Last modified: 2023-05-16 07:24:56
Time | Paper ID | Title / Authors | Keywords | Topic code | Ack. number |
---|---|---|---|---|---|
SY-71 [Symposium of Division of Biochemical Engineering] Advances and Frontiers in Food Chemical Engineering ~Toward Interdisciplinary Collaboration and Deepening Food Science and Technology ~ | |||||
(10:00–11:00) (Chair: | |||||
DH204 | [Invited lecture] Utilizing AI to transform Sapporo's manufacturing | AI manufacturing | SY-71 | 30 | |
DH206 | Evaluation of Red Wine Characteristics Based on Color Image Information | color image analysis wine tasting | SY-71 | 43 | |
(11:00–11:40) (Chair: | |||||
DH207 | A mechanistic model based approach with on-line monitors for accelerated food drying process development | drying on-line monitors mechanistic model | SY-71 | 790 | |
DH208 | Machine-learning model for protease cleavage site prediction using 1990 peptides | Bioactive peptide Cleavage site Machine-learning | SY-71 | 337 | |
(13:00–14:20) (Chair: | |||||
DH213 | [Invited lecture] 3D food printer for zero food loss | 3D food printer Food loss SDGs | SY-71 | 857 | |
DH215 | Gelation of curdlan by wet pulverization process | curdlan hydrogel wet pulverization | SY-71 | 703 | |
DH216 | Effect of the formation of chitosan-casein complex layer at oil-water interface on the stability of double emulsions containing palm-oil | microchannel emulsification polyelectrolyte complex fat crystallization | SY-71 | 757 | |
Break | |||||
(14:40–16:00) (Chair: | |||||
DH218 | A comparative study of formulations to improve oral bioavailability of β-cryptoxanthin | cryptoxanthin Solubility Bioavailability | SY-71 | 536 | |
DH219 | Amorphous solid dispersion of flavors | amorphous solid dispersion flavor drying | SY-71 | 775 | |
DH220 | Effect of molecular weight of saccharides and cation of salts on their distribution coefficients onto mackerel | distribution coefficient adsorption isotherm seasoning compound | SY-71 | 12 | |
DH221 | Development of highly active silica-supported platinum catalysts for the preservation of perishables | Food preservation Ethylene oxidation Supported metal catalysts | SY-71 | 176 |
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SCEJ 53rd Autumn Meeting (Nagano, 2022)