Food Science and Technology Research

Reviews

公開日: 2024/07/17 更新日: 2025/03/21

87件中61～80件の論文を表示しています

13 巻 (2007) 2 号 p. 89-95 公開日: 2024/07/17
Harmonization of Eastern and Western Health Knowledge; Nutrigenetics and Sasang Typology
Cherl-Ho LEE

The completion of human genome project and the powerful tools of molecular biology together with bioinformatics technology give possibility to open the dialog between modern medicine and traditional remedies including Eastern medicine. Many of functional foods are originated from the traditional herbal medicine, and the scientific substantiation of the effectiveness of these products is required for the regulatory standards as well as for consumer protection. Needs for the reliable and efficient methods of scientific substantiation are increasing, and nutrigenomics may provide a short-cut way to scientific evaluation of many functional food ingredients and herbal medicine which have been used in the traditional societies for thousand years. Studies to apply nutrigenomic methodologies to the objective classification of Sasang body constitution types of Korean are reviewed. It is suggested that the empirical health food knowledge accumulated in the Eastern medicine may be explained scientifically by using the nutrigenomic methods, and it will contribute to open the custom-made nutrigenetic food age in the near future.
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12 巻 (2006) 2 号 p. 71-84 公開日: 2024/07/17
Flavor Chemistry of Tea and Coffee Drinks
Kenji KUMAZAWA

Tea and coffee drinks canned or bottled in polyethylene terephthalate (PET) containers are the most important commercial soft drinks in Japan, and a high-quality favor is desirable. However, it has been difficult to realize this, especially in terms of providing a natural and characteristic flavor and maintaining the fresh flavor of homemade tea infusions and coffee brews. Scientific knowledge of the chemistry of tea and coffee drink flavors has made much progress in recent years. This paper reviews the progress of the flavor chemistry of potent odorants in Japanese green (Sen-cha) infusion and roasted coffee brew, and the deterioration of tea and coffee flavors during the manufacturing process of commercial drinks.
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11 巻 (2005) 2 号 p. 135-150 公開日: 2024/07/17
Applications of Electrolyzed Water in Agriculture & Food Industries
Muhammad Imran AL-HAQ, Junichi SUGIYAMA, Seiichiro ISOBE

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.
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11 巻 (2005) 1 号 p. 1-8 公開日: 2024/07/17
Biological Significance of Milk Basic Protein (MBP) for Bone Health
Hiroshi KAWAKAMI

The social phenomenon of the growing number of elderly patients with bone disease or fractures attributable to osteoporosis is closely associated with an increase in the number of bedridden elderly, and is a causative factor in the rise of the total cost of national health care. We hypothesized that the excellent effects of cow’s milk on bone health might not be limited to an abundance of calcium, and investigated substances in milk that regulate bone remodeling to enhance bone mineral density. We successfully identified the “milk basic protein” (MBP) component of milk, which has a direct effect on the strengthening on bones. MBP stimulated proliferation of osteoblasts involved in bone formation and collagen production and also suppressed the activity of osteoclasts involved in bone resorption. The supplementation of some daily foods with MBP has made it possible to maintain properly balanced bone remodeling and to increase bone mineral density in human volunteers. MBP is expected to be a functional component in helping to maintain human bone health.
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10 巻 (2004) 4 号 p. 359-368 公開日: 2024/07/17
Inverse Problems in the Food Industry
Tomowo MIHORI

An issue often imposed on engineering is said to be essentially an inverse problem. Not to calculate the lethality of microorganisms in a packaged food under a given heat sterilization condition, but to find a heating condition to realize a demanded lethality is an example of inverse analysis. Using this technique, a problem that cannot be challenged through a traditional deterministic process can be solved. This article surveys the research related to the way of on-line control to appropriately manage the required heat sterilization effect on a product without knowing its thermal properties and to the manner of controlling a freezing system of a food that has thermal properties intensely dependent on temperature.
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10 巻 (2004) 2 号 p. 103-110 公開日: 2024/07/17
Nutritional Characteristics and Health Benefits of Diacylglycerol in Foods
Noboru MATSUO

