SY05

2:45 PM - 3:15 PM JST(5:45 AM - 6:15 AM UTC)

[SY05] Improvement of Food Texture Using Lutein: A Collaborative Case Study between a Public Research Institute and a Private Company

*Asao Yamauchi¹, Keita Chiba², Yomi Watanabe¹, Toshihiro Ito², Haruka Hirano² (1. Osaka Research Institute of Industrial Science and Technology (ORIST), 2. NOF CORPORATION)

Keywords:

Plant extracts,Gluten,Hydrophobic interaction