Japan Journal of Food Engineering

Vol. 10, No.2(2009)Contents

Review

Encapsulation of Enzymes by Spray Drying Vichuta LAURUENGTANA, Vita PARAMITA, Tze Loon NEOH, Takeshi FURUTA and Hidefumi YOSHII 79

Original Papers

Comprehensive Evaluation of Antioxidant Activity of Various Herb Teas Using Radar Chart Masaaki TERASHIMA, Asako NIIJIMA, Natsuko OKAZAKI, Mari YOSHIDA, Mayuko YOSHIDA and Masami SHIIBA 87
Effect of Milling Methods and Particle Size on Carr’s Flowability and Floodability Indices of Rice Flour Itaru SOTOME, Masuko TSUDA, Mayuko OKABE, Sayaka OSHIMA, Md. Sharif HOSSEN, Mayumi ITAKURA, Makiko TAKENAKA, Hiroshi OKADOME and Seiichiro ISOBE 95
Production of Emulsifying and Antioxidative Substances from Defatted Rice Bran by Two-step Subcritical Water Treatment Yusuke MURAYAMA, Tze Loon NEOH, Takashi KOBAYASHI and Shuji ADACHI 107
Degradation Kinetics of Catechin in Aqueous Solution in the Presence of Ascorbic Acid or Octanoyl Ascorbate Yoshiyuki WATANABE, Tatsunori OKAYASU, Kana IDENOUE and Shuji ADACHI 117

Technical Paper

Experimental Analysis of Spraying and Drying Characteristics in Vacuum Spray Dryer Ryosuke AOYAMA, Yutaka KITAMURA and Kazuhiko YAMAZAKI 127

The difficulty of the fusion between innovative products and the business

Hiroshi SOEDA 135
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