Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Toshikazu, Takemori"'
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
Autor:
Ryosuke MATSUMOTO, Tatsuro TANIKAWA, Tatsuya SUGIMOTO, Mamoru OZAWA, Yoshinori HISAZUMI, Tsukasa HORI, Noriko KAWAI, Akeshi KEGASA, Yosuke SHIRAGA, Toshikazu TAKEMORI, Masashi KATSUKI
Publikováno v:
Mechanical Engineering Journal, Vol 1, Iss 5, Pp TEP0047-TEP0047 (2014)
The purpose of this study is to develop the compact auxiliary water heater using tubular flame for home CHP (combined heat and power). The tubular-flame water-heater consists of the tubular flame burner, the coiled tube heat exchanger and the inserte
Externí odkaz:
https://doaj.org/article/60a455bb19b84d70a66b399ad49c9485
Publikováno v:
Journal of Cereal Science. 79:80-85
We have established a novel quantification method for the evaluation of cooked rice retrogradation by means of X-ray diffraction (XRD). We have focused on the diffraction peak at 5.5° 2θ, which is a single isolated peak apart from the fingerprint r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e787f9545c4e3346036030a0dfcff5bf
https://doi.org/10.1016/j.jcs.2017.09.013
https://doi.org/10.1016/j.jcs.2017.09.013
Publikováno v:
Journal of Food Science. 82:202-207
Cooking can change the polyphenol contents of eggplant. This study elucidated the effects of grilling on total polyphenol content (TPC), antioxidant capacity, and the inner structures of eggplant. After identical hollowing, cylindrical eggplant sampl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27e19c73973a937b053d16192e98074d
https://doi.org/10.1111/1750-3841.13567
https://doi.org/10.1111/1750-3841.13567
Publikováno v:
Journal of Food Science. 81:C1899-C1907
The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f180578500a23ac36f8528ce178f941f
https://doi.org/10.1111/1750-3841.13367
https://doi.org/10.1111/1750-3841.13367
Publikováno v:
Journal of Food Engineering. 178:124-136
This study aimed to analyze experimentally and by modeling the shrinkage deformation of Japanese eggplant ( Solanum melongena ) during roasting by simultaneous heat and moisture transport model coupled with a structural mechanics model applicable to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ef535efa4274f451c27b8a1345750a5
https://doi.org/10.1016/j.jfoodeng.2016.01.013
https://doi.org/10.1016/j.jfoodeng.2016.01.013
Autor:
Mamoru Ozawa, Masashi Katsuki, Yoshinori Hisazumi, Akeshi Kegasa, Tsukasa Hori, Ryosuke Matsumoto, Toshikazu Takemori, Yosuke Shiraga
Publikováno v:
The Proceedings of Conference of Kansai Branch. :147-150
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::952300bc32c3c32e56f7f1845695c7cd
https://doi.org/10.1299/jsmekansai.2015.90.147
https://doi.org/10.1299/jsmekansai.2015.90.147
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 6(3):627-637
Food Science & Nutrition, 6(3):627-637
Despite growing demand for more healthful frozen pizza, current technologies for increasing potential healthfulness such as reformulation or enrichment of raw ingredients may lead to undesirable changes in the final product. This study evaluated alte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94de281dac2e0fa58cdee0e19bb12285
https://pubmed.ncbi.nlm.nih.gov/29876114
https://pubmed.ncbi.nlm.nih.gov/29876114
Publikováno v:
Journal of food science. 81(8)
The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7fa3ae660d5bfe72cf4db84ec8b212db
https://pubmed.ncbi.nlm.nih.gov/27305642
https://pubmed.ncbi.nlm.nih.gov/27305642
Autor:
Mamoru Ozawa, Toshikazu Takemori, Ryosuke Matsumoto, Yukihiro Kobayashi, Akeshi Kegasa, Yoshinori Hisazumi, Masashi Katsuki, Hiroshi Funagoshi
Publikováno v:
TRANSACTIONS OF THE JAPAN SOCIETY OF MECHANICAL ENGINEERS Series B. 77:997-1001
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9b06d6026b4156edd1f49b729e8b175
https://doi.org/10.1299/kikaib.77.997
https://doi.org/10.1299/kikaib.77.997