d-Psicose, an epimer of d-fructose, occurs in very small quantities in nature; however, microbial isomerases that convert d-fructose to d-psicose have been discovered, enabling d-psicose to be industrially mass produced. d-Psicose is a rare sugar that is low in energy (about 10 % of sucrose) and has disease-preventing effects such as suppression of postprandial blood glucose elevation. d-Psicose has been investigated for use in processed foods in North America and Asia, with applied research beginning in the 2 000 s. Early research aimed to improve the gelling ability of food proteins by non-enzymatic glycation of d-psicose utilizing the Maillard reaction. Subsequently, application of the food properties, including physical properties and storage stability, of d-psicose to processed foods as an alternative to conventional sugars such as sucrose has been studied. The use of d-psicose in place of sucrose improved the physical properties and storage stability of processed foods. The mechanism of these effects of d-psicose is attributable to its ability to confer a high water-holding capacity to the processed foods. Furthermore, d-psicose more readily facilitates the Maillard reaction with proteins in foods relative to other reducing sugars, and the resulting reaction products are involved in improving the physical properties of processed foods. This review details the food processing characteristics of d-psicose clarified to date.

We applied a post-heat treatment to the tomato puree production process after vacuum microwave concentration, and investigated its effect on the flavor and nutritional components of tomato puree. The highest levels of glutamic acid and aspartic acid were confirmed in the tomato puree sample with post-heat treatment for 20 min. Among all samples analyzed, the scores for the sensory evaluations of “umami” and “total satisfaction” were the highest in the 20 min post-heated sample. Lycopene, a natural antioxidant in tomato puree, was isomerized from its naturally occurring stable all-trans form to the cis form by post-heat treatment. No negative effects on the L-ascorbic acid and DPPH radical scavenging activity were observed in the tomato puree at the post-heat treatment step. The results of this study suggest that tomato puree subjected to heat treatment after concentration by vacuum microwave treatment retains a good flavor and has a higher cis-lycopene content, which results in higher absorptivity.

Coffee bean chlorogenic acids, the major components of coffee polyphenols, have various physiological effects in humans such as anti-obesity, anti-hypertension and skin hydration when continuously ingested. Recently, it was reported that a single ingestion of coffee bean chlorogenic acids (CGAs) extracted from green coffee beans improved skin blood flow (SkBF) recovery after cold stress. On the other hand, it was observed that increases in skin hydration and transepidermal water loss (TEWL) were accompanied by a transient increase of SkBF. Thus, a single ingestion of CGAs is also expected to increase skin hydration. In this study, we investigated the effects of a single ingestion of CGAs on facial skin properties. A randomized, placebo-controlled, crossover intervention study was conducted in healthy adult women. Skin hydration, TEWL and SkBF were measured on the cheeks of subjects before and at 60 and 120 min after the ingestion of 270 mg CGAs or a placebo with a 1-week washout period. Twenty subjects were enrolled and all completed the study. Significant increases of skin hydration, TEWL and SkBF were observed in the CGAs group at 60 and 120 min compared with the placebo group. These findings suggest that a single ingestion of CGAs transiently increases skin hydration, TEWL and SkBF.

Alicyclobacillus species are aerobic, acidophilic, and thermophilic Gram-positive spore-forming bacilli. Some Alicyclobacillus species produce guaiacol, which exhibits a medicinal off-odor, and cause food spoilage. Although A. hesperidum has no ability to produce guaiacol, it has recently been found that strains very similar to A. hesperidum have the ability to produce guaiacol. Regarding to control methods for Alicyclobacillus, much information has been accumulated in A. acidoterrestris and A. acidocaldarius. However, since A. hesperidum had been recognized as not producing guaiacol, there is no knowledge about control methods for the species. Therefore, we investigated the heat resistance of spores on A. hesperidum and its related strains. The D values of the spores of A. hesperidum and its related strains in PBS were D_107 °C＝2.2±0.7-2.9±0.1 and in 100 % orange juice were D_107 °C＝1.9±0.3-2.1±0.3, and are higher than those of A. acidoterrestris (D_95 °C＝2.3±0.5 and 2.1±0.1, respectively). From the results, it was indicated that A. hesperidum and its related strains could not be sterilized by general condition of heat sterilization for acidic beverages targeting A. acidoterrestris (110-115 °Cfor about 0.5 minutes).

Firstly, this article aimed at examining development of human resources on quality assurance (QA) in food manufacturing companies to contribute to domestic food industries. QA section in food manufacturing companies guarantee product quality including attractive quality as well as must-be quality such as food safety and compliance with food-related laws and regulation. In this research, actual condition surveys of development of human resources in a QA section were performed for 8 domestic large companies. Main roles in the sections are quality management, maintenance and improvement of QMS and FSMS, quality-related education, and so on. Requirements of QA human resources are experience in different sections, knowledge of food safety, food-related laws and regulations, and internal standards and rules, and ability of communication and risk management. Finally, a lot of suggestive results were obtained that QA human resources are developed by OJT mainly and various kinds of education in each company based on skill map.