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Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Guangxi Normal University - Natural Science Edition is the property of Gai Kan Bian Wei Hui and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A method for determination of tomatine in tomatoes and tomato products was developed using LC-MS/MS. Tomatine was extracted from these samples with 20% methanol aqueous solution containing 1% acetic acid. Cleanup was performed on sample solutions using a polymer-based OASIS HLB cartridge column. LC separations were performed using an Inertsil ODS-3 column and a linear gradient elution using 0.1% formic acid aqueous solution and 0.1% formic acid in acetonitrile as the mobile phase. Detection of MS was performed in positive ion electrospray ionization mode. The range of average recoveries of tomatine from 4 fresh tomatoes and 7 processed tomato products added with 0.01 mg/100 g were 80.3-94.8% and 76.8-95.5%, respectively. The limit of quantitation was estimated to be 0.01 mg/100 g, considering the limit of bitter stimulus. Using the present method, results of tomatine content in two tomatoes tasted bitter by consumers, were 1.04 mg/100 g and 1.54 mg/100 g. Further, results of a field survey of tomatine content in commercially available fresh tomatoes and processed tomato products were in the range of 0.01 mg/100 g to 3.05 mg/100 g. In addition, when tomatine was added to tomato and then heat-treated, no significant change of tomatine amount was observed by heating. [ABSTRACT FROM AUTHOR]

Copyright of Acta Edulis Fungi is the property of Acta Edulis Fungi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Many crude drug products elicit a bitter taste, because there are a variety of bitter components in them. However, there are no good methods of masking their bitter taste. Therefore, new masking methods are widely required. As a general method to administer crude drug products to patients, they are dissolved in hot water or mixed in food or juice. However, there is a risk that patients may not want to eat the food if the crude drug products alter the taste of the food. In this study, we conducted a sensory evaluation including a questionnaire in order to examine the improvement effect on swallowing a crude drug product in food. The screening tests were carried out to reveal what kinds of foods could improve the taste and texture of the crude drug product by mixing them with 30 kinds of foods. In the screening test, a statistically significant effect was observed on masking bitter taste. Based on this screening test, the bitterness masking tests were carried out with 6 kinds of foods. As a result, a commercially available swallowing aid jelly, vanilla ice cream, chocolate ice cream, condensed milk, peanut cream, and seaweed tsukudani significantly reduced the bitterness of the crude drug product. The tastes of these foods are strong, so it is necessary for patients with sugar and salinity limitations to consider the usage of these foods. These foods are relatively inexpensive and easy to obtain. Therefore, they might be useful for patients to take medicines such as bitter crude drug products following the instructions of a physician. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The characteristic of Xiang(image)-Shu(number) thinking was reflected in Yun-Qi theory (doctrine of the five circuit phases and six atmospheric influences) in Huangdi's Canon of Medicine in the following aspects: the pattern of Yun-Qi, understanding of climate and phenophase, understanding of incidence of diseases, and understanding and application of medicines. In this theory, property of Xiang was systematically assigned to Shu, and Xiang and Shu were organized in a unique and complicated way to establish Yun-Qi pattern, by which climate, phenophase and incidence of diseases at a specific time were calculated, on the other hand, the status of Yun-Qi pattern was back-calculated based on metaphorical meaning of climate and phenophase. Xiang-Shu thinking also ran through the understanding and application of medicines of Yun-Qi theory, consequently different with later Chinese materia medica. So, the way of Xiang-Shu thinking would be helpful to master and apply Yun-Qi theory. [ABSTRACT FROM AUTHOR]

Despite substantial research, it is still difficult to produce high quality reduced-fat Cheddar cheese. The objective of this study was to investigate how two coagulants, bovine chymosin (BC) and camel chymosin (CC) having different proteolytic activities and two starter cultures, an O-culture (O) and a thermophilic strain of Lactobacillus plus O-culture (OLb) having different abilities to release amino acids, contribute to the structure and flavour development in reduced-fat Cheddar cheese. Cheeses manufactured using the four combinations of coagulants and cultures were analysed during a 28-week ripening period for the composition of casein, peptides, free amino acids, rheological properties and for sensory properties at end of ripening. Cheeses with CC, showed less extensive primary proteolysis, lower levels of bitterness and higher stress at fracture, which correlates to a harder structure. Whereas cheeses with BC had a higher amount of peptides released by chymosin, e.g. the bitter peptide β-casein (f193-209) or by starter proteases from the chymosin-produced peptide α-CN (f1-23). BC cheeses were also judged to be softer by the sensory panel. Cheeses containing the OLb-culture had a higher amount of free amino acids and lower strain at fracture, which correlates to a shorter structure, and the peptide profiles of cheeses produced with BC and CC were rather similar after 28 weeks in contradiction to cheeses with O-culture. Replacing the traditional coagulant BC with CC reduced bitterness but increased hardness of the reduced-fat Cheddar cheese. Replacing O- with OLb-culture also reduced bitterness but resulted in a shorter structure. The results highlight tools which could be employed to alter primary proteolysis and amino acid release, respectively, for the optimisation of flavour and structure of reduced-fat cheese. [ABSTRACT FROM AUTHOR]