Research keywords (5):
ジュール加熱
, starch
, Chemiluminescence
, Joule Heating System
, Reactive oxygen scavengers
Research theme for competitive and other funds (2):
1)ジュール加熱技術の開発 2)特保食品の開発
A synergistic effect on reactive oxygen scavenging activity. Joule heating system. Modeling and control of food processing Application of chemiluminescence for food processing
Wang, S, Tamura, T, Kyouno, N, Liu, X, Zhang, H, Akiyama, Y, Chen, J. Effect of chemical composition of miso (Japanese fermented soybean paste) upon the sebsory evaluation. Analytocal Letters. 2019. 52. 11
Wang, S, Liu, B, Xu, L, Tamura, T, Kyouno, N, Liu, X, Zhang, H, Akiyama, Y, Chen, J. Application of compressed sensing for selecting relevant variables for a model to predict the quality of Japanese fermented soy sauce. 2019. 59. 201
Processed rice food having active oxygen scavenging potential, food having hightened active oxygen scavenging potential and method of producing the same(活性酸素消去能を有する米加工食品)
酒類の加熱方法
Processing tofu or dough for processed tofu to result in meat-like texture(肉用組織を有する豆腐)