さつまいもの加熱調理直後、冷蔵保存及び再加熱によるレジスタントスターチ量の変化

Resistant starch（RS）escapes digestion until reaching colon and acts like dietary fiber. Recently,many studies suggest that RS, in addition to dietary fiber, may be beneficial for our health. Sweet potatoes（Ipomoea batatas）is very common carbohydrate source in Japanese diet. Japanese people cook and eat sweet potatoes by boiling, steaming, baking or other cooking methods. RS content might vary when sweet potatoes are cooked by different methods, kept in refrigerator after cooking and reheated. Therefore, the purpose of this study was to investigate effects of cooking, cooling and reheating on resistant starch contents of sweet potatoes. Materials & Methods: Potatoes were cooked by three different methods (boiling, steaming or baking) until they reached the same degree of tenderness. The temperature of sweet potatoes was also monitored duringcooking. RS contents of immediate after cooking, freezing 24hour and reheating of sweet potatoes were analyzed. Results & Findings: Among three cooking methods, boiling was the highest RS contents and baking was the lowest. RS contents of all cooking methods were raised after 24hr freezing. However, RS contents of these cooking methods altered differently after reheating sweet potatoes. These results showed that cooking methods might affect RS contents of sweet potatoe

Sweet cherry:composition, postharvest preservation, processing and trends for its future use

Background Sweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to make processed food products. Sweet cherries are highly perishable fruit with a short harvest season, therefore extensive preservation and processing methods have been developed for the extension of their shelf-life and distribution of their products. Scope and Approach In this review, the main physicochemical properties of sweet cherries, as well as bioactive components and their determination methods are described. The study emphasises the recent progress of postharvest technology, such as controlled/modified atmosphere storage, edible coatings, irradiation, and biological control agents, to maintain sweet cherries for the fresh market. Valorisations of second-grade sweet cherries, as well as trends for the diversification of cherry products for future studies are also discussed. Key Findings and Conclusions Sweet cherry fruit have a short harvest period and marketing window. The major loss in quality after harvest include moisture loss, softening, decay and stem browning. Without compromising their eating quality, the extension in fruit quality and shelf-life for sweet cherries is feasible by means of combination of good handling practice and applications of appropriate postharvest technology. With the drive of health-food sector, the potential of using second class cherries including cherry stems as a source of bioactive compound extraction is high, as cherry fruit is well-known for being rich in health-promoting components

Political E-Mail: Protected Speech or Unwelcome Spam?

Candidates for political office are using unsolicited bulk e-mails to reach the electorate. Commonly known as political spam, this campaign tactic is an inexpensive supplement to television, radio, and print ads. Advocates claim that campaigning via the internet reduces candidates\u27 dependence on fundraising, but critics detest political spam as the latest nuisance. This iBrief examines the legal basis for political spam, distinguishes political spam from analogous regulated speech, and argues that political spam serves an interest worth protecting

Can the Internet Kill? Holding Web Investigators Liable for Their Criminal Customers

As the wealth of online information grows, private investigation websites are becoming more powerful and popular. Their client lists include attorneys, insurance agencies, banks, neighbors, employers, and, oh yes, stalkers and identity thieves. When a stalker used information from a web investigator to track down and kill his victim, the New Hampshire Supreme Court held the investigator liable for its customer\u27s criminal acts. This iBrief considers how far liability should extend for a web investigator, distinguishes web investigators from handgun and bullet retailers, and explains how this decision realizes a policy against privacy invasions

Molecular studies on the sweet potato virus disease and its two causal agents

The studies presented in this thesis contribute to an increased understanding of the molecular aspects, variability and interaction of the two most important viral pathogens of sweet potato (Ipomoea batatas L): Sweet potato feathery mottle virus (SPFMV) and Sweet potato chlorotic stunt virus (SPCSV), which cause the severe sweet potato virus disease (SPVD) when co-infecting sweet potato plants. SPVD is the most important disease affecting sweet potato in Africa, and may be the most important virus disease of sweet potato globally. The coat protein gene sequences of several African SPFMV isolates were determined and compared by phylogenetic analyses. Results showed that East African SPFMV isolates were genetically distinct. They could furthermore be divided into two serotypes which differed in their ability to systemically infect the sweet potato cultivar Tanzania. The aetiology of SPVD was studied in sweet potato plants co-infected with SPFMV and SPCSV using nucleic acid hybridisation, bioassays, tissue printing and thin section immunohistochemistry. Resistance to SPFMV in East African sweet potato cultivars was found to be due to inhibition of virus replication rather than movement and resistance was suppressed by infection with SPCSV, resulting in a ca. 600-fold increase in titres of SPFMV. Furthermore, in SPVD affected plants SPFMV is detected outside of the phloem, whereas SPCSV is detected only inside the phloem, which suggests novel as yet unknown mechanisms how SPCSV synergises SPFMV. The genomic sequence of SPCSV was determined. It was composed of two RNA molecules (9407 and 8223 nucleotides), representing the second largest (+)ssRNA genome of plant viruses. The genomic organization of SPCSV revealed novel features for the genus Crinivirus, such as i) the presence of a gene putatively encoding an ribonuclease III-like protein, ii) near-identical, 208 nucleotides long 3’-sequences on both viral RNAs, and iii) the placement of the SHP gene at a new position on the genome of SPCSV relative to other closteroviridae. Northern analyses showed the presence of several sub-genomic RNAs, of which the accumulation was temporally regulated in infected tissues. The 5’-ends of seven sub-genomic RNAs were determined using a PCR based method, which indicated that the sgRNAs were capped

Types of fruits and vegetables used in commercial baby foods and their contribution to sugar content

Fruits and vegetables (F&V) are often featured in names of commercial baby foods (CBFs). We aimed to survey all available CBFs in the UK market with F&V included in the food name in order to describe the amount and types of F&V used in CBF and their contribution to total sugar content. Food labels were used to identify F&V and total sugar content. Fruits were more common than vegetables in names of the 329 CBFs identified. The six most common F&V in the names were all relatively sweet: apple, banana, tomato, mango, carrot and sweet potato. The percentage of F&V in the foods ranged from a median of 94% for sweet-spoonable to 13% for dry-savoury products. Fruit content of sweet foods (n = 177) was higher than vegetable content of savoury foods (n = 152) with a median (IQR) of 64.0 g/100 g (33.0–100.0) vs. 46.0 g/100 g (33–56.7). Fruit juice was added to 18% of products. The proportion of F&V in CBF correlated significantly with sugar content for all the food types except dry-savoury food (sweet-spoonable r = 0.24, P = 0.006; savoury-spoonable r = 0.65, P < 0.001; sweet-dry r = 0.81, P < 0.001; savoury-dry r = 0.51, P = 0.06) and explained up to two-thirds of the variation in sugar content. The F&V content of CBFs mainly consists of fruits and relatively sweet vegetables which are unlikely to encourage preferences for bitter-tasting vegetables or other non-sweet foods. F&V contribute significantly to the total sugar content, particularly of savoury foods