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J.Jpn.Oil Chem.Soc. Vol.48, No.10 (1999)
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CONTENTS
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PREFACE
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Special Issue "Current Research in Lipid Nutrition and Related Food Science"
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H. SHIMASAKI, H. SUZUKI, M. MIYAZAWA, M. YAMAOKA, I. SUGIMOTO, K. YOKOMIZO, and Y. KUTSUWA
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p.961
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REVIEWS
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Section 1 Approaches in Molecular Biology to Obesity Prevention
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Cell Biology of Viseceral Fat
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K. HOTTA and Y. MATSUZAWA
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p.963
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Structured Lipids
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K. FUJIMOTO
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p.971
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Physiological Functions and Metabolism of Conjugated Linoleic Acid
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I. IKEDA
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p.981
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Fat Cells, Mechanism of Lipogenesis and Lipolysis
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H. OKUDA
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p.989
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Obesity : Mechanism of Energy Regulation and Diet
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T. NAKAMURA
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p.997
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Section 2 Health Benefits and Functions of Dietary Fats and Oils
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Dietary Fat Intake for Maintaining Health
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E. TSUJI
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p.1005
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Health Effects of Fish Oil
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H. SUZUKI
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p.1017
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Breast Milk and Infant Formula and Infant Lipid Nutrition
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A. YONEKUBO
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p.1025
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Aging Brain and Lipid Nutrition
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S. ANDO
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p.1033
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Section 3 Trace Components in Fats and Oils, and Their Use as Foods
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Functionality of Sesame Lignans
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T. OSAWA
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p.1041
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Phytoestrogens and Their Nuclear Receptors
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H. KANEKO
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p.1049
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Antimutagenicity and Anticarcinogenicity of Terpenoids
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M. MIYAZAWA
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p.1057
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Qualitative Improvement in Food through Use of Vitamin E
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T. NAKAMURA
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p.1067
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Absorption, Metabolism and Physiological Functions of Carotenoids
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J. TERAO and A. NAGAO
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p.1075
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Antioxidative Functions, Preventive Action toward Disease and Utilization of Proanthocyanidins
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T. ARIGA
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p.1087
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Section 4 Recent Progress in Processing and Food Engineering of Fats and Oils
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Analysis of Edible Fats and Oils
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T. MARUYAMA
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p.1097
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Processing of Oilseeds and Oils
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M. KOMODA
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p.1109
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Deodorization and Oxidation Stability of Edible Oil
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T. HAMAMOTO and I. SUGIMOTO
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p.1123
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Flavor Components in Edible Fats and Oils
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Y. ENDO
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p.1133
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Hydrogenation of Edible Oil
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Y. TAKAHASHI and M. YODA
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p.1141
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Interesterification of Fats and Oils
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W. MATSUMOTO
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p.1151
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Production and Utilization of Soybean Lecithin
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R. SONO
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p.1161
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New Separation Method of High-purity DHA by Supercritical Fluid Chromatography
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M. YAMAGUCHI, Y. KADOTA, I. TANAKA, and Y. OHTSU
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p.1169
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Progress of Emulsification Techniques
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S. KOKUBO and K. SAKURAI
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p.1177
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Recent Progress in the Crystallization of Fats
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T. KOYANO
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p.1185
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INFORMATION
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p.1193
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