Rchr
J-GLOBAL ID：201601007743329854   Update date: Nov. 16, 2024

Hisako Hirono

ヒロノ ヒサコ | Hisako Hirono
Affiliation and department：
National Agriculture and Food Research Organization

About National Agriculture and Food Research Organization


Research field  (1)： Food sciences
Research keywords  (3)： クロロフィル ,  ペクチン ,  茶
Papers (9)：
  • Hisako Hirono, Shuya Yamashita, Yuhei Hirono. Influence of steaming duration, chlorophyll-a and -b content and ratio, and pH on the color of green tea processed from multiple tea (Camellia sinensisL.) cultivars. Journal of the Science of Food and Agriculture. 2024
  • Hisako Hirono. Effect of tea infusion-derived pectin on the astringent taste of catechins. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2022. 28. 2. 187-194
  • Hisako Hirono, Shouichi Goto, Shinya Aiba. A Study on the Contents of Water-soluble Pectin and Catechins in Sen-cha (Unrefined Tea) of Different Degrees of Steaming. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2020. 67. 8. 264-270
  • Hisako Hirono, Yuzo Mizukami. Dynamics of Water-soluble Pectin in the Roasting Process during Green Tea Manufacturing. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2018. 24. 1. 177-181
  • Hisako Hirono. Dynamics of Water-soluble Pectin during Unrefined Tea Processing: Content and Molecular Weight Distribution. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2016. 22. 2. 297-300
ｍore...
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