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}
{"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}
{"title":"Isolation and Characterization of Phénolé-Producing Yeasts from Grapes, Domestic Wine-Making Process and Red Wine Products","authors":"T. Onda, M. Komatsu","doi":"10.5891/jafps.44.285","DOIUrl":"https://doi.org/10.5891/jafps.44.285","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"85 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":"127774318","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. Kaetsu, S. Morikawa, T. Isobe, Kenji Nakamura, K. Abe
establish an efficient cultivation for producing high qualitycucumbers (Cllcumissativus cv. Kema) ， a comparison of cucumbers grown in soil culture and hydroponic solution cu 1t ure with different nutrient levels was carried ou t. The hydroponically grown cucumbers were bitter compared with the cucumbers grown in soi l. The maximum and minimum fruit productions were obtained at high and low nutrient levels ， respectively. However ， most of the cucumbers were bitter when they were grown at high nutrient leve l. The cucumbers had the lowest concentration of nitrate ion in the hydroponic culture solution with low nutrient leve l. and vice versa. Nitrate ions may cause bitterness in cucumbers by promoting nitrogen metabolism ， which in turn favors the enzymatic synthesis of cucurbitacin C. From these results ， we conclude that the yield of bitter cucumbers can be reduced by growing them in soil culture rather than in rockwool cultur ・ eand in hydroponic solution with low nutrient leve l.
{"title":"Effects of Culture Method and Hydroponic Solution Nutrient Level on Bitterness and Quality of Cucumbers (Cucumis sativus L. cv. Kema)","authors":"K. Kaetsu, S. Morikawa, T. Isobe, Kenji Nakamura, K. Abe","doi":"10.5891/jafps.36.221","DOIUrl":"https://doi.org/10.5891/jafps.36.221","url":null,"abstract":"establish an efficient cultivation for producing high qualitycucumbers (Cllcumissativus cv. Kema) ， a comparison of cucumbers grown in soil culture and hydroponic solution cu 1t ure with different nutrient levels was carried ou t. The hydroponically grown cucumbers were bitter compared with the cucumbers grown in soi l. The maximum and minimum fruit productions were obtained at high and low nutrient levels ， respectively. However ， most of the cucumbers were bitter when they were grown at high nutrient leve l. The cucumbers had the lowest concentration of nitrate ion in the hydroponic culture solution with low nutrient leve l. and vice versa. Nitrate ions may cause bitterness in cucumbers by promoting nitrogen metabolism ， which in turn favors the enzymatic synthesis of cucurbitacin C. From these results ， we conclude that the yield of bitter cucumbers can be reduced by growing them in soil culture rather than in rockwool cultur ・ eand in hydroponic solution with low nutrient leve l.