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Freeze-Thaw Impregnation 冻融浸渍
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00037
Yuki Shimohisa
{"title":"Freeze-Thaw Impregnation","authors":"Yuki Shimohisa","doi":"10.3136/nskkk.nskkk-d-23-00037","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00037","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69567017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Kinetic analysis on staling of bread using cereal flour with high amylopectin short chain ratio 高支链淀粉短链比谷物面粉对面包变质的动力学分析
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00047
Tomoya Kitadani, K. Takata
{"title":"Kinetic analysis on staling of bread using cereal flour with high amylopectin short chain ratio","authors":"Tomoya Kitadani, K. Takata","doi":"10.3136/nskkk.nskkk-d-23-00047","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00047","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69567539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
炊飯米に強いせん断を付与する押出加工法 对煮饭的米赋予强剪切的挤出加工法
4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00055
Akira Kai, Yukio Saito
{"title":"炊飯米に強いせん断を付与する押出加工法","authors":"Akira Kai, Yukio Saito","doi":"10.3136/nskkk.nskkk-d-23-00055","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00055","url":null,"abstract":"炊飯米から製造するペーストについて, 一般的な高速せん断加工とは異なる押出加工による製造方法を試みた. 従来は困難であった加工直後の米ゲルの物性評価に, 塗装や油脂の調整などで用いる簡易的な工業計測の適用を試みた. そして, 次の結果が得られた. (1) ポートホールダイスを用いて均質なペーストを短時間に得ることができる. (2) ポートチャンバー部で剪断力を与えることにより, 炊飯米の硬い部分もクリアランスより小さい粒子に破砕することができる. (3) コンテナ径およびダイスの仕様により, 人力によるペースト加工が可能となる. (4) 必要荷重が大きくなるが, 硬めに炊飯した米でもペースト加工が可能である. (5) ペーストに含まれている粒子の大きさの評価にグラインドゲージが利用でき, 加工直後の高温条件であっても迅速に評価ができる. (6) ペーストの柔らかさの評価にちょう度計が利用でき, 加工直後の高温条件であっても迅速に評価ができる. (7) 炊飯米から加工したペーストには肉眼で判別可能な白い塊が見られ, これは触感では粒状には感じない程度に容易に塑性変形する.","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135260703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effectiveness of pouring ozonated water onto slice cutters to maintain the quality of fresh-cut vegetables 将臭氧水倒在切片机上，以保持新鲜切菜的品质
4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00052
Yoshitaka Mizuno, Sonoko Nishimura, Shin-ichiro Kabashima, Masaru Nabeta, Fumiyo Hayakawa, Yasuhiro Inatsu
{"title":"Effectiveness of pouring ozonated water onto slice cutters to maintain the quality of fresh-cut vegetables","authors":"Yoshitaka Mizuno, Sonoko Nishimura, Shin-ichiro Kabashima, Masaru Nabeta, Fumiyo Hayakawa, Yasuhiro Inatsu","doi":"10.3136/nskkk.nskkk-d-23-00052","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00052","url":null,"abstract":"カット野菜の製造工程では喫食サイズにカットした野菜を次亜塩素酸ナトリウム水により殺菌することが多く，それが野菜の食味変化や褐変などの原因となることもある．一方，カット野菜の殺菌にはオゾン水も利用できる．本研究は，原体野菜のカットの際にスライサーに界面活性剤を含むオゾン水をかけ流す製造方法（以下，新製法）と，水を流しながら同様にカットし，その後，次亜塩素酸ナトリウム水溶液による浸漬処理を行う製造方法（以下，通常製法）の野菜の殺菌および品質に与える影響を比較した．菌数評価では，カットキャベツ，カットレタスおよびカット大根において，新製法区の一般細菌数および大腸菌群数は通常製法区と統計的に有意な差はみられなかった．成分分析では，カットキャベツおよびカット大根において，通常製法区のアスコルビン酸含有量が新製法区に比べ有意に低下していた．外観評価では，カットキャベツおよびカット大根において，通常製法区は変色しボリュームダウンしていたのに対して，新製法区では変色せずにボリューム感があった．官能評価では，カットキャベツにおいては通常製法区は甘味が弱くなり，カット大根においては通常製法区はシャキシャキ感と甘味が弱くなり，薬品臭，苦味および水っぽさが強くなったのに対して，新製法区では水洗いに近い食味であった．以上の結果より，新製法は通常製法と同等の菌数を示し，野菜本来の食味・外観を劣化させにくいことが判明した．さらに新製法は通常製法と比較すると浸漬処理工程を省略できることから，製造時間の短縮や使用水量の低減につながる技術として利用できるものと考えられる．","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"272 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135501461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Current situation of fruit production due to natural disasters 受自然灾害影响的水果生产现状
