Y. Muramatsu, E. Sakaguchi, Shotaro Kawakami, A. Tagawa
{"title":"Vacuum Drying Characteristics and New Prediction Model for Changes in Moisture Content of Adzuki Beans","authors":"Y. Muramatsu, E. Sakaguchi, Shotaro Kawakami, A. Tagawa","doi":"10.5891/jafps.41.145","DOIUrl":"https://doi.org/10.5891/jafps.41.145","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"110 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":"122454481","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":"Softness and Taste Characteristics of \"NAGANO PURPLE\" Grapes with Respect to Time of Harvesting","authors":"Y. Fukai, A. Sakuma","doi":"10.5891/jafps.43.241","DOIUrl":"https://doi.org/10.5891/jafps.43.241","url":null,"abstract":"","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":"122928279","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":"Analysis of the Ability of Cumin to Suppress Verocytotoxin by Enterohemorrhagic Escherichia coli O157","authors":"Niro Takemasa, K. Yokoigawa","doi":"10.5891/jafps.38.217","DOIUrl":"https://doi.org/10.5891/jafps.38.217","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"80 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":"124112731","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. Natori, Y. Nakagawa, Hikaru Sakurabayashi, Satoru Fukui, Seiko Noda, Aika Kubojima, Kazuhiro Tozawa, R. Nakao
{"title":"Induction of Apoptosis by Extracts of Edible Wild Plants in C6 Glioma Cells","authors":"T. Natori, Y. Nakagawa, Hikaru Sakurabayashi, Satoru Fukui, Seiko Noda, Aika Kubojima, Kazuhiro Tozawa, R. Nakao","doi":"10.5891/jafps.41.91","DOIUrl":"https://doi.org/10.5891/jafps.41.91","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":"129239707","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}
Ryosuke Koizumi, T. Irisawa, K. Tada, Toshiro Suzuki
{"title":"Effect of High-Pressure Processing on β-lactoglobulin Gel Formation at Low to Medium Temperatures","authors":"Ryosuke Koizumi, T. Irisawa, K. Tada, Toshiro Suzuki","doi":"10.5891/jafps.42.65","DOIUrl":"https://doi.org/10.5891/jafps.42.65","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"92 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":"124575421","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}
K. Zushi, A. Mori, A. Arita, N. Ganeko, K. Kondo, H. Kimura, K. Fujita, H. Shiratsuchi
In this study ， we investigated the changes in the sugar ， organic acid ， amino acid ， ascorbic acid and carotenoid contents of citrus ‘ Shiranuhi' fruit stored at 5 0 C and packaged in polyethylene film for 5 months. Fruit weight slightly decreased during the storage. A significant reduction in organic acid content was observed with no significant change in sugar conten t. Consequently ， sugar-acid ratio increased significantly during the storage. Sucrose content showed no change during the storage ， whereas glucose and fructose contents decreased. The organic acids detected were citric acid and malic acid. Both citric acid and malic acid contents decreased during the storage. Asparagine ， arginine and aspartic acid were the major amino acids detected. No significant change in total amino acid content was observed throughout the storage; however ， the changes in the amounts of all amino acids tested differed. A small change in L-ascorbic acid content was observed during storage with a decrease in dehydroascorbic acid conten t. s-Carotene and β-cryptoxanthin were the main carotenoids detected. No significant change inβ-cryptoxanthin content was observed.β-Carotene content increased markedly and ， after five months of storage ， reached a value approximately threefold higher than that at the initial storage time.
