Papers - OSAKO Kazufumi
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Effect of Quercetin from Onion Extracts on the Gel-forming Ability of Alaska Pollock (<i>Theragra chalcogramma</i>) and Pangasius (<i>Pangasius hypophthalmus</i>) Frozen Surimi A Comparative Study
MAZUMDAR Reaz Mohammad, GENG Jie-Ting, KOYAMA Hiroki, OSAKO Kazufumi , 2024
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers
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Effects of Heat and Argon Treatment on Lipid Yield and Quality of Oil Extracted from North Pacific Krill (<i>Euphausia pacifica</i>)
NOICHINDA Wantanee, GENG Jie-Ting, KOYAMA Hiroki, KOYAMA Tomoyuki, OSAKO Kazufumi , 2024
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers
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Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein
Ucyol Nail, Geng Jie-Ting, Takahashi Kigen, Osako Kazufumi , 2022
Food Science and Technology Research
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The Science of Fish Gel and 'Tasty' Fish Paste Products
OSAKO Kazufumi , 2022
Bulletin of the Society of Sea Water Science, Japan
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A comparative study of physicochemical properties of recovered protein from Japanese anchovy (<i>Engraulis japonicus</i>) isolated by various recovery methods
Thanathornvarakul Nonthacha, Jiarpinijnun Asada, Okazaki Emiko, Geng Jie-Ting, Takahashi Kigen, Osako Kazufumi , 2021
Food Science and Technology Research
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Comparison of acid‐soluble collagen characteristic from three important freshwater fish skins in Mekong Delta Region, Vietnam
Thi Minh Thuy Le, Van Muoi Nguyen, Thanh Truc Tran, Kigen Takahashi, Kazufumi Osako, , 2020.09
Food Biochemistry
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A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase
F Omura, K Takahashi, E Okazaki, K Osako , 2020.08
Food Chemistry
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Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing
Ru Jia, Toyohiko Katano,Yasushi Yoshimoto,Yuanpei Gao, Naho Nakazawa, Kazufumi Osako, Emiko Okazaki , 2020.07
Food Hydrocolloids
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Optimization of hydrolysis conditions for production of gelatin hydrolysates from shark skin byproduct and evaluation of their antioxidant activities
Kanokrat Limpisophon, Junichirou Shibata,Yuki Yasuda, Munehiko Tanaka, Kazufumi Osako , 2020.07
Journal of Aquatic Food Product Technology
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Visualization of volatomic profiles for early detection of fungal infection on storage Jasmine brown rice using electronic nose coupled with chemometrics.
Asada Jiarpinijnun, Kazufumi Osako, Ubonrat Siripatrawan , 2020.06
Measurement
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Mitigation of lipid oxidation in tuna oil using gelatin pouches derived from horse mackerel (Trachurus japonicus) scales and incorporating phenolic compounds
T Le, K Takahashi, E Okazaki, K Osako , 2020.06
LWT-Food Science and Technology
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Characterization of PLA-P3,4HB active film incorporated with essential oil: Application in peach preservation.
Jinyong Jiang, Liang Gong, Qingfeng Dong, Yongfeng Kang, Kazufumi Osako, Li Li , 2020.05
Food Chemistry
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The Physico-chemical Properties of Biodegradable Films from Lizardfish (Saurida wanieso) Viscera (Stomach and Intestines)
Ha Thi Nhu NGUYEN, Sheik Md. MONIRUZZAMAN, Kigen TAKAHASHI, Emiko OKAZAKI, Kazufumi OSAKO , 2020.03
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers
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Fish Oil Supplementation Improves the Quality of Frozen Sasa-kamaboko
Niu Liqiong, Suzuki Yoshihisa, Fukushima Hideto, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko , 2020
Food Science and Technology Research
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Textural Properties of Heat-induced Gels Prepared Using Different Grades of Alaska Pollock Surimi under Ohmic Heating
Nguyen Van-Thi, Park Jae W., Liqiong Niu, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko , 2020
Food Science and Technology Research
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4. Texture properties and saltiness efficiency of surimi-based product
OKAZAKI EMIKO, TRAN HANH THI MY, KOHYAMA KAORU, OSAKO KAZUFUMI , 2020
NIPPON SUISAN GAKKAISHI
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Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting
Jiang Qingqing, Nakazawa Naho, Hu Yaqin, Osako Kazufumi, Okazaki Emiko , 2019.02
LWT-FOOD SCIENCE AND TECHNOLOGY
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Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing
Jiang Qingqing, Jia Ru, Nakazawa Naho, Hu Yaqin, Osako Kazufumi, Okazaki Emiko , 2019.01
FOOD CHEMISTRY
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Characterization of Acid- and Pepsin-soluble Collagens Extracted from Scales of Carp and Lizardfish Caught in Japan, Bangladesh and Vietnam with a Focus on Thermostability
Moniruzzaman Sheik Md., Takahashi Kigen, Nesa Nur Un, Keratimanoch Sumate, Okazaki Emiko, Osako Kazufumi , 2019
Food Science and Technology Research
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Prevention of the browning of dried Japanese common squid <i>Todarodes pacificus</i> by immersion in sodium citrate solution before drying
YAMASHITA SHOHEI, KAIDO TOSHIKI, KASUKAWA MASARU, TAKAHASHI KIGEN, OKAZAKI EMIKO, GENG JIETING, OSAKO KAZUFUMI , 2019
NIPPON SUISAN GAKKAISHI