| Foreword | Structure and Physical Properties of Polysaccharides for the Food Industry (2) | Hidetsugu Fuwa | Professor Emeritus of Osaka City University
Professor Emeritus of Fukuyama University |  |
| Feature Articles: Structure and Physical Properties of Polysaccharides for Food Industry (2) | Structure and Functional Properties of Starch | Naoyoshi Inouch | Faculty of Life Science and Biotechnology, Fukuyama University |  |
| Hidetsugu Fuwa | Professor Emeritus of Osaka City University
Professor Emeritus of Fukuyama University |
| Use of Pectin for Fruit contained Processed Food Products | Yoshizumi Hayashi | Central Laboratory, Sansho Co., Ltd. |  |
| Takayoshi Uoshino | Jam Research Department, Aohata Corporation |
| Features Function and Application of Glucomannan | Hisao Shimizu | Shimizu Chemical Corporation | |
| Xyloglucan : Its Structure and Function | Mayumi Shirakawa
Kazuhiko Yamatoya | Food Science Division, Dainippon Pharmaceutical Co., Ltd. |  |
| Gellan Gum | Yoko Nitta
Katsuyoshi Nishinari | Graduate School of Human Life Science, Osaka City University |  |
| Characteristics and Food Application of Xanthan Gum | Toshio Omoto | Hydrocolloid Laboratory, San-Ei Gen F.F.I., Inc. |  |
| Curdlan and Succinoglycan | Makoto Hisamatsu | Faculty of Bioresources, Mie University |  |
| ArtTaste | Health-Positive Effects of the 'Sake' of Japan | Yukio Takizawa | National Institute for Minamata Disease |  |