著者

Kaoru KOHYAMA Takao SAITO Yuko TAKEZAWA Isao MATSUMOTO Hitoshi YOSHIAKI

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.15, no.1, pp.11-18, 2009 (Released:2009-04-25)

参考文献数

23

被引用文献数

1 4

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The mechanical properties of cabbages (var. Yumebutai) with different head densities were evaluated by stress relaxation and a puncture test of whole cabbages, and also by a tensile test of strap-shaped specimens. The resistance of whole head to compression at small deformation was well correlated to head density. Mechanical properties in the fifth leaves of cabbages did not correlate to head density, although tensile properties varied within an individual leaf, with direction of tension, and among individual leaves. The observation suggests that head density influences mechanical resistance of whole head at small deformation, and may relate to properties for cutting with an industrial shredder; however it is not a significant factor for mechanical properties of shredded cabbage.

著者

Yu ZHANG Shao-hua CHEN

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.19, no.1, pp.1-6, 2013 (Released:2013-03-09)

参考文献数

37

被引用文献数

4

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Coffee is the most popular drink in the world and coffee intake may be a risk factor for gastroesophageal reflux disease (GERD), which is a common disorder and its worldwide prevalence is increasing. However, the effect of coffee on GERD remains to be fully elucidated. The relationship between GERD and coffee consumption is not clear given the existing literature, whose results are diverse and contradictory. Existing systematic investigations are not adequate and further well-designed prospective studies are needed to clarify the effect of coffee on GERD.

著者

Tetsuya Sasaki Natsuko Yuikawa Nana Tanihiro Toshihide Michihata Toshiki Enomoto

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.26, no.5, pp.643-654, 2020 (Released:2020-10-19)

参考文献数

34

被引用文献数

5

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Roasted stem tea, the product of roasting green tea stems, has a characteristic aroma and appearance. In this study, we evaluated the effects of different roasting conditions on the physical appearance, aroma, and taste of roasted stem tea. The real-time moving paths of color parameter L*a*b* were similarly changed from yellow-green to yellow-red with roasting at 180 °C, 200 °C, and 220 °C for each second, indicating that L*a*b* can be a measurement of roasting degree. Bulk density data and scanning electron microscope images revealed that tea stem swelling was optimal under high-temperature roasting conditions. Higher roasting temperatures provide heat that penetrates deeper within the tea stems. Regarding aroma, the higher the roasting temperatures, the more pyrazine and geraniol are produced. The higher internal heat promoted higher pyrazine and geraniol production, thereby improving the aroma of the roasted stem tea. Catechins and amino acids were rapidly decreased under high-temperature roasting.

著者

Masataka NARUKAWA Sho SASAKI Tatsuo WATANABE

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.17, no.2, pp.167-170, 2011 (Released:2011-07-14)

参考文献数

16

被引用文献数

9 35

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In order to investigate the effect of pungent components on salt taste sensitivity in humans, sensory evaluation of taste intensity and palatability was performed by adding 0.5 or 1 μM capsaicin (CAP) to a 75 mM NaCl solution. The assessment results suggested that a significant number of subjects experienced stronger salt taste intensity with the CAP-added NaCl solution than that for the NaCl solution alone. A quantitative analysis performed by adding CAP to the NaCl solution revealed an increase in the salt taste intensity. At the same time, the palatability decreased with increasing concentration of CAP. The increase in salt taste intensity after the addition of CAP suggests that addition of pungent components might influence salt sensitivity in humans.

著者

Shinya SHIBATA Kazuhito HAYAKAWA

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.15, no.4, pp.449-452, 2009 (Released:2009-10-08)

参考文献数

16

被引用文献数

6 11

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Chlorella powder (CP), a dietary supplement made from a green alga, contains abundant lutein (2.8 mg/g), but the bioavailability of lutein in CP has not been evaluated. In the present study, we assessed the effect of a single ingestion of CP (3 or 6 g) in tablet form on serum lutein concentrations in humans (n = 21). At 1 d, serum lutein concentrations increased from baseline values by 34% (25.6 nM/mg-lutein intake) after 3 g CP and by 66% (21.4 nM/mg-lutein intake) after 6 g CP. These results suggest that lutein in CP is highly bioavailable.

