論文 - 大迫　一史

Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants

P. Tongnuanchan, S. Benjakul, T. Prodpran, S. Pisuchpen, K. Osako , 2016年09月

Food Hydrocolloids , 56 , 93 - 107

Objective quality evaluation of commercial spicy pollack roe products in terms of mechanical and biochemical properties.

C. Chen, E. Okazaki, T. Suzuki, HTN. Nguyen, K. Osako , 2016年09月

Food Science and Technology Research , 22 , 337 - 347

Characterization of endogenous proteases from lizardfish (Saurida wanieso) viscera and associated salt-dependent properties.

C. Zhong, L. C. Sun, J. T. Geng, E. Okazaki, M. J. Cao, W. Y. Weng, K. Osako , 2016年09月

International Food Research Journal , 23 , 1145 - 1153

Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film.

P. Kaewprachu, K. Osako, S. Benjakul, S. Rawdkuen , 2016年09月

Journal of Food Science and Technology , 53 , 2083 - 2091

Purification and characterization of trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe.　

S. Klomklao, S. Benjakul, H. Kishimura, K. Osako, BK. Simpson , 2016年09月

Journal of Food Biochemistry , 40 , 140 - 147

Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat.　

K. Takahashi, K. Kurose, E. Okazaki, K. Osako , 2016年09月

LWT - Food Science and Technology , 68 , 712 - 723

Properties of salted shrimp paste (Kapi) from acetes vulgaris as affected by postmortem storage prior to salting.

J. Pongsetkul, S. Benjakul, P. Sumpavapol, K. Osako, N. Faithong , 2016年08月

Journal of Food Processing and Preservation , 40 , 636 - 646

Textural improvement of salt-reduced Alaska pollack (Theragra chalcogramma) roe product by CaCl2.

C.Chen, E. Okazaki, K. Osako , 2016年08月

Food Chemistry , 213 , 268 - 273

Effects of pH on the fluorescence fingerprint of ATP.

Md. M. Rahman , M. Shibata, N. Nakazawa, T. Hagiwara, K. Osako, E. Okazaki , 2016年08月

Journal of Air Condition and Refrigeration Engineering , 33(4) , 405 - 410

OACIS論文情報URL

Effect of post-mortem storage prior to salting on quality of salted shrimp paste (kapi) produced from macrobrachium lanchesteri.

J. Pongsetkul, S. Benjakul, P. Sumpavapol, K. Osako, N. Faithong , 2016年08月

Carpathian Journal of Food Science & Technology , 8(2), , 93 - 106

我が国の水産加工

大迫一史，高橋希元，天野かよ，渋谷緑 , 2016年08月

調理食品と技術 , 3 , 34 - 44

卵白がホッコクアカエビPandalus eous筋肉の加熱ゲル形成能に及ぼす影響

高橋希元，板倉もね，雨宮弘和，岡崎惠美子，H. Nguyen，大迫一史 , 2016年03月

日本水産学会誌 , 81(6) , 987 - 994

Trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe: Effects on gel properties of surimi from bigeye snapper (Priacanthus macracanthus).　

S. Klomklao, S. Benjakul, H. Kishimura, K. Osako, B. K. Simpson , 2016年03月

LWT - Food Science and Technology , 65 , 122 - 127

Biodegradable protein-based films and their properties: A comparative study.　

P. Kaewprachu, K. Osako, S. Benjakul, W. Tongdeesoontorn, S. Rawdkuen , 2016年03月

Packaging Technology and Science , 29 , 77 - 90

Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins.

S. Chen, L. Tang, G. Hao, W. Weng, K. Osako, M. Tanaka , 2016年03月

Food Hydrocolloids , 52 , 573 - 580

Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying

JT. Geng, T. Kaido, M. Kasukawa, C. Zhong, LC. Sun, E. Okazaki, K. Osako , 2015年08月

Food Chemistry , 176 , 158 - 166

Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation.

R. Intarasirisawat, S. Benjakul, W. Vissessanguan, S. Maqsood, K. Osako , 2015年08月

European Journal of Lipid Science and Technology , 117（5） , 646 - 656

Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions.

C. Zhong, M. Nakanishi, JT. Geng, E. Okazaki, MJ. Cao, WY. Weng, K. Osako , 2015年08月

Fisheries Science , 81（3） , 581 - 590

Properties of gelatin film from horse mackerel (Trachurus japonicus) scale.

T. Le, H. Maki, K. Takahashi, E. Okazaki, K. Osako , 2015年08月

Journal of Food Science , 80（4） , 734 - 741

Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin.

K. Limpisophon, H. Iguchi, M. Tanaka, Toru Suzuki, E. Okazaki, T. Saito, K. Takahashi, K. Osako , 2015年08月

Fisheries Science , 81（2） , 383 - 392