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Volume 13 (1955 - 195･･･
- Issue 5-6 Pages 109-
- Issue 4 Pages 81-
- Issue 2-3 Pages 31-
- Issue 1 Pages 1-
Volume 13, Issue 4
Displaying 1-5 of 5 articles from this issue
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2nd Report. Processing of Making Clarifying Enzyme of the Fruit JuiceNorimasa Inoue, Kozo Okuno1956 Volume 13 Issue 4 Pages 81-82
Published: March 10, 1956
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSSince I found that Penicillium chrysogenum Q 176 produce an active Pectinase inside and outside the mycel, I investigated into the clarification of the pressed apple juice by using the mycel masses of the mould cultured in solid medium.View full abstractDownload PDF (2101K) -
Hiroshi Hayami, Yuki Matsuno, Kazuko Mori, Mitsuko Kinugawa, Masumi Ko ...1956 Volume 13 Issue 4 Pages 83-88
Published: March 10, 1956
Released on J-STAGE: October 07, 2011
JOURNAL FREE ACCESSIt has been thought that the indigestibility of new bread was due to its moisture, which made it difficult to chew and at the same time prevented it from soaking up the saliva. But this explanation would not be acceptable, because in spite of the higher percentage of water content (65%) of boiled rice than bread (35%), the digestibility of boiled rice is much superior.
To investigate the digestibility of new and stale bread, the next experiment was performed. Experiment. Subject Four college women were employed and were divided into two groups A and B, two subjects each.
Experimental period had nine days and was divided in three stages of equal length.
The subjects of A group ate bread in this order, i. e. hot newly baked at first, then twelve hours after baking, at last 24 hours after baking, on the contrary, those of B group took them in the opposing order.
Diet. Each subject took bread about 100-150gm, at each meal without toasting, but with side dishes, such as shown in table 2.
Three days menus were repeated in each stage.
The digestibility of bread was conjectured from that of the total diet during each stage, and was calculated on next formula.
Digestibility=Intake-Output in feces/Intake×100
Result, The average nutritional intake of each subject per day duriug in each stage were shown in table 3, the ratio of nutrients contained in bread and side dishes was shown in table 4, and the digestibility of bread new or stale were shown in table 6, respectively.
From the results of this experiment we could not find any difference between the digestibility of new and stale bread.View full abstractDownload PDF (6116K) -
(Part 1) On the Relationship between the Fortification of Vit. C and of Calcium in Pickles soaked in Rice-branSuzuko Yamamoto1956 Volume 13 Issue 4 Pages 89-95
Published: March 10, 1956
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSOn the National Nutrition Survey, the amount of vit. C intake per person per day is shown to amount to 70mg and exceed the standard value (60mg) for vit. C requirement of Japauese people.
But considering the loss by cooking (estimated about 70 percent), there will be a shortage on the actual intake of it. Indeed, prof. Fukuda in Chiba university found many latent vit. C deficiencies in village peoples in Akita mefecture measuring the content of vit. C in blood.
If pickles could be fortified with vit. C, it would be very convenient to supply it without loss by cocking.
Then next experiment was performed to investigate the fortification of pickles with vit. C, Method
1. Soaking rice-bran bed was devided in three portions in equal amount of 2kg, and the 1st one was used as control, 2nd one was fortified adding with 10g of vit. C, and 3rd was fortified adding with 10g of vit. C and CaCO3 about 1/10 of NaCl added to the rice-bran bed.
2. Contents of vit. C and calcium of vegetables pickled in those bed were measured after 12 and 24 hours' soaking.
Results.
1. The vit. C contents of vegetables pickled in the vit. C fortified bed were about three times and half heigher than those of the ordinary ones.
2. Calcium enriching with CaCO3 did not affect on the fortificatin of vit. C on pickles.
3. The vit. C added to rice-bran-bed was lost about 50 percent in a week, and 90 percent during half a month without pickling vegetableView full abstractDownload PDF (9328K) -
Vitamin A Stability in Margarlne and Presence of Milk ComponentsYosuke Noguchi, Haruo Baba1956 Volume 13 Issue 4 Pages 97-100
Published: March 10, 1956
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSAlready that milk components in margarine stabilize vitamine A, and that antioxidant activity due to presence of protein components, were known.
This activity are studied about experimental products of margarine.
Therefore, we make sure this vitamine A stabilizing activity of milk proteins on the marketed margarine.
Conbinations of raw material of margarine and its general components are reserched.
Also peroxide value estimated through storage for 26 weeks, for comparison of vitamine A stability between margarine and puff paste.
These results are shown in Fig. 1. and Fig. 2.
By these results, our data match to previous experimental data.View full abstractDownload PDF (4390K) -
[in Japanese]1956 Volume 13 Issue 4 Pages 101-107
Published: March 10, 1956
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (6818K)
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