著者

Reiko UEDA Tetsuya ARAKI Yasuyuki SAGARA Gakuro IKEDA Chiaki SANO

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.14, no.3, pp.293-300, 2008 (Released:2008-10-18)

参考文献数

11

被引用文献数

1 2

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The possibilities and limitations in the food kansei model (Ikeda et al., 2004) have been revealed through a case of product development for a ready-to-eat cup-soup that had achieved two-billion-yen sales in 1993. Based on the pre-specified product concept, twelve samples were selected to extract twenty descriptors for the sensory evaluation of the product image, and ten descriptors for that of the quality characteristics. All the sensory scores were summarized by principal component analyses (PCA). The quality characteristic evaluation corresponded to the route of perception in the model, and the image evaluation, the route of cognition as well as the interrelation between the two routes. The model can ensure the marketing success of the specified processed foods only if consumer needs can be precisely incorporated into the initial product concept.

著者

Harutoshi Tsuda Asuka Nishihara Keita Kurihara Kazuhiro Morimasa

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.26, no.2, pp.257-263, 2020 (Released:2020-05-31)

参考文献数

24

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The crude enzyme of latex from Japanese milkweed (Metaplexis japonica) clotted 10% reconstituted skim milk, and the curd was stable with no visible collapse. Additionally, milk-clotting properties of the crude enzyme were investigated. Multiple proteases were suggested to be involved in milk clotting, and cysteine proteases played a major role. The crude enzyme showed a higher milk clotting activity under acidic conditions and at 60 °C when a reconstituted low-heat skim milk ranging from pH 5.5 to 8.0 and from 25 to 60 °C was used as a substrate, respectively. Finally, the casein hydrolysis pattern of the crude enzyme showed a similar pattern to microbial rennet (degradation primarily of κ-casein).

著者

Nahoko Nishibori Asami Kuroda Osamu Yamada Nami Goto-Yamamoto

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.23, no.2, pp.241-248, 2017 (Released:2017-05-27)

参考文献数

19

被引用文献数

9

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Dimethyl trisulfide (DMTS) develops in wine during storage, creating an unpleasant aroma. However, the mechanisms of DMTS formation during the wine-making process are poorly understood. We attempted to identify the factors that affect DMTS development during storage. We found that the death of yeast cells, followed by the leakage of their cell contents into the must, enhanced DMTS formation, but this effect varied between grape cultivars. Oxidation of the must and insufficient clarification of the grape juice can also lead to DMTS development during storage. However, DMTS-P1 and methanethiol, precursors of DMTS in other beverages, contributed little to DMTS formation in wine. When synthetic grape must was fermented instead of grape juice, less DMTS developed, despite most yeast cells having died. These findings indicate that unknown compounds contained in grape juice are involved in DMTS formation and that the key compounds involved in DMTS formation in wine originate from grapes.

著者

Da-Ming Gao Takashi Kobayashi Shuji Adachi

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.21, no.6, pp.801-803, 2015 (Released:2016-01-28)

参考文献数

13

被引用文献数

2 5

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The solubility of d-galactose, d-tagatose, and d-talose in aqueous ethanol (20 – 80 wt%) was measured in the temperature range of −30°C to 20°C. The solubility of each sugar decreased upon increasing the ethanol concentration and decreasing the temperature. The solubility of d-talose and d-tagatose was higher than that of d-galactose under all conditions. The temperature dependence of the solubility of each hexose can be expressed by the van't Hoff equation. The dissolution enthalpy of each hexose decreased upon increasing the ethanol concentration. The dissolution enthalpy of d-talose was higher than that of d-galactose and d-tagatose.

著者

AL-HAQ Muhammad Imran SUGIYAMA Junichi ISOBE Seiichiro

出版者

公益社団法人 日本食品科学工学会

雑誌

Food science and technology research (ISSN:13446606)

巻号頁・発行日

vol.11, no.2, pp.135-150, 2005-05-01

参考文献数

154

被引用文献数

4 162

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Microbial control of postharvest diseases has been extensively studied and appears to be a viable technology. Food safety must be ensured at each postharvest processing step, including handling, washing of raw materials, cleaning of utensils and pipelines, and packaging. Several commercial products are available for this purpose. The time is ripe for developing new techniques and technologies. The use of electrolyzed water (EW) is the product of a new concept developed in Japan, which is now gaining popularity in other countries. Little is known about the principle behind its sterilizing effect, but it has been shown to have significant bactericidal and virucidal and moderate fungicidal properties. Some studies have been carried out in Japan, China, and the USA on the pre- and postharvest application of EW in the field of food processing. EW may be produced using common salt and an apparatus connected to a power source. As the size of the machine is quite small, the water can be manufactured on-site. Studies have been carried out on the use of EW as a sanitizer for fruits, utensils, and cutting boards. It can also be used as a fungicide during postharvest processing of fruits and vegetables, and as a sanitizer for washing the carcasses of meat and poultry. It is cost-effective and environment-friendly. The use of EW is an emerging technology with considerable potential.

