一般テーマ（国外）一覧

韓国　釜慶大学校 食品生命工学部 生物工学専攻

牡蠣の未利用資源を利用した機能性ペプチドの生産

韓国　全南大学校 冷凍工学科、生命産業工学科、釜慶大学 生物工学科

氷核活性細菌を利用した凍結乾燥粉末の製造

Department of Food Science and Technology, Kyungpook National University, Korea

Optimization of Microwave-Assisted Extraction Process for the Functional Components from Glycyrrihiza uralensis by Response Surface Methodology

Daegu University, Korea

Optimization of Ultrasound-assisted Extraction of Phenolic Compounds from Salicornia herbacea powder

韓国 忠北大学校 農業生命環境大学　バイオシステム工学科

遠赤外線乾燥による太極蔘(御種人参)の乾燥特性

University of California, USA

Modeling Flow Field in Gastric Environment for Manufacturing Novel Health Foods

Massey University, New Zealand

Interfacial Engineering of Food Emulsions to Modify Lipid Digestion

中国 河南工業大学 糧油食品学部

Effects of enzymes and other additives on the Mantou (similar as饅頭) qualities using frozen dough method

特別賞Kasetsart University, Faculty of Agro-Industry

Rheological properties of wheat flour-based batters containing tapioca starch on the quality of fried chicken wingsticks

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