Process Whey Protein (PWP) had different functional properties compared with whey protein (WP) prepared by heating a bovine milk whey protein-isolated solution under specific conditions. The effects of NaCl, sucrose and heat treatment on the emulsification properties of process whey protein were studied.
The PWP yielded higher creaming stability of emulsion than WP at any pH, NaCl and sucrose concentration with/without heating. The PWP emulsions at pH 5.0 or with NaCl formed emulsion gel after heating. The rheological properties of heated PWP emulsion gel depended on pH, NaCl, sucrose and heating condition.

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An attempt was made to prepare a series of food models so as to obtain fundamental information on the role of moisture affecting heat transfer in foodstuffs during a variety cooking. The newly prepared models could be characterized by the concentrated disperse systems consisting of the solid phase dispersed in the liquid suspending medium, i. e. an equivalent mixture of cocoa powder and wheat flour forms the solid phase, and the liquid suspending medium consists of an optional mixture of water and corn oil. Thus, it was possible to control the total moisture of the models in a range from a minimum of 7.1% (0% in the liquid phase) to a maximum of 48.7% (100% in the liquid phase)without fracturing the original moulded shape during heat treatments. Young's modulus of the models increased from 7.09 × 10⁴ Pa to 4.44 × 10⁵ Pa at room temperature, while the moisture decreased within the range described above. The dependence of effective thermal diffusivity of the models upon moisture was estimated from the measurements of effective thermal conductivity, heat capacity and density. We could obtain a range of mean values from 6.3 × 10^-8m²·s^-1 at a minimum moisture (7.1%) to 9.6 × 10^-8m²·s^-1 at a maximum one (48.7%) for the effective thermal diffusivity of the models. A series of food models provided in this study will be expected to play a role in studying the effect of moisture on the heat transfer of foodstuffs during cooking.

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We analyzed the contents of sodium, potassium and salt, free amino acids composition, fatty acid composition and the bacterial contamination of “pasted Kapi” and “nam prik” in Thailand.
The results were as follows:
1. The averages of contents of sodium, potassium and salt, and water activity were 10,797mg/100g,116mg/100g,27.4%, and 0.710 in Kapi, and 2,959mg/100g,727mg/100g,7.5% and 0.669 in Namprik, respectively.
2. The total amounts of free amino acids of “Kapi” and “Nam prik” were 584 mg/100g∼3,304mg/100g and 786 mg/100 g∼2,393 mg/100g, respectively. The major free amino acids of two fermented foods or typical Thai seasoning were glutamic acid, glycine, ansuline and alginine.
3. Major fatty acid composition of “Kapi” and “Nam prik” were C_{16: 0}, C_{18: 0}, C_{18: 1}, C_{22: 6}, and C_{16: 0}, C_{18: 1}, C_{18: 2}, respectively.
4. Bacterial counts isolated from “Kapi” and “Nam prik” were 103∼104/g and 104∼106/g, respectively. Coliform organisms, E. coli and Staphylococcus were not detected from either fermented food.

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This research investigated how different preparations of madeleines could provide different texures and sensory characteristics of cake-batter and cakes per se. Madeleines were made using five different methods (i.e.) all-in-mix, sugar-batter, flour-batter, betsudate and tomodate.
The results obtained were as follows:
1) Of five methods, smaller specific gravity of cake-batter resulted in larger specific volume after baking. Specific gravity and specific volume had a high negative correlation (r=-0.981, p≤0.01).
2) The way by use of the creamability of butter formed fine air bubbles, whereas the way by use of the egg beating formed larger bubbles. Those bubbles affected the quality of madeleines.
3) On Rheolometer measurement, there were significant differences (p≤0.01) in hardness and chewiness of cakes, with all-in-mix method showing the highest hardness. However, there were no significance in cohesiveness and elasticity among five methods.
4) The sensory test was conducted by the scoring te st. The betsudate method attained the highest value in appearance, texture, hardness, taste, and over-all attributes whereas the flour-batter method gained the highest score in moistness. There were significant correlation (p≤0.01) in hardness among

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