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Volume 16, Issue 4
Displaying 1-11 of 11 articles from this issue
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YOSHIYUKI SHIOTA, MASAKICHI KUROGI1969 Volume 16 Issue 4 Pages 135-139
Published: April 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSChanges in phloroglucin oxidase (PhO) and peroxidase (PO) activity, ascorbic acid (AsA) content, and total phenols in matured early summer cabbage heads (Brassica oleracea capitata L.) during cold storage (2-3°C) or storage at room temperature (18-19°C) were investigated.
Little change in PhO activity was noted at the both temperature. Activity of PO in the outer tissue of cabbage heads decreased when stored at room temperature.
A rapid decrease in AsA in the outer tissue, less decrease in the inner tissue, and still less in the center tissue were noted at room temperature. Cabbage stored in the cold for one month showed the same pattern when brought to room temperature.
Total phenols fluctuated during storage.View full abstractDownload PDF (280K) -
Part IX. Antioxidative activities of browning reaction products and several redactonesNAOHIKO YAMAGUCHI1969 Volume 16 Issue 4 Pages 140-144
Published: April 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSAntioxidatiVe activities of browning products prepared from D-xylose-n-butylamine, D-xylosesodiumbicarbonate, D-xylose-ammoniumcarbonate and D-fructose-hydrochloric acid were investigated against the autoxidation of linoleic acid during storage. Reducing activities for potassiumferricyanide or 2, 2-diphenyl-1-picryl hydrazyl of the browning products from D-xylose-n-butylamine, D-xylosesodiumcarbonate, and D-xylose-ammoniumcarbonate were almost same, whereas antioxidative activity of D-xylose-sodiumbicarbonate was far weaker than that of the other xylose derivatives. Although reductine acid and triosereductone derived from caramel and erythorbic acid or dihydroxymaleic acid did not show any antioxidative effect on the autoxidation of linoleic acid in aqueous system, erythorbic acid or dihydroxymaleic acid showed antioxidative activities in dehydrated system.View full abstractDownload PDF (246K) -
TOSHIO HARA, ETURO KUBOTA1969 Volume 16 Issue 4 Pages 145-149
Published: April 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe effects of roasting conditions on the qualities of roasted green tea were investigated employing a laboratory scale roaster capable to regulate the temperature. As the results of sensory test, it was found that the roasted tea of the most favorable quality was obtained when roasted at 160-180°C.
The loss of tannin, water extract, and ascorbic acid in green tea was remarkable during roasting, especially the loss of ascorbic acid amounted to the half of the green tea when roasted at the best conditions. The results of paperchromatography noted that the principal flavanols such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate were decreased remarkably in amount and new constituents of phenolic compounds were produced.View full abstractDownload PDF (241K) -
Part III. Effect of autoclaving on the quality of whole rapeseed and rapeseed mealSHIGEYOSHI MIGUCHI, MIKIO FUKUZAWA1969 Volume 16 Issue 4 Pages 150-154
Published: April 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSEffects on the quality of whole rapeseed and rapeseed meal by autoclaving employed for destruction of oxazolidinethione-yielding thioglucosides were investigated using whole seed and defatted meal of Brassica napus and meal of B. campestris. When the whole seed was treated, autoclaving resulted in browning and high acid value of the oil, although the yield of the oil was increased. On the contrary, autoclaving of the seed meals improved the flavour of the meal with a slight loss of drymatter. Although a marked decrease of the water-solubility of protein was noted, the autoclaving increased the digestibility of the protein in the meal by pancreatin and pepsin. The digestibility of B. napus meal generally lower than that of B. campestris meal.View full abstractDownload PDF (317K) -
Part IV. On the amino acids of peptidesSATOSHI HONDO, ICHI-RO OUCHI, TSUTOMU MOCHIZUKI1969 Volume 16 Issue 4 Pages 155-157
Published: April 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe amino acids of peptides during miso making were investigated. The major amino acids of peptides isolated by column chromatography were glutamic acid followed by asparatic acid, glycine, proline, valine, threonine and serine in this order. The ratio of these amino acids in peptides changed remarkably at the initial stage of fermentation to be constant when fermentation was proceeded in 35 days.View full abstractDownload PDF (156K) -
TOSHIO FUKUTA, TATSUO MAESAWA1969 Volume 16 Issue 4 Pages 158-160
Published: April 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSDesorbing water to equilibrium moisture level of peanuts (Virginia type) of Chiba Prefecture was determined during storage at various relative humidity and temperature. When stored under the same relative humidity, the level of equilibrium moisture of green (small) kernels was higher than that of ripened (large) ones, and the moisture leves of kernels and shells reached to the equilibrium state of comparative low level at higher temperature.View full abstractDownload PDF (194K) -
KANEO HAYASHI, TAKESHI HIRAMITSU1969 Volume 16 Issue 4 Pages 160-162
Published: April 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSJelly strength of agar gel was estimated by the NIKKANSUI (Nihon Kantenseizo Suisankumiai)'s measuring apparatus and the curdmeter (M 301-A, Iio Electric Company), and the results obtained were compared and discussed. Furthermore, Ioad deformation of agar gel was estimated by the curdmeter.View full abstractDownload PDF (168K) -
KANEO HAYASHI, TAKESHI HIRAMITSU1969 Volume 16 Issue 4 Pages 162-164
Published: April 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSUsing the agar prepared from Amikusa (Ceramium boydenii GEPP.), jelly strength, meIting point, load deformation, syneresis of agar gel and cooling curve of agar sol were estimated.View full abstractDownload PDF (180K) -
MASAYOSHI TAKAKUWA, EIKO FURUKAWA1969 Volume 16 Issue 4 Pages 164-166
Published: April 15, 1969
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSor sulfuric acid, pulverization of rice husk became easy and its volume became one-fourth of the original. Xylose was obtained as crystal at the level of 4% yield from the extract of rice husk prepared through acid treatment after boilng in alkaline solution. The growth of Candida utilis in the extract of rice husk containing urea as a nitrogen source was slow and the ratio of sugar uptake was only 20%. By the addition of sweet potato juice and the culture of the yeast adapted previously to the medium, the ratios of sugar uptake and the yeast cells to the consumed sugar were elevated to the level of 90% and 140% respectively.View full abstractDownload PDF (172K) -
KUNIYASU OGATA, KAZUO CHACHIN1969 Volume 16 Issue 4 Pages 167-177
Published: April 15, 1969
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (703K) -
1969 Volume 16 Issue 4 Pages 179-183
Published: April 15, 1969
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (382K)
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