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<p><b>Session I. General Food Science and Technology</b></p> <p>1. Application of a Graphic Global Optimization for Protein Modification 1<br /><i>Shuryo Nakai Jinglie Dou and Soichiro Nakamura</i></p> <p>2. Carcass and Meat Quality Characteristics of forage-Based Beef 12<br /><i>G.K. Fukumoto Y.S. Kim K.H. Kim and H. Ako</i></p> <p>3. Quantitative Aspect for Effect of Lipid Hydroperoxides on Fish Myofibrillar Protein 22<br /><i>Tooru Ooizumi</i></p> <p>4. High Fischer Ratio Peptide Mixture 29<br /><i>Wenying Gu and Mei Wang</i></p> <p>5. Sds-Page in Tris-Glycine Buffer for Separation of Proteins of Low Molecular Weight 33<br /><i>Ping-Fan Rao Ru-Ming Chen Li Ni Jian-Cai Li Shu-Tao Liu Rong-Zhen Zhang Bi-Hong Shi Gong-Rui Chen</i> <i>Yu-Quiang Zheng and Wen-Hong Gao</i></p> <p>6. Isolation and Characterization of Peptides With Angiotensin Converting Enzyme Inhibitory Activity From Vinegar Egg tonic 39<br /><i>Shu-Tao Liu Fang Fan Long Li Rong-Zhen Zhang Ru-Ming Chen Bi-Hong Shi Gong-Rui Chen Yu-Qiang</i> <i>Zheng Wen-Hong Gao and Ping-Fan Rao</i></p> <p>7. Discussion on The Multifunctional Conversion of Dietary Fiber 46<br /><i>Jianxian Zheng and Xiaolin Ding</i></p> <p>8. The Carbohydrate Composition of Cotyledons and Hulls of Three Chinese Indigenous Legume Seeds 52<br /><i>Peter C.K. Cheung and Chi-Fai Chau</i></p> <p>9. Culture of Dioscorea Alata L. Var. Purpurea M. Pouch 59<br /><i>Ming C. Wen Lir-Wan Fan and Tien-Ken Hsu</i></p> <p>10. “Efficient Economic and Clean” Ethanol Production 68<br /><i>Guiyang Shi Lixin Zhang and Kechang Zhang</i></p> <p>11. Effect of A-tocopherol on Lipoxygenase-Catalyzed Oxidation of Highly Unsaturated Fatty Acids 76<br /><i>Bonnie Sun Pan Hsiu-Hua Hsu Susan Chen and Hua-Ming Chen</i></p> <p>12. Application of Diphasic Dialysis Extraction in Ethyl Carbamate Analysis 86<br /><i>Fuu Sheu and Yuan-toy Shyu</i></p> <p>13. Molecular Basis of Alcoholic Aroma formation During Tea Processing 93<br /><i>Kanzo Sakata Naoharu Watanabe and Taiichi Usui</i></p> <p>14. Inhibitory Mechanisms of Human Platelet Aggregation by onion and Garlic 106<br /><i>Yasujiro Morimitsu S. Kawakishi and T. Osawa</i></p> <p>15. Platelet Aggregation Inhibitory Activity of Vinyldithuns and Their Derivatives From Japanese Domestic Allium (A. Victorialis) 114<br /><i>Hiroyuki Nishimura C. Hanny Wijaya Atsushi Satoh and toyohiko Ariga</i></p> <p>16. Cancer Preventive Phytochemicals From Tropical Zingiberaceae Akira Murakami Yoshimasa Nakamura 125<br /><i>Yoshimi Ohto Takuji Tanaka Hiroki Makita Koichi Koshimizu and Hajime Ohigashi</i></p> <p><b>Session II. Food Engineering and Processing</b></p> <p>17. High Pressure Preserved Foods: Commercial Development Challenges 134<br /><i>Daniel F. Farkas</i></p> <p>18. High Pressure-Texturized Products From Frozen Surimi and Sardine Lipid 140<br /><i>Yasuhiro Funatsu Yukako Nabeshima-Lto Ken-Ichi Kawasaki and Kunihiko Samejima</i></p> <p>19. Rheological Properties and Microstructure of Monodispersed O/W Emulsion Gel 149<br /><i>S. Gohtani K.H. Kim and Y. Yamano</i></p> <p>20. Study of Preserving Selenium in Several Vegetables Under Various Dehydrating Methods 155<br /><i>M. Zhang