For the purpose of promoting the utilization of venison as a functional food, we investigated the carnitine content in cooked venison. The present work aimed to quantitate free carnitine and acylcarnitine in cooked venison using liquid chromatogra...
Nine kinds of glutinous rice flour were prepared by wet disk milling under various clearances (20, 40, 60 μm) and rotational speeds (400, 600, 800 rpm). The glutinous rice flour samples showed a mean volume diameter of 4.8-12.1, span ([d90-d10]/d5...
The differences between male and female deer meat were investigated in terms of meat weight and nutritional value in order to promote effective utilization of the meat of wild sika deer (Cervus nippon). The study samples were sika deer capt...
Carnitines exist as either free carnitine or acylcarnitine bound to a fatty acid. However, most of the acylated forms are found only in minuscule amounts, and thus not easy to separate, detect and quantify. Therefore, the purpose of the present st...
The genome sequencing of Aspergillus oryzae completed in 2005 predicted eight genes of glutamate decarboxylase (GAD) isoforms. A detailed amino acid-sequence analysis of those GAD isoforms and gene expression study were performed. The homology of ...
We examined whether Japanese white salted noodles mixed with 6% esterified tapioca starch would be a suitable food for the elderly. Samples studied were noodles prepared with wheat flour which had been boiled for 10 min (MG10), and noodles with wh...
The effects of the concentration and molecular weight (Mw) of collagen-peptide (CP) from tilapia scales on the rheological and thermal properties of agar gel (AG) were examined by gel permeation chromatography, dynamic viscoelast...
The physical properties, sensory characteristics and power consumption were evaluated to elucidate the effect of steaming time on the thermal energy saving and palatability of noodles supplemented with cassava starch. Noodles supplemented with 6% ...
Grain koji was added to sika deer meat and the physical properties and the palatability of the cooked deer meat were examined for effective use of the venison. Japanese sika deer captured in Hyogo Prefecture were used. Grain koji is...
Since collagen-peptide (CP) is composed of peptide chains and fragments with different molecular weights, the rheological and thermal properties of CP must depend on not only amino acid composition but also molecular weight (Mw)....
The effects of the concentration and heating temperature of collagen-peptide from pig skin (CP) on the mechanical and thermal properties of agar gel (AG) were studied by measuring the rupture properties, dynamic viscoelasticity, and differential s...
The concentration effect of collagen-peptide (CP, 0-30% w/v) on the physical properties of agar gel (AG, 1% w/v) was studied by measuring the rupture properties, textual properties, dynamic viscoelasticity, syneresis and differential scanning calo...
The effect of the concentration of soybean powder (11-17% (w/w)) on soybean curds prepared from powdered soybean in the presence of glucono-δ-lactone (GDL) were studied by rheological measurement (compression test and dynamic viscoelastic me...
Gelation kinetics of powdered soybean dispersion in the presence of glucono-δ-lactone (GDL) was studied by dynamic viscoelastic measurements and differential scanning calorimetry (DSC). The gelation time became shorter and the rate constant ...
Journal of cookery science of Japan 35(1) 43-48 Feb 2002 [Refereed]
The Penetration depth of needles into potatoes heated under normal cooking conditions by which the gas supply was regulated to provide high heat, medium heat, and low heat by the control knob on a gas hob, was evaluate. A sensory evaluation of the...
H. Zhang, M. Yoshimura, K. Nishinari, M. A.K. Williams, T. J. Foster, I. T. Norton
Biopolymers 59 38-50 Jun 2001 [Refereed]
The deacetylation and gelation of konjac glucomannan (KGM) following alkali addition was investigated by Fourier transform infrared, while the rheological properties of KGM with different molecular weights were studied by dynamic viscoelastic meas...
Martin A.K. Williams, Tim J. Foster, Dave R. Martin, Ian T. Norton, Miki Yoshimura, Katsuyoshi Nishinari
Biomacromolecules 1 440-450 Jan 2000 [Refereed]
A molecular level description of the time course of the gelation of the polysaccharide konjac mannan (KM) is presented and the role of alkali addition is considered in detail. NMR relaxometry is utilized as a complementary methodology to mechanica...
Gelation kinetics of konjac glucomannan in the presence of an alkaline coagulant was studied by dynamic viscoelastic measurements. The gelation time became shorter and the rate constant of gelation increased with increasing molecular weight or con...
Effects of xyloglucan (XG) on gelatinization and retrogradation of corn starch (CS) were studied as a function of mixing ratio and of storage time and by measuring force-deformation curves, dynamic viscoelasticity, syneresis and differential scann...
Carbohydrate Polymers 35 71-79 Jan 1998 [Refereed]
Rheological properties of corn starch (CS) and konjac-glucomannan (KM) mixtures (total polysaccharide concentration: 3.50 wt%, CS/KM ratios: 10/0, 9/1, 8/2, 7/3, 6/4) were studied as a function of mixing ratio and storage time by measuring storage...
journal of the japanese society for cold preservation of food 22(4) 231-234 Nov 1996 [Refereed]
The changes of peroxide content and enzyme activities involved in hydrogen peroxide metabolism of stored mitsuba (Japanese hornwort, Cryptotaenia japonica Hassk. cv. Senkaku) leaves were studied to elucidate the role of peroxides in leaf ye...
The effects of pods on starch and sugar contents were determined to clarify the sugar metabolism of stored green peas (Pisurn sativum L., cv.Kishu-usui). The quality of peas stored with pods was maintained at a longer period than peas witho...
Journal of Agricultural and Food Chemistry 44 2970-2976 Jan 1996 [Refereed]
Effects of konjac-glucomannan (KM) on retrogradation and gelatinization of corn starch (CS) were studied as a function of mixing ratio and of storage time by measuring force-deformation curves, dynamic viscoelasticity, and differential scanning ca...
Changes in levels of chlorophyll (Chl) and its derivative and Chl degrading enzyme activity were examined to elucidate the pathway of Chl degradation in stored mitsuba (Japanese hornwort, Cryptotaenia japonica Hassk. cv Senkaku) leaves. Chl...
Quality changes of sous vide processed mitsuba were evaluated in relation to the differences of processing temperatures (100, 90 or 80°C) and degrees of vacuum (30 or 100mmHg) in chamber of packing machine. Surface color of sous vide processed...
Effects of addition of pumpkin paste on the physical properties of pumpkin jellies by using three kinds of gel agents which were κ-carrageenan, agar, and gelatin were investigated by measuring texture properties, rupture properties, dynamic viscoe...
Quality changes in vacuum-packaged Japanese radish during cooking were studied in relation to the difference of cooking temperatures (65, 70, 80 or 100℃ and the degree of vacuum (30 or 100 Torr) in packaging. The cooking of Japanese radish package...
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