TITLE
Title in bold typeface with initial capital only, left
justified and in Times
Roman font size 14 (the rest of the abstract can be in
font size 12)
AUTHORSHIP AND AFFILIATION
Write the name of the author followed by the affiliation. E.g.;
JOSEPH G. PHILLIPS, Department of Food Science, University of Timbaktu, Holiday City, Wonderland; Charles H. Whitman, Department of Biochemistry, Florida University, Cairo, Florida; and Robert H. Borg, Department of Microbiology, University of Dhaka, Dhaka, Bangladesh
BODY OF ABSTRACT
One blank line space should be ACT
One blank line space should be left between the title
and the names of the abstract authors and two blank line spaces between
the affiliation(s) and the main body of the abstract text. Names of authors
and affiliations should be in normal typeface, Times Roman font size 12
and left justified. The name of the presenting author should be indicated
by CAPITALIZATION.
The abstract must lie entirely within 1" margins on both sides of one 8.5"/11" page of good quality white paper. The abstract text should be in single spacing and justified to the left (Times Roman font size 12).
The first line of new paragraphs should be indented. Tables, structures, figures, schemes or equations should be numbered (Roman for Tables) and should be prepared using Microsoft (Windows) compatible graphics packages, drawing tools or equation editors and imported into the text. Word-processing package must be Microsoft Word. A floppy disk (3.5") must also be submitted. Carefully identify the authors name, date of submission, year of conference, and presentation title on the floppy label.
LITERATURE CITATION
Literature citations should be indicated in brackets
(1,2) and (3) in the text, and
listed at the bottom of the abstract. Styles for books, book chapters,
journal articles and edited
books are illustrated below. E.g.,
Anonymous. (1988). SAS Language Guide. Release 6.03 Ed.
Hall, Z.U. (1991). Importance of peptides for food protein functionality.
In "Food polymers,
gels and colloids, "ed. E., Dickinson. R. Soc. Chem., London, Engl.,
pp. 159-170.
Harkness, B. (1993). Influence of milk peptides in determining the functionality
of milk proteins:
A review. J. Dairy Sci., 76, 311-320.
Prabhati, H.S., Mozaffar, Z. (1992). Casein hydrolyzate: 1. Continuous
production using
immobilized enzyme bioreactors. Food Hydrocolloids, 5, 549-557.
ACKNOWLEDGMENTS
Acknowledgments should be included after the main body of text as shown
below.
KEY WORDS
Choose at least 3 (max 5) key words from you abstract and type them
separated by a comma. E.g.,
microstructure, emulsion, casein