X.L. Ding P.H. Lu H.K. Zhu and J.M. Chen</i></p> <p>21. Rheology of Clarified Kiwefruit Juices 163<br /><i>Yanqun Li and Shiwang She</i></p> <p>22. Fermentation Technology for The Production of High-Value Food Additives 170<br /><i>Feng Chen</i></p> <p>23. Studies on Bioactive Compounds Production by Submerged Fermentation of Genoderma Lucidum 178<br /><i>Pingzuo Li Rou Xu and Kechang Zhang</i></p> <p>24. Pigmental Improvement of Green Vegetables by Controlling Free Radicals During Heat Dehydration 185<br /><i>Min Zhang Xiaolin Ding Zhengbiao Gu and Chunli Li</i></p> <p>25. Application of Ultrasonication to Speed Up Process of Salted Duck Egg Production 192</p> <p><i>Jin-Ming Guo Shu-Tao Liu Yu-Qiang Zheng Rong-Zheng Zhang Jian-Cai Li Ru-Ming Chen Long Li Bi-Hong Shi Wen-Hong Gao Gong-Rui Chen and Ping-Fan Rao</i></p> <p>26. An Improved Method of Cholesterol Determination in Egg Yolk by HPLC 198<br /><i>Rong-Zhen Zhang Long Li Jian-Cai Li Shu-Tao Liu Ru-Ming Chen Bi-Hong Shi Wen-Hong Gao Gong-Rui</i> <i>Chen Yu-Qiang Zheng and Ping-Fan Rao</i></p> <p>27. Purification of Peroxidase from Frozen Vegetable Plant Wastes and Regional Vegetables Using Reverse Micelles 206<br /><i>Ofelia Perez Arvizu Blanca E. Garcia and Carlos Regalado</i></p> <p>28. Preparation of Breadcrumb by Extrusion 216<br /><i>Z.Y. Jin X.M. Xu B. Clough A. Fuller and S. Alcock</i></p> <p><b>Session III. Antioxidants in Foods</b></p> <p>29. Antioxidant Activity of North American Ginseng 232<br /><i>David D. Kitts Chun Hu and Arosha N. Wijewickreme</i></p> <p>30. Antioxidative Activity and Mechanism of Isolated Components From Flowers of Delonix Regia 243<br /><i>Jeng-De Su and Chang-Teng Fan</i></p> <p>31. Absorption Metabolism and Antioxidant Effects of Tea Catechin in Humans 253<br /><i>Teruo Miyazawa and Kiyotaka Nakagawa</i></p> <p>32. Studies on The Antioxidative Activity of Tea Seed Oil 261<br /><i>Zheng Hui Zhao Xiuping Qian and Hong Jiang Wang</i></p> <p>33. The Bio-Antioxidative Acitvity of Functional Factors in Bamboo Leaves 266<br /><i>Ying Zhang and Xiaolin Ding</i></p> <p>34. Multiple Antioxidants Protect Against Lipid Peroxidation and Diseases 274<br /><i>Al Tappel</i></p> <p><b>Session IV. Nutrition and Food Science</b></p> <p>35. Nutritional Challenges and Opportunities for Improved Health in The Pacific Rim 281<br /><i>Janet C. King</i></p> <p>36. Nutritional Enhancement of Asian Wheat Products by Starch and Protein Supplementation 284<br /><i>Harold Corke Feliciano P. Bejosano and Lilia S. Collado</i></p> <p>37. Bioactive Peptides in Milk and Their Biological and Health Implications 291<br /><i>Ruo-Jun Xu</i></p> <p>38. Attempts to Reduce Fat and Cholesterol in Australian Foods 302<br /><i>F. Sherkat M. Pantella Tv. Huang D. Eng and J. Wilson</i></p> <p>39. Plasma and Tissue Lipid Differences and Susceptibility to Oxidation in Hypertensive Rats Fed Saturated and Polyunsaturated Dietary Fats 314<br /><i>Elisa Girardelli Pinto Novais and David D. Kitts</i></p> <p>40. Hypocholesterolemic Effect of The Insoluble Fraction of tofuru As A Dietetic Supplement 330<br /><i>Ping-Fan Rao Rong-Zhen Zhang Long Li Jian-Cai Li Hong Fu Shu-Tao Liu Ru-Ming Chen Gong-Rui Chen</i> <i>Yu-Qiang Zheng Bi-Hong Shi and