Food Science and Technology International, Tokyo最新文献_第6页

Dehydration of Okara with Calcium Chloride 用氯化钙脱水小山葵

Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.89

H. Yoshii, T. Furuta, Miyuki Ikeda, Y. Nakagawa, H. Hirano, Yuichi Maeda, Y. Linko, P. Linko

引用次数: 4

Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor 果料成熟度对梅酒各成分及口感的影响

Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.59

K. Kaneko, C. Otoguro, Norihiko Yoshida, Makoto Utada, K. Tsuji, S. Kikuchi, Hawan-Soo Cha

引用次数: 13

Optimum Preparative Method for Storing Cream Puff Paste without Deterioration. 不变质保存泡芙膏的最佳制备方法。

Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.18

Kimio Nishimura, N. Imazuya, S. Nakai

{"title":"Optimum Preparative Method for Storing Cream Puff Paste without Deterioration.","authors":"Kimio Nishimura, N. Imazuya, S. Nakai","doi":"10.3136/FSTI9596T9798.4.18","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.18","url":null,"abstract":"When cream puff paste (CPP) was baked after it was kept at 35°C for 3 h, it did not puff up as much as one baked just after preparation of the CPP. The optimum preparative method for CPP with the least deterioration during storage was found by carrying out random centroid optimization regarding 9 factors, such as the ratio of flour, shortening, yolk, egg white and water as ingredients, and the heating time at the first stage, the temperature of the heated mixture of water, shortening, and flour on the addition of the egg solution, and the time and temperature of the incubation of the yolk as preparative conditions. The optimum values of 18.0%, 14.7%, 13.4%, 25.4%, 28.5%, 106.5s, 53.9°C, 46.7 min, and 63.7°C were obtained, respectively. Each value except the time and temperature for incubating the yolk was similar to that in the standard preparative method of CPP, which brought about deterioration during storage. The incubation of the yolk at 63.7°C for 46.7 min caused a decreased in the specific activity of amylase in the yolk from 1.71±0.43 to 0.20±0.17 μg of maltose/mg of protein but did not affect proteins in the CPP.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"22 1","pages":"18-24"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80930099","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: 12

High tert-Butylperoxyl Radical Scavenging Activities of Sweet Potato Cultivars with Purple Flesh 紫皮甘薯品种对叔丁基过氧基自由基的高清除能力研究

Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.33

S. Furuta, I. Suda, Y. Nishiba, O. Yamakawa

引用次数: 68

Aggregate Formation of Peptic Globin Digest. 消化性珠蛋白消化的聚集形成。

Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.44

Y. Miyaguchi, M. Tsutsumi, Kiyomi Nagayama

引用次数: 0

Preparation of Whey Syrup by Immobilized β-Galactosidase 固定化β-半乳糖苷酶制备乳清糖浆

Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.36

Shaohui Zhang, K. Imada, T. Ohashi

{"title":"Preparation of Whey Syrup by Immobilized β-Galactosidase","authors":"Shaohui Zhang, K. Imada, T. Ohashi","doi":"10.3136/FSTI9596T9798.4.36","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.36","url":null,"abstract":"A pilot plant, with immobilized β-galactosidase (IMG) in a plug flow reactor, was established to prepare whey syrup from cheese whey. The effects of space velocity and lactose concentration on the initial rate of lactose hydrolysis (IRLH) and the operational temperature effect on the half-life and productivity of IMG were investigated. When the space velocity of whey was controlled at 0.6 l/(l·min), consolidation and channeling did not occur in the pilot plant. A better IRLH was obtained when the whey had high lactose concentration. With an increase in operational temperature in the pilot plant, the IRLH was increased. However, the half-life of IMG was shortened, as a result, the productivity of IMG decreased. The best temperature was 10°C for the operation of the pilot plant. The plant could be operated for as long as 50 days at 10°C if the IMG is washed by sterilized deionized water for 1 h each day. When the IRLH decreases to 10%, the IMG is treated by phosphate buffer solution (0.01 M, pH 6.4) and tetramethylammonium chloride solution (0.03%, pH 2.5) for 30 min, respectively. These results show that the developed pilot plant had prospects in the dairy industry because it could be operated continuously for a long period, the washing and sterilization were simple, and the rate of lactose hydrolysis (RLH) was more than 80% in the whey syrup.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"20 1","pages":"36-39"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75347277","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

Antioxidative Constituents from Viticis trifoliae Fructus (Fruit of Vitex rotundifolia L.) 三叶葡萄果实的抗氧化成分研究

Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.9

M. Ono, C. Masuoka, Yasuyuki Ito, T. Nohara

引用次数: 21

Gelation of Porcine Globin by Pepsin Treatment 胃蛋白酶对猪珠蛋白凝胶化的影响

Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.40

Y. Miyaguchi, M. Tsutsumi, Kiyomi Nagayama

引用次数: 1

Effects of Sucrose Palmitic Acid Ester Coating on the Internal Gas Concentrations of Cavendish Bananas in Relation to the Ripening, Respiration and Ethylene Production. 蔗糖棕榈酸酯包衣对卡文迪什香蕉内部气体浓度与成熟、呼吸和乙烯生产的影响。

Food Science and Technology International, Tokyo Pub Date : 1997-11-25 DOI: 10.3136/FSTI9596T9798.3.393

Mir Nurul Momen, Y. Tatsumi, K. Shimokawa

{"title":"Effects of Sucrose Palmitic Acid Ester Coating on the Internal Gas Concentrations of Cavendish Bananas in Relation to the Ripening, Respiration and Ethylene Production.","authors":"Mir Nurul Momen, Y. Tatsumi, K. Shimokawa","doi":"10.3136/FSTI9596T9798.3.393","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.393","url":null,"abstract":"The effects of a 2% sucrose palmitic acid ester coating were studied on the internal oxygen, carbon dioxide and ethylene concentrations of banana fruits in relation to ripening, respiration and ethylene production during storage at 20°C after treatment with 100 ppm ethylene for 12 h. The 2% sucrose palmitic acid ester coating on the bananas covered the stomatal aperture, suppressed initial respiration and decreased the rate of ethylene production which ultimately retarded degreening and significantly delayed (P<0.01) ripening. The internal oxygen concentration of the bananas was significantly (P<0.05) reduced by the coating treatment without elevation of the internal carbon dioxide level. Low internal oxygen concentration significantly reduced (P<0.01) the rate of ethylene production of the coated bananas during 9 days in storage. These observations indicated that coating with the sucrose palmitic acid ester modified the internal atmosphere of banana fruits and suppressed initial respiration in a manner analogous to modified atmosphere storage.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"80 1","pages":"393-397"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80961908","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

Characterization of a Novel Alginate Lyase from Flavobacterium multivolum K-11 多卷黄杆菌K-11中一种新型海藻酸解酶的研究

Food Science and Technology International, Tokyo Pub Date : 1997-11-25 DOI: 10.3136/FSTI9596T9798.3.388

T. Takeuchi, Y. Nibu, K. Murata, S. Yoshida, I. Kusakabe

引用次数: 8