著者

Yayoi Miyagawa Hiroyuki Fujita Shuji Adachi

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.26, no.1, pp.111-118, 2020 (Released:2020-03-08)

参考文献数

14

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Mayonnaises and dressings are preferred seasonings, and a variety of such products are available on the market. Six mayonnaises, three salad creamy dressings, one oil-in-water (O/W) type semisolid dressing, and one water-in-oil-in-water (W/O/W) type semisolid dressing, all of which are commercially available, were frozen at −20 °C, −23 °C, −25 °C, −28 °C, and −80 °C for specified time periods and then thawed at about 25 °C. The changes in temperature of the mayonnaises and dressings during freezing and thawing depended on their types. Oil-water separation was observed after thawing for all mayonnaises, except when rapidly frozen at −80 °C. Up to 60% of the oil phase contained in the dressings separated after thawing, suggesting that thickeners added to the aqueous phase partially suppressed the oil-water separation. The temperature changes and oil-water separation behaviors of the W/O/W type semisolid dressing were similar to those of the mayonnaises.

著者

Rocio Cancino-Vázquez Miguel Salvador-Figueroa Emilio Hernández-Ortiz Julieta Grajales-Conesa Alfredo Vázquez-Ovando

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.26, no.1, pp.59-64, 2020 (Released:2020-03-08)

参考文献数

32

被引用文献数

4

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Sensory descriptors of mango ‘Ataulfo’ treated with dose of γ-rad (Cobalt 60) of 0, 0.15, 0.30, and 0.45 kGys were evaluated. Eight trained panelists evaluated eleven sensory descriptors, three on taste, four on texture and four on odor. Judges found significant differences (P < 0.05) for sweetness, sourness, astringency, juiciness, firmness, mango odor and honey odor in at least one treatment. The principal component analysis revealed a positively association between juiciness, mango odor, and honey odor with the irradiation dose of 0.30 kGy, besides the positively association between creaminess and the irradiation dose of 0.15 kGy. Any descriptors were influenced clearly by the radiation with dose at 0.45 kGy. Dose of 0.15 kGy of radiation can be used as phytosanitary treatment without substantially affecting the sensory properties of mango ‘Ataulfo’.

著者

Jie CAO Wei CHEN Ying ZHANG Yuqiu ZHANG Xiujuan ZHAO

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.16, no.5, pp.395-402, 2010 (Released:2010-11-17)

参考文献数

21

被引用文献数

22 55

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The objective of this work was to quantify the potential anticancer flavonoids (quercetin, kaempferol, isorhamnetin, apigenin and luteolin) by a rapid, reliable and accurate reverse phase high performance liquid chromatography (RP-HPLC) among 100 edible vegetables and fruits commonly consumed in Harbin city, China. The predominant flavonoids found in the largest abundance in all of the analyzed foods were kaempferol, followed by luteolin and quercetin. The maximum content of quercetin, kaempferol, isorhamnetin, apigenin, luteolin and total flavonoids in foods amounted to 379.7±19.7mg kg-1, 482.0±21.0mg kg-1, 333.6±14.4mg kg-1, 139.3±5.2mg kg-1, 179.5±10.6mg kg-1 and 853.0mg kg-1 fresh weight (FW), respectively. Potherb mustard, lettuce (red), toona leaf, celery leaf, garlic, garlic stalk, apple, date, ginger (with peel) and radish leaf (red root, small) were major food sources of flavonols and flavones. This study contribute to the establishment of China's flavonoid database and provide a basis for the assessment of the daily flavonoid intake.

著者

Norihiro Yamada Yasushi Kokean Kazunobu Tsumura

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.25, no.5, pp.751-754, 2019 (Released:2019-10-24)

参考文献数

26

被引用文献数

1

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Ginger rhizome contains a number of proteases that possess milk clotting activity. It has been revealed that ginger rhizome juice acts as a coagulant to form milk gels. In this study, we investigated the gel forming conditions of soymilk using ginger rhizome juice. Soymilk gels were prepared by incubating a mixture of soymilk (prepared at different conditions) and a lyophilized powder suspension of ginger rhizome juice at 60 °C for 60 min. The strength of soymilk gels increased when the raw soymilk was heated above 90 °C prior to mixing with the ginger rhizome juice. At a high gel strength, decomposition of the glycinin fraction in soymilk was observed with SDS-PAGE analysis. These results suggest that decomposition of the glycinin fraction in soymilk plays an important role in gel formation.

