Food Science and Technology Research最新文献_第4页

Making sugar-free bread with wheat flour and halotolerant Hyphopichia burtonii-enriched culture 用小麦粉和耐盐白丝酵母菌培养物制作无糖面包

IF 0.6 4区农林科学

Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-22-00163

N. Ohisa, Naoki Suzuki, Satoshi Mohri

引用次数: 0

Antioxidant activity of tempe fermented with three different Rhizopus species 用三种不同根霉发酵的teme的抗氧化活性

IF 0.6 4区农林科学

Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-22-00167

N. Watanabe, Y. Hara, Haruka Tashiro, H. Aoki

引用次数: 0

Kneading history of additive starch batter affecting rheological properties of rice bread batter 添加剂淀粉面糊对米面包面糊流变特性影响的揉制历史

IF 0.6 4区农林科学

Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00031

Marin Abiko, T. Koda, H. Yano, Naoko Fujita, A. Nishioka

引用次数: 0

Supplemental feeding of 1,5-anhydro-D-glucitol prevents the onset and development of diabetes through the suppression of oxidative stress in KKAy mice 补充1,5-无水- d -葡萄糖醇通过抑制KKAy小鼠的氧化应激来预防糖尿病的发生和发展

IF 0.6 4区农林科学

Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00037

Kenichi Tanabe, Sadako Nakamura, T. Nakayama, Kazuhiro Yoshinaga, Chihiro Ushiroda, T. Oku

引用次数: 0

The Antiallergy Activity of Docosahexaenoic Acid: A Brief Review 二十二碳六烯酸抗过敏活性的研究进展

IF 0.6 4区农林科学

Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00053

K. Nishi

引用次数: 0

Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation 微波功率控温微波真空干燥后，预冻对猕猴桃表面颜色及结构和质地的影响

4区农林科学

Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00100

Yasumasa Ando, Takeyuki Okada

{"title":"Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation","authors":"Yasumasa Ando, Takeyuki Okada","doi":"10.3136/fstr.fstr-d-23-00100","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00100","url":null,"abstract":"The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying time in the MVD process under properly controlled temperature conditions. The MVD samples without prefreezing had the same level of low a* value (high greenness) as the freeze-dried sample, but the prefrozen-MVD samples showed a slight browning due to discoloration during thawing in an atmospheric pressure environment. The prefreezing suppressed sample shrinkage during the MVD process and allowed the formation of a porous structure with many large voids with thin walls. Thanks to this structure, the prefrozen-MVD samples showed textural characteristics similar to the freeze-dried sample, but the porous structure was not formed in the MVD at 20 ℃, indicating that a high microwave power is required to generate a high enough vapor pressure to form the porous structure.","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135501457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of high-pressure processing of date palm juice on the physicochemical properties 高压处理对枣椰汁理化性质的影响

4区农林科学

Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00126

Chattraya Ngamlerst, Supannika Kosum, Apanchanid Thepouyporn, Suteera Vatthanakul, Pattaneeya Prangthip, Natnicha Promyos

引用次数: 0

Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production 高产甘蔗KY01-2044单沸结晶对糖和糖蜜产量的影响

4区农林科学

Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-23-00158

Satoshi Ohara, Yosuke Hamada, Yoshifumi Terajima, Tetsuya Ishida, Yasunori Kikuchi, Yasuhiro Fukushima, Akira Sugimoto

{"title":"Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production","authors":"Satoshi Ohara, Yosuke Hamada, Yoshifumi Terajima, Tetsuya Ishida, Yasunori Kikuchi, Yasuhiro Fukushima, Akira Sugimoto","doi":"10.3136/fstr.fstr-d-23-00158","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00158","url":null,"abstract":"This study investigated the effect of single-boiling crystallization of high-yielding sugarcane on sugar and molasses production on a factory-plant scale compared with triple-boiling crystallization of conventional sugarcane. The sugar extraction at the roll-milling process was similar between high-yielding sugarcane KY01-2044 with high fiber and conventional sugarcane NiF8. The weight of sugar yield per sugarcane decreased by 32.6 % compared with the conventional system, whereas the yield of molasses and bagasse increased by 143.1 % and 11.5 %, respectively. The results indicated that sugar, molasses, and bagasse-derived electricity could increase simultaneously when the yields of high-yielding sugarcane were higher by a factor of 1.5 than conventional levels. Furthermore, A-molasses obtained by a single-boiling crystallization had less coloration and better fermentability and operability than conventional C-molasses. In conclusion, this study showed that combining high-yielding sugarcane and single-boiling crystallization could increase sugar production and generate high-quality molasses suitable for biofuel and bagasse-derived electricity production.","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135560357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of citric acid and calcium chloride combined with medium high hydrostatic pressure – medium high temperature on polyphenol oxidase activity and browning in Fuji apple compote 柠檬酸和氯化钙配合中高静水压力-中高温对富士苹果多酚氧化酶活性和褐变的影响

IF 0.6 4区农林科学

Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-22-00132

S. Yamazaki, S. Kaneko, Y. Takahashi, Y. Amano

引用次数: 0

Pyroglutamylproline purified from fermented barley extract increases ABCG2 expression in Caco-2 cells 从发酵大麦提取物中纯化的焦氨酰脯氨酸可增加Caco-2细胞中ABCG2的表达

IF 0.6 4区农林科学

Food Science and Technology Research Pub Date : 2023-01-01 DOI: 10.3136/fstr.fstr-d-22-00213

Eriko Uehara, Hideki Hokazono

引用次数: 0