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SCEJ 53rd Autumn Meeting (Nagano, 2022)

Last modified: 2023-05-16 07:24:56

Hall and day program : Hall DH, Day 2

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Hall DH(C3 2F 203), Day 2(Sep. 15)

SY-71

TimePaper
ID		Title / AuthorsKeywordsTopic codeAck.
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: Inoue Takashi)
10:00– 10:40DH204[Invited lecture] Utilizing AI to transform Sapporo's manufacturing
(Sapporo Breweries) Tokita Keita
AI
manufacturing
SY-7130
10:40– 11:00DH206Evaluation of Red Wine Characteristics Based on Color Image Information
(Mie U.) *(Reg)Hashimoto Atsushi, (Reg)Suehara Ken-ichiro, (Shinshu U.) Kameoka Takaharu, (Suntory) Watanabe Naoki
color image analysis
wine
tasting
SY-7143
(11:00–11:40) (Chair: Hashimoto Atsushi)
11:00– 11:20DH207A mechanistic model based approach with on-line monitors for accelerated food drying process development
(Yamaguchi U.) (Reg)Yamamoto Shuichi
drying
on-line monitors
mechanistic model
SY-71790
11:20– 11:40DH208Machine-learning model for protease cleavage site prediction using 1990 peptides
(Nagoya U.) Mizutani Ryota, Mori Yoko, Ogawa Shota, Tazoe Kaho, (Reg)Akiyama Hirokazu, (Reg)Shimizu Kazunori, *(Reg)Honda Hiroyuki
Bioactive peptide
Cleavage site
Machine-learning
SY-71337
(13:00–14:20) (Chair: Ichikawa Sosaku)
13:00– 13:40DH213[Invited lecture] 3D food printer for zero food loss
(Yamagata U.) Furukawa Hidemitsu
3D food printer
Food loss
SDGs
SY-71857
13:40– 14:00DH215Gelation of curdlan by wet pulverization process
(Shinshu U.) *(Stu)Tate Hiromu, (Reg)Shimada Iori, (Reg)Fukunaga Hiroshi, (Reg)Takahashi Nobuhide, (Reg)Osada Mitsumasa
curdlan
hydrogel
wet pulverization
SY-71703
14:00– 14:20DH216Effect of the formation of chitosan-casein complex layer at oil-water interface on the stability of double emulsions containing palm-oil
(Tokyo City U.) *(Reg)Kuroiwa Takashi, Hamada Shiho
microchannel emulsification
polyelectrolyte complex
fat crystallization
SY-71757
14:20– 14:40Break
(14:40–16:00) (Chair: Kuroiwa Takashi)
14:40– 15:00DH218A comparative study of formulations to improve oral bioavailability of β-cryptoxanthin
(U. Miyazaki) *(Reg)Oshima Tatsuya, (Reg·PCEF)Inada Asuka, Ono Aika, Nozaki Yuina, (MITC) Yamamoto Kenji, Akaki Takeshi, Shimoike Masahiko
cryptoxanthin
Solubility
Bioavailability
SY-71536
15:00– 15:20DH219Amorphous solid dispersion of flavors
(Okayama U.) *(Reg)Imamura Koreyoshi, Nitta Yuna, (Stu)Yamamoto Rina, Sato Haruna, (Reg)Imanaka Hiroyuki, (Reg)Ishida Naoyuki
amorphous solid dispersion
flavor
drying
SY-71775
15:20– 15:40DH220Effect of molecular weight of saccharides and cation of salts on their distribution coefficients onto mackerel
(Toyo Inst. Food Tech.) (Reg)Sha Yuki
distribution coefficient
adsorption isotherm
seasoning compound
SY-7112
15:40– 16:00DH221Development of highly active silica-supported platinum catalysts for the preservation of perishables
(Hokkaido Res. Org.) *(Reg)Mori Takeshi, Ogawa Yuta, Shigyo Tatsuhiro, (Reg)Matsushima Keiichiro, Nomura Takafumi, (Hokkaido U.) Nakajima Kiyotaka, Fukuoka Atsushi
Food preservation
Ethylene oxidation
Supported metal catalysts
SY-71176

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SCEJ 53rd Autumn Meeting (Nagano, 2022)

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