著者

Susu Zhang Ling Zhang Shujie Wang Yajun Zhou

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.25, no.4, pp.529-538, 2019 (Released:2019-09-26)

参考文献数

40

被引用文献数

7

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The objective of this study was to compare the effect of papain, bromelain, kiwifruit protease, ficin and ginger extract with different concentration (0, 20, 40, 60, 80, 100 U/g) for improving the quality properties of beef rump steaks. The pH, cooking loss, Warner–Bratzler shear force, texture, colour, myofibrillar fragmentation index (MFI), collagen heat solubility, content of soluble protein (CSP), electrophoresis and sensory evaluation are invested. The result showed that all of plant-origin proteases and ginger extract can improve quality characteristics of rump steaks, and ginger extract was found to be the most effective at reducing cooking loss and contributing to the desirable red color and sensory properties, while papain and bromelain were found to be the most effective at decreasing Warner–Bratzler shear force. Ginger extract can be applied in the industrial scale and household level as a convenient and effective method to improve meat qualities. Furthermore, high-quality rump beef steaks at a keen price would be more available for Chinese consumers.

著者

Tetsuo TAKENAKA Takashi MURAYAMA Tadasu FURUSHO Yoko TAKENAKA

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.15, no.5, pp.541-546, 2009 (Released:2009-12-22)

参考文献数

16

被引用文献数

4 5

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The effect of the ACE inhibitor nicotianamine (NA), from soybean broth (SB), on blood pressure was investigated in spontaneously hypertensive rats (SHR) upon single and long-term administration. The IC50 value of NA from SB was 0.69 μmol/L. Single oral dose of NA (0.9 mg, 4.5 mg and 9.0 mg/kg body weight) decreased blood pressure 1 h after administration, and blood pressure returned to the control level 3 h after administration. Long-term oral dose of NA (0.9 mg and 4.5 mg/kg body weight) decreased blood pressure for 4 weeks after administration, while that of NA (9.0 mg/kg body weight) was decreased for the full 8-weeks feeding period. At 8 weeks after administration, serum NA content in SHR was determined by amino acid analyzer and revealed that NA was not detected in the blood of SHR (0.9 mg and 4.5 mg/kg body weight group), while 32.6 ± 7.3 μg/dL NA was detected in the 9.0 mg/kg body weight group. It was suggested that NA absorbed from the intestine decreased the systolic blood pressure (SBP) in SHR, and an appropriate NA level (9.0 mg/kg body weight group) may provide long-term antihypertensive effects upon administration.

著者

Cao Wenming Lin Lang Niu Yunwei Xiao Zuobing Fang Xuezhi

出版者

公益社団法人 日本食品科学工学会

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.22, no.4, pp.497-505, 2016

被引用文献数

14

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<p>Volatile compounds of Camellia seed oils from 5 different varieties were characterized by headspace solid phase microextraction/ gas chromatography/mass spectrometry (HS-SPME/GC/MS). Four parameters of SPME were optimized and the best extraction conditions were: 50/30 µm DVB/CAR/PDMS fiber, 45°C and 45 min of SPME, and 4.00 g sample size. Forty-six volatiles were identified, including 16 aldehydes, 10 alcohols, 4 acids, 7 ketones, 3 terpenes and 6 esters. Further correlation analysis between aroma compounds and sensory attributes revealed pentanal, hexanal, (<i>E</i>)-2-hexenal, octanal, (<i>E</i>)-2-heptenal, nonanal, (<i>E</i>)-2-octenal, (<i>E</i>)-2-decenal, (<i>E</i>,<i>E</i>)-2,4-heptadienal, 2-hexanol, 2-heptanol, hexanol, octanol, acetic acid, pentanoic acid, 1-<i>p</i>-menthene, limonene, γ-terpinene, ethyl-2-methylbutanoate, 2-methylbutyl acetate, ethyl 2-methyl-2-butenoate, γ-butyrolactone, γ-hexalactone were the important characteristic aroma compounds of Camellia seed oils. Additionally, electronic nose (e-nose) was applied to analyze the aroma of Camellia seed oils. HS-SPME/GC/MS and e-nose techniques combined with multivariate analysis can be used to distinguish between different Camellia seed oils.</p>

