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A Nonfermented Bread-Like Food Leavened by Microwave Heating. 微波发酵的非发酵面包样食物。
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.250
Kumi Chono, Y. Itahara, Yoshimi Mochida, Naoko Akai, Mihoko Tominaga, Kazuyoshi Sato
{"title":"A Nonfermented Bread-Like Food Leavened by Microwave Heating.","authors":"Kumi Chono, Y. Itahara, Yoshimi Mochida, Naoko Akai, Mihoko Tominaga, Kazuyoshi Sato","doi":"10.3136/FSTI9596T9798.4.250","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.250","url":null,"abstract":"A nonfermented bread-like food, quick bread, was prepared using microwave heating in the leavening process and yogurt as the acidifying agent. The use of microwave heating effectively shortened the time of breadmaking, reduced the amount of sodium bicarbonate necessary as the leavening agent and increased the specific volume of the loaf. Yogurt used as the acidifying agent improved the loaf properties such as crust color and odor. The crumb grain of the bread-like food was more homogeneous in the loaf prepared by simultaneously heating three doughs than by heating a single dough. The highest evaluations in a sensory test were obtained for the loaf prepared using microwave heating with the addition of sodium bicarbonate and yogurt. Firming during brief storage was slower in the loaf containing these additives.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"34 1","pages":"250-253"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78613338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process. 高温高压对萝卜软化及果胶分解的影响
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.254
T. Okazaki, Tatsuo Yoneda, Kan-ich Suzuki
{"title":"Effects of High Pressure on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process.","authors":"T. Okazaki, Tatsuo Yoneda, Kan-ich Suzuki","doi":"10.3136/FSTI9596T9798.4.254","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.254","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"55 1","pages":"254-257"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78666046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Desalinization of Soy Sauce Waste by an Upward Flow of Water through the Column 用塔中向上流动的水对酱油废水进行脱盐
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.295
F. Shirai, Masaki Matsura, Takamitsu Tadano, E. Mizuki, S. Murao
{"title":"Desalinization of Soy Sauce Waste by an Upward Flow of Water through the Column","authors":"F. Shirai, Masaki Matsura, Takamitsu Tadano, E. Mizuki, S. Murao","doi":"10.3136/FSTI9596T9798.4.295","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.295","url":null,"abstract":"The present study examines a method of improving the desalinization efficiency of the column-type desalinization process for soy sauce waste by feeding the water upward through the column. Four small-diameter perforated water-feeding pipes were inserted through the bottom of the desalinization column. Water was fed through these pipes into the pulverized soy sauce waste layer in the column producing a suspension. This allowed the salt in the soy sauce waste to be eluted into the water and ultimately discharged. The water was then fed again from the top of the column to wash out the remaining salt in the soy sauce waste. The proposed desalinization process addresses the problem of compressed soy sauce waste at the bottom of the column that affects the conventional column process and thus improves the stable desalinization efficiency not only for soy sauce waste produced from powdered raw materials but also for soy sauce waste produced up to five days. The efficiency of the proposed desalinization treatment is two and a half times higher than that of our previously reported process.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"13 1","pages":"295-299"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81621390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Wheat Flour Protein l -抗坏血酸和超氧阴离子自由基对小麦粉蛋白聚合的影响
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.264
Mikako Nakamura, T. Kurata
{"title":"Effects of L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Wheat Flour Protein","authors":"Mikako Nakamura, T. Kurata","doi":"10.3136/FSTI9596T9798.4.264","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.264","url":null,"abstract":"L-Ascorbic acid (AsA) plays an important role in the rheological properties of bread dough. Protein was extracted from the wheat flour or dough using sodium dodecyl sulfate buffer with sonication, and was separated by size-exclusion high-performance liquid chromatography into 5 fractions on the basis of molecular weight. When the dough was prepared from flour by mixing with water, the relative area of fractions 1 and 2 (molecular weights were more than 130,000) increased, while that of fractions 3 and 4 (molecular weights were 20,000-130,000) decreased. Furthermore, the relative area of fractions 1 and 2 extracted from AsA added dough, and from the dough with the superoxide anion radical (O2-) generation system increased. Thus, it was suggested that the O2- produced during the autoxidation of AsA affect the polymerization of flour protein in dough.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"36 1","pages":"264-268"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89735622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Hydrostatic Pressure Resistance of 14 Genera of Microbes under Controlled Room Temperature 室温控制下14属微生物的静水耐压性
