Time | Paper ID | Title / Authors | Keywords | Topic code | Ack. number |
---|---|---|---|---|---|
Hall F, Day 2 | |||||
(13:00–14:20) (Chair: Hashimoto A.) | |||||
F213 | [Review lecture] Overview of Recent Developments in Drying Technology | Advanced drying technologies Health foods Microbial inactivation | K-3 | 187 | |
F215 | Preparation of amorphous sugar matrix from organic solvent and its application to surfactant-free encapsulation of insoluble substances | solid dispersion sugar surfactant free | K-3 | 334 | |
F216 | [Invited lecture] Encapsulation of enzyme by spray drying: Different formulation of feed liquid | microencapsulation enzyme spray drying | K-3 | 46 | |
(14:20–15:40) (Chair: Yoshii H.) | |||||
F217 | Gastrointestinal digestion characteristics of O/W emulsion-based systems using in vitro models | Gastrointestinal digestion In vitro model O/W emulsion | K-3 | 188 | |
F218 | [Invited lecture] Development of inulin powder production process from Jerusalem artichoke (Helianthus tuberosus L.) tubers and quality determination | Carbonation Jerusalem artichoke Inulin | K-3 | 231 | |
F219 | Formulation of lipid-based micro/nanodispersion systems for developing food functionalities | lipid dispersion systems emulsion vesicles | K-3 | 347 | |
F220 | [Invited lecture] Production of carbohydrate products from tropical fruit wastes by subcritical water treatment | Subcritical water Agricultural wastes Carbohydrate extraction | K-3 | 272 | |
(15:40–17:20) (Chair: Ichikawa S.) | |||||
F221 | Infrared Spectroscopic Application to Food Processing (Graduate School of Bioresources, Mie U.) *Hashimoto Atsushi, | quality evaluation taste sensing | K-3 | 154 | |
F222 | Pretreatment with citric acid to suppress food protein deposit formation on stainless steel surface for efficient cleaning | cleaning protein adhesion citric acid | K-3 | 402 | |
F223 | [Invited lecture] Computer simulation in thermal food processing | Heat and mass transfer Simulation change of ingredient | K-3 | 33 |