Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Mika Fukuoka"'
Publikováno v:
Journal of Food Engineering. 349:111469
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6728f3c893d2f08fc3030b5b5205bc39
https://doi.org/10.1016/j.jfoodeng.2023.111469
https://doi.org/10.1016/j.jfoodeng.2023.111469
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a79942cd08d7f73984bb9f9753964976
https://doi.org/10.1111/jfpe.14121
https://doi.org/10.1111/jfpe.14121
Publikováno v:
International Journal of Food Science & Technology. 56:3344-3354
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ec8f23ce4254e645dea5e1c2fd93bf6
https://doi.org/10.1111/ijfs.14957
https://doi.org/10.1111/ijfs.14957
Autor:
Mika Fukuoka
Publikováno v:
Japan Journal of Food Engineering. 20:23-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef5244e839d0d1a3bb8124e8d935ff5b
https://doi.org/10.11301/jsfe.19549
https://doi.org/10.11301/jsfe.19549
Publikováno v:
Journal of Food Engineering. 243:33-38
When grains of rice are heated and processed, the “water absorption process” that changes the grains from dry state to a state where gelatinization is possible, is an important step. We developed an innovative method in which a digital microscope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92f5934f4e8c67aad6d4f9abc5bb796c
https://doi.org/10.1016/j.jfoodeng.2018.08.034
https://doi.org/10.1016/j.jfoodeng.2018.08.034
Publikováno v:
Journal of Food Process Engineering. 43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d69a331d38114bfa3dcbca1b77165754
https://doi.org/10.1111/jfpe.13505
https://doi.org/10.1111/jfpe.13505
Publikováno v:
Innovative Food Science & Emerging Technologies. 76:102940
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68420633df6a71d8b78bfc7d330f76f9
https://doi.org/10.1016/j.ifset.2022.102940
https://doi.org/10.1016/j.ifset.2022.102940
Publikováno v:
Japan Journal of Food Engineering. 19:199-207
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2f2bf6a5bd8df807a3edef344d94e7f
https://doi.org/10.11301/jsfe.18529
https://doi.org/10.11301/jsfe.18529
Publikováno v:
Innovative Food Science & Emerging Technologies. 50:112-123
A 20 kHz ohmic heating (OH) and two sous-vide (SV) treatments of scallop muscles were characterized, and their effects on thermal protein denaturation (TPD) and quality attribute changes were evaluated. TPD was analyzed by differential scanning calor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60df10c3ba9901233944ddc44e67f74d
https://doi.org/10.1016/j.ifset.2018.09.007
https://doi.org/10.1016/j.ifset.2018.09.007
Publikováno v:
Journal of Food Engineering. 238:30-43
Excessive shrinkage of processed food lowers its perceived quality by consumers, and therefore should be avoided. This study aims to clarify the multiphysics involved in the shrinkage of prawn during heating. A model that describes changes in moistur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d70f523b8c405fcb033baa0320449c6
https://doi.org/10.1016/j.jfoodeng.2018.06.010
https://doi.org/10.1016/j.jfoodeng.2018.06.010