In this review nutritional characteristics and the health benefits of dietary diacylglycerol are summarized. The global obesity epidemic and our knowledge of its relation to human health have increased research on dietary fat control. Among several approaches, we have focused on the structure of acylglycerols and have studied nutritional functions of diacylglycerol oil in comparison with conventional triacylglycerol oil with the same fatty acid composition. A cooking oil product containing 80% (w/w) or more diacylglycerol has been used in Japan since 1999 as a “Food for Specified Health Use” approved by the Ministry of Health, Labour and Welfare. The approved claims are: (i) Less increase in postprandial triacylglycerol concentrations in the blood and (ii) Less likelihood of being stored as body fat. These effects are probably the result of the unique metabolic characteristics of diacylglycerol because its bioavailability is practically the same as that of triacylglycerol oil. Although studies of its digestion, absorption and metabolic processes are yet to be completed, the ingestion of diacylglycerol oil has been shown to be beneficial in reducing risk factors for life-style related diseases.
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10 巻 (2004) 1 号 p. 1-5 公開日: 2024/07/17
Health Benefits of Probiotics: Probiotics for Helicobacter pylori Infection
Katsunori KIMURA

Probiotics have been defined as live microbial food supplements that have been shown to benefit human health. Probiotic products are marketed widely throughout the world. Until recently, probiotics were mainly selected on the basis of technological properties and resistance to acid and bile and were used in products aimed at promoting the well-being of consumers. However, now research efforts are focusing on the development of probiotics with special functional properties. Lactobacillus gasseri OLL2716 (LG21) was selected as a promising probiotic for Helicobacter pylori infection by in vitro and animal studies. The effects of yogurt containing LG21 on H. pylori infection in humans were examined. The ingestion of yogurt containing LG21 decreases the number of H. pylori and alleviates mucosal inflammation in the stomach. LG21 was shown to be effective as a probiotic for H. pylori infection.

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9 巻 (2003) 4 号 p. 311-315 公開日: 2024/07/17
Advances in Consumer-Oriented Product Design Engineering of Foods
Jorge C. OLIVEIRA

This text reviews briefly the main methodologies of consumer-oriented design engineering used by the Food Industry. The most relevant implications of the recent developments in cognitive and neuro-science in this context are then analysed and it is concluded that incorporating the human, cognitive, dimension and its influence in food choice is the major challenge for further improvements. A vision of the "ideal final result" of a product design engineering sys- tem for foods is outlined and it is stressed that the development of kansei engineering in Japan seems a most promising emerging concept to be followed in this respect.
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9 巻 (2003) 3 号 p. 219-226 公開日: 2024/07/17
Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology
Nantawan THERDTHAI, Weibiao ZHOU

In bread-making, baking process is one of the key steps to produce the final product qualities including texture, color and flavor, as a result of several thermal reactions such as nonenzymatic browning reaction, starch gelatinization, protein denaturalization and so on. These thermal reactions are dominated by heat and mass transfer mechanisms inside an oven chamber as well as inside the dough pieces. Mathematical models have been developed to ac-count for the heat and mass transfer phenomena and their consequent impacts on the product qualities. These studies have made the complicated baking process more clearly understood and predictable. As a result, baking process conditions can be optimized. In addition, new baking techniques and oven designs have been proposed in order to im-prove product qualities with better process economics.

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9 巻 (2003) 3 号 p. 205-218 公開日: 2024/07/17
Reactions of Plant Phenolics with Food Proteins and Enzymes under Special Consideration of Covalent Bonds
Jürgen KROLL, Harshadrai M. RAWEL, Sascha ROHN

Secondary plant metabolites are important native food components, which are becoming more and more interesting due to their physiological effects on human beings. One of the largest groups of these compounds is represented by plant phenols. This review summarizes the structure, classification and distribution of the phenolic compounds in plant foods, their chemistry and signification with regard to food processing and -storage as well as their physiological effects. This work focuses mainly on such reactions of the phenolic substances with proteins and enzymes that lead to covalent bonds. The derivatives formed have been characterized in terms of changes in their physicochemical and structural properties. The effect on the proteolytic in vitro digestion has been also illustrated. Further aspects reported include the influence on enzyme activity and -kinetic parameters. The different aspects of the nutritional-physiological consequences of such reactions in food and body, especially considering their significance to food science and technology are discussed.

