent High-Schmidt Number Mass Transfer in UF....Pages 644-646
The pore size of ultrafiltration membranes — a novel approach....Pages 647-649
Reverse Osmosis System for Highly Concentrated Juice....Pages 650-652
Factors Affecting the Performance of Crossflow Filtration of Yeast Cell Suspension....Pages 653-655
Cross-Flow Membrane Filtration of Soy Sauce Lees....Pages 656-658
Applications of the Ceramic Membranes to Soy Sauce....Pages 659-661
Ceramic Filters for Food and Beverage Applications....Pages 662-664
Recovery and Functional Properties of Protein from the Wastewater of Mungbean Starch Processing by Ultrafiltration....Pages 665-667
Improved Extraction and Ultrafiltration Process for Protein Recovery from Soy Flour....Pages 668-670
The Production of Protein Isolates from Chinese Rapeseed....Pages 671-673
Separation and Concentration of Polyunsaturated Fatty Acids by a Combined System of Liquid-Liquid Extraction and Membrane Separation....Pages 674-676
Refining Vegetable Oils by Membrane Technology....Pages 677-679
Membrane Separation of Sunflower Oil Hydrolysates in Organic Solvents....Pages 680-682
Catalyst Removal from Hydrogenated Oils Using Membrane Technology....Pages 683-685
Continuous Synthesis of Aspartame Precursor with Membrane Enzyme Reactor — Membrane Extractor System....Pages 686-688
Electro-Ultrafiltration Bioreactor for Enzymatic Reaction in Reverse-Micelles....Pages 689-691
Evaluation of the Integrated-Time-Temperature Effect of Thermal Processes on Foods: State of the Art....Pages 692-694
Inactivation Kinetics of Bacterial Spores in Skim Milk, Concentrates, in Dependence on Water Activities and under Sealings....Pages 695-697
Determination of the Thermal Death Kinetics of Bacterial Spores by Indirect Heating Methods....Pages 698-700
A First Order Probabilistic Perturbation Analysis of the Growth and Thermal Inactivation of Lactobacillus Cells during Cold Storage and Reheating of Lasagna....Pages 701-703
Variability of Thermal Process Lethality....Pages 704-706
Microwave Heating of Liquid Foods....Pages 707-709
Selection of Heating Media for Thermal Processing of Retort Pouches....Pages 710-712
Numerical Analysis of Heat Transfer in the Sterilizing of Canned Foods by Vacuum Packing....Pages 713-715
Heat Transfer in Liquid-Filled Containers During End-Over-End Rotation....Pages 716-718
Development of High Speed Batchwise Sterilizer by Steam Fusion....Pages 719-720
Computer Aided Design and Optimization of Sterilization of Canned Tuna....Pages 721-723
Different Strategies for Controlling Pressure during the Cooling Stage in Batch Retorts....Pages 724-726
The Influence of Uncertainties in Processing Conditions on Thermal Process Calculations....Pages 727-729
ICRS/DS: A Computer Package for the Optimization of Batch Processes and its Applications in Food Processing....Pages 730-732
Disruption of Microbial Cells by Flash Discharge of High Pressure Gas....Pages 733-735
Sterilization of Beverages under Normal Temperature by a High-Voltage, Pulsed Discharge....Pages 736-738
Comparative Effects of Gamma-Rays and Electron Beams on Film Dosimeters and Bacterial Spores....Pages 739-741
Growth-Inhibitory Effect of Ceramics Powder Slurry on Bacteria....Pages 742-744
Recent Studies on Aseptic Processing of Particulate Foods....Pages 745-747
Laminar Tube Flow of a Newtonian Fluid Containing Large Spheres - Application to Aseptic Processing....Pages 748-750
Flow Velocities of Particles in Holding Tube....Pages 751-753
Flow of Solid-Liquid Food Mixtures....Pages 754-756
Modeling of Time-Variant Heat Transfer in a Two-Phase System....Pages 757-759
Heat Generation and Transfer in Electric Heating of a Laminar Flow of Food....Pages 760-762
A New Nondestructive System to Evaluate Quantitatively the Efficiency of Food Antiseptics....Pages 763-765
Development and Application of Aseptic New Materials (ASEPLA)....Pages 766-768
Continuous Sterilization of Particulate Foods by Ohmic Heating: Critical Process Design Considerations....Pages 769-771
Quality Changes of Aseptically Packed Apple Juice During Storage and the Prediction of Its Shelf-Life....Pages 772-774
Comparison of the Immersion Biotest and the Spore-Test Method for Evaluating the Integrity of Seals of Flexible Retort Packages....Pages 775-778
Food Packaging and Shelf-Life....Pages 779-780
Modified Atmosphere and Modified Humidity Packaging to Extend the Shelf Life of Fresh Mushrooms (Agaricus bisporus) ....Pages 781-783
Design of Perforated Polymeric Packages for the Modified Atmosphere Storage of Broccoli....Pages 784-786
