S. Maki, Y. Takimoto, Takamichi Tanaka, T. Akihiro, Y. Tsurunaga, Toshikazu Matsumoto
{"title":"Characteristics of Rice Bran after 'Heshiko' Processing","authors":"S. Maki, Y. Takimoto, Takamichi Tanaka, T. Akihiro, Y. Tsurunaga, Toshikazu Matsumoto","doi":"10.5891/jafps.43.3","DOIUrl":"https://doi.org/10.5891/jafps.43.3","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122171814","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 Assessment of \"Norabouna\" (Brassica napus L.) Grown in Different Months in Different Regions of Kanto","authors":"K. Tsuge, Yoko Higuchi, Reiko Hojyo, S. Motoki","doi":"10.5891/jafps.41.17","DOIUrl":"https://doi.org/10.5891/jafps.41.17","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123927079","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}
Kazuna Miyagi, N. Koga, Atsushi Higa, Yoshihumi Awaguni, Kenta Yamamoto, Koji Wada, H. Ohta
{"title":"Effect of Modified Atmosphere Packaging on Freshness Retention, Polymethoxylated Flavones, Synephrine, Ascorbic Acid, and the Radical Scavenging Activity of Unripe Green Shiikuwasha (Citrus depressa Hayata) Fruit","authors":"Kazuna Miyagi, N. Koga, Atsushi Higa, Yoshihumi Awaguni, Kenta Yamamoto, Koji Wada, H. Ohta","doi":"10.5891/jafps.37.51","DOIUrl":"https://doi.org/10.5891/jafps.37.51","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129745296","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}
H. Noguchi, Toshiki Okazaki, R. Minoshima, Eriko Wakamiya, Yoshimasa Tsujii, K. Takano
{"title":"Factors Decreasing the Gel-forming Ability of Threadfin Bream Surimi and Effect of Soybean Whey Addition","authors":"H. Noguchi, Toshiki Okazaki, R. Minoshima, Eriko Wakamiya, Yoshimasa Tsujii, K. Takano","doi":"10.5891/jafps.42.119","DOIUrl":"https://doi.org/10.5891/jafps.42.119","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127126456","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}
Ethylene-free, mature-green ‘ Cavendish ’ bananas（ sp., AAA type）were subjected to multiple （３X）applications of an ethylene antagonist １-methylcyclopropene（１-MCP）for ２４ hrs at ２０ (cid:1) to investigate the ripening response. By performing application of １-MCP three times, it was found that a distinct ethelene evolution in treated bananas appeared at ２７ days after treatment（DAT）whereas a ethelene evolution in untreated bananas appeared at ８ DAT. Single treatment was less effective in delaying ripening than repeated applications but the concentrations of １００ and ５００ n (cid:2) ／ (cid:2) of １-MCP affected the retardation to the same extent. Regardless of ripening period, the fruit firmness and breakdown of starch to sugar at the ripe stage were almost at the same level in both treated and untreated bananas, although some bananas changed abnormally in peel color. It is often observed that the untreated bananas demonstrated ethelene evolution at ４ DAT, much earlier than expected, thus we investigated the １-MCP response of the bananas possibly contaminated by ethylene during transit or storage. The simultaneous presence of ethelene affected the effectiveness of １-MCP treatment. At (cid:1) ０．５ (cid:1) ／ (cid:2) ethelene, ２０ n (cid:2) ／ (cid:2) １-MCP was sufficient to obtain almost maximum delay in ripening. However, at １．０ (cid:1) ／ (cid:2) ethelene, １００ n (cid:2) ／ (cid:2) １-MCP was necessary to obtain the maximum delay. These indicate a competitive relationship between ethelene and １-MCP, the effect of exposure to ethelene during transit or storage could be canceled out by using higher concentrations of １-MCP.
