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Kitanagoya, Japan

Uemura K.,Japan National Agriculture and Food Research Organization | Kobayashi I.,Japan National Agriculture and Food Research Organization | Inoue T.,Pokka Corporation
Japan Agricultural Research Quarterly | Year: 2010

Heat treatment is commonly used to inactivate micro-organisms in liquid foods in order to improve food safety and extend shelf life. However, using heat treatment to kill spores also thermally damages the food, which can adversely affect the flavor and lead to loss of nutrients. We have developed an apparatus to apply a high electric field alternating current (HEF-AC) that inactivates heat-resistant microbe spores in liquid food while preserving the freshness of raw food. In this study, HEF-AC was applied to inactivate Bacillus subtilis spores in fresh orange juice. As a result, B. subtilis spores were reduced four logarithmic orders of magnitude. The purpose of this work was to clarify the quality change of treated juice. To achieve this purpose, we used an ultra-high-temperature (UHT) treatment for comparison. Five selected quality components of orange juice treated with HEF-AC maintained higher values than when treated with UHT while having an equal inactivation effect. Source

Miyake Y.,Aichi University | Hiramitsu M.,Pokka Corporation
Journal of Food Science and Technology | Year: 2011

We have isolated 4 antibacterial substances that were active against the oral bacteria that cause dental caries and periodontitis, such as Streptococcus mutans, Prevotella intermedia, and Porphyromonas gingivalis, from lemon peel, a waste product in the citrus industry. The isolated substances were identified as 8-geranyloxypsolaren, 5- geranyloxypsolaren, 5-geranyloxy-7-methoxycoumarin, and phloroglucinol 1-β-D-glucopyranoside (phlorin) upon structural analyses. Among these, 8-Geranyloxypsolaren, 5- geranyloxypsolaren, and 5-geranyloxy-7-methoxycoumarin exhibited high antibacterial activity. These 3 compounds were effectively extracted using ethanol and n-hexane, whereas phlorin was extracted with water. Further, the above 3 compounds were present in lemon essential oil and abundantly present in the residue produced upon the cooling treatment of concentrated lemon essential oil. ©2011 Association of Food Scientists & Technologists (India). Source

Kubota M.,University of Shizuoka | Ishikawa C.,University of Shizuoka | Sugiyama Y.,Kagoshima University | Fukumoto S.,Pokka Corporation | And 2 more authors.
Journal of Food Composition and Analysis | Year: 2012

Anthocyanins from the fruits of Rubus croceacanthus and Rubus sieboldii, wild berries from Okinawa, Japan, were extracted using 80% methanol containing 0.5% acetic acid, and the extracts were separated by a DIAION HP-20 column. The major anthocyanins were purified by preparative HPLC and their structures were determined by NMR and MS spectrometry. Cyanidin-3- O-glucoside and pelargonidin-3- O-glucoside were identified from R. croceacanthus, and their contents were 81.44 ± 1.01. mg and 170.02 ± 4.36. mg/100. g fresh weight, respectively. Pelargonidin-3- O-glucoside and pelargonidin-3- O-rutinoside were identified from R. sieboldii, and their contents were 10.04 ± 0.34. mg and 15.08 ± 0.48. mg/100. g fresh weight, respectively. An ORAC assay indicated that the two Okinawan wild berries, especially R. croceacanthus, had potent antioxidant activity compared to raspberry (Rubus idaeus). © 2012 Elsevier Inc. Source

Pokka Corporation | Date: 2012-04-20

Provided is a cream composition superior in handleability. The cream composition contains milk fat, a sugar, and water. The content of the milk fat is more than 5 mass % and 30 mass % or less. The content of the sugar is 40 to 65 mass %. The median diameter of the cream composition is 0.2 to 4.0 m, and the viscosity of the cream composition at 20 C. is 100 to 2,500 mPas.

A convertible writing instrument can be put into either a compact capped configuration, 3 to 4 inches in length, or an extended writing configuration, 5 to 6 inches in length. A relatively elongated cap, which covers most of the relatively shortened pen member in the compact configuration, can be re-attached to the back of the pen, so as to lengthen the instrument in preparation for writing. Multiple interchangeable caps and rear modules can be coupled to the pen member to provide a variety of appearances and functions.

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