| Foreword | Properties of Water in Various States and Their Utilization in Food Processing | Shuji Adachi | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University |  |
| Feature Articles: Water and Its States in Food Processing | Glass Transition of Foods and Water's Effect on It | Hitoshi Kumagai | Department of Food Science and Nutrition, Kyoritsu Women's University |  |
| Hitomi Kumaga | Department of Chemistry and Life Science, College of Bioresource Sciences, Nihon University |
| Cryogenic Processing Methods (Cryo-Cutting and Cryo-Grinding) for Food Materials | Yoshio Hagura | Graduate School of Biosphere Science, Hiroshima University |  |
| Progressive Freeze-Concentration: A New Method for High Quality Concentration of Liquid Food | Osato Miyawaki | Department of Food Science, Ishikawa Prefectural University |  |
| Properties of Subcritical Water and Its Utilization | Shuji Adachi | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University |  |
| Utilization of the Technology of Superheated Steam for Drying and Food Processing | Hiroyuki Iyota
Tamotsu Inoue | Department of Mechanical and Physical Engineering, Osaka City University |  |
| Reviews | Bioavailability and Antioxidative Effects of Quercetin Derived from Vegetables | Keiko Azuma | National Institute of Vegetable and Tea Science |  |
| Method of Setting Use-by or Best-before Dates Based on Scientific Basis | Takashi Ujiie | Japan Food Research Laboratories Nagoya Branch |  |
| Comparison of the Crude Drugs Listed inthe Shen Nong Ben Cao Jing of Ancient China and the Materia Medica of Ancient Greece | Mamoru Noguchi | Formerly of National Institute of Health Sciences (Osaka Branch) |  |
| ArtTastes | Japanese Notion of Cooking | Koichiro Hata | Tsuji Culinary Institute | |
| Kindai Tuna - An Eco-Friendly Product Makes Waves | Michelle Green | Journalist and Author | --- |
| Barley II - History/Culture/Science/Use - | Toshio Mitsunaga | Professor Emeritus of Kinki University |  |
| FFI Reports | Paprika ColorDevelopment of Pork Extract Using Emulsification of Oils and FatsThe Introduction of Flavor Emulsion for CoffeeCharacteristics of Japanese Green Tea - Varieties and Production AreasThe Atheroprotective Effects of Enzymatically Modified Isoquercitrin |