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Food Science and Technology International, Tokyo最新文献

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Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter 一种新型大豆蛋白发酵食品的研制
Food Science and Technology International, Tokyo Pub Date : 1997-11-25 DOI: 10.3136/FSTI9596T9798.3.310
Haeng-Ran Kim, K. Muramatsu, Y. Kanai, Tadayoshi Tanaka, M. Takeyasu, K. Kiuchi
{"title":"Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter","authors":"Haeng-Ran Kim, K. Muramatsu, Y. Kanai, Tadayoshi Tanaka, M. Takeyasu, K. Kiuchi","doi":"10.3136/FSTI9596T9798.3.310","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.310","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"44 1","pages":"310-316"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89083234","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
Near Infrared Spectra of the Outer Layer of Flour of Stored Milled Rice. 米粉外层近红外光谱的研究。
Food Science and Technology International, Tokyo Pub Date : 1997-11-25 DOI: 10.3136/FSTI9596T9798.3.336
Kyouko Kaichi, M. Kasai, K. Hatae, A. Shimada
{"title":"Near Infrared Spectra of the Outer Layer of Flour of Stored Milled Rice.","authors":"Kyouko Kaichi, M. Kasai, K. Hatae, A. Shimada","doi":"10.3136/FSTI9596T9798.3.336","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.336","url":null,"abstract":"Near infrared (NIR) diffuse reflectance spectrophotometry was applied to measure stored milled rice by focusing on the outer layer flour. Rice grains milled 90% were stored at 37°C and 75% humidity for 0-45 days. NIR and chemical analyses were performed separately on the outer and inner layers and whole flours of the sample. The most sensitive variation during storage of the absorption intensity by NIR is found on the outer layer flour at the near-infrared region of 2300-2310 nm which corresponds to fats; the fat content of the outer layer extracted by ether was about 15 times that of the whole layer flour.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"33 1","pages":"336-338"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88156047","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
Inhibition of Lipid Accumulation in Lipomyces Yeast by 2(E), 4(E)-Decadienoic Acid from Pepper. 辣椒2(E)， 4(E)-十二烯酸对酵母脂质积累的抑制作用
Food Science and Technology International, Tokyo Pub Date : 1997-11-25 DOI: 10.3136/FSTI9596T9798.3.409
J. Irie, Y. Morita, M. Murata, S. Homma
{"title":"Inhibition of Lipid Accumulation in Lipomyces Yeast by 2(E), 4(E)-Decadienoic Acid from Pepper.","authors":"J. Irie, Y. Morita, M. Murata, S. Homma","doi":"10.3136/FSTI9596T9798.3.409","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.409","url":null,"abstract":"Inhibitors of lipid accumulation in Lipomyces starkeyi were screened from various kinds of foods from the point of anti-obesity. An extract of black pepper showed inhibition of lipid accumulation with apparently weak repression of its growth. An active component was isolated from black pepper and was identified as 2(E),4(E)-decadienoic acid by instrumental analyses. Pepper contains about 20 mg/100 g of 2(E),4(E)-decadienoic acid. The minimum inhibitory concentrations of 2(E),4(E)-decadienoic acid against microbial growth ranged from 60 to 1000 μg/ml. The acid inhibited the growth of L. starkeyi at 100 μg/ml and the lipid accumulation at 12-50 μg/ml. The repression of lipid accumulation in L. starkeyi by 2(E),4(E)-decadienoic acid seemed to be due to the inhibition of glycerol-3-phosphate dehydrogenase and growth.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"216 1","pages":"409-413"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75606949","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
Penetration of Infrared Radiation within a Vegetable Model 红外辐射在蔬菜模型中的穿透
Food Science and Technology International, Tokyo Pub Date : 1997-11-25 DOI: 10.3136/FSTI9596T9798.3.373
A. Hashimoto, T. Kameoka
{"title":"Penetration of Infrared Radiation within a Vegetable Model","authors":"A. Hashimoto, T. Kameoka","doi":"10.3136/FSTI9596T9798.3.373","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.373","url":null,"abstract":"A vegetable model was constructed in order to evaluate its apparent absorption coefficient and penetration of infrared radiation within it. Carrot, daikon (Japanese radish), eggplant, potato, pumpkin and sweet potato were prepared as the test vegetables. This vegetable model was composed of the dry vegetable material, liquid and gas, and its apparent absorption coefficient was calculated with their absorption coefficients and volumetric fractions. The volumetric fraction of the voids (void fraction) was obtained experimentally by a method provided in this study. Thus the damping of infrared rays within the vegetable model irradiated by near-infrared (NIR) or far-infrared (FIR) radiation was estimated in consideration of the spectral distribution of the radiation. The infrared radiation absorbed by the vegetable model was indicated to be damped to 1/100 of the initial value at a depth of 0.21 to 2.54 mm, and the penetration depth in the case of NIR irradiation was deeper than that of FIR irradiation. Moreover, the calculation results suggested that the penetration depth of infrared radiation became deeper with a decrease in the water content.