Food Preservation Science最新文献

{"title":"Improving the Measurement of Resistance to Gas Diffusion and the Resistance Characteristics in Citrus Iyo Fruit (Citrus iyo Hort. ex Tanaka)","authors":"A. Dirpan, Y. Hikida, K. Morimatsu","doi":"10.5891/jafps.42.71","DOIUrl":"https://doi.org/10.5891/jafps.42.71","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127150583","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}

{"title":"Mathematical Modeling of Intercellular Space Volume of Citrus Fruits","authors":"A. Dirpan, Y. Hikida","doi":"10.5891/jafps.41.103","DOIUrl":"https://doi.org/10.5891/jafps.41.103","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131232286","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}

{"title":"Comparison of Shock during Fruit Export via Air and Marine Transportation","authors":"Y. Ishikawa, H. Kitazawa, Tsutomu Konno","doi":"10.5891/jafps.39.25","DOIUrl":"https://doi.org/10.5891/jafps.39.25","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114761130","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}

{"title":"Effect of Electrolyzed Acidic Water Treatment on the Physiological and Chemical Properties and Microorganisms of Ethylene-treated Banana Sections","authors":"K. Abe, M. Sasamoto, K. Kaetsu, N. Achiwa","doi":"10.5891/jafps.38.321","DOIUrl":"https://doi.org/10.5891/jafps.38.321","url":null,"abstract":"Light green bananas were purchased directly from a banana processor, immediately after ethylene treatment. Bananas were cut into 3 cm slices, and sections were taken from the middle part of the fruits. These sections were treated in 3 different ways : dipped in electrolyzed acidic water and then air dried(EAW), dipped in purified water and then air dried(PW), and no treatment(Control). All sections were placed into 3 unsealed polyethylene bags in according to the 3 different treatment groups and held at 20°C so that ripening process could be observed. In this study, it was noted that the yellowing and formation of sugar spots on the peels of EAW-treated sections were delayed compared with those on the peels of sections given other treatments. The sweetness of the pulp increased, and astringency of the pulp declined during storage of all sections, however, the EAWtreated sections exhibited a delay in these changes. The production rates of both CO2 and C2H4 increased within 3 hours due to the injury response. The CO2 and C2H4 production rates of PWtreated and untreated control sections peaked on day 2, and the production rates of the EAW-treated sections were lower and peaked on day 3. There were no significant differences in the decrease of alcohol insoluble solids(AIS)or the increase of sugar content in the PW-treated and control sections. However, the EAW-treated sections had slightly lower levels of sugar than the PW-treated and control sections. All sections showed an insignificant decrease in phenol content, and differences among the treatment groups were small. To determine the relationship between the total viable bacteria counts (TVBC) and the ripening reaction, samples were taken from the middle and cut surface on the peel of the sections or the middle and the cut surface of the pulp. Microorganisms were detected on the peel samples on day 0 ; however, the samples were then sterilized by the EAW treatment. As the experiment progressed, the TVBC on both the middle and the cut surface of the peel increased. There were no microorganisms detected either in the middle or on the cut surface of the pulp on day 0. TVBC on the cut surface of the pulp increased faster than that in the middle of the pulp. The rate of increase in TVBC was fastest on the peel of the PW-treated sections and the rate of increase in TVBC was slowest on the peel and pulp of the EAW-treated sections. This study showed that sterilization of banana sections with EAW treatment decreased the number of microorganisms, and","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130064880","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}

{"title":"Effect of Heat-denaturation of Milk Protein on the Baking Quality of Milk","authors":"C. Kikuchi, Daiki Oka, H. Ueno, M. Shiota, T. Noguchi, K. Takano","doi":"10.5891/jafps.38.211","DOIUrl":"https://doi.org/10.5891/jafps.38.211","url":null,"abstract":"製パンの副原料として広く用いられている。製パンにお いては脱脂粉乳の添加によって,ミルクフレーバーによ る風味の向上,乳糖による焼き色の良色化,小麦粉中に 少ない必須アミノ酸を補うことによる栄養価の向上など, 様々な効果が知られている。 脱脂粉乳は,その製造過程において殺菌や噴霧乾燥な どの熱処理を受ける。低度加熱脱脂粉乳の添加によって パンは,硬く,比容積が小さくなる。一方,高度加 熱脱脂粉乳では,低度加熱脱脂粉乳にみられる製パン性 の低下は発生しない。このため,製パンにおいては一 般に高度加熱脱脂粉乳が用いられている。 しかし,このような脱脂乳の加熱処理の違いによる製 パン性に対する影響について,乳タンパク質の加熱変性 度との関係を検討した報告はあるが,機序の詳細は未 だ不明である。 そこで本研究では,未加熱脱脂乳による製パン性低下 の要因,および加熱による脱脂乳の製パン性回復につい て検討し,若干の知見を得たので報告する。 脱脂乳による製パン性阻害に対する 乳タンパク質の熱変性の影響 菊 池 千 尋・岡 大 貴・上 野 宏 塩 田 誠・野 口 智 弘・ 野 克 己","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117078139","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}