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"15 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":"127174022","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}
{"title":"The Use of Mathematical Model and Simulation for Managing the Postharvest Quality of Fresh Produce","authors":"T. Shiina","doi":"10.5891/jafps.40.25","DOIUrl":"https://doi.org/10.5891/jafps.40.25","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"136 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":"114161302","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}
近年,日本もライフスタイルの変化とともに豊かな食 生活を享受することになり,食品に対するニーズも多様 化してきた。食品流通のグローバル化が進み,様々な形 態の食材や食品が輸入されるようになり,食肉や食肉製 品も盛んに輸入されるようになった。しかし,これらの 食のグローバル化と連動するかのように,食品を取り巻 く環境も急激に変動し,従来の食品媒介病原細菌だけで なく,新しいタイプの病原菌による食中毒も発生するよ うになり,食品に対する安全性の対策が急務となってき ている。特に食肉や食肉製品の業界においては食品の安 全性の確保は重要な課題となっている。その対策として 1995年には,総合衛生管理製造過程(Hazard Analysis and Critical Control Point ; HACCP)の承認制度が施 行され,1996年には本格的に食品業界へのHACCPが導 入されるようになり運用が進んだ。最近では農場か ら食卓まで「From Farm to Table」の衛生管理の考え に基づく,生産,製造,流通,保存を経て消費に至るま での衛生管理を通して,食の安全を確保する考えが主流 になっている。さらにこれらの考え方を踏まえた,新 しい食品安全マネジメントであるISO22000(Food safety management systems ; equirements for any organization in the food chain)の導入も進んでい る。 生鮮食品のなかでも食肉は,腐敗細菌や食品媒介病原 細菌の汚染を受けやすく,これらの細菌により産生され る酵素や代謝産物により,食肉は速やかに変敗や腐敗が 進み,そのシェルフライフが短いことが知られている。 特に非加熱食肉製品では,有効な殺菌工程がないために 病原菌に汚染されると除去は困難となる。したがって, これらの食肉や非加熱食肉製品の品質を保持しながら安 全性を確保するには,非加熱処理による腐敗細菌や食品 媒介病原細菌の除去および殺菌が重要となる。このよう な背景から,筆者らは食品や食品媒介病原細菌について 非加熱処理による除菌や殺菌の検討,そのメカニズムの 機構解析を試みてきた。これらの処理方法は,新規食品 の可能性や豊かな食生活の多様化の技術としてだけでな く,食品媒介病原細菌や腐敗細菌などによる安全性の確 保や食糧の有効な利用に貢献できるものと考える。 本総説では食肉および食肉製品の非加熱技術による微 生物の制御について,環境雰囲気の制御(ガス置換)に よる食品関連細菌の発育抑制効果や,ガス置換包装にお ける最適なガス組成について述べる。次に,高圧処理な らびに高圧二酸化炭素処理による殺菌効果とその殺菌メ カニズムについて考察を行い,さらに非加熱技術を利用 した微生物制御法の食品へ応用について解説する。なお, 非加熱技術については既往の報告や総説を参照された い。
近年来，随着生活方式的变化，日本人也开始享受丰富的饮食生活，对食品的需求也变得多样化。随着食品流通的全球化发展，各种形态的食材和食品开始进口，肉类和肉制品也开始大量进口。但是，就像与这些食物的全球化相关联一样，食物周围的环境也发生了急剧的变动，不仅是由传统的食品媒介病原细菌引起的食物中毒，还会发生由新型病原菌引起的食物中毒。总之，对食品的安全性的对策成为了当务之急。特别是在肉类和肉制品行业，确保食品的安全性是重要课题。作为对策，在1995年，综合卫生管理制造过程(Hazard Analysis and Critical Control Point;HACCP)的批准制度实施，1996年HACCP正式进入食品业界并得到了应用。最近，基于从农场到餐桌的“From Farm to Table”的卫生管理理念，通过从生产、制造、流通、保存到消费的卫生管理，确保食品安全成为主流。变成了。此外，基于这些思考方式的新型食品安全管理ISO22000(Food safety management systems;equirements for any organization in the food chain)的导入也在进行中。生鲜食品中的肉类容易受到腐败细菌和食品媒介病原细菌的污染，这些细菌产生的酶和代谢产物可以使肉类迅速变质和腐败前进，众所周知其shelflife很短。特别是非加热肉制品，由于没有有效的杀菌工序，一旦被病原菌污染就很难去除。因此，为了在保持这些肉制品和非加热肉制品的质量的同时确保安全性，去除和杀灭通过非加热处理的腐败细菌和食品媒介病原细菌是非常重要的。在这样的背景下，笔者等人对食品和食品媒介病原细菌通过非加热处理进行除菌和杀菌的探讨，并尝试分析其机制。这些处理方法不仅可以作为开发新型食品的可能性和丰富饮食生活的技术，还可以为确保由食品媒介病原细菌和腐败细菌等引起的安全性以及粮食的有效利用做出贡献。在本总说中，关于利用肉制品及肉制品的非加热技术控制微生物，通过控制环境氛围(气体置换)来抑制食品相关细菌的发育，以及气体置换包装中最佳的气体组成进行阐述。接着，对高压处理和高压二氧化碳处理的杀菌效果及其杀菌方法进行考察，并进一步解说利用非加热技术的微生物控制法在食品中的应用。另外，关于非加热技术请参考既往的报告和综述。
