When surimi containing nitro blue tetrazolium was heated with vitamin C (AsA), the color intensified. This coloration faded upon the addition of tiron, a scavenger of the superoxide anion radical (), indicating that was generated from AsA in the surimi. In myosin prepared from carp, the generation of thiyl radicals (S•) by was detected using electron spin resonance spectroscopy. These results illustrate the quality improvement mechanism of AsA in gelatinous protein foods as follows: (1) AsA added to surimi reduces the transition metal, which becomes oxidized, (2) O₂ is reduced to via one-electron reduction, (3) pulls hydrogen radicals (H•) from the SH group on myosin to form S•, and (4) disulfide (SS) bonds are formed between myosins by radical oxidation, which leads to a denser structure and a quality improvement effect. When cream chicken was prepared using the vacuum cooking method, separation was observed in the sauce. This phenomenon was caused by the dissolution of soluble proteins in the meat during heating. The soluble protein was examined by scanning electron microscopy and was found to consist of spherical particles in a random structure at 75°C heating; upon heating to 90°C, the SS bonds formed a strong structure, resulting in a more uniform material and forming a gel with a wide space and a large surface area. Thus, heating to 90°C is speculated to be the reason for the separation of the source, as the structure at 90°C firmly held the casein micelles and oil droplets. In the functional alteration of chicken myofibrillar proteins (Mfs) through glycation, using the Maillard reaction, the solubility of protein in low-ionic-strength solutions and the antioxidant capacity were determined. The glucose-modified chicken Mfs showed antioxidant capacity in the heated gel. In contrast, the glucose-modified soybean 11S globulin showed high emulsification stability, indicating the possibility of developing an emulsifier that suppresses oil autoxidation. As an antioxidant, soybean 11S globulin was also found to be sufficient to suppress oil oxidation.

β-Cryptoxanthin is a type of carotenoid that contributes to the maintenance and improvement of human health. However, it is sensitive to heat during cooking and food processing. Furthermore, like other carotenoids, β-cryptoxanthin is also highly hydrophobic and does not readily solubilize in the gastrointestinal tract. This property results in its low bioaccessibility, and considerable knowledge has been accumulated on improving the bioavailability of β-cryptoxanthin. In this study, we evaluated the effects of different processing methods on the residual amount of β-cryptoxanthin in kumquats. The results showed that preparation of kumquat paste contained more β-cryptoxanthin than its puree. Next, when the paste was mixed with fermented Aspergillus oryzae milk, the β-cryptoxanthin content did not change. A pasteurization study of the kumquat paste mixed with the fermented milk showed that β-cryptoxanthin was more stable at 65 °C than at 85 °C. In addition, to improve the bioaccessibility of β-cryptoxanthin, a mixture of the fermented milk and kumquat-derived β-cryptoxanthin was evaluated using a human intestinal epithelial Caco-2 cell model. The results showed that β-cryptoxanthin in the mixture permeated the membrane 14 times more than β-cryptoxanthin alone.

Lutein is a carotenoid that is selectively taken up into the macula of the eye. Komatsuna (Brassica rapa var. perviridis), a green leafy vegetable that is commonly consumed in Japan, is known to be an excellent source of carotenoids. Therefore, we investigated lutein bioaccessibility in an in vitro digestion assay of komatsuna. Lutein bioaccessibility is higher in pulverized powder than in fresh leaf. Reducing the powder particle size and adding emulsifier enhanced lutein bioaccessibility in komatsuna. This result suggests that appropriate processing of komatsuna improves lutein bioavailability.

The primary processed products of rice have been attracting attention as countermeasures against wheat allergy as well as soaring wheat prices due to the unstable global situation in recent years. A study by Sugiyama (2015) showed that a rice paste called "rice-gel" obtained by "high-speed shear treatment" is a versatile cooking material. In the present study, machine industry technologies were applied to the food processing of rice paste.Light metal extrusion accomplished easy gelatinization of steamed rice, and a hand tool was developed. Both the cone penetration test for grease and fineness-of-grind gauge for paint were applicable as convenient, rapid evaluations of the rice paste.