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9 巻 (2003) 2 号 p. 128-133 公開日: 2024/07/17
Oxidation of Tea Catechins: Chemical Structures and Reaction Mechanism
Takashi TANAKA, Isao KOUNO

Black tea accounts for almost 80% of the world’s tea production and is the most important source of polyphenol in the world. However, little has been known about the chemistry of black tea polyphenols due to their complexity. Since most of the black tea polyphenols are produced by enzymatic oxidation of green tea catechins, in vitro model fermentation experiments using purified catechins are very useful, and recently structures of some novel oxidation products of theaflavins, black tea pigments, have been elucidated. In addition, accumulation of unstable dimer quinones of epigallocatechin and its gallate during tea fermentation has been demonstrated, and the dimer quinones are converted to theasinensins, another major polyphenol characteristic of black tea, on heating. Formation and degradation of theaflavins and epigallocatechin dimer quinones are major pathways in catechin oxidation during tea fermentation and understanding the chemical mechanism is important in clarifying black tea polyphenols.

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9 巻 (2003) 2 号 p. 115-127 公開日: 2024/07/17
Habituation of Foodborne Pathogens Exposed to Extreme pH Conditions: Genetic Basis and Implications in Foods and Food Processing Environments
Manan SHARMA, Peter J. TAORMINA, Larry R. BEUCHAT

Foodborne microorganisms capable of causing human diseases are exposed to a wide range of physical and chemical stresses in the environment. Exposure of cells to extreme, yet sublethal, preharvest and postharvest conditions can result in habituation or adaptation, which may subsequently afford protection against otherwise lethal stresses. The genetic basis for production of acid-shock proteins and heat-shock proteins as well as other intracellular and extracellular factors that play a role in the development of tolerance and cross protection to environmental stresses has been studied extensively, the focus largely being directed toward Escherichia coli and Salmonella. Less is known about habituation of other foodborne pathogens and spoilage microorganisms in extreme alkaline environments. Exposure of cells to sublethal concentrations of alkaline cleaners and sanitizers routinely used in food processing plants, for example, creates conditions for alkaline habituation which may result in cross protection against heat or other pasteurization or preservation technologies used in the food industry. This paper briefly reviews the genetic basis for development of tolerance of foodborne pathogens to extreme pH conditions and discusses some of the practical implications in foods and food processing environments.

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9 巻 (2003) 1 号 p. 1-6 公開日: 2024/07/17
Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement: Implications to Aroma and Color Formation
Varoujan A. YAYLAYAN

The importance of Strecker degradation lies in its ability to produce Strecker aldehydes and 2-aminocarbonyl compounds, both are critical intermediates in the generation of aromas during Maillard reaction, however, they can also be formed independently of the pathways established for Strecker degradation. Strecker aldehyde can be formed directly either from free amino acids or from Amadori products. Several pathways have been proposed in the literature for the mechanism of this transformation. On the other hand, Amadori or Heyns rearrangements of ammonia with reducing sugars can also generate 2-aminocarbonyl compounds without the formation of Strecker aldehyde. In addition, isomerization of the imine bond of the Schiff base formed between a reducing sugar and an amino acid, can initiate a transamination reaction and convert the amino acid into the corresponding α-keto acid and the sugar into its α-amino alcohol derivative. The reverse of this reaction, has been documented to produce Amadori products. The α-keto acids can either decarboxylate to produce Strecker aldehydes or undergo Strecker degradation (as a α-dicarbonyl compound) with amino acids to also produce Strecker aldehydes. This review will examine the role of Strecker degradation and Amadori rearrangement, under the light of recent findings, in controlling the balance among four critically important key intermediates: α-dicarbonyl, α-hydroxycarbonyl, 2-amino carbonyls and 2-(amino acid)-carbonyl compounds, during the Maillard reaction and hence control relative importance of aromagenic versus chromogenic pathways.

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8 巻 (2002) 4 号 p. 291-299 公開日: 2024/07/17
Functional Improvements in Food Proteins in Multiple Aspects by Conjugation with Saccharides: Case Studies of β-Lactoglobulin-Acidic Polysaccharides Conjugates
Makoto HATTORI