著者

Ling Qin Qin-Ping Wei Wen-Huai Kang Qiang Zhang Jian Sun Song-Zhong Liu

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.23, no.1, pp.79-89, 2017 (Released:2017-03-25)

参考文献数

27

被引用文献数

16

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The characteristics of the volatiles from 43 ‘Fuji’ apples representing 14 different apple production regions in China were investigated using headspace-solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results obtained from this experiment showed that sixty-four volatile compounds were identified in ‘Fuji’ apples collected from 43 counties in China. The major volatile compounds were identified as 2-methyl butyl acetate and hexyl acetate. The composition of volatiles and their contents in ‘Fuji’ apples varied in different regions. All of the ‘Fuji’ apple samples could be classified into the following groups using a principal component analysis of the volatiles: (1) apples with high concentrations of hexyl acetate and (Z)-3-hexenyl acetate, which were collected in Shandong (Qixia, Wendeng, Penglai, Zhaoyuan, Jiaonan and Yishui), Shanxi (Wanrong, Ruicheng and Linyi), and Gansu Ninglang, (2) apples with high contents of 2-methyl butyl acetate and 1-hexanol, which mainly came from North Shaanxi, Henan Sanmenxia, Liaoning Wafangdian and Liaoning Suizhong, (3) apples with high contents of hexyl butanoate, butyl acetate and hexyl 2-methyl butyrate, which were mainly collected in Gansu (excluding Ninglang), and (4) apples without any characteristic volatile composition. In addition, it was found that mean annual temperature was significant correlated with 2-methyl butyl acetate,butyl 2-methyl butanoate, hexyl acetate, and (E)-2-hexenyl acetate. Longitude was significantly correlated with butyl acetate, (Z)-3-hexenyl acetate, and ethyl hexanoate.

著者

Yoshihisa YAMAZAKI Tadashi YAMAMOTO Toshikatsu OKUNO

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.18, no.2, pp.187-193, 2012 (Released:2012-06-27)

参考文献数

25

被引用文献数

2 6

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Storage experiments on garlic (Allium sativum L.) bulbs were conducted to elucidate the causes and prevention of green discoloration (greening) of garlic puree, a severe problem in garlic processing. Greening of the pureed bulbs increased with the accumulation of S-(E-1-propenyl)-L-cysteinesulfoxide (isoalliin), which is metabolized from N-(γ-glutamyl)-S-(E-1-propenyl)-L-cysteine (Glu-PEC) during cold storage (3°C). Greening was reduced by warm storage (> 25°C) of the cold pre-stored bulbs, with an accompanying decrease in isoalliin. Accumulated isoalliin in the garlic bulbs during cold storage was converted to 5-methyl thiomorpholine-3-carboxylic acid sulfoxide (cycloalliin) with warm storage (> 25°C). The relationship between warm storage conditions (temperature, duration) and decreases in isoalliin content were presumed to be applicable to a first order-Arrhenius equation. Two-week storage of the ingredient garlic bulbs at 40°C, after cold pre-storage at 3°C for 12 weeks, sufficiently reduced greening of the processed puree to maintain the commercial quality of the bulbs.

著者

Ai Iwasawa Ai Suzuki-Iwashima Fumiko Iida Makoto Shiota

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.20, no.1, pp.23-29, 2014 (Released:2014-04-08)

参考文献数

19

被引用文献数

12

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We investigated factors that affect the desirability of Cheddar-type cheeses among collegiate women in Japan using sensory and instrumental analyses. The sensory characteristics of seven Cheddar cheeses were analyzed, i.e., volatile composition; fatty acid composition; low molecular weight compounds including amino acids, amines, and organic acids; texture; and color. PCA models based on the sensory attributes and instrumental analyses of the cheeses demonstrated that the texture, pH, flavor intensity, and amount of amino acids in Cheddar cheeses affected their desirability. Volatile compounds detected by headspace SPME-GC/MS explained the flavor intensity, whereas those detected by SDE-GC/MS were related to a desirable aroma after eating. The descriptive sensory analysis showed that “butter” and “mango” aroma characteristics, which were related to methyl ketone and ester volatile compounds, were important factors that affected Cheddar cheese desirability. The sensory properties changed throughout ripening because of variations in these components.