{"title":"Studies on Microbiological Control and Nonthermal Processes of Meat and Meat Products","authors":"H. Ogihara","doi":"10.5891/jafps.36.29","DOIUrl":"https://doi.org/10.5891/jafps.36.29","url":null,"abstract":"近年,日本もライフスタイルの変化とともに豊かな食 生活を享受することになり,食品に対するニーズも多様 化してきた。食品流通のグローバル化が進み,様々な形 態の食材や食品が輸入されるようになり,食肉や食肉製 品も盛んに輸入されるようになった。しかし,これらの 食のグローバル化と連動するかのように,食品を取り巻 く環境も急激に変動し,従来の食品媒介病原細菌だけで なく,新しいタイプの病原菌による食中毒も発生するよ うになり,食品に対する安全性の対策が急務となってき ている。特に食肉や食肉製品の業界においては食品の安 全性の確保は重要な課題となっている。その対策として 1995年には,総合衛生管理製造過程(Hazard Analysis and Critical Control Point ; HACCP)の承認制度が施 行され,1996年には本格的に食品業界へのHACCPが導 入されるようになり運用が進んだ。最近では農場か ら食卓まで「From Farm to Table」の衛生管理の考え に基づく,生産,製造,流通,保存を経て消費に至るま での衛生管理を通して,食の安全を確保する考えが主流 になっている。さらにこれらの考え方を踏まえた,新 しい食品安全マネジメントであるISO22000(Food safety management systems ; equirements for any organization in the food chain)の導入も進んでい る。 生鮮食品のなかでも食肉は,腐敗細菌や食品媒介病原 細菌の汚染を受けやすく,これらの細菌により産生され る酵素や代謝産物により,食肉は速やかに変敗や腐敗が 進み,そのシェルフライフが短いことが知られている。 特に非加熱食肉製品では,有効な殺菌工程がないために 病原菌に汚染されると除去は困難となる。したがって, これらの食肉や非加熱食肉製品の品質を保持しながら安 全性を確保するには,非加熱処理による腐敗細菌や食品 媒介病原細菌の除去および殺菌が重要となる。このよう な背景から,筆者らは食品や食品媒介病原細菌について 非加熱処理による除菌や殺菌の検討,そのメカニズムの 機構解析を試みてきた。これらの処理方法は,新規食品 の可能性や豊かな食生活の多様化の技術としてだけでな く,食品媒介病原細菌や腐敗細菌などによる安全性の確 保や食糧の有効な利用に貢献できるものと考える。 本総説では食肉および食肉製品の非加熱技術による微 生物の制御について,環境雰囲気の制御(ガス置換)に よる食品関連細菌の発育抑制効果や,ガス置換包装にお ける最適なガス組成について述べる。次に,高圧処理な らびに高圧二酸化炭素処理による殺菌効果とその殺菌メ カニズムについて考察を行い,さらに非加熱技術を利用 した微生物制御法の食品へ応用について解説する。なお, 非加熱技術については既往の報告や総説を参照された い。","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"11 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":"114006679","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. 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}
Kayo Yonezawa, Yuki Noguchi, Yuri Tanioka, H. Ishida, Tsuyoshi Shimada, T. Furusho
{"title":"Intake of Baobab (Andasonia digitata) Fruit Powder Suppress Elevation of Body Weight Gain and Serum Cholesterol Level in High-Cholesterol Diet Fed Rats","authors":"Kayo Yonezawa, Yuki Noguchi, Yuri Tanioka, H. Ishida, Tsuyoshi Shimada, T. Furusho","doi":"10.5891/jafps.40.21","DOIUrl":"https://doi.org/10.5891/jafps.40.21","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"11 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":"133068028","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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