Many studies on the conjugates of proteins and saccharides (neoglycoproteins) have been carried out over the past 20 years to improve the function of proteins. However, most have been carried out by attachment or elimination of low-molecular weight molecules for single purposes. The structure-function relationship of the conjugates has not been well understood, and little is known about the improvement of proteins by conjugation with polysaccharides. We sought to achieve functional improvements in food proteins in multiple aspects by conjugation with charged polysaccharides. We chose bovine β-lactoglobulin (β-LG) as the target protein for improvement of the function and attached carboxymethyl dextrans (CMDs) of different molecular weight (10, 40, 70 and 162 kDa) covalently. After conjugation and purification, we explored the structure of the β-LG-CMD conjugates to prove that we could prepare conjugates while maintaining the native-like structure of protein molecule. By conjugation with CMDs, enhancement of thermal stability, improvement in the emulsifying properties and reduction of immunogenicity of β-LG could be achieved. Increases in the CMD content and net charge were viewed as the major factors in the improved emulsifying properties. Conjugation with high saccharide content using polysaccharides of higher molecular weight is believed to be effective in reduced immunogenicity of β-LG.

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8 巻 (2002) 3 号 p. 193-199 公開日: 2024/07/17
Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates
Akio KATO

This review summarizes the properties of Maillard-type protein-polysaccharide conjugates through naturally occurring reaction in a dry state from the viewpoint of the development of new industrial proteins. Maillard-type protein-polysaccharide conjugates showed excellent emulsifying properties superior to conventional commercial emulsifiers, heat stability, and antimicrobial activity. Therefore, the conjugates can be useful for industrial applications as natural emulsifiers, antimicrobial agents devoid of toxicity. The possibility has also been proposed that conjugation of the allergen protein with polysaccharides may be effective to reduce the allergenicity. The molecular mechanism of the improvement of functional properties of proteins by attachment with polysaccharide was elucidated using the genetically glycosylated lysozyme constructed in the yeast expression system. The polymannosylation of lysozyme was effective in improving these functional properties, while oligomannosylation was not. Although single polyglycosylation of lysozyme was adequate to improve the functional properties, double polyglycosylation was even better.

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8 巻 (2002) 2 号 p. 95-105 公開日: 2024/07/17
Analysis of Molecular or Ion Mobility in Glassy and Rubbery Foods by Electric and Proton-NMR Measurements
Hitoshi KUMAGAI, Hitomi KUMAGAI

The glass transition temperature T_g for many foods has been determined by thermal analysis such as differential scanning calorimetry (DSC). The thermal analysis, however, does not provide information on molecular mobility. In this review, the analysis of the glass transition of foods by electrical methods and proton-NMR was explained and compared with that obtained by DSC. The dielectric relaxation, i.e., the peak of the dielectric loss, e″, was observed for some glassy foods and ascribed to the local motion of molecules. The relaxation time τ and the activation energy E_act seemed suitable parameters to describe the enhancement effect of water on the mobility of molecules in the glassy state. However, when the ionic conductivity dominated the electrical properties, the e″ peak was masked. For analyzing such a system, the electric modulus, M* was an effective tool. The value of the activation energy obtained through M* formalism in the glassy state was larger than that in the rubbery state, probably due to a change in the free volume size by glass transition. For NMR research, the mobility of glucose syrup in the glassy and rubbery states has been examined. Free induction decay (FID) was measured with low-resolution NMR and was best fitted by a Gaussian lineshape multiplied by sinc function plus an exponential function. The T₂ of mobile protons reached the rigid-lattice limit at a temperature lower than the midpoint T_g obtained by DSC.

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7 巻 (2001) 4 号 p. 265-279 公開日: 2024/07/17
Frying of Nutritious Foods: Obstacles and Feasibility
Dina DANA, I. Sam SAGUY

