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A Fermented Grain Food Product Extract Ameliorates Tumor Promoter-Induced Skin Oxidative Stress
antioxidant phorbol ester oxidative stress mouse skin
2009/6/10
We demonstrated that a dietary supplement, Antioxidant Biofactor (AOB®), a fermented grain food, inhibits phorbol ester (TPA)-induced inflammatory responses. Pretreatment of mouse skin with ethyl ...
In vitro Antimicrobial Evaluation of Zingiber officinale, Curcuma longa and Alpinia galanga Extracts as Natural Food Preservatives
Zingiber officinale Curcuma longa
2016/5/31
In the present study, antimicrobial activity of various extracts of Zingiber officinale, Curcuma longa and Alpinia galanga were screened against the common food borne bacteria such as Escherichia coli...
Nutritional Analysis and Stability Studies of Some Natural and Synthetic Food Colourants
Nutritional Analysis Stability Studies
2016/5/31
The pH, titratable acidities, proximate and mineral compositions of two natural colourants and three synthetic colourants were determined. The pH and titratable acidity were determined over a period o...
Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model
sesame-flavored dressing solid-phase microextraction (SPME) sensory analysis
2009/5/31
Instrumental and sensory analyses were carried out on sesame-flavored dressings to identify the odorants affecting their perceived quality. The sampling of the odor-active compounds was performed by s...
Preparation and Characterization of Highly Flexible Chitosan Films for Use as Food Packaging
Highly Flexible Chitosan Food Packaging
2016/5/31
Highly flexible chitosan films were prepared by film casting of chitosan solutions by using lactic acid solutions as the solvents compare to acetic acid solution. Influences of chitosan molecular weig...
Detection of Wasabi（Wasabia Japonica Matsum.）in Food Products by Using Myrosinase Genes
myrosinase wasabi Wasabia japonica Matsum
2009/5/20
Wasabi (Wasabia japonica Matsum.) is a Japanese traditional spice. Many kinds of processed foods that include wasabi as an ingredient have been developed and produced. Here, we report on the detection...
Study on the Koji Mold Producing Substrate—Possible Application as a Food Supplement
Aspergillus oryzae Koji antibacterial
2009/5/20
In the production of soy sauce, the koji making stage during which koji mold is cultivated, is the key process for producing a high quality final product. Koji mold and contaminated bacteria act as an...
Industrial Sensory Evaluation for Developing Ready-to-eat Cup-soup Product Based on Food Kansei Model
sensory evaluation principal component analysis (PCA) Varimax rotation
2009/5/8
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 s...
A New Method for Estimation of Temperature in Food Exposed to Abuse Temperature
Heat transfer Heat conduction Temperature estimation
2009/5/8
A new method of estimating the temperature in a food (sausage) exposed to dynamic temperatures was developed to predict bacterial growth in the food. First, the temperatures of nodes constructed in th...
Antioxidant Capacities of Some Food Plants Wildly Grown in Ayvalik of Turkey
ayvalik food plants antioxidant capacity CUPRAC (cupric reducing antioxidant capacity) assay
2010/2/3
This study aims to investigate the total antioxidant capacity (TAC) as trolox equivalent (mmol g-1) of nineteen edible wild plants traditionally used in Ayvalik using four different assays, CUPRAC, AB...
Effect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana（a Turkish Fermented Cereal-based Food）
tarhana whey concentrate nutritional properties viscosity
2010/2/3
In this study, Tarhana, which is a traditional and nutritious Turkish cereal food, was supplemented with whey concantrate (WC) in stead of yoghurt. The effects of WC addition on the chemical, nutritio...
Development and Industry of Health Functional Food in Korea
Health Functional Food safety efficacy standardization
2010/2/3
The Korean Health Functional Food (HFF) act is expected to protect the consumer and promote health of the people by providing them with correct information about HFF. The new act makes it easy for new...
Campylobacter Infections: Food-borne Sources and Isolation Methods
Campylobacter Infections Food-borne Sources Isolation Methods
2009/4/8
Campylobacter Infections: Food-borne Sources and Isolation Methods.
The current state and problems of microbiological examination methods of food（Japanese Society for Food Microbiology: A report from the working group concerning microbiological examination methods of food）
microbiological examination methods food
2009/4/8
The current state and problems of microbiological examination methods of food（Japanese Society for Food Microbiology: A report from the working group concerning microbiological examination methods of ...
Incidence of Listeria monocytogenes in Karashi-Mentaiko（Red-Pepper Seasoned Cod Roe）and a Model Experiment to Control the Bacterium by Food Additives
Listeria monocytogenes Incidence Control
2009/4/8
The incidence of Listeria monocytogenes in Karashi-Mentaiko (Red-Pepper Seasoned Cod Roe) was investigated and the method of controlling L. monocytogenes during the manufacturing process of Karashi-Me...