Food Science and Technology International, Tokyo最新文献_第3页

Preventive Production of Beer against Oxidation—Recent Advances in Brewing Technology 啤酒抗氧化的预防性生产——酿造技术的新进展

Food Science and Technology International, Tokyo Pub Date : 1998-08-25 DOI: 10.3136/FSTI9596T9798.4.169

M. Takashio, K. Shinotsuka

引用次数: 10

Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers. 含有脂肪样感知增强剂和脂肪替代品的低脂(5%)切达奶酪的流变学和微观结构。

Food Science and Technology International, Tokyo Pub Date : 1998-08-25 DOI: 10.3136/FSTI9596T9798.4.178

E. Kucukoner, K. Aryana, Z. Haque

引用次数: 6

Effects of Salts and pH on the Emulsion Stabilities of Digalactosylmonoacylglycerol and Trigalactosylmonoacylglycerol 盐和pH对双半乳糖单酰甘油和三半乳糖单酰甘油乳液稳定性的影响

Food Science and Technology International, Tokyo Pub Date : 1998-08-25 DOI: 10.3136/FSTI9596T9798.4.230

T. Nakae, T. Kometani, T. Nishimura, H. Takii, S. Okada

{"title":"Effects of Salts and pH on the Emulsion Stabilities of Digalactosylmonoacylglycerol and Trigalactosylmonoacylglycerol","authors":"T. Nakae, T. Kometani, T. Nishimura, H. Takii, S. Okada","doi":"10.3136/FSTI9596T9798.4.230","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.230","url":null,"abstract":"The effects of salts and pH on the emulsion stabilities of water/kerosene (1:1, w/w) emulsions prepared with digalactosylmonoacylglycerol (DGMG) and trigalactosylmonoacylglycerol (TGMG) were investigated. The creaming stabilities of the emulsions prepared with 0.05% DGMG and TGMG did not change up to 0.2 M CaCl2, and their medium droplet sizes were constant. The creaming stabilities of their emulsions with salts were higher, and the medium droplet sizes of their emulsions were smaller than those of the sucrose esters of fatty acids and lysolecithin. The ratio of the oil phase weight to total weight separated by centrifuging the DGMG and TGMG emulsions were constant up to 0.2 M CaCl2, and were smaller than those of the sucrose esters of fatty acids and lysolecithin. The creaming stabilities of the emulsions prepared with 0.05% DGMG and TGMG did not change with various pHs, and their medium droplet sizes were constant. The creaming stabilities of their emulsions in an acidic pH were higher than those of the sucrose esters of fatty acids. The oil phase separation by centrifuging the DGMG and TGMG emulsions were constant at various pHs.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"32 1","pages":"230-234"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78871309","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 Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion 蛋黄/蛋白比对鱼肉乳化液流动特性和液滴大小的影响

Food Science and Technology International, Tokyo Pub Date : 1998-08-25 DOI: 10.3136/FSTI9596T9798.4.213

T. Nakayama, H. Tomita, Makiko Murase, A. Ooi

{"title":"Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion","authors":"T. Nakayama, H. Tomita, Makiko Murase, A. Ooi","doi":"10.3136/FSTI9596T9798.4.213","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.213","url":null,"abstract":"Fish meat emulsion was prepared from very-low-lipid sardine minced meat obtained through grinding or suspending in weak alkaline solution, and the effect of the yolk/white ratio in a blended emulsifier on this emulsion was investigated using rheometry and microscopy. A blended egg yolk/egg white ratio of 0.233/0.466 was equal to a constituent ratio in the real whole egg. Four changes in flow property, reported when whole egg was used as an emulsifier instead of egg yolk, were reproduced in ground-meat emulsion with a blended emulsifier: (1) the decrease in the flow behavior index in the up-curve (2) the increase in the yield stress in the up-curve (3) the decrease in the consistency index in the down-curve and (4) the increase in the hysteresis loop area. In suspended-meat emulsion, (2) and (4) became obviously true at the yolk/white ratios of 0.1/0.6 and 0.0/0.7. Lower moisture in suspended meat, which was prepared from sardines chilled in ice-water for a slightly longer period, would be the main reason for the result that these two items were not reproduced at the ratio of 0.233/0.466. The effect of the egg-white portion worked well under the higher moisture conditions of the suspended meat due to more egg-white. The increase in oil droplet size by the effects of both yolk and white caused the deformation of the droplet shape and the resulting coalescence during the shear. As a result, the shear-thinning property was intensified. The thread-like substances and the myofibrillar network structure tightly adhered to the surface of the droplet during the shear and promoted the coalescence at the yolk/white ratio of 0.0/0.7.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"18 1","pages":"213-222"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86135691","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

Properties of Protein Adsorption and Desorption of Alumina Ceramic Membrane 氧化铝陶瓷膜对蛋白质的吸附与解吸性能研究

Food Science and Technology International, Tokyo Pub Date : 1998-08-25 DOI: 10.3136/FSTI9596T9798.4.188

