Výsledky vyhledávání - "Shoji HAGIWARA"

Akademický článek

Influences of Technological Parameters on Cross-Flow Nanofiltration of Cranberry Juice

Autor: Dat Quoc Lai, Nobuhiro Tagashira, Shoji Hagiwara, Mitsutoshi Nakajima, Toshinori Kimura, Hiroshi Nabetani

Publikováno v: Membranes, Vol 11, Iss 5, p 329 (2021)

The paper focused on the influence of operative conditions on the separation of benzoic acid from 10 °Brix cranberry juice by cross-flow nanofiltration with a plate and frame pilot scale (DDS Lab Module Type 20 system). Six kinds of commercial nanof

Externí odkaz: https://doaj.org/article/ecb2f83ca8fc48148aa43bded64bee4f

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Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems

Autor: Tomoya Okunishi, Yasumasa Ando, Hiroshi Nabetani, Shoji Hagiwara, Hiroshi Okadome

Publikováno v: SC30202003110003
NARO成果DBa
C30201904050001_6625
author manuscript
このアーカイブは著者版です。出版社版ではありません。引用の際には出版社版をご利用ください。
This is not the published version. Please cite only the published version.
Green open Access /This journal has an embargo period of 12 months.

The effects of ice crystal formation during freezing using three different methods: slow freezing, air blast freezing and liquid nitrogen spray freezing on the cell membrane state and mechanical property of asparagus stem samples were investigated. X

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd62400367e10e4aff065dbd8977f6ed
https://doi.org/10.1016/j.jfoodeng.2019.03.019

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Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple

Autor: Tomoya Okunishi, Takahiro Orikasa, Yasumasa Ando, Shoji Hagiwara, Hiroshi Nabetani, Hiroshi Okadome, Itaru Sotome, Akio Tagawa

Publikováno v: SC30201903070025
NARO成果DBa
author manuscript
このアーカイブは著者版です。出版社版ではありません。引用の際には出版社版をご利用ください。
This is not the published version. Please cite only the published version.
Green open Access /This journal has an embargo period of 12 months.

The effects of prefreezing on the drying rate, internal structure and mechanical properties of apple fruit processed by microwave-vacuum drying (MVD) were evaluated. The drying rate of the prefrozen sample was approximately 1.2–1.3 times higher tha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af55e1f7375c353fec369a85c612f8cd
https://doi.org/10.1016/j.jfoodeng.2018.09.026

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Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment

Autor: Hiroshi Okadome, Tomoya Okunishi, Yasumasa Ando, Itaru Sotome, Takahiro Orikasa, Hiroshi Nabetani, Shoji Hagiwara, Akio Tagawa

Publikováno v: SC30201903070026
NARO成果DBa
C30201811050002_4809.pdf

Freeze-thaw pretreatment was applied to microwave-vacuum drying (MVD) of carrot, and the drying rate, structure of the dried material, rehydration rate, and mechanical properties after rehydration were evaluated. Pretreatment increased the drying rat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba0ba131cac88b42c23211a0619d2901
https://doi.org/10.1016/j.lwt.2018.10.064

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Thermal inactivation kinetics of pectin methylesterase and the impact of thermal treatment on the texture, electrical impedance characteristics and cell wall structure of Japanese radish (Raphanus sativus L.)

Autor: Shoji Hagiwara, Hiroshi Nabetani, Yasumasa Ando

Publikováno v: SC30201707100003
Europe PubMed Central

The thermal inactivation characteristics of pectin methylesterase (PME) from Japanese radish were described by the fractional conversion model at temperatures between 50 and 70 °C. The calculated values of the inactivation rate constant k exhibited

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a4d0f21f4e6efed8138a35a6e40732f
https://doi.org/10.1016/j.jfoodeng.2016.12.001

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Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure

Autor: Koichi Mizutani, Shoji Hagiwara, Yuka Maeda, Yasumasa Ando, Hiroshi Nabetani, Naoto Wakatsuki

Publikováno v: SC30201707050017

The effect of blanching and freeze-thaw pretreatment on the drying rate of carrots and the relationship between drying rate and state of cell membranes, cell wall and pectin methylesterase (PME) activity in the pretreated tissues were investigated. F

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5bc1fb83928c1d1921c09f578857f14
http://id.nii.ac.jp/1578/00000654/

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Effect of air-dehydration pretreatment before freezing on the electrical impedance characteristics and texture of carrots

Autor: Hiroshi Nabetani, Yasumasa Ando, Naoto Wakatsuki, Koichi Mizutani, Yuka Maeda, Shoji Hagiwara

Publikováno v: Journal of Food Engineering. 169:114-121

The impedance characteristics, rehydration ratio and texture of dried-rehydrated carrot and rehydrated carrot after dehydrofreezing-thawing were evaluated to investigate the effect of air-drying on the dehydrofreezing of carrots and to determine how

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f83802eb6445dc184eb0b2d51091da9
https://doi.org/10.1016/j.jfoodeng.2015.08.026

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