Japan Journal of Food Engineering

Vol. 10, No.4 (2009)Contents

Review

Several Aspects of Microbial Technology for Food Pasteurization and Sterilization Tetsuaki TSUCHIDO 183
Development of Evaluation Systems for Rice Taste Quality Takashi MIKAMI 191
Physical Properties of Foods and Effect of Water on Them Ⅵ Freeze-Grinding of Foods Yoshio HAGURA 199
New Development in Lipid Dispersion Systems - Based on the Recent Progress in Nanotechnology - II Biocompatible Nano/Micro-Dispersion Systems Prepared via the Self Assembly of Food Materials Sosaku ICHIKAWA, Takashi KUROIWA, Ai Mey CHUAH and Mitsutoshi NAKAJIMA 207

Original Papers

The Shapes of Valves and Emulsification Action in a Homogenizer Takashi SUMITOMO, Junichiro FUKUTOMI, Toru SHIGEMITSU and Yoshio YOSHIMURA 215

Technical Paper

Effect of Cell Voltages on Available Chlorine Concentration and pH in Slightly Acidic Electrolyzed Water Yasuhiro IIZUKA, Masaki KAKAMU, Taiji ANDO and Motokazu KIKUCHI 223
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