Wen-Hong Gao</i></p> <p>41. Food Proteins and Peptides Presenting Specific Protection to Human Health (A Review) 335<br /><i>Valdemiro C. Sgarbieri</i></p> <p>42. An Efficient Production of Dfa M and Its Potential Utility As A Physiologically Functional Food 353<br /><i>Fusao tomita Atsushi Yokota Takanori Kasai Hiroshi Hara and Kouji Sayama</i></p> <p>43. Hplc Determination of Angiotensin-Converting Enzyme Activity on toyopearl Hw-40s Column 363<br /><i>Gong-Rui Chen Shu-Tao Liu Bi-Hong Shi Rong-Zhen Zhang Jian-Cai Li Ru-Ming Chen Long Li Wen-Hong Gao Tian-Bao Chen Yu-Qiang Zheng and Ping-Fan Rao</i></p> <p>44. A Study of Proteins in Pidan (Chinese Eggs) 371<br /><i>Rong-Zhen Zhang Shu-Tao Liu Long Li Ru-Ming Chen Bi-Hong Shi Wen-Hong Gao Gong-Rui Chen Yu-Qiang Zheng and Ping-Fan Rao</i></p> <p>45. HPLC Determination of Cholic Acid Binding to Proteins on TSK G3000SW Column 378<br /><i>Yu-Qiang Zheng Long Li Li Ni Jian-Cai Li Rong-Zhen Zhang Shu-Tao Liu Ru-Ming Chen Bi-Hong Shi</i> <i>Wen-Hong Gao Gong-Rui Chen and Ping-Fan Rao</i></p> <p>46. Improved Methods for The Separation and Purification of Immunoglobulin From Egg Yolk by Filtration and one Step Anion-Exchange Chromatography 384<br /><i>Jian-Cai Li Tian-Bao Chen Rong-Zhen Zhang Ru-Ming Chen Long Li and Ping-Fan Rao</i></p> <p>47. Isolation and Characterization of A Protease From Chinese Fish Sauce Material 391<br /><i>Engraulis Japonicus Chun-Jian Huang Shao-Yun Wang Hong Fu Jian-Cai Li Shu-Tao Liu Rong-Zheng</i> <i>Zhang Ru-Ming Chen Long Li and Ping-Fan Rao</i></p> <p>48. Anti-Inflammatory Activity of Antelope Horn Keratin and Its Tryptic Hydrolysate 398<br /><i>Long Li Wen Wang Bi-Hong Shi Jian-Cai Li Rong-Zhen Zhang Shu-Tao Liu Ru-Ming Chen Wen-Hong</i> <i>Gao Gong-Rui Chen Yu-Qiang Zheng and Ping-Fan Rao</i></p> <p>49. Chemical Composition of Bovine Colostrum 405<br /><i>Gruo Ben Heng</i></p> <p>50. Development of A Water-Soluble Carboxymethyl- /3-(L-*3)-Glucan Derived From Saccharomyces Cerevisiae 412<br /><i>Xiao Lin Ding and Miao Wang</i></p> <p>51. The Hemagglutinating and Cytotoxic Activities of Extracts From Mexican Legumes on Human Tumor Cells 420<br /><i>Nuria Rocha Luis A. Salazar-Olivo Fikrat Abdullaev and Elvira Gonzalez De Mejia</i></p> <p>52. Preliminary Analysis of Crystallization Conditions of Gamma Conglutin of Lupin Alma L. Martinez-Ayala 427<br /><i>Alexander Mcpherson Octavio Paredes-Lopez and Gloria S. Davila-Ortiz</i></p> <p>53. Enzymatic Conversion of Cellulosic Materials in A Continuous Stirred Tank Reactor With An Ultrafiltration Membrane 433<br /><i>Honshu Ding Elena Vlasenko Charles Shoemaker and Sharon Shoemaker</i></p> <p><b>Session V. Food Safety</b></p> <p>54. Utilization of Ca and Zn in Metal Proteinate Metal Amino Acid Complexes and Inorganic Salts for Rats 446<br /><i>Xiaoming Zhang Xinghua Yuan and Kechang Zhang</i></p> <p>55. Viruses and Parasites in The U.S. Food and Water Supply 452<br /><i>Dean O. Cliver</i></p> <p>56. Development and Use of Molecular Diagnostic Techniques for The Detection and Subtyping of Food Pathogens 457<br /><i>Hau-Yang Tsen</i></p> <p>57. Paradox of Food Safety: Microbial Hazards 468<br /><i>Mary Y. Wang and B.S. Luh</i></p> <p>58. Consumer Food Safety