Food sciences and technologies for development of high quality food
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Abstract
Our studies on food science and technology for development of high quality food were reviewed. A series of papers deals with food aroma: 1) off-flavor generation in Satsuma mandarin juice during a pasteurization and improper storage, 2) aroma evaluation of coffee and sesame seed oil by multivariate analyses of GC data and sensory data, 3) analytical study on off-flavor of skim milk powder, 4) preparation of odor concentrate by solid phase extraction, 5) non-enzymatic formation of lactones in butter oil, 6) improving the palatability of salt-reduced food using soy sauce aroma, 7) characterization of odor terminology in Japanese, and 8) aroma sorption into plastic materials. A series of papers deals with food process engineering: 1) microbial and enzymatic inactivation under high pressure carbonation, 2) microbial inactivation by the high pressure hydrostatic treatment, and 3) rapid hygrothermal pasteurization of fruits and vegetables using saturated water vapor.