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http://liaison.s.kaiyodai.ac.jp/db/profile.php?yomi=HAGIWARA,Tomoaki |
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HAGIWARA Tomoaki
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Research Interests 【 display / non-display 】
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Food refrigeration
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Food science
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食品冷凍学
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食品工学
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食品生産科学
Research Areas 【 display / non-display 】
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Manufacturing Technology (Mechanical Engineering, Electrical and Electronic Engineering, Chemical Engineering) / Transport phenomena and unit operations
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Environmental Science/Agriculture Science / Agricultural environmental engineering and agricultural information engineering
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Humanities & Social Sciences / Family and consumer sciences, and culture and living
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Life Science / Food sciences
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Life Science / Food sciences
Papers 【 display / non-display 】
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Observation of Changes in Frozen Pasta during Frozen Storage Using Synchrotron Radiation X-ray Computed Tomography
Junko SHINOZAKI,Akihiro TANAKA,Takahiro HARIGAE,Kentaro IRIE,Tomoaki HAGIWARA , 2022
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers
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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
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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
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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
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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
Books 【 display / non-display 】
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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
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Survival Strategies in Extreme Cold and Desiccation
Kiyoshi Kawai, Tomoaki Hagiwara , 2018.10
Springer , Control of Physical Changes in Food Products , 385-399
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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
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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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水産物の品質・鮮度とその高度保持技術
萩原知明、鈴木徹、高井陸雄 , 2004.01
恒星社厚生閣 , 12. 凍結解凍技術による小型魚の高度品質保持技術 , 129-132
Lesson Subject 【 display / non-display 】
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Lesson Subject（Undergraduate）
Basic Physics
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Physical Thinking in Food Processing
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Lesson Subject（Graduate School）
Advanced Food Process Design
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Food System Analysis
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Special Seminar in Food Technology
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Research in Food Technology
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Advanced Research in Advanced Food Science and Technology
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Trans-laboratory Internship of Food Science and TechnologyⅡ