{"title":"Effect of Storage Conditions on the Quality of Immature Papaya (Carica papaya L.) Fruit","authors":"Ryo Teruya, G. Maeda, N. Hirose, Yoshikazu Ooshiro, T. Akinaga","doi":"10.5891/jafps.37.227","DOIUrl":"https://doi.org/10.5891/jafps.37.227","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2011-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131884212","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}

{"title":"Purification of Protein Disulfide Isomerase from Wheat (Haruyutaka) Grain","authors":"T. Noguchi, Satomi Arai, H. Noguchi, M. Uchino, K. Takano","doi":"10.5891/jafps.37.245","DOIUrl":"https://doi.org/10.5891/jafps.37.245","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2011-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126537899","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}

{"title":"Quality Management of Fresh Fruit and Vegetables at a Supermarket Chain in Japan","authors":"T. Akinaga, S. Kawasaki, H. Shima","doi":"10.17660/ACTAHORTIC.2010.880.11","DOIUrl":"https://doi.org/10.17660/ACTAHORTIC.2010.880.11","url":null,"abstract":"Without the cooperation of supermarkets, it is very difficult to continuously measure temperature during supply distribution and within retail display cases for fresh fruit and vegetables. We conducted this research in cooperation with a major supermarket in the Okinawa Islands. Temperature and humidity were measured during transportation from the central depot to retail stores, and in refrigerated display cases for fruit and vegetables, to investigate the quality management of fresh fruit and vegetables during daily delivery and sales operations in 54 stores in the Okinawa prefecture. Temperature and humidity were measured by recording thermometers every 10 seconds during delivery and in the refrigerated display cases. Surface temperature of fruit was measured indirectly using an infrared thermometer. Delivery from the distribution center to the store was mainly done using a van-type truck without temperature control. Insulated roll box pallets and gel ices were used for the delivery of the fresh fruit and vegetables, so that they could be transported in conjunction with foods that required no refrigeration, hence reducing transportation costs. The cold storage temperature at the supermarket was 9°C on average, so fruit and vegetables could be kept in the store for a few days and not in refrigerated display cases or cold storage. However, if kept at this temperature for an extended period, chilling injury symptoms will occur on tropical and subtropical fruits in the display cases or during removal from storage.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"74 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2010-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124761160","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}

{"title":"Growth Inhibition of Heterofermentative Lactic Acid Bacteria by Wild Grass Extracts","authors":"K. Ono, K. Urabe, Megumi Yabushita, T. Nadamoto","doi":"10.5891/jafps.36.23","DOIUrl":"https://doi.org/10.5891/jafps.36.23","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2010-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128649696","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}

{"title":"Effects of Ovarian Maturity on the Taste of Tarako Products","authors":"T. Shirai, M. Watanabe, T. Suzuki","doi":"10.5891/jafps.35.229","DOIUrl":"https://doi.org/10.5891/jafps.35.229","url":null,"abstract":"Tarako , which is mainly prepared from the Walleye Pollock ovary, is a popular seafood product in Japan. However strange taste of the product has been reported, which is thought to be related to ovarian maturity. However, this remains to be confirmed. In this research, sensory assessment, electric taste sensor analysis and chemical analysis were carried out. Results confirmed that there is the difference in taste depending on ovarian maturity. However the amount of hydroperoxide, i.e., TMA ／ TMAO, showed no marked difference. However, the amount of the amino acids conferring the bitterness was higher in immature ovaries than in sufficiently mature ones.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"239 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2009-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132379828","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}