Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Kiyokazu Goto"'
Publikováno v:
Food Research International. 51:180-187
With the addition of aluminum particles, shrinkage of spaghetti strands during drying was studied using X-ray microtomography (μCT). Images of spaghetti dried under a prescribed drying program were taken six times during a drying period of nearly 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fec6d68ddeef4dafd81376d37bb7771
https://doi.org/10.1016/j.foodres.2012.11.033
https://doi.org/10.1016/j.foodres.2012.11.033
Publikováno v:
Food and Bioprocess Technology. 6:2000-2009
Three flat pasta types dried by low temperature (LT), high temperature (HT), and very high temperature (VHT) drying profiles were analyzed. The starch properties of these pastas, cooked at different temperatures for different times, were investigated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cfabb46d859830c13d17c4680758fd0
https://doi.org/10.1007/s11947-012-0976-5
https://doi.org/10.1007/s11947-012-0976-5
Publikováno v:
Horticultural Research (Japan). 10:255-259
収穫後青果物のエチレン処理が貯蔵中の高温耐性に及ぼす影響を議論するため，制御された環境で栽培されたリョクトウモヤシ葉部をエチレン処理した後に高温処理し，外観と生理的特
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7168383d909703718d2fb148e9fe7b9
https://doi.org/10.2503/hrj.10.255
https://doi.org/10.2503/hrj.10.255
Autor:
Tuan Quoc Nguyen, Kiyokazu Goto
Publikováno v:
Engineering in Agriculture, Environment and Food. 2:89-95
Heat shock treatments (HSTs) using microwave radiation were performed on harvested rice (cv. Koshihikari) up to 60, 70 and 80°C, and kept additionally for 0, 1 and 3 min, following drying and storage at 40°C for 6 months. For control rice, during s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d4cfc4dc5c7111efa3dd79a259ebd86
https://doi.org/10.1016/s1881-8366(09)80010-4
https://doi.org/10.1016/s1881-8366(09)80010-4
Autor:
Tuan Quoc Nguyen, Kiyokazu Goto
Publikováno v:
Engineering in Agriculture, Environment and Food. 2:31-37
Harvested rice (cv. Koshihikari) was microwave-radiated up to 60, 70 and 80°C and kept heat-treated for 0, 1 and 3 min, dried and then stored at 40°C for 6 months. A pronounced change in chemical properties of control rice during storage was observ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fd8d6d6e8baafce7a46735225e7a243
https://doi.org/10.1016/s1881-8366(09)80024-4
https://doi.org/10.1016/s1881-8366(09)80024-4
Autor:
Takahisa Nishizu, Kiyokazu Goto, Kohei Nakano, Shigenori Maezawa, Naoshi Kondo, Kohhei Ohnishi, Itsumi Nakanishi
Publikováno v:
Scopus-Elsevier
A high precision non-destructive measurement technique for early kiwifruit sugar content estimation was proposed. Sugar contents of matured kiwifruits were estimated at harvest when the fruits were still immature. By estimating density of the immatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b5e269dfa2dd9d49082711c7c7e77c9
https://doi.org/10.13031/2013.25017
https://doi.org/10.13031/2013.25017
Publikováno v:
Food Processing Automation Conference Proceedings, 28-29 June 2008, Providence, Rhode Island.
The milk inoculated with yogurt dried culture was filled in the plastic container, on whose both side walls a pair of ultrasonic transducers were placed, and incubated in a temperature controlled environment. An ultrasonic pulse generated by one tran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4ee76f76b83608f3ca42697e200be0d
https://doi.org/10.13031/2013.24553
https://doi.org/10.13031/2013.24553
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