FOOD FOR HEALTH IN THE PACIFIC RIM -- CONTENTS -- 1. APPLICATION OF A GRAPHIC GLOBAL OPTIMIZATION FOR PROTEIN MODIFICATION -- 2. CARCASS AND MEAT QUALITY CHARACTERISTICS OF FORAGE-BASED BEEF -- 3. QUANTITATIVE ASPECT FOR EFFECT OF LIPID HYDROPEROXIDES ON FISH MYOFIBRILLAR PROTEIN -- 4. HIGH FISCHER RATIO PEPTlDE MIXTURE -- 5. SDS-PAGE IN TRIS-GLYCINE BUFFER FOR SEPARATION OF PROTEINS OF LOW MOLECULAR WEIGHT -- 6. ISOLATION AND CHARACTERIZATION OF PEPTIDES WITH ANGIOTENSIN CONVERTING ENZYME INHIBITORY ACTIVITY FROM VINEGAR EGG TONIC -- 7. DISCUSSION ON THE MULTIFUNCTIONAL CONVERSION OF DIETARY FIBER -- 8. THE CARBOHYDRATE COMPOSITION OF COTYLEDONS AND HULLS OF THREE CHINESE INDIGENOUS LEGUME SEEDS -- 9. CULTURE OF DZOSCOREA ALATA L. VAR. PURPUREA M. POUCH -- 10. "EFFICIENT, ECONOMIC AND CLEAN" ETHANOL PRODUCTION -- 11. EFFECT OF α-TOCOPHEROL ON LIPOXYGENASE-CATALYZED OXIDATION OF HIGHLY UNSATURATED FATTY ACIDS -- 12. APPLICATION OF DIPHASIC DIALYSIS EXTRACTION IN ETHYL CARBAMATE ANALYSIS -- 13. MOLECULAR BASIS OF ALCOHOLIC AROMA FORMATION DURING TEA PROCESSING, -- 14. INHIBITORY MECHANISMS OF HUMAN PLATELET AGGREGATION BY ONION AND GARLIC -- 15. PLATELET AGGREGATION INHIBITORY ACTIVITY OF VINYLDITHIINS AND THEIR DERIVATIVES FROM JAPANESE DOMESTIC ALLJUM (A. VZCTOWIS) -- 16. CANCER PREVENTIVE PHYTOCHEMICALS FROM TROPICAL ZINGIBERACEAE -- 17. HIGH PRESSURE PRESERVED FOODS: COMMCIAL DEVELOPEMENT CHALLENGES -- 18. HIGH PRESSURE-TEXTURIZED PROUCTS FROM FROZEN SURIMI AND SARDINE LIPID -- 19. RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE OF MONODISPERSED O/W EMULSION GEL -- 20. STUDY OF PRESERVING SELENIUM IN SEVERAL VEGETABLES UNDER VARIOUS DEHYDRATING METHODS\ -- 21. RHEOLOGY OF CLARIFIED KIWIFRUIT JUICES -- 22. FERMENTATION TECHNOLOGY FOR THE PRODUCTION OF HIGH-VALUE FOOD ADDITIVES.

23. STUDIES ON BIOACTIVE COMPOUNDS PRODUCTION BY SUBMERGED FERMENTATION OF GENODERMA LUCIDUM -- 24. PIGMENTAL IMPROVEMENT OF GREEN VEGETABLES BY CONTROLLING FREE RADICALS DURING HEAT DEHYDRATION -- 25. APPLICATION OF ULTRASONICATION TO SPEED UP PROCESS OF SALTED DUCK EGG PRODUCTION -- 26. AN IMPROVED METHOD OF CHOLESTEROL DETERMINATION IN EGG YOLK BY HPLC -- 27. PURIFICATION OF PEROXIDASE FROM FROZEN VEGETABLE PLANT WASTES AND REGIONAL VEGETABLES USING REVERSE MICELLES, -- 28. PREPARATION OF BREADCRUMB BY EXTRUSION -- 29. ANTIOXIDANT ACTIVITY OF NORTH AMERICAN GINSENG -- 30. ANTIOXIDATIVE ACTIVITY AND MECHANISM OF ISOLATED COMPONENTS FROM FLOWERS OF DELONIX REGIA -- 31. ABSORPTION, METABOLISM AND ANTIOXIDANT EFFECTS OF TEA CATECHIN IN HUMANS -- 32. STUDIES ON THE ANTIOXIDATIVE ACTIVITY OF TEA SEED OIL -- 33. THE BIO-ANTIOXIDATIVE ACITVITY OF FUNCTIONAL FACTORS IN BAMBOO LEAVES -- 34. MULTIPLE ANTIOXIDANTS PROTECT AGAINST LIPID PEROXIDATION AND DISEASES, -- 35. NUTRITIONAL CHALLENGES AND OPPORTUNITIES FOR IMPROVED HEALTH IN THE PACIFIC RIM -- 36. NUTRITIONAL ENHANCEMENT OF ASIAN WHEAT PRODUCTS BY STARCH AND PROTEIN SUPPLEMENTATION -- 37. BIOACTIVE PEPTIDES IN MILK AND THEIR BIOLOGICAL AND HEALTH IMPLICATIONS -- 38. ATTEMPTS TO REDUCE FAT AND CHOLESTEROL IN AUSTRALIAN FOODS -- 39. PLASMA AND TISSUE LIPID DIFFERENCES AND SUSCEPTIBILITY TO OXIDATION IN HYPERTENSIVE RATS FED SATURATED AND POLYUNSATURATED DIETARY FATS -- 40. HYPOCHOLESTEROLEMIC EFFECT OF THE INSOLUBLE FRACTION OF TOFURU AS A DIETETIC SUPPLEMENT -- 41. FOOD PROTEINS AND PEPTIDES PRESENTING SPECIFIC PROTECTION TO HUMAN HEALTH (A REVIEW) -- 42. AN EFFICIENT PRODUCTION OF DFA III AND ITS POTENTIAL UTILITY AS A PHYSIOLOGICALLY FUNCTIONAL FOOD -- 43. HPLC DETERMINATION OF ANGIOTENSIN-CONVERTING ENZYME ACTIVITY ON TOYOPEARL HW-40S COLUMN -- 44. A STUDY OF PROTEINS IN PIDAN (CHINESE EGGS).

