講演 時刻 | 講演 番号 | 講演題目/発表者 | キーワード | 分類 番号 | 受理 番号 |
---|---|---|---|---|---|
F 会場・第 2 日 | |||||
(13:00〜14:20) (座長 橋本 篤) | |||||
F213 | [展望講演] 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 | [招待講演] Encapsulation of enzyme by spray drying: Different formulation of feed liquid | microencapsulation enzyme spray drying | K-3 | 46 | |
(14:20〜15:40) (座長 吉井 英文) | |||||
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 | [招待講演] 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 | [招待講演] 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) (座長 市川 創作) | |||||
F221 | Infrared Spectroscopic Application to Food Processing | 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 | [招待講演] Computer simulation in thermal food processing | Heat and mass transfer Simulation change of ingredient | K-3 | 33 |