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Rchr
J-GLOBAL ID：200901044867757568
Update date: Feb. 13, 2025 Aoki Noriaki
アオキ ノリアキ | Aoki Noriaki
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National Agriculture and Food Research Organization Food Research Institute, Division of Food Processing and Biomaterials Research, Food Processing Group
About National Agriculture and Food Research Organization Food Research Institute, Division of Food Processing and Biomaterials Research, Food Processing Group
Job title： Senior Researcher
Homepage URL (2)： https://www.naro.go.jp/laboratory/nfri/index.html , https://www.naro.go.jp/english/index.html
Research theme for competitive and other funds (3)：
- 2024 - 2027 Improvement of rice flour bread quality by modification of amylose and amylopectin.
- 2012 - 2013 長期保存した米の米粉パン適性の解明
- 2000 - ・米粉の加工適性に関する研究 ・デンプン、特にアミロペクチンの生合成に関する研究
- Noriaki Aoki, Midori Okami, Hiroshi Nakano. Ripening rice grains under low temperature for the high loaf volume and slow firming of gluten-free rice bread without additives. Journal of Cereal Science. 2022. 107. 103522-103522
- Noriaki Aoki, Tomomori Kataoka, Yoichi Nishiba. Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization. Food Science and Technology Research. 2022. 28. 2
- Noriaki Aoki, Tomomori Kataoka, Yoichi Nishiba. Crucial role of amylose in the rising of gluten- and additive-free rice bread. Journal of Cereal Science. 2020. 92. 102905
- Okamoto Kazuyuki, Kawamata Kai, Aoki Noriaki, Tanaka Junichi, Umemoto Takayuki. Characterization of a rice line, 'Akitasake 44', with a lower pasting temperature screened from rice lines suited for sake brewing and determination of the responsible gene. Breeding Research. 2020. 22. 2. 139-148
- Tsutomu Ishimaru, Yukinori Nakayama, Noriaki Aoki, Akihiro Ohsumi, Keitaro Suzuki, Takayuki Umemoto, Satoshi Yoshinaga, Motohiko Kondo. High temperature and low solar radiation during ripening differentially affect the composition of milky-white grains in rice (Oryza sativa L.). Plant Prod. Sci. 2018. 21. 370-379
- UMEMOTO Takayuki, IKEGAYA Tomohito, AOKI Noriaki, NAGASAWA Kouichi, FUNATSUKI Wakako, MATSUBA Shuichi, ASHIDA Kanae, YAMAUCHI Hiroaki. Characterisation and utilisation of a rice mutant line with which rice starch is easy to gelatinase. 2013. 82. 168-169
- Shigeki Hamada, Keitaro Suzuki, Noriaki Aoki, Yasuhiro Suzuki. Improvements in the qualities of gluten-free bread after using a protease obtained from Aspergillus oryzae. JOURNAL OF CEREAL SCIENCE. 2013. 57. 1. 91-97
- Research related to quality increase of the bread containing rice flour : Clarification of the effect of temperature during grain development on the properties of rice bread. 2012. 28. 272-279
- Shigeki Hamada, Noriaki Aoki, Yasuhiro Suzuki. Effects of Water Soaking on Bread-Making Quality of Brown Rice Flour. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2012. 18. 1. 25-30
- Ikuo Ando, Hiroyuki Sato, Noriaki Aoki, Yasuhiro Suzuki, Hideyuki Hirabayashi, Makoto Kuroki, Hiroyuki Shimizu, Tsuyu Ando, Yoshinobu Takeuchi. Genetic analysis of the low-amylose characteristics of rice cultivars Oborozuki and Hokkai-PL9. Breeding Science. 2010. 60. 3. 187-194
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アミロペクチン変異品種の米粉を用いた米粉100%パンの硬化抑制
(日本食品科学工学会第70回記念大会 2023) -
米粉100%パンの膨らみとアミロースとの関係
(日本食品科学工学会 第66回大会講演会 2019) -
サツマイモ粉の添加による、水稲品種「ミズホチカラ」のグルテンフリー米粉パンの硬化抑制効果
(日本食品科学工学会 第64回大会 2017) -
イネ登熟期の気温が米粉パンの硬化速度に与える影響
(日本食品科学工学会 第62回大会 2015) -
Properties of rice bread made from low gelatinization mutants
(120th Meeting of The Japanese Society of Breeding 2012)
- Master of Agriculture (University of Tokyo, Graduate School of Agricultural and Life Sciences)
- Doctor of Agriculture (Tsukuba University, Doctoral Program in Advanced Agricultural Technology and Sciences)
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