Papers - OSAKO Kazufumi
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The Property of Sodium Alginate - Blue Shark <i>Prionace Glauca</i> Meat Composite Gel
SAITO Toshiki, TAKAHASHI Kigen, AMANO Kayo, OKAZAKI Emiko, OSAKO Kazufumi , 2018
Japan Journal of Food Engineering
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Influence of transportation systems on the quality of boiled snow crab <i>Chionoecetes opilio</i> meat after capture
SHIBUYA MIDORI, TAKAHASHI KIGEN, NAKANISHI MASAYO, AKIMOTO TAKEO, OKAZAKI EMIKO, OSAKO KAZUFUMI , 2018
NIPPON SUISAN GAKKAISHI
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Effect of Wax Esters in the Lipids of Mullet <i>Mugil Cephalus</i> Roe on the Lipid Oxidation
ITO Daisuke, Kigen TAKAHASHI, SHIBUYA Midori, OKAZAKI Emiko, SAITO Hiroaki, OSAKO Kazufumi , 2018
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers
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Suppression of proteolysis of North Pacific krill <i>Euphausia pacifica</i> meat during protein recovery process to improve the thermal gel-forming ability of the recovered protein by using protease inhibitors
AMANO KAYO, TAKAHASHI KIGEN, OKAZAKI EMIKO, OSAKO KAZUFUMI , 2018
NIPPON SUISAN GAKKAISHI
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Identification of cucumber-like odor compounds in hydrozoan jellyfish <i>Spirocodon saltatrix</i>
YOSHIDA YUUKA, IGARASHI AYAKO, TAKAHASHI KIGEN, OSAKO KAZUFUMI, NAGAI HIROSHI , 2018
NIPPON SUISAN GAKKAISHI
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Comparative studies on autolysis and antioxidative properties of salted shrimp paste (Kapi) from Acetes vulgaris and Macrobrachium lanchesteri.
J. Pongsetkul, S. Benjakul, P. Sumpavapol, K. Osako, N. Faithong , 2017.10
Turkish Journal of Fisheries and Aquatic Sciences
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The influence of proteases on the browning of dried squid products processed by air-drying.
JT. Geng, T. Kaido, M. Kasukawa, K.Takahashi , E. Okazaki, K. Osako , 2017.10
Food Research International
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Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation.
J. Pongsetkul, S. Benjakul, K. Vongkamjan, P. Sumpavapol, K. Osako, N. Faithong , 2017.10
Food Bioscience
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Shelf life extension for bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract.
P. Kaewprachu, K. Osako, S. Benjakul, P. Suthiluk, S. Rawdkuen , 2017.10
Food Control
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The effects of microbial transglutaminase on the properties of fish myofibrillar protein film.
P. Kaewprachu, K. Osako, W. Tongdeesoontorn, S. Rawdkuen , 2017.08
Food Packaging and Shelf Life
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High arachidonic acid levels in the tissues of herbivorous fish species (Siganus fuscescens, Calotomus japonicus and Kyphosus bigibbus).
J. Asada, S. Benjakul, P. Akasith, J. Shibata, E. Okazakia, K. Osako , 2017.08
Lipids
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塩溶解性を利用したツノナシオキアミEuphausia pacificaタンパク質の回収およびその加熱ゲル形成能.
天野かよ, 髙橋希元, 岡﨑惠美子, 大迫一史 , 2017.08
日本水産学会誌
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Characterization of endogenous protease and the changes in proteolytic activity of Acetes vulgaris and Macrobrachium lanchesteri during kapi production.
J. Pongsetkul, S. Benjakul, P. Sumpavapol, K. Osako, N. Faithong , 2017.08
Journal of Food Biochemistry
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食品添加物を用いた等電点利用分画法によるツノナシオキアミEuphausia pacificaタンパク質の回収.
岡﨑樂, 髙橋希元, 天野かよ, 岡田涼汰, 遠藤雅人, 岡﨑惠美子, 大迫一史 , 2017.08
日本水産学会誌
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解凍前温度処理が冷凍マサバScomber japonicus肉の嫌気的代謝および解凍後pHと血合肉色調に及ぼす影響
守谷圭介, 中澤奈穂, 大迫一史, 岡﨑 惠美子 , 2017.01
日本水産学会誌
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Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentation
J. Pongsetkul, S. Benjakul, K. Vongkamjan, P. Sumpavapol, K. Osako , 2017.01
European Journal of Lipid Science and Technology
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Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production
J. Pongsetkul, S. Benjakul, K. Vongkamjan, P. Sumpavapol, K. Osako , 2017.01
Journal of Food Science and Technology
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オボアルブミンがスケトウダラすり身のゲル形成能に及ぼす影響.
武縄俊彦，髙橋希元，岡﨑惠美子，渋谷 緑， 大迫一史 , 2017.01
日本冷凍空調学会論文集
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アルカリ塩水晒しによるアカアマダイBranchiostegus japonicus筋肉加熱ゲル形成能の改善
髙橋希元, 黒瀬光一, 岡﨑惠美子, 大迫一史 , 2017.01
日本水産学会誌