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Food Science and Technology International, Tokyo最新文献

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Determination of Packaging Conditions for Selected Fresh Vegetables 精选新鲜蔬菜包装条件的测定
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.274
Y. Ishikawa, Y. Hasegawa
{"title":"Determination of Packaging Conditions for Selected Fresh Vegetables","authors":"Y. Ishikawa, Y. Hasegawa","doi":"10.3136/FSTI9596T9798.4.274","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.274","url":null,"abstract":"A method was proposed to determine the optimum packaging conditions for modified atmosphere packaging (MAP) of selected fresh vegetables. Each vegetable has an optimum gas composition for maintaining quality. When vegetables are packaged in a polymeric film, the in-package environment is expected to be maintained in this optimally selected composition. Broccoli and spinach respiration rates were measured in chambers in which the optimum gas composition was maintained. Optimum packaging conditions are a combination of surface area and gas permeability in which oxygen and carbon dioxide diffusing into the package are equal to the respiration rate. In this case, the inside and outside gases are equilibrated and the in-package gas composition is apparently maintained. The optimum gas conditions were calculated based on the respiration rate, and broccoli and spinach were stored under these conditions. Experimental results were in good agreement with the predicted optimum gas composition.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"131 1","pages":"274-277"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75820828","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: 3
Adsorption of Dipeptides on Activated Carbon 活性炭吸附二肽的研究
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.269
S. Adachi, T. Yamanaka, R. Matsuno
{"title":"Adsorption of Dipeptides on Activated Carbon","authors":"S. Adachi, T. Yamanaka, R. Matsuno","doi":"10.3136/FSTI9596T9798.4.269","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.269","url":null,"abstract":"The adsorption isotherms of some dipeptides composed of un-ionizable side chains were measured at 25°C in a single component system, and all of them obeyed the Langmuir equation. The parameters obtained at pH 7 could be roughly correlated with the hydrophobic and steric parameters of constituent amino acids. To find a method for predicting the amount of dipeptide adsorbed under various conditions, the applicability of the Polanyi adsorption potential theory was examined. The amount of dipeptide adsorbed could be roughly estimated from the adsorption isotherms of the amino acids, although the estimation lacked strictness in a physical sense.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"167 1","pages":"269-273"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76895912","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: 2
Influence of Hop Resins on Freeze Injury to Escherichia coli 酒花树脂对大肠杆菌冻害的影响
Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI: 10.3136/FSTI9596T9798.4.300
T. Fukao, Y. Ohta
{"title":"Influence of Hop Resins on Freeze Injury to Escherichia coli","authors":"T. Fukao, Y. Ohta","doi":"10.3136/FSTI9596T9798.4.300","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.300","url":null,"abstract":"The influence of hop resins on the freeze-thawing resistance of Escherichia coli K-12 IF03301 was investigated. When the freeze-thawing treatment of the strain was carried out in nutrient broth containing 0.01% of hop resins, a great decrease in the viable cell count was observed. Especially, the decrease in the count on the desoxycholate agar plate was remarkable, and no viable cells were found after 24h freezing. Further, an extension of the lag phase was observed when the strain after freeze-thawing treatment was incubated in the nutrient broth. Namely, the freeze-thawing injury to the strain was greatly enhanced by the addition of the hop resins. It was thought that the effective utilization of hop resins for hygienic control of frozen foods is feasible.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"24 1","pages":"300-303"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87366090","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
Effect of NaCl on the Survival of Microorganisms in Tomato Juice with Hydrostatic Pressure 静水压力下NaCl对番茄汁中微生物存活的影响
Food Science and Technology International, Tokyo Pub Date : 1998-08-25 DOI: 10.3136/FSTI9596T9798.4.203
Tetsuo Sato, T. Inakuma