Protection against Perishableness — New Packaging Materials and Principals of Permeation Measurement....Pages 787-789
Edible Wheat Gluten Films: Optimization of the Main Process Variables and Improvement of Water Vapor Barrier Properties by Combining Gluten Proteins with Lipids....Pages 790-792
Selection of Laminated Film for a Food Packaging....Pages 793-795
Continuous Microwave Drying of Polyethylene Terephthalate (PET)....Pages 796-798
Sterilization of Packaging Containers by Gasified Hydrogen Peroxide and the Application to Flexible Aseptic Packaging Machine....Pages 799-801
Aseptic Filling of Beverages in Glass Bottles — New Developed Processes in Germany....Pages 802-804
A Kinetic Model for Fouling in Milk Processing....Pages 805-807
Initial Events in Surface Fouling....Pages 808-810
Adsorption of Protein onto Stainless Steel Particle Surface and its Desorption Behavior....Pages 811-813
Supercritical Fluid Extrusion — A New Process....Pages 814-816
Rate Processes in Supercritical Fluid Extraction....Pages 817-819
Membrane Separation of Supercritical Fluid Mixture....Pages 820-822
Adsorption Isotherms for Supercritical Carbon Dioxide on Proteins and Polysaccharides....Pages 823-825
Application of Supercritical CO 2 for Food Processing....Pages 826-828
Supercritical Fluid Extraction of Aroma Compounds from Aromatic Herbs (Thymus zygis and Coriandrum sativum) ....Pages 829-831
Separation of aroma components from soy sauce by continuous supercritical CO 2 extraction....Pages 832-834
Supercritical Carbon Dioxide Extraction of Carotenoids from Carrots....Pages 835-837
The Performance of Preparative Supercritical-Fluid Chromatography of Lipids and Related Materials....Pages 838-839
Continuous Processing of Milk Fat with Supercritical Carbon Dioxide....Pages 840-842
Separation of Antioxidative Ferruginol from Japanese Cedar Bark by Supercritical Carbon Dioxide....Pages 843-845
Moisture Adsorption Isotherms and Reaction Characteristics of Immobilized Lipase in Supercritical Carbon Dioxide....Pages 846-848
Enzyme Reaction in Supercritical Fluid....Pages 849-851
Supercritical Carbon Dioxide as Processing Medium for Enzymatic Interesterification....Pages 852-854
Enzyme Inactivation by Pressurized Carbon Dioxide....Pages 855-857
Purification of Organic Acids by Gas Anti-Solvent Crystallization....Pages 858-860
Effect of High Pressure on Activity of some Oxidizing Enzymes....Pages 861-863
Application of Sterilization Technique by Hydrostatic High Pressure for Green Tea Drink....Pages 864-866
Study of High Pressure Effect on Inactivation of Bacillus Stearothermophilus Spores....Pages 867-869
Development of Fiber-Containing Non-Expanded Products by Extrusion Cooking Process....Pages 870-872
The Heat Denaturation Process of Soybean Protein by Twin Screw Extruder....Pages 873-875
The Development and Control of Colour in Extrusion Cooked Foods Simulated using a Model Reaction Cell....Pages 876-878
Application of Extrusion-Cooking for Feed Premixes Stabilization....Pages 879-881
Extrusion of Castanea sativa....Pages 882-884
Effects of Preparation Procedures and Packaging Materials on Quality Retention of Cut Chinese Cabbage....Pages 885-887
Effects of Preparation Procedures and Packaging Materials on Quality Retention of Grated Carrots....Pages 888-890
Storage Technology on Dehydrated Sword Bean....Pages 891-893
Effects of Several Treatments on the Quality of Cold Stored ‘Clementine Mandarins’....Pages 894-896
Postharvest Treatments on Quality of Mango Fruits ( Mangifera indica (L) var. Zill) Stored at Low Temperature....Pages 897-899
Flavor Change of Grape Juice During Processing....Pages 900-902
Production of Powdery Products out of Concentrated Fruit-Juices and other Food and Bio-Products....Pages 903-905
Physiological Roles of Membrane Alteration in Gamma Irradiated Potato Tuber....Pages 906-908
Development of a Time-Temperature Indicating Device Using Phospholipase....Pages 909-911
Heat Treatment Experiments on Hay to Eliminate Possible Contamination with Hessian Fly....Pages 912-914
Bacteriocin Producing Lactic Acid Bacteria Used for Biopreservation of Food....Pages 915-917
Studies on the Control of the Growth of Saccharomyces Cerevisiae by Using Response Surface Methodology to Achieve Effective Preservation at High Water Activities....Pages 918-920
Theory and Applications of a New Viscometer Based on Annulus Liquid Flow....Pages 921-923
An Extended Hot-Wire Method for Monitoring Fluid Viscosity and the Onset of Gel Formation....Pages 924-926
