Overview
- Editors:
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Toshimasa Yano
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Department of Bioengineering, Faculty of Engineering, Yokohama National University, Hodogaya-ku, Yokohama 240, Japan
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Ryuichi Matsuno
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Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan
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Kozo Nakamura
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Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113, Japan
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Table of contents (349 papers)
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Innovation in Traditional Food Processing
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- Shen Gou-Qi, Cheng Chuang-Ji, Li Shao-Ji
Pages 1038-1040
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- R. Simpson, E. Kolbe, G. A. MacDonald, T. C. Lanier, M. T. Morrissey
Pages 1041-1043
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- Mirna L. Gigante, Salvador M. Roig
Pages 1044-1046
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Design of Physiological Functions of Foods from Engineering Viewpoints
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- Masashi Yamamoto, Reiko Watanabe, Tsutomu Kaneko, Hideki Suzuki
Pages 1047-1049
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- Kazutaka Yamamoto, Hitoshi Kumagai, Takaharu Sakiyama, Hiroyuki Ogawa, Toshimasa Yano
Pages 1050-1052
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- Masaaki Yoshikawa, Hiroyuki Fujita
Pages 1053-1055
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- Toyohiko Ariga, Taiichiro Seki, Kiyosi Ando, Sachiyuki Teramoto, Hiroyuki Nishimura
Pages 1056-1058
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- Masanori Ito, Kazuoki Ishihara
Pages 1059-1061
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- Hidefumi Yoshii, Takeshi Furuta, Takashi Kobayashi, Toshimi Nishitarumizu, Hiroshi Hirano, Akira Yasunishi
Pages 1062-1064
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- Ryuichi Matsuno, Jun Imagi, Shuji Adachi
Pages 1065-1067
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Back Matter
Pages 1068-1085
About this book
The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivity of human beings to taste. Fortunately, an overview of world research reveals that the mechanisms of the many complex phenomena found in the food manufacturing process have been gradually elucidated by skilful experiments using new analytical tools, methods and theoretical analyses. This book, the proceedings of the 6th International Congress on Engineering and Food (ICEF6), held for the first time in Asia - in Chiba, Japan May 23 -27, 1993 - summarizes the frontiers of world food engineering in 1993. Congress was joined by the 4th International Conference on Fouling and Cleaning. There were 476 active members from 31 countries participating in the Congress. The editors hope that readers will find this book to be a useful review of the current state of food engineering, and will consider future developments in this research field. The editors extend thanks to the members of the organizing committee of ICEF6, and the advisors, Dr. Ryozo Toei, Professor Emeritus of Kyoto University and Dr. Masao Fujimaki, Professor Emeritus of the University of Tokyo. They also acknowledge the international advisory board members who helped the organizing committee in many ways, and the 10 foundations and 66 companies that financially supported the ICEF6. Finally, the editors are indebted to the reviewers of the manuscripts of these proceedings.
Editors and Affiliations
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Department of Bioengineering, Faculty of Engineering, Yokohama National University, Hodogaya-ku, Yokohama 240, Japan
Toshimasa Yano
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Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan
Ryuichi Matsuno
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Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113, Japan
Kozo Nakamura