Concerns: Acceptance of New Technologies That Enhance Food Safety 476<br /><i>Christine M. Bruhn</i></p> <p><b>Session VI. Sensory Science and Acceptability</b></p> <p>59. Consumer Preference Groups - Measurement Implications and Challenges 482<br /><i>Joel L. Sidel Herbert Stone Heather Thomas and Howard G. Schutz</i></p> <p>60. Neurobiology and Psychophysics of Oral Irritation 491<br /><i>E. Carstens</i></p> <p>61. Data Collection and Analysis Methods for Consumer Testing 504<br /><i>Jean-Xavier Guinard</i></p> <p>62. Sensory Properties of Fruits and Vegetables 517<br /><i>Diane M. Barrett Elba Cubero Irene Luna-Guzman Charlene Wee and Jean Xavier Guinard</i></p> <p>63. Effect of Processing on Texture and Sensory Quality of Frozen Precooked Rice 528<br /><i>M.T. Yan and B.S. Luh</i></p> <p><b>Session VII. Biotechnology of Foods</b></p> <p>64. Enhancing The Biosynthesis of Endogenous Methionine-Rich Proteins (Mrp) to Improve The Protein Quality of Legumes Via Genetic Engineering 540<br /><i>Alfredo F. Galvez M. Jamela Revilleza Benito O. De Lumen and Deanne C. Krenz</i></p> <p>65. Genes Differentially Expressed During Fruit Body Development of Shitake Mushroom Lentinula Edodes 553<br /><i>G.S.W. Leung M. Zhang W.J. Xie and H.S. Kwan</i></p> <p>66. Transgenic Approach to Improve Protein Starch and Taste Quality of Food Plants Samuel S.M. Sun 560<br /><i>Ming-Li Wang Helen M. Tu Wei-Neng Zuo Liwen Xiong and M.C. Cheng</i></p> <p>67. Effect of Microbial Transglutaminase Enzyme on Kamaboko Gel formation and Cross-Linking Reaction of Myosin Heavy Chains 564<br /><i>Kosaku Yasunaga Masakatsu Yamazawa Yoichi Abe and Ken-Ichi Arai</i></p> <p>68. Phenolics: Their Impacts on Proteolytic Activity 571<br /><i>Rashda Ali and Shahina Naz</i></p> <p>69. Characterization of Lipase and Its Application in Defatting of Fish 580<br /><i>Qiaoqin Shi Yi Zheng Jianzhong Huang and Song-Gang Wu</i></p> <p>70. Flavor Ester Synthesis by Microbial Lipases in Non-Aqueous Phase 587<br /><i>Xu Yan and Chang Kechang</i></p> <p>71. Studies of The Fermentation Properties of The Lipid-Producing Microorganism - Mortierella Isabelina M-01s 593<br /><i>Song-Gang Wu Jianzhong Huang Xiao-Lan Zhou Yao-Xin Lin Bi-Feng Xie and Qiao-Qin Shi</i></p> <p>Subject Index 601</p>

<b>Edited by John R. Whitaker, Ph.D., Norman F. Haard, Ph.D., Charles F. Shoemaker, Ph.D.,</b> Department of Food Science and Technology, and <b>R. Paul Singh, Ph.D.,</b> Dept of Biological and Agricultural Engineering, all at University of California, Davis, California.

There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapters are arranged under seven sections, which include General Topics in Food Science and Technology; Food Processing and Engineering; Antioxidants in Foods; Nutrition and Food Science; Food Safety; Sensory Science of Foods; and Food Biotechnology. <br /> <p>Many of the chapters are exceptional in the quality and depth of science and state-of-the-art instrumentation and techniques used in the experimentation. There is literally a gold mine of new information available in this book, not only for healthful foods for the Pacific Rim but for many other areas as well.</p>

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