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

mBLACKIE ACADEMIC & PROFESSIONAL

An Imprint of Chapman 4 Hall

London • Glasgow • Weinheim • New York • Tokyo • Melbourne • Madras

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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

XXI

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

XXIV

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,

XXV

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

XXVI

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

xxvm

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

XXIX

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

XXXI

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

xxxii

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