Rchr
J-GLOBAL ID：200901017621922449
Update date: Oct. 31, 2024
Okunishi Tomoya
オクニシ トモヤ | Okunishi Tomoya
Affiliation and department：
Job title：
Principal Scientist
Homepage URL (1)：
http://www.naro.affrc.go.jp/nfri/introduction/chart/0602/tomoya_okunishi.html
Research field (1)：
Food sciences
Research keywords (4)：
炊飯
, 米飯
, ごはんパン
, 米粉パン
Research theme for competitive and other funds (4)：
- 2018 - 2021 Processing of barley by Gelatinization
- 2018 - 2021 Elucidation of improvement effect of gluten-free rice bread by rice protein hydrolysate
- ごはんパンの開発
- 米粉パン用米粉の製パン特性解明
Papers (47)：
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Ando Yasumasa, Okunishi Tomoya, Okadome Hiroshi. Influences of blanching and freezing pretreatments on moisture diffusivity and quality attributes of pumpkin slices during convective air-drying. FOOD AND BIOPROCESS TECHNOLOGY. 2019. 12. 11. 1821-1831
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Ando Yasumasa, Hagiwara Shoji, Nabetani Hiroshi, Okunishi Tomoya, Okadome Hiroshi. Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems. JOURNAL OF FOOD ENGINEERING. 2019. 256. 46-52
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Yasumasa Ando, Shoji Hagiwara, Hiroshi Nabetani, Itaru Sotome, Tomoya Okunishi, Hiroshi Okadome, Takahiro Orikasa, Akio Tagawa. Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple. Journal of Food Engineering. 2019. 244. 170-177
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Yasumasa Ando, Shoji Hagiwara, Hiroshi Nabetani, Itaru Sotome, Tomoya Okunishi, Hiroshi Okadome, Takahiro Orikasa, Akio Tagawa. Improvements of Drying Rate and Structural Quality of Microwave-vacuum Dried Carrot by Freeze-thaw Pretreatment. LWT - Food Science and Technology. 2019. 100. 294-299
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Hachinohe Mayumi, Sasaki Tomoko, Shindoh Kumiko, Okunishi Tomoya, Hamamatsu Shioka. Distribution of Radioactive Cesium (137Cs) during Cooking of Rice Noodles with Different Firmness. NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2017. 64. 4. 191-199
ｍore...
MISC (95)：
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堀清純, 飯島健, 朱紅加, 小山翔大, 小澤佳祐, 辻井良政, 山本敏央, 山本敏央, 熊丸敏博, 奥西智哉. Rice flour characteristics, grain compounds and gene expression analysis of the seed storage protein mutation esp2 in different genetic backgrounds. 日本農芸化学会大会講演要旨集(Web). 2021. 2021
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松木順子, 堀清純, 荒木悦子, 佐々木朋子, 奥西智哉, 梅本貴之. 澱粉特性の異なる米粉を用いた米粉麺のゆでどけの評価. 応用糖質科学. 2021. 11. 3
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根井大介, 渡邊高志, 中村宣貴, 奥西智哉. 界面活性剤と各種添加物による青果物の洗浄殺菌. 農業食料工学会年次大会講演要旨. 2019. 2019
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市村怜佳, 市村怜佳, 奥西智哉, 奥西智哉, 岡留博司, 五月女格, 安藤泰雅, 矢野友啓. ホスホリパーゼD(PLD)活性が保存中の米糠鮮度保持に関与する. 日本食品科学工学会大会講演集. 2018. 65th. 151
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奥西智哉, 岡留博司, 五月女格, 宮下香苗. 米バッター粘度挙動と米粉パン特性に与えるグルテリンタンパク質の可溶化の影響. 日本食品科学工学会大会講演集. 2018. 65th. 85
ｍore...
Lectures and oral presentations (6)：
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岩手県産低アミロース米飯の冷凍加工特性の検討
(農業施設学会大会講演要旨 2016)
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玄米のとう精および炊飯における放射性セシウムの動態解析
(日本食品衛生学会学術講演会講演要旨集 2013)
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米粉パンの老化に及ぼすアミロペクチン再結晶化の影響
(日本農芸化学会大会講演要旨集(Web) 2013)
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少量試料による米粉生地の膨化測定
(日本農芸化学会大会講演要旨集(Web) 2013)
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新規糖質米「北陸糖237号」の米粉製品加工特性
(日本調理科学会大会研究発表要旨集 2013)
ｍore...
Professional career (1)：
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