Papers - FUKUOKA Mika
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IHおよびガス加熱における鍋内対流の可視化と定量化
川上春菜、傳宗、福岡美香、酒井昇 , 2010.03
日本食品工学会誌
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Prediction of the degree of starch gelatinization in wheat flour dough during microwave heating
Changfeng Xue, Mika Fukuoka, Noboru Sakai, , 2010.03
J. Food Eng.
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PFG-NMR Study for evaluating freezing damage to onion tissue
Ando H., Fukuoka M., Miyawaki O., Watanabe M. and Suzuki T. , 2009.09
Biosci. Biotechnol. Biochem.
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Use of microwave heating to control the degree of starch gelatinization in noodles
Changfeng Xue, Noboru Sakai, Mika Fukuoka , 2008.09
Journal of Food Engineering
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遠赤外線を利用した薄層流式液体殺菌装置の開発
酒井昇、大島由子、山中庸子、福岡美香、今道純利 , 2008.03
日本食品工学会誌
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Water holding capacity profile that governs water migration in starchy food during boiling.
Thammathongchat, S., Fukuoka, M., Hagiwara, T., Sakiyama, T. and Watanabe, H. , 2007.10
Japan Journal of Food Engineering
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The thermodynamic basis for the Relative Water Demand Model that describes non-Fickian water diffusion in starchy foods.
Watanabe, H., Yahata, Y., Fukuoka, M., Sakiyama, T. and Mihori, T. , 2007.10
Journal of Food Engineering
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多品種少量食品製造現場におけるHACCP実施の問題点
山田晃弘，日佐和夫，福岡美香，萩原知明，﨑山高明，渡辺尚彦 , 2007.06
日本食品工学会誌
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Gel Strength of Kamaboko Gels Produced by Microwave Heating
W. Mao, M. Fukuoka, N. Sakai , 2006.10
Food Science and Technology Research
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Water sorption in pre-heat-treated wheat flour dough.
Yahata, Y., Fukuoka, M., Sakiyama, T. and Watanabe, H. , 2006.09
Japan Journal of FoodEngineering
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NMRを用いた生鮮植物組織の凍結・解凍における水透過性の評価
安藤寛子、福岡美香、宮脇長人、鈴木徹 , 2006.08
低温生物工学会誌
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Water can be made to diffuse against the water content gradient in starchy foods.
Yahata, Y., Fukuoka, M., Mihori, T. and Watanabe, H. , 2006.05
Journal of FoodEngineering
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多相不均一系に適用できる拡散方程式：相対含水率モデル.
渡辺尚彦、八幡淑子、福岡美香、﨑山高明，三堀友雄 , 2006.03
日本食品工学会誌
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Survival of Escherichia coli on polypropylene surfaces fouled with organic soil of different water contents
T.Sakiyama,Y.Honda, M.Fukuoka, T.Hagiwara,H.Watanabe , 2006.03
Japan Journal of Food Eng.
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凍結・解凍による食品ダメージ程度のNMRによる評価
安藤寛子、福岡美香、宮脇長人、鈴木徹 , 2006.01
日本冷凍空調学会論文集
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Heat and mass transfer analysis in the chef’s fish broiling process.
Yamaguchi, S., Fukuoka, M. and Sakai, N. , 2005.06
Proceeding of the Eurotherm Seminar 77 Heat and Mass Transfer in Food Processing, Parma, Italy.
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マイクロ波によって中心部位を選択的に加熱処理したデンプン食品の製造法．
福岡美香，望月由和，薛長風，山高明，酒井昇，渡辺尚彦 , 2005.03
日本食品科学工学会誌
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Application of ceiling water content for developing a new type of noodle.
Thammathongchat, S., Fukuoka, M. and Watanabe., H. , 2004.12
Proceeding of the 10th APPCChE Congress,Kitakyushu, Japan.Abstract No. 3P-01-058.
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An innovative noodle: gelatinized at the core, leaving the surface ungelatinized.
Thammathongchat, S., Fukuoka, M. and Watanabe., H. , 2004.11
Journal of Food Engineering
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Migration of water in potato tubers during heating as observed by pulsed-field-gradient nuclear magnetic resonance.
Ramos, A. A. T., Fukuoka, M. and Watanabe, H. , 2004.09
Japan Journal of Food Engineering