{"title":"Effect of NaCl on the Survival of Microorganisms in Tomato Juice with Hydrostatic Pressure","authors":"Tetsuo Sato, T. Inakuma","doi":"10.3136/FSTI9596T9798.4.203","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.203","url":null,"abstract":"The effect of hydrostatic pressure sterilization was investigated in tomato juice. Saccharomyces bailii and Bacillus coagulans were used as the test microorganisms added to the tomato juice. The logarithm of the time of hydrostatic pressure treatment and the logarithm of the fungicidal effect of S. bailii were directly proportional at 200 MPa, after the number of viable fungi did not change for a few minutes (at 200 MPa). When the NaCl content in tomato juice was 3% or more, the effect of NaCl on the survival of S.bailii at 200 MPa was recognized. The time before the number of viable fungi began to decrease was prolonged, and the rate of extinction was slower than with a NaCl content of 1% or less in tomato juice. In the case of the survival of B. coagulans at 400 MPa, the same result was indicated.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"102 1","pages":"203-205"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80530954","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: 2
Casein Phosphopeptides in Dietary Calcium Tofu Enhance Calcium Availability in Ovariectomized Rats: Prevention of Bone Loss 膳食钙豆腐中的酪蛋白磷酸肽可提高去卵巢大鼠的钙利用率:预防骨质流失
Food Science and Technology International, Tokyo Pub Date : 1998-08-25 DOI: 10.3136/FSTI9596T9798.4.209
M. Yamaguchi, M. Tezuka, S. Shimanuki, M. Kishi, Yoshihiro Tukada
{"title":"Casein Phosphopeptides in Dietary Calcium Tofu Enhance Calcium Availability in Ovariectomized Rats: Prevention of Bone Loss","authors":"M. Yamaguchi, M. Tezuka, S. Shimanuki, M. Kishi, Yoshihiro Tukada","doi":"10.3136/FSTI9596T9798.4.209","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.209","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"15 1","pages":"209-212"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88429033","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: 7
Growth Inhibition of Film-Forming Yeasts During Production of Ume-Zuke (Pickled Japanese Apricots) by an Antimicrobial Fraction Extracted from Paprika Seeds. 从辣椒种子中提取的抗菌成分对腌杏生产成膜酵母生长的抑制作用
Food Science and Technology International, Tokyo Pub Date : 1998-08-25 DOI: 10.3136/FSTI9596T9798.4.199
M. Yajima, K. Nozaki, T. Takayanagi, C. Otoguro, K. Yokotsuka
{"title":"Growth Inhibition of Film-Forming Yeasts During Production of Ume-Zuke (Pickled Japanese Apricots) by an Antimicrobial Fraction Extracted from Paprika Seeds.","authors":"M. Yajima, K. Nozaki, T. Takayanagi, C. Otoguro, K. Yokotsuka","doi":"10.3136/FSTI9596T9798.4.199","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.199","url":null,"abstract":"Paprika extract (50 to 100 μg/ml) obtained by suspending ground paprika seeds in water, adding ethanol (50%, v/v), and then filtering the suspension, inhibited the growth of film-forming yeasts (Kloeckera, Pichia, Debaryomyces, and Candida species) isolated during the production of ume-zuke, a processed food product made by salting Japanese apricots (Prunus mume). The antimicrobial activity of the extract towards Pichia anomala was influenced by the initial number of yeast cells, as well as the temperature, pH, and sodium chloride concentration of the culture medium (ume vinegar). The inhibitory effect was cumulatively enhanced, although not synergistically, when the paprika seed extract was used in combination with either SO2, sorbic acid, thiamine dilauryl sulfate, or acetic acid. The antimicrobial activity of the extract was not influenced by the vinegar components. The extract proved to be very effective as a preservative to prevent the contamination and spoilage of ume-zuke by film-forming yeasts.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"112 1","pages":"199-202"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87709321","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: 2
Water Sorption Analysis in Vegetables Using a Modified Dubinin-Astakhov Equation 用改进的Dubinin-Astakhov方程分析蔬菜的吸水性
Food Science and Technology International, Tokyo Pub Date : 1998-08-25 DOI: 10.3136/FSTI9596T9798.4.227
A. Hashimoto, T. Kameoka
