Research Interests 【 display / non-display 】

Research Interests 【 display / non-display 】

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Research Areas 【 display / non-display 】

Research Areas 【 display / non-display 】

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Papers 【 display / non-display 】

Papers 【 display / non-display 】

• Utilization of deep sea at 4000 and 6000 m depths for long-term storage and quality improvement of greater amberjack (Seriola dumerili) muscle

  Yusa Nakamura, Takanori Sato, Kazuhito Oshima, Tomoaki Hagiwara, Kigen Takahashi , 2023.06

  Food Bioscience

  DOI

  OACIS Paper URL

• Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III

  Kamrunnaher Monalisa, Mario Shibata, Tomoaki Hagiwara , 2023.05

  Food Hydrocolloids

  DOI

  OACIS Paper URL

• Real time monitoring and evaluation of the inhibition effect of fucoxanthin against α-amylase activity by using QCM-A

  Shipeng Yin, Evi Amelia Siahaan, Liqiong Niu, Mario Shibata, Yuanfa Liu, Tomoaki Hagiwara , 2023.01

  Frontiers in Nutrition

  DOI

• Optimization of fucoxanthin extraction obtained from natural by-products from Undaria pinnatifida stem using supercritical CO2 extraction method

  Shipeng Yin1,2, Liqiong Niu3 , Mario Shibata2 , Yuanfa Liu1 and Tomoaki Hagiwara2 , 2022.09

  Frontiers in Nutrition

  DOI

• Ice crystal recrystallization inhibition of type I antifreeze protein, type III antifreeze protein, and antifreeze glycoprotein: Effects of AF(G)Ps concentration and heat treatment

  Qingbao Ma, Mario Shibata, Tomoaki Hagiwara , 2022.05

  Bioscience Biotechnology and Biochemistry

  DOI

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Books 【 display / non-display 】

Books 【 display / non-display 】

• 食品製造工学事典

  担当箇所は単著、著書全体では著者数66 , 2020.12

  恒星社厚生閣 , 5．凍結と解凍

• 不凍タンパク質の機能と応用

  萩原知明 , 2018.10

  シーエムシー出版 , 氷の再結晶化抑制機能がもたらす冷凍食品の高品質化 , 157-170

• Survival Strategies in Extreme Cold and Desiccation

  Kiyoshi Kawai, Tomoaki Hagiwara , 2018.10

  Springer , Control of Physical Changes in Food Products , 385-399

• 水産物の先進的な冷凍流通技術と品質制御

  萩原知明 , 2017.04

  恒星社厚生閣 , 新技術への展開§不凍タンパク質の活用 , 90-97

• 冷凍空調便覧

  萩原知明 , 2013.09

  日本冷凍空調学会 , 食品低温利用の化学・生化学、 , 32-37

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Grant-in-Aid for Scientific Research 【 display / non-display 】

Grant-in-Aid for Scientific Research 【 display / non-display 】

• Systematic understanding of inhibition behavior of ice crystal recrystallization by antifreeze proteins to improve quality of frozen foods

  Project Period (FY)： 2023/04  -  2026/03  Investigator(s): 萩原知明

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  23K02007 

• Quantitative evaluation of the effect of adding antifreeze proteins to foods to improve the quality of frozen foods.

  Project Period (FY)： 2020/04  -  2023/03  Investigator(s): Hagiwara Tomoaki

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  20K02321 

  The purpose of this study was to quantitatively evaluate the effect of adding antifreeze protein (AFP) to food products and to establish the optimal conditions for its use.
  The recrystallization inhibitory effect of AFP was observed using thin onion skin tissue and wheat dough products, and the cooperative effect of type III AFP and the recrystallization ability of the wheat dough itself was clarified. The effects of type and concentration of AFP, heat treatment temperature, coexisting sodium chloride, alginate, and locust bean gum, and the cooperative effect of coexistence of multiple types of AFP were clarified.

• ナノセンシング技術による汚れの付着脱離過程の定量モデル化予測と付着抑制技術開発

  Project Period (FY)： 2015/04  -  2018/03 

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  15K06539 

• ヌマエラビルにおける凍結耐性機構の解明とその利用に関する包括的研究

  Project Period (FY)： 2015/04  -  2018/03 

  Grant-in-Aid for Scientific Research(B)  Co-Investigator  15H04577 

• ナノセンシング技術による固体表面への汚れの付着脱離キネティクスの解析

  Project Period (FY)： 2012/04  -  2015/03 

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  24560919 

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Lesson Subject 【 display / non-display 】

Lesson Subject 【 display / non-display 】