LWT - Food Science and Technology 56 543-547 2014年5月 [査読有り]
To improve the inactivation efficiency of low pressure CO2microbubbles (MB-CO2), we developed the MB-CO2equipment from batch system to two-stage MB-CO2system which was additionally pressurized at ambient temperature after MB-CO2was mixed with a so...
To clarify how Saccharomyces pastorianus cells were affected by a two-stage system that was heating and pressurizing after microbubbled carbon dioxide (MB-CO2) was mixed with the S.pastorianus suspension at low temperature and pressure (two-stage ...
Scientia Horticulturae 164 596-601 2013年12月 [査読有り]
To establish the use of low-pressure carbon dioxide microbubbles (MB-CO2), developed as a food sterilizing method, as a practical technique for inactivating plant pathogens in hydroponic nutrient solution, Fusarium oxysporum f. sp. melonis and Pec...
Fumiyuki Kobayashi, Hiromi Ikeura, Sashiko Odake, Yasuyoshi Hayata
Innovative Food Science and Emerging Technologies 18 108-114 2013年4月 [査読有り]
Enzymes and Lactobacillus fructivorans in unpasteurized sake were inactivated by a two-stage method with low-pressure carbon dioxide microbubbles (two-stage MB-CO2), and the quality of the treated sake was evaluated by the measurement of volatile ...
Fumiyuki Kobayashi, Hiromi Ikeura, Sashiko Odake, Yasuyoshi Hayata
Journal of Food Engineering 114 215-220 2013年1月 [査読有り]
Inactivation kinetics of polyphenol oxidase (PPO) by a two-stage method which was additionally pressurized at ambient temperature after carbon dioxide microbubbles (MB-CO2) was mixed with a solution at low temperature and pressure (two-stage MB-CO...
F. Kobayashi, H. Ikeura, S. Odake, S. Tanimoto, Y. Hayata
LWT - Food Science and Technology 48 330-333 2012年10月 [査読有り]
The inactivation of Lactobacillus fructivorans suspended in various buffer solutions by low-pressure CO2microbubbles (MB-CO2) was investigated. The number of surviving L. fructivorans cells suspended in 0.1 mol/L acetic acid/0.1 mol/L sodium aceta...
International Journal of Food Science and Technology 47 1151-1157 2012年6月 [査読有り]
The ability of carbon dioxide microbubbles (MB-CO 2) to inactivate Lactobacillus fructivorans suspended in physiological saline and unpasteurised sake at ambient temperature and a pressure lower than 2.0MPa was investigated. The number of L. fruct...
A reprint of menus for the anniversaries of the deaths of the fifth and sixth generations of the Rai family is presented as follows: Shunsui as the fifth generation ; Sanyo, the son of Shunsui ; Keijo, the son-in-law of Shunsui ; Ryozen, the wife ...
Swallowing profiles of food polysaccharide gels were investigated in relation to bolus rheology. Polysaccharide gel from either gellan gum or a mixture of gellan gum and psyllium seed gum was used as a model food. Acoustic analysis and sensory eva...
Model bolus from polysaccharide gels was investigated by the stress-relaxation tests and particulate size analyses. Using two gelling agents, gellan gum and a composite of gellan/psyllium seed gums, gels with different physical properties (i.e., e...
Food Science and Technology Research 15 191-194 2009年3月 [査読有り]
In the present study, degradation of a bitter peptide derived from ß-casein by lactic acid bacterial peptidase was examined. Nine species of lactococci (L. lactis ssp. lactis 303, L. lactis ssp. ¡actis 527, L. lactis ssp. lactis IAM 1198, L. lacti...
Takeyuki Ozawa, Takeyuki Ozawa, Jiro Nishitani, Sachiko Odake, Nicolas Lopez-Villalobos, Hugh T. Blair
Animal Science Journal 76 305-312 2005年8月 [査読有り]
Three surveys and a sensory evaluation of goat meat were conducted in Japan to examine the current needs and future possibilities of goat meat consumption. The experimental results of the present study lead us to conclude the following: (i) improv...
Sachiko Odake, Tomoko Shimamura, Ryozo Akuzawa, Akio Shimono, Saskia M. Van Ruth
Developments in Food Science 43 29-32 2006年12月 [査読有り]
Volatile compounds of highly marbled and cooked Wagyu (Japanese Black cattle) meat were analysed during mastication using proton transfer reaction mass spectrometry (PTR-MS) by collecting breath from the oral and nasal cavities. Twelve compounds w...
Food Science and Technology Research 12 256-260 2006年11月 [査読有り]
To gain insight into the process of retronasal olfaction, flavor release from skimmed milk and full fat milk (containing 3.75% fat) was investigated using a model mouth system with a screw plunger. Large differences were determined in the quantity...
Saskia M. Van Ruth, Lonneke Dings, Eugenio Aprea, Sachiko Odake
Food Science and Technology Research 11 63-70 2005年2月 [査読有り]
The volatile compounds of kidney beans and soybeans were analysed by gas chromatography mass spectrometry (GC-MS) and proton transfer reaction mass spectrometry (PTR-MS). Fingerprint PTR-MS spectra of the kidney beans and soybeans showed similarit...
The release of volatile compounds from a cream style dressing, which consisted of a thickening agent dispersed in the water phase of an oil in water (o/w) type of emulsion, was studied by the purge-and-trap (PT), dynamic head space mastication (DH...
S. Odake, J. P. Roozen, J. P. Roozen, J. J. Burger
Nahrung - Food 42 385-391 1998年12月 [査読有り]
Aroma release from a cream style dressing, consisting of a thickening agent dispersed in the water phase of an oil in water (o/w) emulsion, has been studied by a purge-and-trap (PT) and a dynamic headspace mastication (DHM) model using two represe...
The carbonation perception and sweetness perception were investigated under the presence of low level of carbondioxide less than 1.0 gas volume. Carbonation perception decreased linearly as carbonation level decreased. Sweetness perception showed ...
Ume fruit brined with 0-0.9% calcium hydroxide on a fruit weight basis was either non-exposed or sun-exposed, and subsequently colored with new coccine, acid red, red cabbage color or perilla color. A comparison was made between the sun-exposed a...
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応用生命科学部