Food Science and Technology International, Tokyo最新文献_第10页

Angiotensin I-Converting Enzyme Inhibitors from Peptic Hydrolyzate of Cottonseed Proteins. 棉籽蛋白消化性水解产物中的血管紧张素i转换酶抑制剂。

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.257

H. Ashida, K. Koida, K. Kanazawa, G. Danno

引用次数: 3

Central Mechanisms of Learned Preference for a Deficient Essential Nutrient, L-Lysine, and Recognition of Its Quantitative Intake in Rats. 大鼠对缺乏必需营养素l -赖氨酸的习得性偏好的中心机制及其定量摄入的识别。

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.217

K. Torii

引用次数: 0

Simultaneous Determination of Glutathione, .GAMMA.-Glutamylcysteine and Cysteine in Commercial Yeast Extract by HPLC with Fluorimetric Detection. 同时测定谷胱甘肽，γ。HPLC -荧光法测定商品酵母提取物中的谷氨酰半胱氨酸和半胱氨酸。

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.239

M. Kuroda, H. Nagaba, T. Tsubuku, H. Kawajiri, Y. Ueda

引用次数: 6

Prediction of time-temperature profiles of atlantic salmon (Salmo salar) during chilled transport using the MAILPROF computer program 利用MAILPROF软件预测大西洋大马哈鱼(Salmo salar)在冷藏运输过程中的时间-温度分布

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.245

C. Alasalvar, P. Nesvadba, Man Liu, P. Quantick, A. Allen

{"title":"Prediction of time-temperature profiles of atlantic salmon (Salmo salar) during chilled transport using the MAILPROF computer program","authors":"C. Alasalvar, P. Nesvadba, Man Liu, P. Quantick, A. Allen","doi":"10.3136/FSTI9596T9798.3.245","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.245","url":null,"abstract":"The MAILPROF computer program for constant ambient temperatures (C-Model) was generalized to accept varying ambient temperatures (V-Model) by implementing the solution of the appropriate differential equation. The time-temperature profiles of gutted salmon with frozen gel pads or flake ice (3:1 ratio by mass) inside a thermally insulated (expanded polystyrene) box at varying ambient temperatures were predicted and compared with the measured temperatures. The predicted fish temperatures (V-Model) correlated well with the measured fish temperatures when fish and frozen gel pads were used and no significant differences (p>0.05) were observed between the two. The V-Model can be used to predict the quantity of cooling gel or ice needed to keep the fish below 8°C in transport at constant and varying ambient temperatures. The time-temperature profiles of smoked salmon packaged with cooling gel were measured in mail transit by miniature data loggers and also predicted by the C and V-Models. No significant differences (p>0.05) were found between the measured and predicted (V-Model) fish temperatures.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"49 1","pages":"245-250"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86080705","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 Amino Acids and Dipeptides on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium 氨基酸和二肽对无血清培养基培养Caco-2细胞铁吸收和转运的影响

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.279

Ratchanee Kongkachuichai, K. Yasumoto

{"title":"Effects of Amino Acids and Dipeptides on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium","authors":"Ratchanee Kongkachuichai, K. Yasumoto","doi":"10.3136/FSTI9596T9798.3.279","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.279","url":null,"abstract":"This study was conducted to investigate the effect of five amino acids, aspartic acid, glutamic acid, histidine, cysteine and phenylalanine, and of two dipeptides, anserine and carnosine, on the uptake and transport of iron across monolayers of Caco-2 cells. Caco-2 cells were grown on polycarbonate membrane inserts in serum-free medium [DMEM plus ITS (5 mg/l insulin, 5 mg/l transferrin and 5 μg/l selenious acid)]. The anserine, carnosine, glutamic acid, histidine and aspartic acid, except for cysteine and phenylalanine, at 20 μM significantly increased the uptake and transport of iron. Iron uptake and rate of iron transport in the presence of aspartic acid at 20 μM were significantly greater than those of other test solutions. When the concentration of added carnosine, anserine, glutamic acid, histidine and phenylalanine was increased from 20 μM to 1 mM in the test solution, the uptake and transport of iron was further increased. The results of the present study indicated that aspartic acid, glutamic acid, histidine, and the dipeptides, anserine and carnosine, enhanced the uptake and transport of iron by Caco-2 cells.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"1 1","pages":"279-284"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89142031","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: 1

Enzyme activity of lysozyme-dextran complex prepared by high pressure treatment 高压处理溶菌酶-葡聚糖复合物的酶活性研究

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.235

Kenji Nakamura, N. Furukawa, A. Matsuoka, Tsuyoshi Takahashi, Y. Yamanaka

引用次数: 11

Infrared Drying Characteristics of Wet Porous Materials 湿性多孔材料的红外干燥特性

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.294

A. Hashimoto, T. Kameoka, Masayasu Nitta

引用次数: 5

Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations 不同ph值和SO2浓度下泰国玫瑰酒发酵和贮藏过程中颜色参数的变化

Food Science and Technology International, Tokyo Pub Date : 1997-05-25 DOI: 10.3136/FSTI9596T9798.3.105

K. Yokotsuka, M. Yajima, T. Seki, M. Matthews

{"title":"Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations","authors":"K. Yokotsuka, M. Yajima, T. Seki, M. Matthews","doi":"10.3136/FSTI9596T9798.3.105","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.105","url":null,"abstract":"A red wine was made from must consisting of dried roselle calyces, water, yeast extract, sugar, and NH4H2PO4. The pHs of wine samples were adjusted to various values within the range 2.5 to 4.0, or SO2 was added prior to yeast addition to give concentrations ranging from 0 to 250 mg/l, and the wines were stored at 25°C. After storage for 35 months, the pH of each wine was regularized, and the wines were then analyzed to determine their general composition and various red color parameters. There was little difference in general composition among the wines stored under different pHs and containing various concentrations of SO2. There were, however, appreciable differences in color density, color hue, and polymeric pigment color, but little difference in the wine color measured at wine pH and at pH 0.25, among the wines stored under different pHs. On the other hand, there were noticeable differences in all the above color parameters, except for color hue, among the wines stored under various SO2 concentrations. Wine color and anthocyanin color were more stable in wines stored at lower pHs or at lower concentrations of SO2, whereas the degree of contribution of polymeric pigment to wine color (at pH<0.5) increased with increasing storage pH and was lowest in the wines to which 100 or 150 mg SO2/l was added. Sensory analysis indicated that the addition of SO2 at 100 mg/l when bottling imparted the best overall quality to the roselle wines stored under the various conditions tested.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"28 1","pages":"105-109"},"PeriodicalIF":0.0,"publicationDate":"1997-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84936557","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: 6

An Inverse Numerical Analysis to Predict the Temperature History during Freezing of Foods 预测食品冷冻过程温度历史的逆数值分析

Food Science and Technology International, Tokyo Pub Date : 1997-05-25 DOI: 10.3136/FSTI9596T9798.3.110

Y. Hu, Hisahiko Watanabe, Tomowo Mihori

引用次数: 2

Diffusion-Controlled Change in Bubbles Impregnated in Viscous Solutions. 浸渍在粘性溶液中的气泡的扩散控制变化。

Food Science and Technology International, Tokyo Pub Date : 1997-05-25 DOI: 10.3136/FSTI9596T9798.3.101

Kuniko Sugiyama, T. Yano

引用次数: 1