Frying is an important cooking process due to the unique palatability and sensory characteristics of fried foods. Fried foods contain a considerable amount of fat, and have a negative perceived image due to their high caloric value and increased consumer awareness of the relationship between food, nutrition, and health. Oil consumption and especially saturated fat, is considered as one of the principal factors increasing health risks of heart disease, cancer, diabetes, and hypertension. The mechanism of oil uptake during frying is complex and affected by numerous factors, such as product and oil composition, surface-active agents, etc. Frying oil undergoes three main deleterious reactions: oxidation, hydrolysis and thermal decomposition, resulting in the formation of numerous constituents. The latter affect the organoleptic characteristics of the fried product, and could pose health risks. Frying has a significant role in the overall nutritional value of the product. Compared to other cooking methods, retention of water-soluble vitamins and vitamin E could be higher after frying. Due to the deterioration of oil after prolonged frying, regulations on the maximum levels of polar compounds and polymer concentration have been utilized. Nevertheless, an alarming number of oil samples collected from restaurants and fast food outlets in Europe failed to comply with regulations. Frying has only a marginal affect on the concentration of trans fatty acids. Yet, due to their possible connection with heart disease, the initial concentration of hydrogenated fats (that could reach 50%) should be considered. The relationships between frying and carcinogenesis and mutagenesis are inconclusive. Cyclic fatty acid monomers, which can be formed during frying, were proven harmful only in some studies. Exposure to malondialdehyde (MDA) during typical consumption of fried food constituted no actual health hazard, although MDA is known to be a very potent mutagen and carcinogen. Heterocyclic amines, formed during fish and meat frying, were related to higher cancer incidence, but only in concentrations which were higher by several orders of magnitude than those formed in typical frying. It is concluded that based on information to date, and using good manufacturing practices, fried foods pose no significant health hazard in a balanced diet.

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7 巻 (2001) 3 号 p. 183-190 公開日: 2024/07/17
Advances in Transport Phenomena during Freeze-Drying of Food Materials: Fundamentals and Applications
Yasuyuki SAGARA

Measurement method and values of thermal conductivity and permeability of water vapor were presented for the dried layer of food materials undergoing freeze-drying. Some structural models were developed for predicting the permeability of water vapor flowing through the dried layer. In a cellular food model, the resistance of a cell membrane to the molecular transfer of water vapor was determined from both value of permeability and microscopic observation of average diameter of cells. The model was considered to play an important role in predicting optimum heating program for the surface temperature of materials. A micro-slicer image processing system (MSIPS) has been developed for measuring the three-dimensional (3-D) structure and distribution of ice crystals formed in frozen food materials. The system has functions to reconstruct the 3-D image based on the image data of exposed cross sections obtained by multi-slicing of a frozen sample with the minimum thickness of 1 μm and to display the internal structure as well as an arbitrary cross section of the sample choosing observation angles. The effects of freezing conditions on the morphology and distribution of ice crystals were demonstrated quantitatively from the observations of raw beef stained by fluorescent indicator of muscle fibers. The scale-up procedures were described for optimizing the design and operation of industrial freeze-dryer to produce dried-egg soups.

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7 巻 (2001) 1 号 p. 8-16 公開日: 2024/07/17
Recent Progress in Research and Technology on Soybeans
Danji FUKUSHIMA

For a long time, it had been considered that soybean storage proteins play only a role as traditional nutrients and other soybean minor constituents such as isoflavones, saponins, trypsin inhibitors, phytic acid, lectin, etc., act as antinutrient factors. At present, however, these substances have all been recognized to have exciting roles in the prevention of heart disease, cancer, osteoporosis, etc. Besides these physiological effects, soybean storage proteins exhibit excellent functional properties physicochemically in food systems, such as gelation, binding, emulsification, fat and water absorption, etc. On the other hand, there are some substances having undesirable properties in soybeans, such as off-flavors, allergens, etc. Recently, there was a great progress in the research of a molecular basis on these functionalities, off-flavors, and allergenicities. By applying these results for soybean breeding, the creation of the new cultivars or lines having more improved properties is in progress. Another highlight in soybean research is the success of the crystallization of β-conglycinin and glycinin and the subsequent complete determination of their three-dimensional molecular structures through X-ray crystallographic analysis. This paper overviews these recent investgations.

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7 巻 (2001) 1 号 p. 1-7 公開日: 2024/07/17
Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing
Osato MIYAWAKI

The large differences in thermal properties between water and ice cause thermal properties of frozen food to be strongly dependent on ice fraction, which is a function of solute concentration and temperature. Effective thermal conductivity of frozen food is described well by the dispersed model with ice phase dispersed in consideration of ice fraction. Ice crystal structure size in frozen food is determined by the advance rate of ice front reflecting the important role of the molecular diffusion of water in the mechanism of ice crystal growth. Supercooling causes the formation of very fine ice structure through the very high freezing rate at the moment of the cease of supercooling but the similar effect is realized by the pressure-shift freezing as a thermodynamically controllable process. By controlling the ice crystal structure size very large, the progressive freeze-concentration becomes possible. This method is very effective to make the freeze concentration system much simpler as compared with the conventional method of suspension crystallization to reduce the cost of freeze concentration substantially.

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