Dietary fiber has various functionalities and its energy value is as low as 0 to 2kcal/g. Cellulose powder, especially, contains no calories. In this study, we used three cellulose powders with different particle sizes to prepare castella. Here, 20%, 40%, 60% and 80% of the wheat flour was substituted with cellulose powder. We examined the product quality by testing for parameters such as height, color tone, moisture content, hardness, microscopic structure, and sensory evaluation. As the substitution with cellulose powder increased, the height of the castella gradually decreased and the cake hardened. particularly, four castella (W50-60%, W50-80%, W200-80%, W400-80%) were significantly hard. The moisture content gradually decreased with storage time. In the sensory evaluation by the 5-step method, W200-40% was found to be significantly harder than control. In the sensory evaluation by the Food Action Rating Scale (FACT Scale), castella made with W400 was found that the likes and dislikes is divided.

　To evaluate the bactericidal property of Fine Bubbles (hereafter, FB), we added a bacterial solution to a solution with or without FB prepared from a nonsterilizing surfactant solution using a mechanical aerating homogenizer. Then, we examined the change in the number of viable bacteria. Our results revealed no changes in the number of viable bacteria owing to the presence or absence of FB, and therefore, the bactericidal effect of FB under these experimental conditions could not be confirmed. Next, an FB solution prepared from a sterilized cationic surfactant solution was added to a bacterial solution. The results demonstrated a decrease in the number of viable bacteria with the addition of the surfactant; however, there was no change in the number of viable bacteria irrespective of whether FB was used. Specifically, no improvement in the bactericidal property of the cationic surfactant owing to the use of FB could be observed. Furthermore, using an FB generation apparatus consisting of a pressurized tank and a circulation tank, and inoculated filter paper and cut lettuce as carriers, we examined the bactericidal effects of air FB and ozone FB treatment on decontamination of E. coli O157: H7. Consequently, although the bactericidal effect of FB in the circulation tank was confirmed, the effect differed depending on the carrier; the bactericidal effect was revealed to be enhanced by increasing dissolved ozone concentration in the pressurized tank due to pressurization, not by FB.

　We examined the properties of cured meat from both emu and Ezo deer. Although emu meat is slightly inferior to beef in its ability to reduce metmyoglobin, it was revealed to have higher myoglobin content, to nitrosate the myoglobin efficiently, and to produce more denatured globin nitrosyl hemochrome upon heating. Ezo deer meat was revealed to have higher iron and myoglobin contents than other common meats and excellent metmyoglobin reducing ability, so it is possible to efficiently nitrosate myoglobin and produce more denatured globin nitrosyl hemochrome by heating.

　'Saijo' persimmons are harvested in Japan mainly in October and November. A large amount of fruit is available on the market for a very short period because the quality of persimmons deteriorates rapidly after harvest and astringency-removal treatment. Therefore, this study aimed to investigate how packaging films such as polyethylene (PE; with no anti-fogging property) or an oriented polypropylene film (OPP; with anti-fogging property; OPP/anti-fogging film) could extend the postharvest quality of 'Saijo' persimmon fruit during cold storage. The fruit were packed in the two packaging films or unpackaged fruit used as a control before storage at 0℃ and 95% relative humidity (RH). The flesh firmness was maintained by the packaging films throughout the 75 d of storage period, while unpackaged fruit softened significantly. Using the peel color index (PCI), the color of the unpackaged persimmons changed after 15 d of storage but the color of those packaged using films (PE or OPP/anti-fogging) was maintained during 30 d of storage. However, the internal fruit quality of PE-packaged fruits was poor because of the extent of flesh blackening. Flesh blackening in the unpackaged and PE-packaged fruits was only observed after 15 d of storage. In contrast, no peel and flesh blackening were observed during the 75 d of storage period in fruit packaged with the OPP/anti-fogging film. The soluble solids content (SSC) remained stable during 75 d of storage except for fruit packaged with OPP/anti-fogging film after 75 d of storage. The use of OPP/anti-fogging film was most effective for maintaining the external and internal fruit quality during cold storage.