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"135 1","pages":"373-378"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75620996","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: 11
Progressive Freeze-Concentration of Model Liquid Food 模型液态食品的渐进冷冻浓缩
Food Science and Technology International, Tokyo Pub Date : 1997-11-25 DOI: 10.3136/FSTI9596T9798.3.348
Ling Liu, O. Miyawaki, Kozo Nakamura
{"title":"Progressive Freeze-Concentration of Model Liquid Food","authors":"Ling Liu, O. Miyawaki, Kozo Nakamura","doi":"10.3136/FSTI9596T9798.3.348","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.348","url":null,"abstract":"Progressive freeze-concentration utilizes the concentration phenomena of a solute at the ice-solution interface moving from one end of a vessel to the other end. It is characterized by having only a single ice crystal in the system so that the separation of the ice crystal from the concentrated solution is very easy compared with the conventional method of freeze-concentration. Progressive freeze-concentration was applied to a solution containing glucose and/or blue dextran as a model liquid food. The freeze-concentration ratio and apparent partition coefficient of a solute between the ice and the solution phases were strongly dependent on the moving speed of the freezing front and the stirring speed at the ice-solution interface. A lower moving speed and a higher stirring speed produced a better freeze-concentration ratio.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"25 1","pages":"348-352"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87059470","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: 92
Cleaning of Ultrafiltration Unit Fouled by Mungbean Protein 绿豆蛋白污染超滤装置的清洗
Food Science and Technology International, Tokyo Pub Date : 1997-11-25 DOI: 10.3136/FSTI9596T9798.3.398
Wei-Jen Chen, W. Ko
{"title":"Cleaning of Ultrafiltration Unit Fouled by Mungbean Protein","authors":"Wei-Jen Chen, W. Ko","doi":"10.3136/FSTI9596T9798.3.398","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.398","url":null,"abstract":"An ultrafiltration unit, the ES-30 membrane (molecular weight cut-off 30,000) was used to recover the proteins from the wastewater produced during mungbean starch processing. During ultrafiltration, the permeate flux of the unit decreased from 108.5 to 4.0 l/m2/h due to fouling and concentration polarization. The flux could be restored to 10.8, 40.7, 50.0, and 82.4 l/m2/h by washing individually with tap water, 0.5% NaOH, 0.2N HCl, and 0.75% Terg-A-enzyme, respectively. The cleaning effect was significantly affected by the cleaning agents and their concentrations. The cleaning effect of NaOH was enhanced by mixing with 0.1% Triton X-100 (a surfactant). After ultrafiltration, continuous circulation with tap water for 10 min, followed by 0.3% NaOH mixed with 0.1% Triton X-100 for 10 min, 0.2 N HCl for 10 min, and by 0.75% Terg-A-enzyme at 50°C for 30 min nearly restored the original flux of the unit. Circulation with water was immediately required after each washing with cleaning agents, especially with acid or basic solution. One and a half hours was sufficient to complete the washing process.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"2005 1","pages":"398-401"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86912034","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
Differences in Enzymatic Activities of Cecal Contents of Rats Fed on Differently Processed Dietary Fibers 饲喂不同加工工艺膳食纤维大鼠盲肠内容物酶活性的差异
Food Science and Technology International, Tokyo Pub Date : 1997-11-25 DOI: 10.3136/FSTI9596T9798.3.379
C. Nishizawa, T. Ohta, Y. Egashira, H. Sanada