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.285
T. Okazaki, Norihiko Matsuda
{"title":"Hydrostatic Pressure Resistance of 14 Genera of Microbes under Controlled Room Temperature","authors":"T. Okazaki, Norihiko Matsuda","doi":"10.3136/FSTI9596T9798.4.285","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.285","url":null,"abstract":"The pressure resistance of microbes (14 genera) was investigated at pressures ranging from 300 MPa to 500 MPa at 20°C for 20 min using a compact pressure vessel. Acinetobacter sp., Pseudomonas fluorescens and Vibrio parahaemolyticus, all of which are gram negative bacteria, and Saccharomyces cerevisiae were dead at 300 MPa, although gram positive bacteria were all alive at that pressure. At 400 MPa, Salmonella Typhimurium, Morganella morganii, Leuconostoc mesenteroides, and Candida parapsilosis were dead. At 500 MPa, Escherichia coli and Lactobacillus plantarum were dead. However, Staphylococcus aureus, Enterococcus faecalis, Corynebacterium sp., and Neosartorya hiratsukae (ascospores) survived even at 500 MPa, and the organisms except for N. hiratsukae were all gram positive bacteria.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"12 1","pages":"285-289"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76274510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging 肉在死后老化过程中口感改善的机制
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.241
T. Nishimura
{"title":"Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging","authors":"T. Nishimura","doi":"10.3136/FSTI9596T9798.4.241","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.241","url":null,"abstract":"It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is involved in the increase in free amino acids and peptides in meats during postmortem aging. Especially, the increase in free amino acids is thought to contribute to the enhancement of brothy taste including umami, while the increase in peptides is responsible for giving mildness. The increase in peptides is caused by the action of cathepsins B and L, and calpains on muscle proteins, while the increase in free amino acids is caused by the action of aminopeptidases C, H and P on the peptides during postmortem aging.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"70 1","pages":"241-249"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84729127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 52
Effect of Oleanolic and Ursolic Acids Isolated from Loquat (Eriobotrya) on the Growth of Human Lymphoid Leukemia Cells 枇杷齐墩果酸和熊果酸对人淋巴白血病细胞生长的影响
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.282
T. Komiya, Y. Achiwa, H. Katsuzaki, K. Imai, S. Sakurai, K. Urakawa, Kazuko Ohnishi, T. Adachi, Tetsuya Yamada, H. Hibasami
{"title":"Effect of Oleanolic and Ursolic Acids Isolated from Loquat (Eriobotrya) on the Growth of Human Lymphoid Leukemia Cells","authors":"T. Komiya, Y. Achiwa, H. Katsuzaki, K. Imai, S. Sakurai, K. Urakawa, Kazuko Ohnishi, T. Adachi, Tetsuya Yamada, H. Hibasami","doi":"10.3136/FSTI9596T9798.4.282","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.282","url":null,"abstract":"We have identified two triterpene carboxylic acids of oleanolic acid and ursolic acid isolated from the leaves of loquat (Eriobotrya) by NMR spectroscopy. We have investigated the effects of oleanolic acid and ursolic acid on the growth of lymphoid leukemia Molt 4B cells and obtained results in which both compounds inhibited the proliferation of Molt 4B cells. In an in vitro experiment, ursolic acid inhibited ornithine decarboxylase (ODC) activity by 25.9% and 39.7% at the concentrations of 1 mM and 2 mM, respectively, while oleanolic acid inhibited ODC activity to a lesser extent than did ursolic acid. Both compounds slightly suppressed S-adenosylmethionine decarboxylase (AdoMetDC) activity. Polyamine contents were decreased in these compound-treated cells. These findings demonstrate that growth suppression of human Iymphoid Molt 4B cells by ursolic acid and oleanolic acid may result from the depletion of polyamines caused by the inhibition of ODC and AdoMetDC activities.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"2 48 1","pages":"282-284"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74538538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 10
Anti-Oxidative Constituents from Leonurii Herba (Leonurus japonicus). 益母草抗氧化成分的研究。
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.278
Kazuyo Sugaya, F. Hashimoto, M. Ono, Yasuyuki Ito, C. Masuoka, T. Nohara
