| Foreword | How Far Will It Go - Egg use Technology in 21st Century
- Plus Introducing the Egg Science Forum - | Hajime Hatta | Department of@Food and Nutrition, Kyoto Women's University |  |
Feature Articles : Science on Eggs and It's Utilization
| The Nutritional and Physiological Function of Eggs | Hajime Hatta | Department of Food and Nutrition, Kyoto Women's University |  |
| Columbus Concept Designer Egg for the Supply of One to One w-6 to w-3 Fatty Acid-Balanced Oil to Infant Food Industry | Jeong S. Sim a,b) | a) Professor Emeritus of Nutrition and Product Technology, University of Alberta
b) Columbus Paradigm Institute S.A., Waterloo, Belgium |  |
| Oral Passive Immunization by Chicken Egg Yolk Antibodies against Urease of Hellicobacter Pylory and Cell-Associated Glucosyltransferase of Streptococcus Mutans | Yoshikatsu Kodama | GHEN Corporation AB Group Immunology Research Institute |  |
| Antibody Engineering and Transgenic Technology in Chickens | Hiroyuki Horiuchi a,b)
Yusuke Yamashita a)
Kensho Nishida b)
Shuichi Furusawa a,b)
Haruo Matsuda a,b) | a) Laboratory of Immunology, Graduate School of Biosphere Science, Hiroshima University
b) Hiroshima Prefectural Institute of Industrial Science and Technology |  |
| Avian Influenza | Koichi Otsuki a,b) | a) Avian Influenza Research Centre, Kyoto Sangyo University
b) The Avian Zoonoses Research Centre, Faculty of Agriculture, Tottori University |  |
| Reviews | Some Characteristic Features and Biological Function Enhancing Effects of Water Soluble Hardly Digestible Alpha-Cyclodextrin | Keiji Terao a,b)
Daisuke Nakata b)
Ayako Jo b)
Yukiko Uekaji b) | a) Tokyo University of Agriculture and Technology
b) CycloChem Co., Ltd. |  |
| Observation of Food Lipids by Nuclear Magnetic Resonance (NMR) - Regioisomer Distribution of Acylglycerols and Lipid Alteration for Miso Fermentation - | Kazuyuki Hori | Agriculture, Forestry and Fishieries Research Center, Akita Prefecture; Akita Research Institute for Food and Brewing |  |
| ArtTaste | Collection and Classification of Chinese Texture Terms | Fumiyo Hayakawa | National Food Research Institute, Food Function Division |  |