論文 - 大迫 一史
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The Physico-chemical Properties of Biodegradable Films from Lizardfish (<i>Saurida wanieso</i>) Viscera (Stomach and Intestines)
NGUYEN Ha Thi Nhu, MONIRUZZAMAN Sheik Md., TAKAHASHI Kigen, OKAZAKI Emiko, OSAKO Kazufumi , 2019年
日本冷凍空調学会論文集
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The effect of organic salts on the browning of dried squid products processed by air-drying
Geng Jieting, Takahashi Kigen, Kaido Toshiki, Kasukawa Masaru, Okazaki Emiko, Osako Kazufumi , 2018年12月
FOOD CHEMISTRY , 269 , 212 - 219
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プロテアーゼ阻害剤を用いたツノナシオキアミEuphausia pacificaタンパク質回収中の自己消化抑制および回収物の加熱ゲル形成能改善.
天野かよ, 髙橋希元, 岡﨑惠美子, 大迫一史 , 2018年09月
日本水産学会誌 , 84(2). , 261 - 268
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Identification and role of the taste-active components of dried Nori.
T. Kawashima, T. Shirai, H. Matsuda, K. Osako, E. Okazaki , 2018年09月
Japan Journal of Food Engineering , 19(2) , 121 - 127
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Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.
Y. Gao, H. Fukushima, S. Deng, R. Jia, K. Osako, E. Okazaki , 2018年09月
Food Science & Nutrition , 6(5) , 1229 - 1237
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アルギン酸－ヨシキリザメ Prionace glauca 肉複合ゲルの性状.
齋藤俊樹, 髙橋希元, 天野かよ, 岡﨑惠美子,大迫一史 , 2018年09月
日本食品工学会誌 , 19(1), , 43 - 47
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ボラ Mugil cephalus卵脂質中のワックスエステルが脂質酸化に及ぼす影響.
伊藤大輔, 髙橋希元, 渋谷緑, 岡﨑惠美子, 齊藤洋昭, 大迫一史 , 2018年09月
日本冷凍空調学会論文集, 1–9. , 35(1) , 1 - 9
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Influence of various phenolic compounds on properties of gelatin film prepared from horse mackerel Trachurus japonicus scales.
T.Le, H. Maki, E. Okazaki, K. Osako, K. Takahashi , 2018年09月
Journal of Food Science , 83(7), , 1888 - 1895
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漁獲後輸送方法の違いが茹でズワイガ二 Chionoecetes opilio 筋肉の品質に及ぼす影響.
渋谷緑，髙橋希元，中西聖代，秋元健夫，岡﨑惠美子，大迫一史 , 2018年09月
日本水産学会誌 , 84(3) , 417 - 424
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Effects of plasticizers on the properties of fish myofibrillar protein film
Kaewprachu Pimonpan, Osako Kazufumi, Rawdkuen Saroat , 2018年08月
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , 55 (8) , 3046 - 3055
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Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing
Jia Ru, Katano Toyohiko, Yoshimoto Yasushi, Gao Yuanpei, Watanabe Yuki, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko , 2018年08月
FOOD HYDROCOLLOIDS , 81 , 467 - 473
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Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
Gao Yuanpei, Fukushima Hideto, Deng Shanggui, Jia Ru, Osako Kazufumi, Okazaki Emiko , 2018年07月
FOOD SCIENCE & NUTRITION , 6 (5) , 1229 - 1237
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Influence of Various Phenolic Compounds on Properties of Gelatin Film Prepared from Horse Mackerel Trachurus japonicus Scales
Thuy Le, Maki Hiroki, Okazaki Emiko, Osako Kazufumi, Takahashi Kigen , 2018年07月
JOURNAL OF FOOD SCIENCE , 83 (7) , 1888 - 1895
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Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract
Kaewprachu Pimonpan, Osako Kazufumi, Rungraeng Natthakan, Rawdkuen Saroat , 2018年02月
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 107 , 1463 - 1473
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Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract.
P. Kaewprachu, K. Osako, N. Rungraeng, S. Rawdkuen , 2018年01月
International Journal of Biological Macromolecules , 107Ｂ , 1463 - 1473
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Quality of Kapi, Salted Shrimp Paste of Thailand, Inoculated with Bacillus spp. K-C3
Pongsetkul Jaksuma, Benjakul Soottawat, Sumpavapol Punnanee, Vongkamjan Kitiya, Osako Kazufumi , 2018年
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , 27 (7) , 830 - 843
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Quality Changes of Commercial Surimi-based Products after Frozen Storage
JIA Ru, EGUCHI Mami, DING Wei, NAKAZAWA Naho, OSAKO Kazufumi, OKAZAKI Emiko , 2018年
日本冷凍空調学会論文集
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Hardening of Salmon Egg Products Made from Fresh and Frozen Eggs
UEDA Tomohiro, SAITOH Yukiko, OSAKO Kazufumi, OKAZAKI Emiko , 2018年
日本冷凍空調学会論文集
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Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels
Gao Yuanpei, Fukushima Hideto, Shirota Kazuya, Kakizaki Yusuke, Deng Shanggui, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko , 2018年
Food Science and Technology Research , 24 (6) , 991 - 997
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"Setting-Freezing-Reheating" Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel
Jia Ru, Hiraoka Yoshinobu, Tung Yilun, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko , 2018年
Food Science and Technology Research , 24 (6) , 999 - 1006