Japan Journal of Food Engineering

Vol. 11, No.4 (2010)Contents

Reviews

Response to Consumer Demand for Reduced-Fat Foods; Multi-Functional Fat Replacers Jongbin LIM, George E. INGLETT, and Suyong LEE 147
Mass Transfer in Novel “Food Contact Materials” : Scales and Stakes) Nathalie GONTARD and Stephane GUILBERT 153
Physical Properties of Foods and Effect of Water on Them X Hydration and Mechanical Properties of Food Hydrocolloids Shinya IKEDA 161
Recrystallization of Ice Crystals in Frozen Foods Tomoaki HAGIWARA 169

Original Papers

Flow Properties and the Velocity through the Pharynx of Solutions Prepared from Commercial Thickening Agents and Those of Yogurt with Relevance to Liquid-Type Care Foods for Dysphagic Patients Akiko TASHIRO, Keiko ONO, Atsuko HASEGAWA-TANIGOME, Hitomi KUMAGAI, and Hitoshi KUMAGAI 177
Bioconversion of Glutamic acid to γ-Aminobutyric acid (GABA) in Brown Rice Grains Induced by High Pressure Treatment ............. Toru SHIGEMATSU, Mina MURAKAMI, Kanako NAKAJIMA, Yoshiyuki UNO, Arata SAKANO, Yuka NARAHARA, Mayumi HAYASHI, Shigeaki UENO, and Tomoyuki FUJII 189
Development of Equipment and Software for Evaluating Surface Color Change of Baked Food Using Digital Camera. Hiroyuki IYOTA, Hideki SAKAI, Hiroyuki TAKASAGO, and Hideya SHIMADA 203
Preparation of Whey Protein Concentrates with Good Heat Stability Using Heat Denaturation Yuzoh ASANO, Manabu SUZUKI, Hiroshi ARASE, Naoki YUDA, Hitoshi SAITO, and Keiji IWATSUKI 215
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