不含乙烯的成熟绿色“卡文迪什”香蕉(sp.， AAA型)在20 (cid:1)下多次(3X)施用乙烯拮抗剂1-甲基环丙烯(1- mcp) 24小时，以研究其成熟反应。通过施用三次1-MCP，发现处理过的香蕉在处理后27天(DAT)出现明显的乙烯进化，而未经处理的香蕉在处理后8天出现乙烯进化。单次处理延迟成熟的效果不如重复处理，但浓度为100和500 n (cid:2) / (cid:2)的1-MCP对延迟成熟的影响程度相同。不论成熟期如何，处理过的香蕉和未处理过的香蕉在成熟阶段的果实硬度和淀粉分解成糖的水平几乎相同，尽管有些香蕉的果皮颜色发生了异常变化。我们经常观察到，未经处理的香蕉在4个DAT时就表现出乙烯的进化，比预期的要早得多，因此我们研究了可能被乙烯污染的香蕉在运输或储存过程中的1-MCP响应。乙烯的同时存在影响了1-MCP治疗的有效性。在(cid:1) 0处。5 (cid:1) / (cid:2)乙烯，20 n (cid:2) / (cid:2) 1- mcp足以获得几乎最大的成熟延迟。然而，在1。0 (cid:1) / (cid:2)乙烯，100 n (cid:2) / (cid:2) 1- mcp才能获得最大延迟。这表明乙烯和1-MCP之间存在竞争关系，在运输或储存过程中暴露于乙烯的影响可以通过使用更高浓度的1-MCP来抵消。
{"title":"Influence of Multiple Applications and Exogenous Ethylene on the Efficacy of 1-MCP in Delaying Ripening of 'Cavendish' Bananas","authors":"M. Tome, T. Suganuma, K. Kitahara, F. Hashinaga","doi":"10.5891/jafps.35.65","DOIUrl":"https://doi.org/10.5891/jafps.35.65","url":null,"abstract":"Ethylene-free, mature-green ‘ Cavendish ’ bananas（ sp., AAA type）were subjected to multiple （３X）applications of an ethylene antagonist １-methylcyclopropene（１-MCP）for ２４ hrs at ２０ (cid:1) to investigate the ripening response. By performing application of １-MCP three times, it was found that a distinct ethelene evolution in treated bananas appeared at ２７ days after treatment（DAT）whereas a ethelene evolution in untreated bananas appeared at ８ DAT. Single treatment was less effective in delaying ripening than repeated applications but the concentrations of １００ and ５００ n (cid:2) ／ (cid:2) of １-MCP affected the retardation to the same extent. Regardless of ripening period, the fruit firmness and breakdown of starch to sugar at the ripe stage were almost at the same level in both treated and untreated bananas, although some bananas changed abnormally in peel color. It is often observed that the untreated bananas demonstrated ethelene evolution at ４ DAT, much earlier than expected, thus we investigated the １-MCP response of the bananas possibly contaminated by ethylene during transit or storage. The simultaneous presence of ethelene affected the effectiveness of １-MCP treatment. At (cid:1) ０．５ (cid:1) ／ (cid:2) ethelene, ２０ n (cid:2) ／ (cid:2) １-MCP was sufficient to obtain almost maximum delay in ripening. However, at １．０ (cid:1) ／ (cid:2) ethelene, １００ n (cid:2) ／ (cid:2) １-MCP was necessary to obtain the maximum delay. These indicate a competitive relationship between ethelene and １-MCP, the effect of exposure to ethelene during transit or storage could be canceled out by using higher concentrations of １-MCP.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127193257","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}
Yuichi Nakamura, Reiji Koizumi, M. Uchino, Hiroaki Sato, K. Takano
{"title":"Purification and Characterization of α-Amylase from Potato Tuber","authors":"Yuichi Nakamura, Reiji Koizumi, M. Uchino, Hiroaki Sato, K. Takano","doi":"10.5891/jafps.36.271","DOIUrl":"https://doi.org/10.5891/jafps.36.271","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"95 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129914679","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":"Isolation and Characterization of Phénolé Producing Yeast Strains from Red Wine Production Process in Japan","authors":"T. Onda, Masakazu Komastu","doi":"10.5891/jafps.40.103","DOIUrl":"https://doi.org/10.5891/jafps.40.103","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128955909","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}
T. Kaneta, N. Nakamura, M. Thammawong, Ayaka Soga, Makoto Yoshida, Takaya Niimi, Koichiro Yokoyama, T. Shiina
{"title":"Effects of Acceleration and Contact Point Stress on Damage Characteristics of Stacked Japanese Radishes Under Vibration Assuming Distribution by Newly Developed Bulk Container","authors":"T. Kaneta, N. Nakamura, M. Thammawong, Ayaka Soga, Makoto Yoshida, Takaya Niimi, Koichiro Yokoyama, T. Shiina","doi":"10.5891/jafps.39.67","DOIUrl":"https://doi.org/10.5891/jafps.39.67","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129165730","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}
Daiki Oka, S. Ohara, Kouji Shiono, T. Noguchi, K. Takano
{"title":"Characteristic Change of Gliadin by β-lactoglobulin on the Dough Formation","authors":"Daiki Oka, S. Ohara, Kouji Shiono, T. Noguchi, K. Takano","doi":"10.5891/jafps.40.3","DOIUrl":"https://doi.org/10.5891/jafps.40.3","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132322097","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}
Ayumi Musou-Yahada, Kumi Yamamoto, Ayane Orita, Atsuko Funakoshi, Masanobu Doi, T. Yamato, H. Ohta
{"title":"Effect of Apple Vinegar Containing Yuzu Juice on Psychological Stress and Blood Flow in Young Women","authors":"Ayumi Musou-Yahada, Kumi Yamamoto, Ayane Orita, Atsuko Funakoshi, Masanobu Doi, T. Yamato, H. Ohta","doi":"10.5891/jafps.43.275","DOIUrl":"https://doi.org/10.5891/jafps.43.275","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130492228","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：