{"title":"Anti-Oxidative Constituents from Leonurii Herba (Leonurus japonicus).","authors":"Kazuyo Sugaya, F. Hashimoto, M. Ono, Yasuyuki Ito, C. Masuoka, T. Nohara","doi":"10.3136/FSTI9596T9798.4.278","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.278","url":null,"abstract":"Two new phenolic compounds, 1-O-(2,6-dimethoxy-4-hydroxyphenyl)-β-D-glucopyranoside, named leonuriside A and β-(3,4-dihydroxyphenyl)-ethyl-O-α-L-arabinopyranosyl-(1→2)-α-L-rhamnopyranosyl)-(1→3)-D-glucopyra-noside, named leonuriside B were isolated from Leonurii Herba (dried whole part of Leonurus japonicus) along with four known flavonol glycosides, rutin, isoqeurcitrin, tiliroside and isorhamnetin 3-O-rutinoside, and a known iridoid glycoside, leonuride. Their structures were elucidated on the basis of physical and spectroscopic data. Subsequent anti-oxidative assay of these compounds using the ferric thiocyanate method revealed that they, except for leonuride, have stronger anti-oxidative activities than that of α-tocopherol. Moreover, the four flavonol glycosides and leonuriside A were identified as stronger antioxidants than 3-tert.-butyl-4-hydroxyanisole.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"75 1","pages":"278-281"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85753173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 18
Monitoring of the Maillard Reaction Based on the Reduction of Tetrazolium Salt XTT 基于XTT四氮唑盐还原的美拉德反应的监测
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.258
H. Ukeda, T. Shimamura, T. Hosokawa, Y. Goto, M. Sawamura
{"title":"Monitoring of the Maillard Reaction Based on the Reduction of Tetrazolium Salt XTT","authors":"H. Ukeda, T. Shimamura, T. Hosokawa, Y. Goto, M. Sawamura","doi":"10.3136/FSTI9596T9798.4.258","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.258","url":null,"abstract":"The reduction of tetrazolium XTT with the Maillard reaction system containing various sugars or aldehydes and glycine was monitored and compared with the conventional indices of the Maillard reaction such as nitroblue tetrazolium (NBT) and dichlorophenolindophenol (DPI) reducibility, free hydroxymethylfurfural and browning. The change in XTT reducibility against the monosaccharide-glycine system showed a similar behavior as that of NBT and DPI reducibility, indicating that the Amadori product and reductones formed in the Maillard reaction may be involved in the reduction of XTT. In contrast, the XTT reducibility against the disaccharide-glycine system consisting of lactose, lactulose or cellobiose showed a different behavior from those indices. In the system, the reduction of XTT was caused by the substances which have a low reducibility of NBT. Such a property was recognized in some model systems, including the condensation reaction of D-glucosamine, that can form nitrogen-containing heterocyclic compounds such as pyrazinium and pyridinium. The condensation product of D-glucosamine rapidly lost the XTT reducibility with the addition of Cu2+. The phenomenon was also observed in the UHT-treated milk, and the decrease in the XTT reducibility during the storage was suggested to be due to the presence of Cu2+ in milk.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"21 1","pages":"258-263"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85465893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 9
Some Characteristics of Nisin Z, a Peptide Antibiotic Produced by Lactococcus lactis IO-1 乳酸乳球菌IO-1产生的肽抗生素Nisin Z的一些特性
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.290
H. Matsusaki, K. Sonomoto, A. Ishizaki
{"title":"Some Characteristics of Nisin Z, a Peptide Antibiotic Produced by Lactococcus lactis IO-1","authors":"H. Matsusaki, K. Sonomoto, A. Ishizaki","doi":"10.3136/FSTI9596T9798.4.290","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.290","url":null,"abstract":"Lactococcus lactis IO-1 isolated in our laboratory produces a peptide antibiotic, a natural nisin variant, nisin Z. Nisin Z was heat stable at acidic pH and showed a bactericidal mode of action against an indicator strain, Bacillus subtilis C1. The effect of proteolytic enzyme treatment on the activity and the antimicrobial spectrum were tested. These results indicated nearly the same characteristics as those of nisin A. In this study, it was found that two nisin variants (nisin Z and nisin A) were practically inactivated by proteinase K and actinase E. Interestingly, nisin-producing strains, L. lactis IO-1 and L. lactis NCDO 497 (a nisin A producer) were sensitive to a high concentration of nisin variants including their own products. The growth of a Gram-negative bacterium, Escherichia coli, was also inhibited by a high concentration of nisin, although nisin producers and Gram-negative bacteria are generally resistant to nisin variants.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"16 1","pages":"290-294"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88475276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 23
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