T. Kawakatsu, T. Yonemoto, M. Nakajima

{"title":"Properties of Protein Adsorption and Desorption of Alumina Ceramic Membrane","authors":"T. Kawakatsu, T. Yonemoto, M. Nakajima","doi":"10.3136/FSTI9596T9798.4.188","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.188","url":null,"abstract":"The properties of protein adsorption and desorption of alumina ceramic membranes were investigated using several types of proteins. The effect of pH on the protein adsorption was studied by soaking the membrane in protein solution. For basic proteins, the amount of protein adsorbed increased at pHS Iower than the isoelectric point due to an electrostatic interaction between the protein and the membrane. A single protein solution was filtered and the protein was adsorbed on the membrane. Most of the adsorbed protein was desorbed and conceutrated by changing the ionic strength or pH of the filtered solvent, however, the protein remaining on the membrane was not washed out even by soaking in sodium lauryl sulfate (SDS) solution. The adsorption-desorption experiments were carried out using a binary protein solution of lysozyme and p-galactosidase of pH 3 for the adsorption step and phosphate buffer solution of pH 7 for the desorption step. During the adsorption step, P-galactosidase was adsorbed more than the lysozyme, however, the absolute adsorbed amount was smaller than that in the single protein solution of P-galactosidase since the adsorption site was partially occupied by lysozyme. P-Galactosidase was concentrated seven-fold in the permeate during the desorption step in the first 20 s, while the concentration of lysozyme was one-tenth of its original value.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"97 1","pages":"188-194"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82506220","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

Structure and Chemical Characteristics of Dehydro-L-Ascorbic Acid in Solutions. 溶液中脱氢- l -抗坏血酸的结构和化学特性。

Food Science and Technology International, Tokyo Pub Date : 1998-05-25 DOI: 10.3136/FSTI9596T9798.4.155

Y. Nishikawa, T. Kurata

引用次数: 7

Comparison of the Protective Effects of Epigallocatechin Gallate and Epigallocatechin on Paraquat-Induced Oxidative Stress in Rats 没食子儿茶素没食子酸酯和没食子儿茶素对百草枯诱导大鼠氧化应激保护作用的比较

Food Science and Technology International, Tokyo Pub Date : 1998-05-25 DOI: 10.3136/FSTI9596T9798.4.149

K. Igarashi, Orie Suzuki, Y. Hara, Y. Yoshiki, K. Okubo

{"title":"Comparison of the Protective Effects of Epigallocatechin Gallate and Epigallocatechin on Paraquat-Induced Oxidative Stress in Rats","authors":"K. Igarashi, Orie Suzuki, Y. Hara, Y. Yoshiki, K. Okubo","doi":"10.3136/FSTI9596T9798.4.149","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.149","url":null,"abstract":"The protective effects of (—)-epigallocatechin gallate (EGCg) and (—)-epigallocatechin (EGC) on paraquat-induced oxidative stress were compared in rats. Both EGCg and EGC effectively relieved decreases in food intake and body weight gain which were a result of administering the paraquat diet. The concentration of thiobarbituric acid-reactive substances (TBARS) in the liver of rats fed with the EGCg-added paraquat diet was lower than that of the EGC-added paraquat diet. The antioxidative enzyme activities in serum and liver, except for the catalase activity of the liver mitochondrial fraction, were not significantly different among the control, paraquat, paraquat+EGCg, and paraquat+EGC diet-fed rats. The catalase activity of the liver mitochondrial fraction was markedly decreased by feeding the paraquat diets and the decrease was strongly relieved by supplementing EGCg rather than EGC in the paraquat diet. On the other hand, decreases in the liver glutathione, cysteine and triacylglycerol concentrations that were caused by the paraquat diet had greater relief by supplementing EGCg rather than EGC in the paraquat diet. These results may suggest that the gallic acid moiety of the EGCg molecule plays an important role in demonstrating stronger protective effects for paraquat-induced oxidative stress.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"47 1","pages":"149-154"},"PeriodicalIF":0.0,"publicationDate":"1998-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82362765","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: 4

Preparation of Corn Oil/Water and Water/Corn Oil Emulsions Using PTFE Membranes 聚四氟乙烯膜制备玉米油/水及水/玉米油乳剂

Food Science and Technology International, Tokyo Pub Date : 1998-05-25 DOI: 10.3136/FSTI9596T9798.4.164

Kan-ich Suzuki, I. Fujiki, Y. Hagura

引用次数: 91

Lymphatic Absorption of Chemically Structured Triglycerides Containing Docosahexaenoic Acid 含有二十二碳六烯酸的化学结构甘油三酯的淋巴吸收

Food Science and Technology International, Tokyo Pub Date : 1998-05-25 DOI: 10.3136/FSTI9596T9798.4.140

K. Fujimoto, Kumiko Ito, Y. Endo, F. Hirahara, C. Shiina, S. Nakayama

引用次数: 4

High Pressure, a Unique Tool for Food Texturization. 高压:食品加工的独特工具。

Food Science and Technology International, Tokyo Pub Date : 1998-05-25 DOI: 10.3136/FSTI9596T9798.4.99

M. Dumoulin, R. Hayashi

引用次数: 19