論文 - 大迫　一史

Effect of Quercetin from Onion Extracts on the Gel-forming Ability of Alaska Pollock (Theragra chalcogramma) and Pangasius (Pangasius hypophthalmus) Frozen Surimi : A Comparative Study

MAZUMDAR Reaz Mohammad, GENG Jie-Ting, KOYAMA Hiroki, OSAKO Kazufumi , 2024年

日本冷凍空調学会論文集 , advpub (0) , 115 - 129

DOI

Effects of Heat and Argon Treatment on Lipid Yield and Quality of Oil Extracted from North Pacific Krill (Euphausia pacifica)

NOICHINDA Wantanee, GENG Jie-Ting, KOYAMA Hiroki, KOYAMA Tomoyuki, OSAKO Kazufumi , 2024年

日本冷凍空調学会論文集 , advpub (0) , 89 - 101

DOI

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年

Food Science and Technology International, Tokyo , 28 (2) , 133 - 140

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魚肉ゲルの科学と“おいしい”水産練り製品

大迫 一史 , 2022年

日本海水学会誌 , 76 (4) , 208 - 212

DOI

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年

Food Science and Technology Research , 27 (1) , 121 - 129

DOI

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年09月

Food Biochemistry

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年08月

Food Chemistry

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年07月

Food Hydrocolloids

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年07月

Journal of Aquatic Food Product Technology

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年06月

Measurement

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年06月

LWT-Food Science and Technology

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年05月

Food Chemistry

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年03月

Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers

Fish Oil Supplementation Improves the Quality of Frozen Sasa-kamaboko

Niu Liqiong, Suzuki Yoshihisa, Fukushima Hideto, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko , 2020年

Food Science and Technology Research , 26 (2) , 185 - 194

DOI

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年

Food Science and Technology Research , 26 (2) , 205 - 214

DOI

4. ねり製品のテクスチャーと塩味効率

岡﨑 惠美子, Tran Thi My Hanh, 神山 かおる, 大迫 一史 , 2020年

日本水産学会誌 , 86 (2) , 95 - 95

DOI

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年02月

LWT-FOOD SCIENCE AND TECHNOLOGY , 100 , 213 - 219

DOI

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年01月

FOOD CHEMISTRY , 271 , 550 - 560

DOI

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年

Food Science and Technology Research , 25 (2) , 331 - 340

DOI

クエン酸ナトリウムを利用したスルメイカ<i>Todarodes pacificus</i>外套膜筋の乾燥中の褐変抑制

山下 捷平, 海藤 としき, 粕川 将, 髙橋 希元, 岡﨑 惠美子, 耿 ショウテイ, 大迫 一史 , 2019年

日本水産学会誌

DOI