Food Science and Technology International, Tokyo最新文献_第4页

Maximum Hygrostress Response Charts for Drying or Hydrating Elastic, Cylindrical Food with Infinite Biot Number. 无限生物数的弹性圆柱食品干燥或水化的最大湿应力响应图。

Food Science and Technology International, Tokyo Pub Date : 1998-05-25 DOI: 10.3136/FSTI9596T9798.4.130

K. Hayakawa, Jing He

引用次数: 1

Effect of Starch Properties on the Extent of Breakage of Non-Glutinous Dried Rice Cake 淀粉性质对干米糕破碎程度的影响

Food Science and Technology International, Tokyo Pub Date : 1998-05-25 DOI: 10.3136/FSTI9596T9798.4.121

Youichi Yoshii, Masami Arisaka, T. Joh, T. Hayakawa

引用次数: 0

Effects of Bovine Milk Fermented by Culturing with Lactic Acid Bacteria and a Yeast on the Proliferation Activity of Human Carcinoma Cells. 乳酸菌与酵母菌联合发酵的牛乳对人癌细胞增殖活性的影响。

Food Science and Technology International, Tokyo Pub Date : 1998-05-25 DOI: 10.3136/FSTI9596T9798.4.125

Makoto Ito, M. Roy, K. Kurihara, Yasuo Watanabe, Y. Kuwabara, Seiichiro Nagai, Y. Tamai

引用次数: 6

Classification of High Acid Satsuma Mandarins by Near Infrared Transmittance Spectroscopy 近红外光谱法对高酸柑橘的分类

Food Science and Technology International, Tokyo Pub Date : 1998-05-25 DOI: 10.3136/FSTI9596T9798.4.143

K. Miyamoto, Miyuki Kawauchi, Toshitaka Fukuda

引用次数: 5

Eggplant Extract Inhibits Melanogenesis in B16 Melanoma Cells 茄子提取物抑制B16黑色素瘤细胞的黑色素生成

Food Science and Technology International, Tokyo Pub Date : 1998-05-25 DOI: 10.3136/FSTI9596T9798.4.159

K. Iwashita, M. Kobori, H. Shinmoto, T. Tsushida

引用次数: 0

Decontamination of Dry Food Ingredients and Seeds with “Soft-Electrons” (Low-Energy Electrons) 用“软电子”(低能电子)去污干食品配料及种子

Food Science and Technology International, Tokyo Pub Date : 1998-05-25 DOI: 10.3136/FSTI9596T9798.4.114

Toru Hayashi

引用次数: 30

Effects of Fermentation under Enriched Oxygen Atmosphere on Clonal Black Tea Aroma Complex 富氧气氛发酵对无性系红茶香气复合物的影响

Food Science and Technology International, Tokyo Pub Date : 1998-05-25 DOI: 10.3136/FSTI9596T9798.4.136

P. Owuor, M. Obanda

{"title":"Effects of Fermentation under Enriched Oxygen Atmosphere on Clonal Black Tea Aroma Complex","authors":"P. Owuor, M. Obanda","doi":"10.3136/FSTI9596T9798.4.136","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.136","url":null,"abstract":"Enriching the atmosphere of fermenting “dhool” (macerated leaf) with oxygen led to faster production of some black tea volatile flavor compounds (VFC). There was a general rise in the total amounts of the VFC with long fermentation duration irrespective of whether it was done under enriched oxygen atmosphere or ambient air. The rise was, however faster under enriched oxygen atmosphere than under ambient air. The rise was also faster in the group I VFC than the group II VFC leading to a general decline in the Flavor Index with long fermentation durations. For every fermentation duration, the sum of group I VFC was higher under enriched oxygen atmosphere than under ambient air fermentation. Such variations were only marginal in the group II VFC. As a result, fermentation under enriched oxygen atmosphere reduced the aroma quality of black tea despite increasing the total amounts of VFC. Generally, the VFC which are oxidative products of amino acids and unsaturated fatty acids degradation increased with fermentation durations, while the major terpene alcohols declined under both ambient air and enriched oxygen atmosphere fermentation conditions.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"2 1","pages":"136-139"},"PeriodicalIF":0.0,"publicationDate":"1998-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90057096","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

Degradation of Soybean Protein by an Acid Proteinase from Monascus anka 红曲霉酸性蛋白酶降解大豆蛋白的研究

Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.6

M. Yasuda, Maki Sakaguchi

引用次数: 16

Suppressive Effect of Components in Lemon Juice on Blood Pressure in Spontaneously Hypertensive Rats 柠檬汁成分对自发性高血压大鼠血压的抑制作用

Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.29

Y. Miyake, Keiko Kuzuya, C. Ueno, N. Katayama, T. Hayakawa, H. Tsuge, T. Osawa

引用次数: 13

Desmutagenic Effect of Pheophytin b against Trp-P-2 in the Salmonella Assay 在沙门氏菌试验中叶绿素b对Trp-P-2的致突变作用

Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.66

K. Yoshikawa, P. Aryal, T. Terashita, Jiko Sishiyama, D. Shankel

{"title":"Desmutagenic Effect of Pheophytin b against Trp-P-2 in the Salmonella Assay","authors":"K. Yoshikawa, P. Aryal, T. Terashita, Jiko Sishiyama, D. Shankel","doi":"10.3136/FSTI9596T9798.4.66","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.66","url":null,"abstract":"Modifications of the standard Ames test and umu test were employed to study the “desmutagenic” response exerted by pheophytin b against the mutagenicity of 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2). The mixture from which pheophytin b separated was activated with S9 mix and was assayed to determine the remaining mutagenicity of Trp-P-2. The decrease in the His+ revertant colonies of Salmonella typhimurium TA98 was dependent on the increase in pheophytin b concentrations. Binding of Trp-P-2 to DNA and the subsequent induction of the SOS response were investigated using the umu test employing Salmonella typhimurium NM 2009. Trp-P-2 induced induction of β-galactosidase was suppressed when pheophytin b was included in the test. In order to evaluate the mode of action of pheophytin b in the mixture of Trp-P-2, Trp-P-2 was analyzed using HPLC. Compared with a solution of Trp-P-2 alone, the absorbance peak of Trp-P-2 in the HPLC profile of the mixture of Trp-P-2 and pheophytin b was observed to be decreased. Also a new peak was not shown in the HPLC profile. To investigate the possible effect of pheophytin b on the S9 mix, the HPLC profile of a mixture containing Trp-P-2, S9 mix and pheophytin b was compared with a mixture containing only Trp-P-2 and S9 mix. The absorbance peak of the hydroxylated Trp-P-2 in the reaction mixture containing pheophytin b was observed to be smaller than the peak of the mixture without pheophytin b. From these results, it is suggested that pheophytin b limits the formation of hydroxylated Trp-P-2.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"1 1","pages":"66-70"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89687300","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