06:37 Jun 28, 2012 |
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Japanese to English translations [PRO] Science - Agriculture | |||||||
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4 | manufacturing by instant cutoff of plant vitality |
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No set term |
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FYI |
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Temporary/reversible enzyme inhibition |
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Discussion entries: 1 | |
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manufacturing by instant cutoff of plant vitality Explanation: Bearing also in mind the Japanese description of the term, it is not a "temporary" block or cutoff, but, as the term itself says it, an instant block or cutoff of plants vitality. This kind of instantaneous cutoff is used to annihilate bacteria in vegetables or fruit without exposing them to prolonged heat. |
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Reference: No set term Reference information: I don't think there is a set term. As you probably noticed, there are pretty much no Google hits for this specific process, and there is one for the process cinefil-san mentioned. In other words, this is just a name that the company made up for their enzyme inactivation process, which is probably just blanching. But hey, blanching doesn't sound too fancy. I'd probably ask to see whether they wanted you to make up your own fancy sounding name for blanching. Otherwise, if you have enough context to accurately describe the process without guessing, then I would go that route. By the way, it's not temporarily. It's a quick heating process that inactivates the enzymes without actually cooking the food. Also, if you decide to make up your own term, I would avoid talking about bioactivity even though it says 植物活性 because bioactivity is a good thing as well (bioactive vitamins, etc.) and this process doesn't destroy all of that, it just inactivates the enzymes. https://www.msu.edu/course/fsc/229/Notes/Lecture%2012.htm Reference: http://www.vrfoodequipment.com/equipment.asp?equipID=4 |
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11 mins |
Reference: FYI Reference information: http://ejje.weblio.jp/content/生理活性物質 熊本県の食品加工会社「タニショウ食品開発研究所」とJA宇城が協力して開発した「野菜ミルク」の受注が好調だという。本格出荷を前に生活協同組合などから注文が相次いでいるようだ。牛乳と野菜を混合した飲料は商品化が困難とされていただけ関係者の期待は高い。野菜ミルクは同研究所が独自開発した「植物生理活性瞬間遮断製法」を採用。 http://www.geocities.jp/t21_belltech/kako/today0209.htm -------------------------------------------------- Note added at 25 mins (2012-06-28 07:03:21 GMT) -------------------------------------------------- http://www.fitc.pref.fukuoka.jp/kenkyu/report/h15/h15-15.pdf http://www.pnas.org/content/77/12/7252.full.pdf -------------------------------------------------- Note added at 17時間 (2012-06-28 23:47:42 GMT) -------------------------------------------------- http://repositorium.sdum.uminho.pt/bitstream/1822/1552/1/200... PASTEURIZATION AND BLANCHING The processes that utilize relatively mild thermal treatments to achieve the desired results are pasteurization and blanching. ... History. Around 1860 Louis Pasteur demonstrated that the heating between 50 and 60 oC without air for 30 minutes ... Destruction of spoilage organisms, inactivation of enzymes. E.g. yeasts. Purpose of Blanching Processing. In fruits and vegetables to inactivate enzymes. www.faperta.ugm.ac.id/newbie/mikro/donny_w/.../Past_Blanch_... - キャッシュ Numerical model for the combined simulation of heat transfer and ... Working with the heat treatment of whole vegetables for such studies implies that the enzyme inactivation is not only affected ..... in CHAMPSPACK, which is automatically linked to the temperature history of the thermal process computations. linkinghub.elsevier.com/retrieve/pii/S026087740000114X FSM 3001 HEAT PRESERVATION OF FOODS Used for fruits & vegetables to inactivate enzymes. • Common practice for products to .... Canning : Historical Perspective. • Late 1700's. • France was at war ... The secondary objective of thermal processing of food is to destroy spore forming ... www.food.upm.edu.my/kuliah/lectures/foodserv/.../Heat Proce... - キャッシュ - 類似ページ |
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Reference: Temporary/reversible enzyme inhibition Reference information: Likewise, heat tends to denature enzymes, pulling the protein strands apart ... Reversible enzyme inhibition can temporarily block the action of an enzyme but will ... Likewise, many herbicides interfere with the internal biology of target plants to ... www.wisegeek.com/what-is-enzyme-inhibition.htm |
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