論文 - 大迫　一史

Dehydrated thermal treatment improving properties of edible films from tilapia skin gelatin. (in Chinese with English abstract)

W. Weng, F. Wu , K. Osako, W. Su , 2013年09月

Transactions of the Chinese Society of Agricultural Engineering , 29(22), , 284 - 291

Type and concentration of organic acids affect the properties of acid-induced surimi gels. (in Chinese with English abstract)

W. Zheng, W. Weng, S. Zhang, K. Osako , 2013年09月

Oceanologia et Limnologia Sinica , 44(5), , 1288 - 1294

スケトウダラ冷凍すり身から調製した生分解性フィルムの性状に及ぼすNaClおよび各種有機酸塩添加の影響.

鈴木遼, 牧広樹, A. Pornphatdetaudom, 古川麻美, 岡�惠美子, 大迫一史 , 2013年09月

日本水産学会誌 , 79(4) , 694 - 702

Comparison of Chemical Composition and Textural Properties of Vinegar-cured and Thermal Commercial Kamaboko Gels.

C. Chen, Y. Yasuda, S. Abe, L. Sun, E. Okazaki, K. Osako , 2012年10月

Journal of Air Condition and Refrigeration Engineering , 29(3) , 343 - 351

Stability of the Physical Properties of Plasticized Edible Films from Squid (Todarodes pacificus) Mantle Muscle during Storage.

A. Leerahawong, M. Tanaka, E. Okazaki, K. Osako , 2012年06月

Journal of Food Science , 77(6) , 159 - 165

Stability of the Physical Properties of Plasticized Edible Films from Squid (Todarodes pacificus) Mantle Muscle during Storage

B. Techaratanakrai, E. Okazaki, K. Osako , 2012年06月

Fisheries Science , 78(3) , 707 - 715

Effects of koji fermented phenolic compounds on the oxidative stability of fish miso.

A. Giri, K. Osako, A. Okamoto, E. Okazaki, T. Ohshima , 2012年06月

Journal of Food Science , 77(2) , 228 - 235

Seasonal variations in free amino acid composition and taste aspects of black sea urchin, Diadema setosum, gonad.

K. Kaneko, H. Matsumoto, T. Shirai, M. Kamei, E. Okazaki, K. Osako , 2012年04月

Food Science and Technology Research , 18 , 835 - 842

Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle

A. Leerahawong, M. Tanaka, E. Okazaki, K. Osako , 2011年12月

Fisheries Science , 77 , 1061 - 1068

Edible film from squid (Todarodes pacificus) mantle muscle.

A. Leerahawong, R. Arii, M. Tanaka, K. Osako , 2011年12月

Food Chemistry , 124(1) , 177 - 182

Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.

A. Giri, K. Osako, A. Okamoto, E. Okazaki, T. Ohshima , 2011年08月

Journal of the Science of Food and Agriculture , 91(5) , 850 - 859

Effect of setting conditions on mechanical properties　of acid-induced Kamaboko gel from squid Todarodes　pacificus mantle muscle meat.

B. Techaratanakrai, M. Nishida, Y. Igarashi, M. Watanabe, E. Okazaki, K. Osako , 2011年08月

Fisheries Science , 77(3) , 439 - 446

Effects of hypobaric and temperature-dependent storage on headspace aroma-active volatiles in common squid miso.

A. Giri, K. Osako, T. Ohshima , 2011年08月

Food Research International , 44(3) , 739 - 747

スケトウダラ冷凍すり身から調製した酢じめゲルの形成に及ぼす卵白添加の影響.

阿部周司，雨宮弘和，田中宗彦，K. Limpisophon，半田明弘，大迫一史 , 2011年08月

日本水産学会誌 , 77(2) , 230 - 236

Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji.

A. Giri, K. Osako, A. Okamoto, E. Okazaki, T. Ohshima , 2011年05月

Food Research International , 44 (1) , 317 - 325

Type I collagen from the skin of ornate threadfin bream (Nemipterus hexodon): Characteristics and effect of pepsin hydrolysis.

S. Nalinanon, S. Benjakul., H. Kishimura, K. Osako , 2011年05月

Food Chemistry , 125(2) , 500 - 507

A heat-stable trypsin inhibitor in adzuki bean (Vigna angularis): effect of extraction media, purification and biochemical characteristics.

S. Klomklao, S. Benjakul, H. Kishimura, K. Osako, M. Tanaka , 2010年12月

International Journal of Food Science and Technology,　 , 45(1) , 163 - 169

SPME technique for analyzing headspace volatiles in fish miso, a Japanese fish meat-based fermented product.

A. Giri, K. Osako, T. Ohshima , 2010年12月

Bioscience, Biotechnology, and Biochemistry , 74(9) , 1770 - 1776

Effect of salts and polyethylene glycols on the partitioning and recovery of trypsin from hybrid catfish viscera in aqueous two-phase systems.

S. Klomklao, S. Benjakul, H. Kishimura, K. Osako, M. Tanaka , 2010年12月

Journal of Food Biochemistry , 34(4) , 730 - 747

Characterisation of gelatin–fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin.

K. Limpisophon, M. Tanaka, K. Osako , 2010年12月

Food Chemistry , 122(4) , 1095 - 1101