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-21-00114
T. Inakuma
{"title":"Current situation of fruit production due to natural disasters","authors":"T. Inakuma","doi":"10.3136/nskkk.nskkk-d-21-00114","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-21-00114","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Validation of the Quantification of Phosphatidylserine in Food Supplements using Quantitative Phosphorus NMR 定量磷核磁共振定量测定食品补充剂中磷脂酰丝氨酸的验证
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-22-00020
T. Katou, Shuhei Fueki, Kana Yamamoto, Emiko Mizuguchi, T. Igarashi
{"title":"Validation of the Quantification of Phosphatidylserine in Food Supplements using Quantitative Phosphorus NMR","authors":"T. Katou, Shuhei Fueki, Kana Yamamoto, Emiko Mizuguchi, T. Igarashi","doi":"10.3136/nskkk.nskkk-d-22-00020","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00020","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The aim of this study is to understand the key textural attribute of “richness” of ice creams 本研究的目的是了解冰淇淋“丰富度”的关键质地属性
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-22-00051
Miki Ota, Sayaka Ishihara, Kayo Goto, Mai Kurita, M. Nakauma, T. Funami
{"title":"The aim of this study is to understand the key textural attribute of “richness” of ice creams","authors":"Miki Ota, Sayaka Ishihara, Kayo Goto, Mai Kurita, M. Nakauma, T. Funami","doi":"10.3136/nskkk.nskkk-d-22-00051","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-22-00051","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
自社乳酸菌飲料から分離された2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-oneは主な抗酸化活性物質であった 从本公司乳酸菌饮料中分离出的2,3- doydro -3,5- doydrx -6-methyl- 4h -pyran-4-one是主要的抗氧化活性物质
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00009
Keisuke Tagawa, Taiki Sato, Shuichi Segawa
{"title":"自社乳酸菌飲料から分離された2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-oneは主な抗酸化活性物質であった","authors":"Keisuke Tagawa, Taiki Sato, Shuichi Segawa","doi":"10.3136/nskkk.nskkk-d-23-00009","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00009","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"90 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
油脂加工に有用なリパーゼ反応系と2位脂肪酸組成分析法の開発 开发对油脂加工有用的脂肪酶反应系统和2位脂肪酸组成分析法
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00018
Yomi Watanabe
{"title":"油脂加工に有用なリパーゼ反応系と2位脂肪酸組成分析法の開発","authors":"Yomi Watanabe","doi":"10.3136/nskkk.nskkk-d-23-00018","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00018","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69566611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
冷凍貯蔵下でのパン生地劣化挙動に対する添加油の役割の検討 研究添加油在冷冻储存下对面团劣化行为的作用
IF 0.2 4区 农林科学
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI: 10.3136/nskkk.nskkk-d-23-00027
Rika Kobayashi
{"title":"冷凍貯蔵下でのパン生地劣化挙動に対する添加油の役割の検討","authors":"Rika Kobayashi","doi":"10.3136/nskkk.nskkk-d-23-00027","DOIUrl":"https://doi.org/10.3136/nskkk.nskkk-d-23-00027","url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69567326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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