45. HPLC DETERMINATION OF CHOLIC ACID BINDING TO PROTEINS ON TSK G3000SW COLUMN -- 46. IMPROVED METHODS FOR THE SEPARATION AND PURIFICATION OF IMMUNOGLOBULIN FROM EGG YOLK BY FILTRATION AND ONE STEP ANION-EXCHANGE CHROMATOGRAPHY -- 47. ISOLATION AND CHARACTERIZATION OF A PROTEASE FROM CHINESE FISH SAUCE MATERIAL ENGRAULIS JAPONICUS -- 48. ANTI-INFLAMMATORY ACTIVITY OF ANTELOPE HORN KERATIN AND ITS TRYPTIC HYDROLYSATE -- 49. CHEMICAL COMPOSITION OF BOVINE COLOSTRUM -- 50. DEVELOPMENT OF A WATER-SOLUBLE CARBOXYMETHYL-β-(1→3)-GLUCAN DERIVED FROM SACCHAROMYCES CEREVISIAE -- 51. THE HEMAGGLUTINATING AND CYTOTOXIC ACTIVITIES OF EXTRACTS FROM MEXICAN LEGUMES ON HUMAN TUMOR CELLS -- 52. PRELIMINARY ANALYSIS OF CRYSTALLIZATION CONDITIONS OF GAMMA CONGLUTIN OF LUPIN -- 53. ENZYMATIC CONVERSION OF CELLULOSIC MATERIALS IN A CONTINUOUS STIRRED TANK REACTOR WITH AN ULTRAFILTRATION MEMBRANE -- 54. UTILIZATION OF CA AND ZN IN METAL PROTEINATE, METAL AMINO ACID COMPLEXES AND INORGANIC SALTS FOR RATS -- 55. VIRUSES AND PARASITES IN THE U.S. FOOD AND WATER SUPPLY -- 56. DEVELOPMENT AND USE OF MOLECULAR DIAGNOSTIC TECHNIQUES FOR THE DETECTION AND SUBTYPING OF FOOD PATHOGENS -- 57. PARADOX OF FOOD SAFETY: MICROBIAL HAZARDS -- 58. CONSUMER FOOD SAFETY CONCERNS: ACCEPTANCE OF NEW TECHNOLOGIES THAT ENHANCE FOOD SAFETY -- 59. CONSUMER PREFERENCE GROUPS - MEASUREMENT, IMPLICATIONS, AND CHALLENGES -- 60. NEUROBIOLOGY AND PSYCHOPHYSICS OF ORAL IRRITATION -- 61. DATA COLLECTION AND ANALYSIS METHODS FOR CONSUMER TESTING -- 62. SENSORY PROPERTIES OF FRUITS AND VEGETABLES -- 63. EFFECT OF PROCESSING ON TEXTURE AND SENSORY QUALITY OF FROZEN PRECOOKED RICE -- 64. ENHANCING THE BIOSYNTHESIS OF ENDOGENOUS METHIONINE-RICH PROTEINS (MRP) TO IMPROVE THE PROTEIN QUALITY OF LEGUMES VIA GENETIC ENGINEERING.

65. GENES DIFFERENTIALLY EXPRESSED DURING FRUIT BODY DEVELOPMENT OF SHITAKE MUSHROOM LENTINULA EDODES -- 66. TRANSGENIC APPROACH TO IMPROVE PROTEIN, STARCH AND TASTE QUALITY OF FOOD PLANTS -- 67. EFFECT OF MICROBIAL TRANSGLUTAMINASE ENZYME ON KAMABOKO GEL FORMATION AND CROSS-LINKING REACTION OF MYOSIN HEAVY CHAINS -- 68. PHENOLICS: THEIR IMPACTS ON PROTEOLYTIC ACTIVITY -- 69. CHARACTERIZATION OF LIPASE AND ITS APPLICATION IN DEFATTING OF FISH -- 70. FLAVOR ESTER SYNTHESIS BY MICROBIAL LIPASES IN NON-AQUEOUS PHASE -- 71. STUDIES OF THE FERMENTATION PROPERTIES OF THE LIPID-PRODUCING MICROORGANISM - MORTZERELLA ISABELlNA ISABELINA M-018 -- SUBJECT INDEX.