{"title":"Water Sorption Analysis in Vegetables Using a Modified Dubinin-Astakhov Equation","authors":"A. Hashimoto, T. Kameoka","doi":"10.3136/FSTI9596T9798.4.227","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.227","url":null,"abstract":"Water sorption isotherms at 298 K for six kinds of fresh vegetables (carrot, daikon (Japanese radish), eggplant, potato, pumpkin and sweet-potato) were measured using a static equilibration method over saturated salt solutions in the relative humidity range from 11.3 to 97.3%. The equilibrium moisture content data were fitted to a modified Dubinin-Astakhov (DA) equation that assumes a Weibull probability density function to the desorption probability under the adsorption potential change. The modified DA equation was confirmed to be very accurate in predicting the water sorption isotherms of the vegetables. In addition, the test vegetables could be classified into two groups by the n (one of the DA parameters) values, which denote the porous degree of the adsorbent. One group consisted of carrot, eggplant and pumpkin. Daikon, potato and sweet potato belonged to the other group.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"128 1","pages":"227-229"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77265316","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
Purification and Identification of Angiotensin I-Converting Enzyme Inhibitor from Morokheiya (Corchorus olitorius) 木参血管紧张素i转换酶抑制剂的纯化与鉴定
Food Science and Technology International, Tokyo Pub Date : 1998-08-25 DOI: 10.3136/FSTI9596T9798.4.223
K. Kimoto, Y. Kuroda, Yumiko Saito, J. Yamamoto, T. Murakami, Y. Aoyagi
{"title":"Purification and Identification of Angiotensin I-Converting Enzyme Inhibitor from Morokheiya (Corchorus olitorius)","authors":"K. Kimoto, Y. Kuroda, Yumiko Saito, J. Yamamoto, T. Murakami, Y. Aoyagi","doi":"10.3136/FSTI9596T9798.4.223","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.223","url":null,"abstract":"In order to invesigate another function such as food in Morokheiya, the angiotensin-converting enzyme (ACE) inhibitor was extracted with 80% ethanol from the leaves of Morokheiya (Corchorus olitorious). The extract was dried, dissolved in water, defatted with ether and decolored with activated carbon. The ACE inhibitor was purified by successive ion-exchange chromatography, Amberlite IR-120B, Dowex 50W-X8 and Dowex 1-X4, respectively. The ACE inhibitor was further purified by silica gel column chromatography and finally purified and isolated by high performance liquid chromatography (HPLC) on Asahipak NH2P-50. The ACE inhibitor showed a positive ninhydrin reaction and no significant absorbance. The present ACE inhibitor was identified as Nicotianamine based on the comparative study using amino acid analyzer, TLC and capillary electrophoresis.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"124 1 1","pages":"223-226"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88517469","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: 21
An Improvement of Quality Preservation of Unboiled Japanese Buckwheat Noodle "Nihon-soba". 生荞麦面“日本荞麦面”品质保鲜的改进。
Food Science and Technology International, Tokyo Pub Date : 1998-08-25 DOI: 10.3136/FSTI9596T9798.4.206
W. Varanyanond
{"title":"An Improvement of Quality Preservation of Unboiled Japanese Buckwheat Noodle \"Nihon-soba\".","authors":"W. Varanyanond","doi":"10.3136/FSTI9596T9798.4.206","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.206","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"24 1","pages":"206-208"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73479966","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
Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques 用感官和机械技术评价各种水上活动对虾脆片的质量
Food Science and Technology International, Tokyo Pub Date : 1998-08-25 DOI: 10.3136/FSTI9596T9798.4.195
W. Varanyanond, T. Hirata, T. Ishitani
{"title":"Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques","authors":"W. Varanyanond, T. Hirata, T. Ishitani","doi":"10.3136/FSTI9596T9798.4.195","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.195","url":null,"abstract":"Relationship between the quality of shrimp cracker and the water activity (Aw) was studied by means of a sensory test. Crispness, odor, taste, and total acceptability decreased with the increase in water activity. Critical water activity, defined as a point where total acceptability became negative, was 0.35 Aw. Multiple regression analysis showed that crispness had great responsibility for total acceptability. Apparent breaking strength and breaking energy obtained by instrumental analysis increased with the increase in water activity within the range of 0 to 0.52 Aw. The relationship between the logarithmic value of breaking strength and the intensity of crispness indicated that the analysis of the breaking strength was a useful tool for quality evaluation of the shrimp cracker.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"64 1","pages":"195-198"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75465678","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: 3
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