論文 - 髙橋 希元
-
Effect of Suwari Suppression and Enzyme Inhibitors on Water Holding Capacity of Alaska Pollock (Theragra chalcogramma) Surimi Gel and Its Improvement by Modified Grinding Method
Yusa Nakamura, Kigen Takahashi , 2024年12月
Fishes , in press
-
Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (Thunnus maccoyii)
Hiroki Kashikura, Masafumi Yagi, Yusa Nakamura, Akira Sakai, Kigen Takahashi, Seiichi Hiratsuka, Keiichi Goto , 2024年11月
Fishes , 9 , 473
-
あんじょう工程がからすみの水分挙動および品質におよぼす影響
中村柚咲, 成澤侑汰, 髙橋希元 , 2024年11月
日本水産学会誌 , in press
-
天然および養殖冷凍タイセイヨウクロマグロThunnus thynnusの品質
中村柚咲, 水野加寿樹, 平塚聖一, 後藤慶一, 髙橋希元 , 2024年04月
日本冷凍空調学会論文集 , in press
-
MRIを用いた食品中の物質移動の可視化
梁 弘基, 高橋 希元, 松川 真吾 , 2024年02月
FFIジャーナル , 229 , 51 - 56
-
脱血による魚肉の鮮度保持—Utilization of Blood Removal for Maintaining the Freshness of Fish Muscle
中村 柚咲, 堤 優貴, 髙橋 希元 , 2023年09月
冷凍 = The refrigeration , 98 , 404 - 408
-
Utilization of deep sea at 4000 and 6000 m depths for long-term storage and quality improvement of greater amberjack (Seriola dumerili) muscle
Yusa Nakamura, Takanori Sato, Kazuhito Oshima, Tomoaki Hagiwara, Kigen Takahashi , 2023年05月
Food Bioscience , 102724
-
Aging of greater amberjack Seriola dumerili meat promoted by low-temperature heating
Kigen TAKAHASHI, Yuta NARISAWA, Tsuyoshi MORII, Shohdai MORII, Yusa NAKAMURA , 2023年05月
Food and Bioprocess Technology , in press
-
血管画像解析によるマアジTrachurus japonicusの新規脱血評価法
堤優貴，成澤侑汰, 中村柚咲, 髙橋希元 , 2023年01月
日本水産学会誌 , in press
-
Blood removal and water behavior in horse mackerel Trachurus japonicus muscle using water perfusion
Narisawa, Y., Tsutsumi, Y., Nakamura, Y., & Takahashi, K. , 2022年11月
Aquaculture , 565 , 739098
-
Multilayer gelatin/myofibrillar films containing clove essential oil: Properties, protein-phenolic interactions, and migration of active compounds
Jiang, J., Watowita, P. S. M. S. L., Chen, R., Shi, Y., Geng, J. T., Takahashi, K., & Osako, K. , 2022年03月
Food Packaging and Shelf Life , 32 , 100842
-
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (Euphausia pacifica) protein
Nail Ucyol, Jie-Ting Geng, Kigen Takahashi, Kazufumi Osako , 2022年03月
Food Science and Technology Research , 28 , 133 - 140
-
Effects of tyndallization temperature on the sterility and quality of kamaboko
Sumate Keratimanoch, Kigen Takahashi, Takashi Kuda, Emiko Okazaki, Jie-Ting Geng, Kazufumi Osako , 2022年01月
Food Chemistry , 366 , 130692
-
Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product
Yusa NAKAMURA, Shota TAKAHASHI, Kigen TAKAHASHI , 2021年11月
LWT , 150 , 111934
-
Study on salinity penetration process into fish meat by simulation and MRI
Lester C. Geonzon, Hannah A. Yuson, Kigen Takahashi, Shingo Matsukawa , 2021年05月
Fisheries Science , 87 , 609 - 617
-
Impacts of deep-sea aging on quality of greater amberjack (Seriola dumerili) and bluefin tuna (Thunnus orientalis) meats
Yusa NAKAMURA, Takanori SATO, Muneshige TAKATORI, Toshihiko HIRAMA, Kazuhito OSHIMA, Kigen TAKAHASHI , 2021年03月
LWT , 146 , 111326
-
A comparative study of physicochemical properties of recovered protein from Japanese anchovy (Engraulis japonicus) isolated by various recovery methods
Nonthacha Thanathornvarakul, Asada Jiarpinijnun, Emiko Okazaki, Jie-Ting Geng, Kigen Takahashi, Kazufumi Osako , 2021年01月
Food Science and Technology Research , 27 (1) , 121 - 129
-
A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia
Ayuki OKITA, Kigen TAKAHASHI, Mone ITAKURA, Ai HORIO, Ruriko YAMAMOTO, Yusa NAKAMURA, and Kazufumi OSAKO , 2020年11月
Food Chemistry , 344 , 128641
-
長期熟成魚介類刺身の呈味成分およびテクスチャー
南 駿介, 髙取 宗茂, 白山 洸, 沖田 歩樹, 中村 柚咲, 髙橋 希元 , 2020年09月
日本水産学会誌 , 86 (5) , 418 - 426
-
Comparison of acid-soluble collagen characteristic from three important freshwater fish skins in Mekong Delta Region, Vietnam.
Thuy, T.M.T., Muoi, N. V., Truc, T. T., Takahashi, K., Osako, K. , 2020年07月
Journal of Food Biochemistry , e13397