Pub Date : 2023-01-01DOI: 10.3136/fstr.fstr-d-22-00167
N. Watanabe, Y. Hara, Haruka Tashiro, H. Aoki
{"title":"Antioxidant activity of tempe fermented with three different Rhizopus species","authors":"N. Watanabe, Y. Hara, Haruka Tashiro, H. Aoki","doi":"10.3136/fstr.fstr-d-22-00167","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00167","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":"69564208","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-23-00031
Marin Abiko, T. Koda, H. Yano, Naoko Fujita, A. Nishioka
{"title":"Kneading history of additive starch batter affecting rheological properties of rice bread batter","authors":"Marin Abiko, T. Koda, H. Yano, Naoko Fujita, A. Nishioka","doi":"10.3136/fstr.fstr-d-23-00031","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00031","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":"69565251","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-23-00037
Kenichi Tanabe, Sadako Nakamura, T. Nakayama, Kazuhiro Yoshinaga, Chihiro Ushiroda, T. Oku
{"title":"Supplemental feeding of 1,5-anhydro-D-glucitol prevents the onset and development of diabetes through the suppression of oxidative stress in KKAy mice","authors":"Kenichi Tanabe, Sadako Nakamura, T. Nakayama, Kazuhiro Yoshinaga, Chihiro Ushiroda, T. Oku","doi":"10.3136/fstr.fstr-d-23-00037","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00037","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":"69565417","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-23-00100
Yasumasa Ando, Takeyuki Okada
The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying time in the MVD process under properly controlled temperature conditions. The MVD samples without prefreezing had the same level of low a* value (high greenness) as the freeze-dried sample, but the prefrozen-MVD samples showed a slight browning due to discoloration during thawing in an atmospheric pressure environment. The prefreezing suppressed sample shrinkage during the MVD process and allowed the formation of a porous structure with many large voids with thin walls. Thanks to this structure, the prefrozen-MVD samples showed textural characteristics similar to the freeze-dried sample, but the porous structure was not formed in the MVD at 20 ℃, indicating that a high microwave power is required to generate a high enough vapor pressure to form the porous structure.
{"title":"Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation","authors":"Yasumasa Ando, Takeyuki Okada","doi":"10.3136/fstr.fstr-d-23-00100","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00100","url":null,"abstract":"The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying time in the MVD process under properly controlled temperature conditions. The MVD samples without prefreezing had the same level of low a* value (high greenness) as the freeze-dried sample, but the prefrozen-MVD samples showed a slight browning due to discoloration during thawing in an atmospheric pressure environment. The prefreezing suppressed sample shrinkage during the MVD process and allowed the formation of a porous structure with many large voids with thin walls. Thanks to this structure, the prefrozen-MVD samples showed textural characteristics similar to the freeze-dried sample, but the porous structure was not formed in the MVD at 20 ℃, indicating that a high microwave power is required to generate a high enough vapor pressure to form the porous structure.","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"22 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":"135501457","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}
{"title":"Effects of high-pressure processing of date palm juice on the physicochemical properties","authors":"Chattraya Ngamlerst, Supannika Kosum, Apanchanid Thepouyporn, Suteera Vatthanakul, Pattaneeya Prangthip, Natnicha Promyos","doi":"10.3136/fstr.fstr-d-23-00126","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-23-00126","url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"29 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":"135311103","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-22-00132
S. Yamazaki, S. Kaneko, Y. Takahashi, Y. Amano
{"title":"Effect of citric acid and calcium chloride combined with medium high hydrostatic pressure – medium high temperature on polyphenol oxidase activity and browning in Fuji apple compote","authors":"S. Yamazaki, S. Kaneko, Y. Takahashi, Y. Amano","doi":"10.3136/fstr.fstr-d-22-00132","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00132","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":"69564011","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-22-00189
Aiko Koizumi, A. Koizumi, M. Mineki
{"title":"Preparation and suitability of Espuma fish dishes for older adults","authors":"Aiko Koizumi, A. Koizumi, M. Mineki","doi":"10.3136/fstr.fstr-d-22-00189","DOIUrl":"https://doi.org/10.3136/fstr.fstr-d-22-00189","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":"69564820","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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