{"title":"Differences in Enzymatic Activities of Cecal Contents of Rats Fed on Differently Processed Dietary Fibers","authors":"C. Nishizawa, T. Ohta, Y. Egashira, H. Sanada","doi":"10.3136/FSTI9596T9798.3.379","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.379","url":null,"abstract":"Enzymatic activities in cecal contents were studied on rats fed on high cholesterol diets with ferulic acid arabinoxylan ester (FAX) and arabinoxylan (AX); both were processed from refined corn bran (RCB) and were compared with those of cellulose(CE)- and RCB-fed rats. The enzymatic activities in the ceca changed according to the diets. Xylanase activity, arabinofuranosidase activity and ferulic acid esterase activity appeared in the cecum of the FAX- and AX-fed rats, but these activities were not observed in the cecum of CE- and RCB-fed rats. FAX and AX showed a tendency to decrease serum cholesterol levels. At first, xylanase and arabinofuranosidase were supposed to attack the FAX and AX main chain and side chain, and thus high molecular weight FAX and AX became lower molecular weight fragments. At that time, ferulic acid esterase was presumed to attack and FAX was degraded lower. These enzymes might act synergistically.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"1 1","pages":"379-383"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90706056","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
Effect of Wasabi Leafstalk (Wasabia japonica MATSUM.) Extract on Bone Metabolism in Mouse Calvaria Tissue Culture 山葵叶柄的药效提取物对小鼠颅骨组织培养骨代谢的影响
Food Science and Technology International, Tokyo Pub Date : 1997-11-25 DOI: 10.3136/FSTI9596T9798.3.366
Toshihiro Suzuki, H. Nakayama, M. Yamaguchi
{"title":"Effect of Wasabi Leafstalk (Wasabia japonica MATSUM.) Extract on Bone Metabolism in Mouse Calvaria Tissue Culture","authors":"Toshihiro Suzuki, H. Nakayama, M. Yamaguchi","doi":"10.3136/FSTI9596T9798.3.366","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.366","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"24 1","pages":"366-369"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91084634","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: 10
Optical Isomers and Odor Thresholds of Volatile Constituents in Citrus sudachi 柑桔挥发性成分的光学异构体和气味阈值
Food Science and Technology International, Tokyo Pub Date : 1997-11-25 DOI: 10.3136/FSTI9596T9798.3.402
Areeya Padrayuttawat, T. Yoshizawa, H. Tamura, T. Tokunaga
{"title":"Optical Isomers and Odor Thresholds of Volatile Constituents in Citrus sudachi","authors":"Areeya Padrayuttawat, T. Yoshizawa, H. Tamura, T. Tokunaga","doi":"10.3136/FSTI9596T9798.3.402","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.402","url":null,"abstract":"The enantioselective analysis of the volatile components in Citrus sudachi peel oils was achieved using an enantioselective capillary gas chromatography (enantio-cGC) with α- and β-cyclodextrin columns. The two isomers of linalool and α-pinene showed highly significant differences in both odor detection thresholds and odor qualities. The other investigated compounds also differed either in the odor intensities or in the odor qualities. According to limited odor units (ratio of the concentration of each component to the odor threshold), (3S)-(+)-linalool, (3R)-(—)-linalool, octanal, (4R)-(+)-limonene, (1R,5R)-(+)-α-pinene, p-cymene, γ-terpinene, myrcene, 1,8-cineole, (3R)-(+)-citronellal, decanal, α-phellandrene and dodecanal contributed to the Citrus sudachi aroma.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"44 1","pages":"402-408"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91356565","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: 62
The Effects of Some Agronomic and Processing Practices and Clones on the Relative Composition of the Theaflavins in Black Tea 几种农艺、加工措施及无性系对红茶中茶黄素相对成分的影响
Food Science and Technology International, Tokyo Pub Date : 1997-11-25 DOI: 10.3136/FSTI9596T9798.3.344
P. Owuor, M. Obanda
{"title":"The Effects of Some Agronomic and Processing Practices and Clones on the Relative Composition of the Theaflavins in Black Tea","authors":"P. Owuor, M. Obanda","doi":"10.3136/FSTI9596T9798.3.344","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.344","url":null,"abstract":"Four main theaflavins:-theaflavin, theaflavin-3-gallate, theaflavin-3'-gallate and theaflavin-3,3'-digallate are produced during black tea processing. For tea fermented for same duration the relative composition of the individual theaflavins varied with clones, but were not affected by agronomic practices like nitrogenous fertilizer rates, planting density, and plucking standards. The relative composition of the theaflavins therefore provides a semiquantitative method of discriminating between clones with large genetic variations and can be used as a quality selection criteria in breeding/clonal selection of black tea.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"1 1","pages":"344-347"},"PeriodicalIF":0.0,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83479960","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: 10
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