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Volume 16, Issue 11
Displaying 1-10 of 10 articles from this issue
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Part IV. The stability of suspended lycopene against metallic saltsHIDETARO TAKEHANA, YUKO AYANO, NAGAO OGURA, HIROKI NAKAGAWA1969 Volume 16 Issue 11 Pages 493-498
Published: November 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe influence of metals or metallic salts on the stability of lycopene in suspension containning surface active substance was examined spectrophotometrically.
Both the degradation and the decolorization of lycopene were inhibited by the existence of tin or tin chloride, since the absorption curve of lycopene showed less oxidation caused by light or heat. On the other hand, iron or iron salt accelerated the degradation and decolorization of lycopene, even in darkness or at low temperature. Cupper or cupper salt had little effect on the color and the absorption curve of lycopene in suspension.View full abstractDownload PDF (272K) -
Part. IV. On microfrola in a cooked beans factoryWAHACHIRO TANIMURA, SHINZI MATSUMOTO, KAORU HAYASAKA, TAKAYASU ASARI, ...1969 Volume 16 Issue 11 Pages 499-503
Published: November 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe microorganisms which were isolated from the accumulations of grime in and around a beans-cooking factory and the intermediate products of processes were investigated. Furthermore, the relationships between the microorganisms isolated from the products and the microflora of the factory were diagnosed.
The microorganisms isolated from each sample were classfied into Azotobacter, Bacillus, Aspergillus, Penicillium, Rhodotorula, Torulopsis and Saccharomyces.
The microbial contaminations to the products were greatly influenced by the environments as well as arrangements of factories and the processing controls.View full abstractDownload PDF (262K) -
Part VI. Positional distribution of the fatty acids of soybean 3-sn-phosphatidylcholineSHIGEAKI KIMURA, KAZUO SHIBASAKI1969 Volume 16 Issue 11 Pages 504-507
Published: November 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe soybean 3-sn-phosphatidylcholine was separated by thin-layer and adsorption columnchromatography with silver nitrate and fractionated into 4 and 10 fractions different in their degree of unsaturation, respectively. And the positional distribution of the fatty acids among both esters was determined by hydrolysis with phospholipase A.
As the results, it became clear that the fatty acids component at 1-position was saturated fatty acids in large quantities compared with one at 2-position and oleic, linolenic acid as unsaturated fatty acids were in comparatively large quantities. While it became clear that fatty acid component at 2-position was polyunsaturated fatty acids (arachidonic acid and eicosatrienoic acid and so on) in very large quantities compared with one at 2-position.
Althongh TATTRIE reported that the 2-position of 3-sn-phosphatidylcholine was esterified largely by unsaturated fatty acid and the 1-position by saturated acids, it was noticed that oleic, linoleic and linolenic acid as the unsaturated fatty acid component at 1-position were found in comparatively large quantities.View full abstractDownload PDF (215K) -
Part I. Effect of delay between harvest and irradiation on sproutingK. UMEDA, H. TAKANO, T. SATO1969 Volume 16 Issue 11 Pages 508-514
Published: November 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe work has been conducted on the effect of 60Co γ-ray irradiation on sprouting, weight loss and storage of potatoes var. "Danshaku" and "Shimabara".
Commercially acceptable suppression of sprout growth for eight months was attained in both varieties at the dose of 7 Krad, when the radiation treatment was conducted during the dormancy.
After the dormancy, very small consequently not appreciable sprouts (up to 2mm length) were produced irrespective of whether the tubers were treated before or after the signs of sprouting(1-2mm).
Radiation treatment of sprouted tuber (0.5-1.0cm) var. "Danshaku" with 7 Krad also suppressed sprouting efficiently without deteriorative effect on further growth.
There were not so much differences due to radiation doses, radiation times and storage temperatures which were applied here.View full abstractDownload PDF (6020K) -
Part II. Radiation treatment of Norin-1-go and the effect of irradiation on the crisps made of irradiated potatoK. UMEDA, K. KAWASHIMA, H. TAKANO, T. SATO1969 Volume 16 Issue 11 Pages 515-519
Published: November 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSSucceeding to the previous report another potato var. "Norin-1-go" was investigated on the sprout inhibition by irradiation.
7 Krad was enough to keep the potato unsprouted for more than eight months after harvest at room temperature. The 5-10mm germed tubers were also suppressed and failed to grow further by 7 Krad.
The organoleptic test of crisps made of irradiated potato showed that the crisps produced from untreated sample was better than that of treated one.
There was not so much difference between the crisps of irradiated potatoes. The reducing sugar content was much higher in the potato stored at 5°C than stored at room temperature and decreased a little with radiation dose. The crisps made of potato stored at 5°C and the crisps with higher dose were darker. The color of the oil extracted from crisps was not affected by the treatment applied here.View full abstractDownload PDF (2059K) -
TETSUJIRO MATSUHASHI1969 Volume 16 Issue 11 Pages 520-522
Published: November 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSCorrelation coefficients between melting point and jelly strength among grouped agars were highly significant when the agars were grouped by the manufacturing season at a certain factory. Application of the measurement of melting point to quality control in agar manufacture was also discussed.View full abstractDownload PDF (187K) -
TETSUJIRO MATSUHASHI1969 Volume 16 Issue 11 Pages 522-525
Published: November 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe agar extraction by the traditional cooking process (from the seaweeds) was comparatively investigated at two string agar factories at Nagano State. The amount of extraction agar was equilibrated in 8hr and the melting points of raw agar gels reached to the maximum in 3hr.
The other fundamental knowledges for the process control were also obtained and discussed.View full abstractDownload PDF (256K) -
KAZUO INA, HARUMI MORISHITA1969 Volume 16 Issue 11 Pages 525-528
Published: November 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSA trial of determination of caffein in foods by gaschromatography was investigated. The method was as follows; moistened powdered food with 5% sodium carbonate solution was extracted with chloroform solution for 2-3 hrs. The extracts was concentrated, and 1ml of chloroform solution containing the ethylmyristate was added to the residue. The caffein was dissolved by the chloroform solution, then 5-20μl of the solution was injected to gaschromatography with microsilinder. Caffein was determined with internal standard method.View full abstractDownload PDF (207K) -
YUTAKA SHIMIZU1969 Volume 16 Issue 11 Pages 529-537
Published: November 15, 1969
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (533K) -
1969 Volume 16 Issue 11 Pages 538-542
Published: November 15, 1969
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (385K)
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