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Mihara, Japan

The present invention relates to a method of increasing the thermal hysteresis activity exhibited by a composition containing an antifreeze protein and water, wherein the method includes incorporating the antifreeze protein and any one or more substances selected from the following additive group A into the water. According to the present invention, the method of further increasing the thermal hysteresis activity inherently possessed by an antifreeze protein can be provided. Additive group A: an organic acid, an organic acid salt, an inorganic salt, an amino acid, an amino acid salt, an ammonium salt, a sugar, a sugar alcohol, urea, guanidine hydrochloride, spermidine, spermine, and N,N-dimethylformamide.


A continuous food frying device includes a first heating unit, a conveyance unit, a uniformizing unit, and a second heating unit. The first heating unit stirs and heats a food charged therein from a charging port of a drum member. The conveyance unit conveys a food discharged from a discharging port of the drum member. The uniformizing unit makes the thickness of the food substantially uniform. The second heating unit blows hot air onto the food from injection ports.


Patent
Nichirei Foods Inc. | Date: 2011-03-16

Provided is a method for producing a porous material, wherein porosity can be controlled to 50% or higher by means of a freezing method, pore size can be controlled to 10 m to 300 m, and pore diameter distribution is uniform. The method is a method for producing a porous material, comprising freezing a mixture of water and a raw material comprising at least any of a ceramic material, a resin, a metal, and precursors thereof from a specific portion of the mixture to use ice crystals produced at the time as a pore source and then heat-treating a dry material obtained by removing the ice from the frozen material, wherein the mixture of a raw material and water or the frozen material comprises an antifreeze protein.


Maruyama C.,Japan Womens University | Kimura M.,International Life science Institute Japan | Okumura H.,Nichirei Foods Inc. | Hayashi K.,Nichirei Foods Inc. | Arao T.,Waseda University
Preventive Medicine | Year: 2010

Objective: An effective program for preventing metabolic diseases through lifestyle modification is urgently needed. We investigated the effects of the Life Style Modification Program for Physical Activity and Nutrition program (LiSM10!®) on metabolic parameters in middle-aged male Japanese white-collar workers. Methods: One hundred and one male office workers, 30 to 59. years of age, with metabolic syndrome risk factors, were randomly allocated into no-treatment control (n=49) and LiSM intervention (n=52) groups. The LiSM group attended individualized assessment and collaborative goal setting sessions based on food group intake and physical activity, followed by two individual counseling sessions with a registered dietitian and physical trainer, and received monthly website advice during the 4-month period from December 2006 to May 2007, in Tokyo, Japan. They were encouraged to enter current targeted food intakes and pedometer data on self-monitoring websites during the entire study period. Results: Habitual food group intakes changed significantly in the LiSM group, showing improvements in 14 anthropometric and biochemical parameters contributing to inter-group differences in body weight, body mass index, fasting plasma glucose, insulin and homeostasis model assessment of insulin resistance changes (p<0.01). Conclusion: The LiSM10!® program effectively improved insulin resistance-related metabolic parameters in middle-aged male white-collar workers. © 2010 Elsevier Inc.


Hatakeyama J.,Nichirei Foods Inc. | Davidson J.M.,University of Nottingham | Kant A.,University of Nottingham | Koizumi T.,Nichirei Foods Inc. | And 2 more authors.
Food Chemistry | Year: 2014

Reducing fat content in foods to meet consumers' preferences and to address the obesity issue is a key task for food manufacturers but simply reducing fat content affects aroma quality adversely. Measuring the aroma release from regular and low-fat samples during eating to rebalance the aroma release has proved successful in model systems. Here, the reformulation of the spice content in a low fat curry sauce is described. Volatile markers of the key spices (coriander, cumin and turmeric) were selected and used to measure aroma release in regular (10 g oil/100 g) and low (2.5 or 5 g oil/100 g) fat sauces. Regression models were used to adjust the ingredient formulation so that the aroma release profiles in vivo were the same for the regular and reduced oil curry sauces and sensory analysis showed no significant difference between these samples. Despite the complexity of spice aromas, rebalancing was successful. © 2014 Elsevier Ltd. All rights reserved.

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