Coconut oil as an alternative to butter and shortening in bread making.

The characteristics of bread prepared with coconut oil were investigated to determine whether it can be used as an alternative to butter and shortening. Loaf height of the bread increased by adding butter and shortening water content of bread containing oils and fats was lower than that without oils and fats, and baking loss increased with decreasing water content. The addition of oils and fats influenced the baking color of bread and hindered the hardening of bread samples over time.

The correlation between denaturation of glyceraldehyde-3-phosphate dehydrogenase and inactivation of Saccharomyces pastorianus cells by pressurized carbon dioxide microbubbles.

For the purpose of clarifying the relationship between pasteurization and inactivation of glyceraldehyde-3-phosphate dehydrogenase (GAPDH) in Saccharomyces pastorianus cells induced by pressurized carbon dioxide microbubbles (CO2MB) treatment, a storage test of S. pastorianus cells after CO2MB treatment was conducted to ascertain their recovery, and the treatment condition in the inactivation of GAPDH in S. pastorianus cells by CO2MB was investigated.

Relationship between intracellular protein denaturation and irreversible inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles.

To clarify the relationship between irreversible inactivation and intracellular protein denaturation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles (CO MB) treatment, a storage test of S. pastorianus cells treated with CO MB was performed, and the effect on the intracellular protein was investigated. In the storage test, the S.

Determination of the Lethal Injury on the Inactivation of Saccharomyces pastorianus Cells by Low-pressure Carbon Dioxide Microbubbles.

To clarify the lethal injury related to the inactivation of Saccharomyces pastorianus cells by low-pressure carbon dioxide microbubble (COMB) treatment, surviving number, leakage of nucleic acids and proteins, fluorescence polarisation (FP) of the cell membrane, activity of alkaline phosphatase (AP), intracellular pH (pH), mitochondrial membrane potential (MMP), cell surface hydrophobicity (CSH) and oxidative stress of S. pastorianus treated with COMB at various temperatures were measured. The number of surviving S.

Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator.

Dissolved carbon dioxide (dCO) stripping from a model solution containing sake flavor by feeding gaseous nitrogen (N) using a microbubble (MB) generator was investigated. The effect of dCO stripping by NMB increased significantly with increasing flow rate of gaseous N from 100 to 200 mL/min. dCO stripping from 3,000 mL of the model solution was achieved by feeding NMB at a flow rate of 200 mL/min for 4 min.

Temperature-dependency on the inactivation of by low-pressure carbon dioxide microbubbles.

Temperature-dependency on cell membrane injury and inactivation of by low-pressure carbon dioxide microbubbles (MBCO) was investigated. The number of surviving cells after MBCO treatment detected with yeast and mould agar (YMA, an optimum agar) was higher than that with YMA adding 2.5 g/L sodium chloride and yeast nitrogen base agar (a minimum agar).

Disinfection by Ozone Microbubbles Can Cause Morphological Change of f. sp. Spores.

To investigate the difference in the disinfectant efficiency of ozone microbubbles (OMB) and ozone millibubbles (OMMB), the morphological change of the treated f. sp. spores was observed with scanning and transmission electron microscopies (SEM and TEM).

Ethanol addition on inactivation of Saccharomyces pastorianus by a two-stage system with low-pressure carbon dioxide microbubbles can accelerate the cell membrane injury.

The effect of ethanol on the inactivation of Saccharomyces pastorianus by a two-stage system with low-pressure carbon dioxide microbubbles (two-stage MBCO ) was investigated. Zero and >5 log reductions of S. pastorianus populations suspended in physiological saline (PS) containing 0% and 10% ethanol, respectively, occurred by the two-stage MBCO at a mixing vessel pressure of 1 MPa and a heating coil temperature of 40°C.

Quality evaluation of sake treated with a two-stage system of low pressure carbon dioxide microbubbles.

To determine optimal temperature of a two-stage system of low pressure carbon dioxide microbubbles (MB-CO2) for inactivating enzymes in unpasteurized sake (UPS), the effect of two-stage MB-CO2 containing a heating coil at various temperatures on the inactivation of the α-glucosidase in UPS was investigated, and the quality of the sake treated by two-stage MB-CO2 was estimated by sensory evaluation and component analysis. α-Glucosidase activity in the UPS was completely inactivated by two-stage MB-CO2 with a heating coil at 45 °C for 50 min, 55 °C for 5 min, 65 °C for 10 s (MB65), and 75 °C for 1 s, respectively. The quality of the MB65's sake was determined to be significantly excellent by the sensory evaluation.

Chlorophenoxyacetic acid and chloropyridylphenylurea accelerate translocation of photoassimilates to parthenocarpic and seeded fruits of muskmelon (Cucumis melo).

We compared the effect of p-chlorophenoxyacetic acid (p-CPA) and 1-(2-chloro-4-pyridyl)-3-phenylurea (CPPU) on parthenocarpic and seeded muskmelon (Cucumis melo) fruits in regards to fruit development and the transport of photoassimilates from leaves exposed to ¹⁴CO₂ to the developing fruits. Ten days after anthesis (DAA), the fresh weight, total ¹⁴C-radioactivity and contents of ¹⁴C-sucrose and ¹⁴C-fructose were higher in the CPPU-induced parthenocarpic fruits than in seeded fruits. However, at 35 DAA, fresh weight and sucrose content in mesocarp, placenta and empty seeds of the parthenocarpic fruits were lower than in seeded fruits.

Identification of (E,E)-2,4-undecadienal from coriander (Coriandrum sativum L.) as a highly effective deodorant compound against the offensive odor of porcine large intestine.

The leaves of coriander ( Coriandrum sativum L.) exhibited a strong deodorizing effect against porcine internal organs (large intestine). The effective deodorizing compounds of coriander were identified by separating the volatile component of coriander, testing the effectiveness of each fraction against the offensive odor of porcine large intestine, and then identifying the compounds by GC-MS.