This monograph compares two trade agreements among three important economic regions, namely, the Korea-EU free trade agree (FTA) and the Japan-EU Economic Partnership Agreement (EPA). The two new types of agreements came into effect in the 2010s. They not only create more favorable trade and economic conditions in these regions but also produce spillover effects to bring about more comprehensive conditions in other area. First, the quantitative research for both agreements using the CGE model and a tentative analysis of the Japan-EU EPA in the analysis show that both have already created positive impacts on all three economies by lifting or reducing tariff and non-tariff barriers. Such positive impacts are also expected to be felt by SMEs in these countries that are involved. Additionally, the high level of tariff and non-tariff liberalization in the two current agreements will make positive impacts on the negotiation of other FTAs and on WTO reform. The advantages of the FTA and EPA dealt with in this book are not restricted to these economic effects. As the agreements are comprehensive, they will create more favorable social conditions not only in these economic regions but in other areas of Asia as well.

This monograph compares two trade agreements among three important economic regions, namely, the Korea-EU free trade agree (FTA) and the Japan-EU Economic Partnership Agreement (EPA). The two new types of agreements came into effect in the 2010s. They not only create more favorable trade and economic conditions in these regions but also produce spillover effects to bring about more comprehensive conditions in other area. First, the quantitative research for both agreements using the CGE model and a tentative analysis of the Japan-EU EPA in the analysis show that both have already created positive impacts on all three economies by lifting or reducing tariff and non-tariff barriers. Such positive impacts are also expected to be felt by SMEs in these countries that are involved. Additionally, the high level of tariff and non-tariff liberalization in the two current agreements will make positive impacts on the negotiation of other FTAs and on WTO reform. The advantages of the FTA and EPA dealt with in this book are not restricted to these economic effects. As the agreements are comprehensive, they will create more favorable social conditions not only in these economic regions but in other areas of Asia as well.

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units ( , or -CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, "natural products" in Japan, and as "novel food" in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.

The IATBR conference proceedings series has a history of over 30 years and is widely read by researchers, practitioners and graduate students in the field of transportation and urban planning in general, and in travel behaviour analysis in particular. It is the only series of conference proceedings that comprehensively reviews, synthesizes, and identifies research needs and future research directions for the respective sub areas of the travel behaviour research field and presents up-to-date, state-of-the-art assessments by distinguished authors. This volume of the 11th International Conference on Travel Behaviour Research, held in Kyoto, Japan, in August 2006, examines key issues and emerging trends in the expanding field of travel behaviour. These proceedings contain: the keynote speeches of Professor John Urry of Lancaster University (sociology) and Professor Masahisa Fujita of (then) Kyoto University (economics); workshop resource papers by distinguished authors in nine subject areas; synthesis papers (with a focus on Asian developments); and 16 research papers selected from presentation sessions. All papers, including the workshop reports, were reviewed by at least two referees.

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units ( , or -CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, "natural products" in Japan, and as "novel food" in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.

Sushi is not only tasty, but incredibly healthy, as it's low in fat and high in essential vitamins and minerals. While it may seem intimidating, sushi is surprisingly simple to make at home--and this book shows you how! From traditional hand-rolls to poke bowls, this sushi cookbook will show you how to make 30 of these elegant dishes with ease. Step-by-step instructions and color photographs show how to make a variety of sushi and sashimi. Readers will also find information on the history and the health benefits of Japanese sushi, as well as directions on using sushi-making tools, making perfect sushi rice, how to cut vegetables and decorations and selecting fresh fish. The 30 sushi recipes in this book include: Nigiri Vegetable Sushi Sushi in a Bowl California Rolls Thin Rolls All the recipes in Sushi are easy to follow and are suitable for both beginners and experienced home cooks.

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.