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Factors Affecting the Properties of Ethanol-in-Oil Emulsions
ethanol-in-oil emulsion polyglycerol esters of oleic acid apparent emulsion viscosity
2009/6/17
Factors affecting the rheological properties and stability of ethanol-in-oil (E/O) emulsion were studied. Emulsions prepared with lower ethanol concentration exhibited higher apparent viscosity, small...
Evaluation of Color Characteristics of Cross-Sectioned Wheat Kernels
wheat color flour sectioning
2009/6/17
The color of wheat flour is an important commercial factor and improvement of the color characteristics of kernels is one of the breeding objectives in Japan. Methods were developed to measure color c...
Changes in Pungent Components of Two Wasabia japonica MATSUM. Cultivars during the Cultivation Period
isothiocyanate myrosinase pungency
2009/6/17
Japanese horseradish, i.e. wasabi (Wasabia japonica MATSUM.), cultivars are classified as green-stem and red-stem types. It is believed that pungency differs slightly between the types. We analyzed is...
The Use of Electrolyzed Water for Sanitation Control of Eggshells and GP Center
electrolyzed water eggshells egg washer
2009/6/17
The use of electrolyzed water for washing and sanitizing eggshells and an egg washer was evaluated for its effectiveness at a Grade & Packing Center adjacent to a poultry farm for a period of nine mon...
Osmotic Dehydrofreezing for Protection of Rheological Properties of Agricultural Products from Freezing-Injury
osmotic dehydrofreezing agricultural products freezing injury
2009/6/10
Three agricultural products, carrot, broccoli and potato tissue, were osmotically dehydrated by immersion in 50% (w/w) sucrose solution and their rheological properties were measured before and after ...
Prediction of Chromaticity of Soy Sauce after Pasteurization Using Statistical Models
soy sauce chromaticity pasteurization mathematical model
2009/5/31
A method to predict the chromaticity of many kinds of raw soy sauce after pasteurization from main chemical constituents was studied. The raw soy sauce pasteurization temperatures were set at three le...
Reduction of Development of Late Allergic Eosinophilic Rhinitis by Kurozu Moromi Powder in BALB/c Mice
kurozu rhinitis eosinophil
2009/5/20
The preventive effect of the development of the late allergic eosinophilic rhinitis (LAER), a T helper (Th)2 type immune response, in BALB/c mice by kurozu moromi powder (kmp) was examined. Mice were ...
Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties
amylose gel consistency length-width ratio
2009/5/20
Four varieties of rice were cooked in microwave oven and under pressure and examined for their physical characteristics, cooking quality and sensory attributes. The range of physical characteristics o...
Efficacy of Washing and Sanitizing Methods for Disinfection of Fresh Fruit and Vegetable Products
fruit and vegetable products washing and sanitizing treatments pathogene detachment and inactivation
2009/3/20
In recent years, as a consequence of the increasing number of produce-related outbreaks of food-borne illness, greater attention has been given to interventions that kill or remove human pathogens on ...
Evolutionary Relationships among Aspergillus Species Producing Economically Important Mycotoxins
Aspergillus phylogeny evolution
2009/3/19
Several mycotoxins are produced by aspergilli, which contaminate our foods and feeds. Economically the most important of these mycotoxins are aflatoxins, ochratoxins and patulin. Recent studies indica...
The Richness of Prokaryotic Diversity:There Must Be a Species Somewhere
microbial diversity species population genetics
2009/3/19
The rapidly increasing number of potentially novel species, combined with the methodologically laborious polyphasic approach used in bacterial systematics, makes identification and, consequently, the ...
Forecasting the necessity of grain fumigation during storage
insect stored grain damage (loss) simulation model action threshold fumigation
2014/3/10
According to the simulation models composed for the population growth and feeding damage of the insects: Sitophilus oryzae (L.), Sitophilus granarius (L.) and Rhizopertha dominica (F.) the populations...
SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves – a short report.
myosin tannins SE-HPLC bearberry protein-tannins complex
2014/3/7
Phenolic compounds were extracted from bearberry (Arctostaphylos uva-ursi L. Sprengel) leaves into 95% (v/v) ethanol. The tannin constituents were separated from the crude extract using Sephadex LH-20...
Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry（Morus alba L.）Leaves
mulberry leaves extrusion instant cereal beverage powders
2010/2/3
On account of studying the feasibility of the production instant cereal beverage powders admixed with mulberry leaves by extrusion process, a box-behnken design of the response surface methodology (RS...
Analysis of Mechanical Properties of Whole Apple Using Finite Element Method Based on Three-Dimensional Real Geometry
apple flesh compression stress relaxation FEM optimization
2010/2/3
This study was intended to build 3D FEM geometry models of actual ‘Fuji’ apples by digitizing their surfaces, and to determine elastic modulus by FEM simulation based on the F-D curves of radial compr...