Pub Date : 2023-01-01DOI: 10.3136/fstr.fstr-d-22-00186
Yuta Yamanouchi, Akira Ando, Y. Takano-Ishikawa, H. Ueda
{"title":"Measurement of glucosinolates in Brassicaceae vegetables grown in Japan","authors":"Yuta Yamanouchi, Akira Ando, Y. Takano-Ishikawa, H. Ueda","doi":"10.3136/fstr.fstr-d-22-00186","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00186","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69564645","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}
Pub Date : 2023-01-01DOI: 10.3136/fstr.fstr-d-23-00055
C. Viriyarattanasak, Y. Ando, N. Fukino, Yuji Takemura, Tomoko Hashimoto
{"title":"The ability to resist freezing damage of three Japanese radish (Raphanus sativus L.) cultivars","authors":"C. Viriyarattanasak, Y. Ando, N. Fukino, Yuji Takemura, Tomoko Hashimoto","doi":"10.3136/fstr.fstr-d-23-00055","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00055","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565768","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}
Pub Date : 2023-01-01DOI: 10.3136/fstr.fstr-d-23-00057
T. Kamiya, Y. Toyama, Keigo Hanyu, Takahiro Kikuchi, Y. Michiwaki
{"title":"Newtonian and non-newtonian food bolus behaviors obtained from validated swallowing simulator based on moving particle simulation","authors":"T. Kamiya, Y. Toyama, Keigo Hanyu, Takahiro Kikuchi, Y. Michiwaki","doi":"10.3136/fstr.fstr-d-23-00057","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00057","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"6 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69565772","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}
This study was designed to investigate the effects of changes in vacuum microwave (VMW) drying conditions on the drying kinetics, microstructures and physical properties of shiitake mushrooms. Under the tested conditions of 3 kPa and 20 kPa, low pressure and high microwave power in particular increased the rate of moisture change of shiitake mushrooms. Morphological observations from X-ray computed tomography (CT) images showed that samples dried at 3 kPa had many more porous structures with smaller pores, while clumps of cells formed and led to the formation of larger pores in samples dried at 20 kPa. Under the 20 kPa condition, the apparent density increased, and the internal porosity decreased, immediately after drying. These results implied that shrinkage of the samples occurred in the early stages of drying. However, drying at lower pressure led to the dried samples with lower densities and higher internal porosities because of the puffing effect.
{"title":"Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties","authors":"Daisuke Kurata, Takahiro Orikasa, Yuki Orikasa, Shoji Koide","doi":"10.3136/fstr.fstr-d-23-00086","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00086","url":null,"abstract":"This study was designed to investigate the effects of changes in vacuum microwave (VMW) drying conditions on the drying kinetics, microstructures and physical properties of shiitake mushrooms. Under the tested conditions of 3 kPa and 20 kPa, low pressure and high microwave power in particular increased the rate of moisture change of shiitake mushrooms. Morphological observations from X-ray computed tomography (CT) images showed that samples dried at 3 kPa had many more porous structures with smaller pores, while clumps of cells formed and led to the formation of larger pores in samples dried at 20 kPa. Under the 20 kPa condition, the apparent density increased, and the internal porosity decreased, immediately after drying. These results implied that shrinkage of the samples occurred in the early stages of drying. However, drying at lower pressure led to the dried samples with lower densities and higher internal porosities because of the puffing effect.","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"43 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":"135318618","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}
Pub Date : 2023-01-01DOI: 10.3136/fstr.fstr-d-22-00188
T. Ogawa, Noriteru Tosa, Kozue Kobayashi, Hiromasa Tabata, Y. Ohta, Shuki Ishigami, Tsuyoshi Matsusaka, Mitsuhito Hasegawa, I. Sotome, Isobe Seiichiro
{"title":"Development of a new, continuous, inline, Aqua-gas drying system and its application to drying perilla leaves while retaining the functional components and antioxidant activities","authors":"T. Ogawa, Noriteru Tosa, Kozue Kobayashi, Hiromasa Tabata, Y. Ohta, Shuki Ishigami, Tsuyoshi Matsusaka, Mitsuhito Hasegawa, I. Sotome, Isobe Seiichiro","doi":"10.3136/fstr.fstr-d-22-00188","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00188","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69564780","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}
Pub Date : 2023-01-01DOI: 10.3136/fstr.fstr-d-22-00215
Pramote Khuwijitjaru, S. Adachi
{"title":"Isomerization of ribose to ribulose using basic amino acids as a catalyst","authors":"Pramote Khuwijitjaru, S. Adachi","doi":"10.3136/fstr.fstr-d-22-00215","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00215","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69564947","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}
Pub Date : 2023-01-01DOI: 10.3136/fstr.fstr-d-22-00110
R. Nakamura, Manami Saito, Mika Maruyama, Shinta Yamanaka, Takahiro Tanemura, Masaki Watanabe, F. Fukumori, Kiyoshi Hayashi
{"title":"Reduction in the bitterness of protein hydrolysates by an aminopeptidase from Aspergillus oryzae","authors":"R. Nakamura, Manami Saito, Mika Maruyama, Shinta Yamanaka, Takahiro Tanemura, Masaki Watanabe, F. Fukumori, Kiyoshi Hayashi","doi":"10.3136/fstr.fstr-d-22-00110","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00110","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563834","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}
Pub Date : 2023-01-01DOI: 10.3136/fstr.fstr-d-22-00145
Kosaku Nishimura, Tatsuya Abe
{"title":"Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking","authors":"Kosaku Nishimura, Tatsuya Abe","doi":"10.3136/fstr.fstr-d-22-00145","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00145","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69564054","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}
Pub Date : 2023-01-01DOI: 10.3136/fstr.fstr-d-22-00147
Lin Chen, Xin Li
{"title":"Chimonanthus salicifolius S. Y. Hu Extract improve constipation symptoms and regulate intestinal microbiota in mice","authors":"Lin Chen, Xin Li","doi":"10.3136/fstr.fstr-d-22-00147","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00147","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69564151","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}
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