J-GLOBAL ID:200901044867757568
Update date: Aug. 05, 2024
Aoki Noriaki
アオキ ノリアキ | Aoki Noriaki
Affiliation and department:
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
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
Papers (25):
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
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
SATO Toru, AZUMA Satoshi, AOKI Noriaki, SUZUKI Yasuhiro. Growth, Yield and Quality of High-Yielding Rice for the Rice Powder Which is Cultivated at the Hokuriku Region. 2010. 79. 38-39