Takenobu Ogawa, Shuji Adachi: search on Z-Library

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1

Drying and Rehydration of Pasta

Ogawa, Takenobu, Adachi, Shuji

Journal:

Drying Technology

Year:

2017

Language:

english

File:

PDF, 2.00 MB

english, 2017

2

An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil-Water Separation under Reduced Pressure

Miyagawa, Yayoi, Ogawa, Takenobu, Adachi, Shuji

Journal:

Journal of the American Oil Chemists' Society

Year:

2018

Language:

english

File:

PDF, 1.01 MB

english, 2018

3

Prediction of pasta drying process based on a thermogravimetric analysis

Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi

Journal:

Journal of Food Engineering

Year:

2012

Language:

english

File:

PDF, 1.35 MB

english, 2012

4

Estimation of the Gelatinization Temperature of Noodles from Water Sorption Curves under Temperature-Programmed Heating Conditions

HASEGAWA, Ayako, OGAWA, Takenobu, ADACHI, Shuji

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2012

Language:

english

File:

PDF, 279 KB

english, 2012

5

Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions

Ogawa, Takenobu, Koizumi, Satoshi, Adachi, Shuji

Journal:

Food and Bioproducts Processing

Year:

2014

Language:

english

File:

PDF, 1.71 MB

english, 2014

6

Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing

Takenobu Ogawa, Shuji Adachi

Journal:

Food and Bioprocess Technology

Year:

2014

Language:

english

File:

PDF, 273 KB

english, 2014

7

Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents

Mizuno, Naho, Ogawa, Takenobu, Adachi, Shuji

Journal:

Food Bioscience

Year:

2013

Language:

english

File:

PDF, 722 KB

english, 2013

8

Effects of drying conditions on moisture distribution in rehydrated spaghetti

Ogawa, Takenobu, Adachi, Shuji

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2014

Language:

english

File:

PDF, 126 KB

english, 2014

9

Effect of Salts on the Water Sorption Kinetics of Dried Pasta

OGAWA, Takenobu, ADACHI, Shuji

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2013

Language:

english

File:

PDF, 280 KB

english, 2013

10

Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies

Yoshino, Masashi, Ogawa, Takenobu, Adachi, Shuji

Journal:

Journal of Food Science

Year:

2013

Language:

english

File:

PDF, 879 KB

english, 2013

11

Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour

HASEGAWA, Ayako, OGAWA, Takenobu, ADACHI, Shuji

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2013

Language:

english

File:

PDF, 205 KB

english, 2013

12

Erratum to: Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing

Ogawa, Takenobu, Adachi, Shuji

Journal:

Food and Bioprocess Technology

Year:

2014

Language:

english

File:

PDF, 407 KB

english, 2014

13

Effects of relaxation of gluten network on rehydration kinetics of pasta

Ogawa, Takenobu, Hasegawa, Ayako, Adachi, Shuji

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2014

Language:

english

File:

PDF, 475 KB

english, 2014

14

Moisture distribution and texture of spaghetti rehydrated under different conditions

Ogawa, Takenobu, Adachi, Shuji

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2015

Language:

english

File:

PDF, 598 KB

english, 2015

15

Destabilization of mayonnaise induced by lipid crystallization upon freezing

Miyagawa, Yayoi, Ogawa, Takenobu, Nakagawa, Kyuya, Adachi, Shuji

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2016

Language:

english

File:

PDF, 1.81 MB

english, 2016

16

Kinetics on the turbidity change of wheat starch during its retrogradation

Fukuzawa, Soma, Ogawa, Takenobu, Nakagawa, Kyuya, Adachi, Shuji

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2016

Language:

english

File:

PDF, 691 KB

english, 2016

17

Characterization of Spaghetti Prepared Under Different Drying Conditions

Ogawa, Takenobu, Chuma, Asako, Aimoto, Utano, Adachi, Shuji

Journal:

Journal of Food Science

Year:

2015

Language:

english

File:

PDF, 477 KB

english, 2015

18

Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

Fukuzawa, Soma, Ogawa, Takenobu, Nakagawa, Kyuya, Adachi, Shuji

Journal:

International Journal of Food Science & Technology

Year:

2016

Language:

english

File:

PDF, 869 KB

english, 2016

19

Changes in color and texture of wheat noodles during chilled storage

Fukuzawa, Soma, Ogawa, Takenobu, Nakagawa, Kyuya, Adachi, Shuji

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2016

Language:

english

File:

PDF, 564 KB

english, 2016

20

Water Sorption Kinetics of Wheat Noodle with Different Diameters

Roppongi, Takao, Ogawa, Takenobu, Adachi, Shuji

Journal:

Food Science and Technology Research

Year:

2014

Language:

english

File:

PDF, 597 KB

english, 2014

21

Water Sorption Kinetics of Spaghetti Prepared under Different Drying Conditions

AIMOTO, Utano, OGAWA, Takenobu, ADACHI, Shuji

Journal:

Food Science and Technology Research

Year:

2013

Language:

english

File:

PDF, 631 KB

english, 2013

22

Moisture Sorption Isotherm of Durum Wheat Flour

CHUMA, Asako, OGAWA, Takenobu, KOBAYASHI, Takashi, ADACHI, Shuji

Journal:

Food Science and Technology Research

Year:

2012

Language:

english

File:

PDF, 559 KB

english, 2012

23

Effects of Drying Temperature and Relative Humidity on Spaghetti Characteristics

Ogawa, Takenobu, Chuma, Asako, Aimoto, Utano, Adachi, Shuji

Journal:

Drying Technology

Year:

2016

Language:

english

File:

PDF, 1.03 MB

english, 2016

24

Water Sorption Kinetics of Gluten-added Wheat Noodle

Fukuzawa, Soma, Ogawa, Takenobu, Nakagawa, Kyuya, Adachi, Shuji

Journal:

Food Science and Technology Research

Year:

2016

Language:

english

File:

PDF, 378 KB

english, 2016

25

Water sorption kinetics of wheat flour noodles with added chemically-modified starch

Katsuki, Kazutaka, Ogawa, Takenobu, Adachi, Shuji

Journal:

Starch - Stärke

Year:

2018

Language:

english

File:

PDF, 524 KB

english, 2018

26

10.1271/kagakutoseibutsu.52.602

OGAWA, Takenobu, ADACHI, Shuji

Year:

2014

File:

PDF, 2.97 MB

2014

27

Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization

Miyagawa, Yayoi, Ogawa, Takenobu, Nakagawa, Kyuya, Adachi, Shuji

Journal:

Journal of Oleo Science

Year:

2015

Language:

english

File:

PDF, 2.09 MB

english, 2015

28

A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera

Ogawa, Takenobu, Adachi, Shuji

Journal:

Food Science and Technology Research

Year:

2017

Language:

english

File:

PDF, 495 KB

english, 2017

29

Effect of Surface Roughness on Rehydration Kinetics of Spaghetti

OGAWA, Takenobu, ADACHI, Shuji

Journal:

Japan Journal of Food Engineering

Year:

2014

Language:

english

File:

PDF, 1.34 MB

english, 2014

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