Use of an In-Line Viscometer in the Manufacture of Skim Milk Powder....Pages 927-929
Development of Shear Stress Based Sensor to Measure Drying Rate and its Application to Snack Drying Automation....Pages 930-932
Measurement of Fluid Thermal Conductivity with a Steady State Hot Wire Method....Pages 933-935
Optical Sensors (UV, VIS & NIR) for the Determination of Connective Tissue, Lipid and Protein Functionality in Meat....Pages 936-938
Quick Determination of Fat Content in Beef Longissimus by Near-Infrared Spectroscopy with a Fiber Optic Probe....Pages 939-941
Individual Sugar Content Control by the use of F.T.-I.R. Spectroscopy Coupled with an A.T.R. Accessory....Pages 942-944
Electrical Conductivity in Avocado as Maturity Index....Pages 945-947
New Electrical Method for Density Sorting of Spherical Fruits....Pages 948-950
Highly Sensitive and Rapid Determination of Diacetyl in Liquid Foods by Electrochemical Method....Pages 951-953
Nondestructive Quality Evaluation of Melons by Acoustic Transmission Characteristics....Pages 954-956
Nondestructive Internal Defect Detection of Agricultural Products Using Secondary Ultrasonic Wave....Pages 957-959
Wireless Image Transmit Unit and High Speed Inspection System for Inner Side of Container....Pages 960-962
Application of a Biogas Bubble Counter to Fermentation Processes....Pages 963-965
Computer Aids in Flexible Food Manufacturing....Pages 966-968
Automation of Cheese and Yogurt Manufacturing Processes....Pages 969-971
Automation of Shrimp Quality Evaluation....Pages 972-974
Automatic Control of the Biscuit Baking Oven Process....Pages 975-977
Study of Handling Techniques for the Soft and Plastic Substance such as Food....Pages 978-980
Dynamic Modelling and Simulation of Food Processes....Pages 981-983
Neural Network control for extrusion cooking....Pages 984-986
Fuzzy Techniques for Process State Estimation....Pages 987-989
JIT and CIM Concepts, Applied to a Large Scale Catering Production Plant....Pages 990-992
Development of Novel Agitating Device for Bioreactors....Pages 993-995
Total Energy Management System (TEMS) at Foodstaff Factory Moderated Environmental Impact Production System....Pages 996-998
A Blackboard and Object Oriented Fermentation Plant Model....Pages 999-1001
Treatment of Sweet-Potato Processing Wastewater Using UASB Reactors. I - Start-Up of the Process....Pages 1002-1004
Two Stage Controlled Anaerobic Bio-Reactor for Digesting Mixed Dairy Waste....Pages 1005-1007
Activated Sludge Treatment of Meat Processing Wastewater....Pages 1008-1010
Anaerobic Treatment of High Strength Dairy Processing Waste in an Upflow Anaerobic Sludge Blanket Reactor....Pages 1011-1013
Anaerobic Treatment of Distilled Waste Water of Wheat ’ shochu’ Using Two-Phase Fermenter....Pages 1014-1016
 Pleurotus Production in Coffee Bean Wash Water....Pages 1017-1019
By Products from Food Industries: Utilization for Bioinsecticide Production....Pages 1020-1022
NOx Removal in Water by Biochemical Reaction....Pages 1023-1025
Ripfadi: Ibero American Network on Physical Properties of Foods....Pages 1026-1028
Relationships between Physical Properties and Chemical Components of Okinawan Brown Sugar....Pages 1029-1031
The Effect of Processing Variables on the Product Quality of Soya Plantain Baby Food....Pages 1032-1034
Predicting Tofu Productivities of Soybean Varieties by Tofu Gel Centrifugation....Pages 1035-1037
Use of the Modern Technology in Improvement of Chinese Traditional Food Tou-Nao Processing....Pages 1038-1040
Frozen Stabilized Mince as a Source of Pacific Whiting Surimi....Pages 1041-1043
Production of Brasilian Imitation Cheese with a Partially Hidrogenated Vegetable Fat....Pages 1044-1046
Improvement of Bread Flavor by a Dairy Substrate Treated with Enzymes and Lactic Acid Bacteria....Pages 1047-1049
Interaction between Inhibitors of Calcium Phosphate Formation and Calcium Ion....Pages 1050-1052
Studies on the Optimum Conditions to Utilize Biologically Active Peptides Derived from Food Proteins....Pages 1053-1055
Anti-Platelet Principle Found in the Essential Oil of Garlic ( Allium sativum L. ) and its Inhibition Mechanism....Pages 1056-1058
Lipid Peroxide Decreasing Activity of Microbial Cells....Pages 1059-1061
Effect of Water and Alcohol on the Formation of Inclusion Complex between Cyclodextrins and d -Limonene by Twin Screw Kneader....Pages 1062-1064
Entrapment of Liquid Lipids into Powdery Matrixes of Saccharides and Proteins....Pages 1065-1067
Back Matter....Pages 1068-1085