{"title":"Changes in Sugar, Organic Acid, Amino Acid, Ascorbic Acid and Carotenoid Contents of Citrus 'Shiranuhi' Fruit during Cold Storage","authors":"K. Zushi, A. Mori, A. Arita, N. Ganeko, K. Kondo, H. Kimura, K. Fujita, H. Shiratsuchi","doi":"10.5891/jafps.35.301","DOIUrl":"https://doi.org/10.5891/jafps.35.301","url":null,"abstract":"In this study ， we investigated the changes in the sugar ， organic acid ， amino acid ， ascorbic acid and carotenoid contents of citrus ‘ Shiranuhi' fruit stored at 5 0 C and packaged in polyethylene film for 5 months. Fruit weight slightly decreased during the storage. A significant reduction in organic acid content was observed with no significant change in sugar conten t. Consequently ， sugar-acid ratio increased significantly during the storage. Sucrose content showed no change during the storage ， whereas glucose and fructose contents decreased. The organic acids detected were citric acid and malic acid. Both citric acid and malic acid contents decreased during the storage. Asparagine ， arginine and aspartic acid were the major amino acids detected. No significant change in total amino acid content was observed throughout the storage; however ， the changes in the amounts of all amino acids tested differed. A small change in L-ascorbic acid content was observed during storage with a decrease in dehydroascorbic acid conten t. s-Carotene and β-cryptoxanthin were the main carotenoids detected. No significant change inβ-cryptoxanthin content was observed.β-Carotene content increased markedly and ， after five months of storage ， reached a value approximately threefold higher than that at the initial storage time.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"204 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":"124584047","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":"Clarification of the Baking Quality Improved Mechanism of Milk Protein based on the Intermolecular Interaction","authors":"Daiki Oka","doi":"10.5891/jafps.43.29","DOIUrl":"https://doi.org/10.5891/jafps.43.29","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"25 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":"130228761","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}
Y. Komiyama, Miki OGATA（SAITOU）, H. Kimura, N. Nishida, Akifumi Nagatomo, Takeru Q. Suyama, Chie Yoshino, M. Tsuji, N. Muramatsu
{"title":"Physico-Chemical Characteristics of Pomegranate Harvested in Yamanashi Prefecture in Japan","authors":"Y. Komiyama, Miki OGATA（SAITOU）, H. Kimura, N. Nishida, Akifumi Nagatomo, Takeru Q. Suyama, Chie Yoshino, M. Tsuji, N. Muramatsu","doi":"10.5891/jafps.42.111","DOIUrl":"https://doi.org/10.5891/jafps.42.111","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"12 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":"127296330","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. Noguchi, Koji Shiono, Daiki Oka, H. Noguchi, K. Takano
Not only gluten but also gliadin plays an important role in improving the baking quality of wheat. The property changes and bread improving effects resulting from the formation of S-S bonds were analyzed by investigating the action of PDI-ERO 1 on Glia A. Although the time required to form wheat flour dough is short and the gas-leakage rate from the dough was reduced, the addition of non-treated Glia A to the dough did not have a significant e 妊 ecton the specific volume of bread. Dough containing TaPDI-TaEROl-treated Glia A has a higher extent of S S bond formation and a reduced gas-leakage rate than that containing non 】 treatedGlia A ; moreover, the specific volume of the bread significantly increased compared to that formed by dough containing non-treated Glia A. TaPDI processing increased intramolecular S-S bond formation in gliadin, and hence, decreased the surface hydrophobicity of Glia A. To confirm the effect of gliadin on dough formation and baking quality, it is suggested that surface hydrophobicity of gliadin has a large influence on the baking quality. (Received
{"title":"The Action of the SS Bond Formation Due to the PDI-ERO1 to Wheat Gliadin (Glia.A) on the Dough Formation and Baking Quality","authors":"T. Noguchi, Koji Shiono, Daiki Oka, H. Noguchi, K. Takano","doi":"10.5891/jafps.42.9","DOIUrl":"https://doi.org/10.5891/jafps.42.9","url":null,"abstract":"Not only gluten but also gliadin plays an important role in improving the baking quality of wheat. The property changes and bread improving effects resulting from the formation of S-S bonds were analyzed by investigating the action of PDI-ERO 1 on Glia A. Although the time required to form wheat flour dough is short and the gas-leakage rate from the dough was reduced, the addition of non-treated Glia A to the dough did not have a significant e 妊 ecton the specific volume of bread. Dough containing TaPDI-TaEROl-treated Glia A has a higher extent of S S bond formation and a reduced gas-leakage rate than that containing non 】 treatedGlia A ; moreover, the specific volume of the bread significantly increased compared to that formed by dough containing non-treated Glia A. TaPDI processing increased intramolecular S-S bond formation in gliadin, and hence, decreased the surface hydrophobicity of Glia A. To confirm the effect of gliadin on dough formation and baking quality, it is suggested that surface hydrophobicity of gliadin has a large influence on the baking quality. (Received","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"22 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":"121628183","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}
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