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1

Relationship between sensory analysis for texture and instrument measurements in model strawberry jam

Kurotobi, Tomoka, Hoshino, Takayoshi, Kazami, Yukari, Hayakawa, Fumiyo, Hagura, Yoshio

Journal:

Journal of Texture Studies

Year:

2018

Language:

english

File:

PDF, 1.37 MB

english, 2018

2

Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie

Sogabe, Tomochika, Kawai, Kiyoshi, Kobayashi, Rika, Jothi, Jakia Sultana, Hagura, Yoshio

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 856 KB

english, 2018

3

Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder

Fongin, Suwalee, Alvino Granados, Alex Eduardo, Harnkarnsujarit, Nathdanai, Hagura, Yoshio, Kawai, Kiyoshi

Journal:

Journal of Food Engineering

Year:

2019

Language:

english

File:

PDF, 1.19 MB

english, 2019

4

ELASTIC MODULUS of ORANGE JUICE ICE

HISAHIKO WATANABE, YOSHIO HAGURA, MASANOBU ISHIKAWA, TOMOO MIHORI, YOSHIO SAKAI

Journal:

Journal of Food Process Engineering

Year:

1991

Language:

english

File:

PDF, 263 KB

english, 1991

5

Optimization of the Drying Temperature of Noodle Sheets to Reduce Energy Costs and Avoid Foaming Damage

Sugiyama, Hisashi, Kawai, Kiyoshi, Hagura, Yoshio

Journal:

Journal of Food Processing and Preservation

Year:

2014

Language:

english

File:

PDF, 359 KB

english, 2014

6

Effect of sugar composition on the water sorption and softening properties of cookie

Kawai, Kiyoshi, Toh, Midori, Hagura, Yoshio

Journal:

Year:

2014

Language:

english

File:

PDF, 749 KB

english, 2014

7

Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie

Kawai, Kiyoshi, Hando, Kana, Thuwapanichayanan, Ratiya, Hagura, Yoshio

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 460 KB

english, 2016

8

Effect of glass transition on the hardness of a thermally compressed soup solid

Mochizuki, Takumi, Sogabe, Tomochika, Hagura, Yoshio, Kawai, Kiyoshi

Journal:

Journal of Food Engineering

Year:

2019

Language:

english

File:

PDF, 1.02 MB

english, 2019

9

Mechanical Processing of Food Using Physical Properties Change by Temperature Control; 温度制御による物性変化を利用した食品の機械的加工;

Journal:

Japan Journal of Food Engineering

Year:

2015

File:

PDF, 8.63 MB

2015

10

Time-Intensity Flavor Profile of Commercial Strawberry Jams Available in the Japanese Market

Kurotobi, Tomoka, Hoshino, Takayoshi, Hagura, Yoshio, Kazami, Yukari, Hayakawa, Fumiyo

Year:

2017

File:

PDF, 1.05 MB

2017

11

Factors Affecting Separation of Low Fat Flesh from Fatty Fish by Cryo-shattering

YOSHIO HAGURA, HISAHIKO WATANABE

Journal:

Journal of Food Science

Year:

1991

Language:

english

File:

PDF, 500 KB

english, 1991

12

CRYOGENIC SEPARATION of CITRUS FRUIT INTO INDIVIDUAL JUICE SACS

HISAHIKO WATANABE, YOSHIO HAGURA, MASANOBU ISHKAWA, YOSHIO SAKAI

Journal:

Journal of Food Process Engineering

Year:

1987

Language:

english

File:

PDF, 311 KB

english, 1987

13

Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer–plasticizer systems

Kiyoshi Kawai, Yoshio Hagura

Journal:

Carbohydrate Polymers

Year:

2012

Language:

english

File:

PDF, 735 KB

english, 2012

14

Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie

Kiyoshi Kawai, Haruna Kawai, Yuka Tomoda, Keiko Matsusaki, Yoshio Hagura

Journal:

Year:

2012

Language:

english

File:

PDF, 678 KB

english, 2012

15

Quantification of grittiness of yogurt using flow characteristics indexes

Hagura, Yoshio, Takahashi, Hiroaki, Kawai, Kiyoshi, Oikawa, Shiho, Mawatari, Takashi

Journal:

Procedia Food Science

Year:

2011

Language:

english

File:

PDF, 703 KB

english, 2011

16

Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice

Kawai, Kiyoshi, Matsusaki, Keiko, Hando, Kana, Hagura, Yoshio

Journal:

Year:

2013

Language:

english

File:

PDF, 431 KB

english, 2013

17

Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior

Fukami, Ken, Kawai, Kiyoshi, Takeuchi, Sayaka, Harada, Yoshito, Hagura, Yoshio

Journal:

Food Biophysics

Year:

2016

Language:

english

File:

PDF, 631 KB

english, 2016

18

Characteristics of the Membrane Emulsification Method Combined with Preliminary Emulsification for Preparing Corn Oil-in-Water Emulsions.

SUZUKI, Kanichi, SHUTO, Ikuko, HAGURA, Yoshio

Journal:

Food Science and Technology International Tokyo

Year:

1996

Language:

english

File:

PDF, 574 KB

english, 1996

19

Heat Transfer Characteristics of Superheated Steam Combined with Far Infrared Heating

AMATSUBO, Tomone, HAGURA, Yoshio, SUZUKI, Kanichi

Journal:

Food Science and Technology Research

Year:

2005

Language:

english

File:

PDF, 708 KB

english, 2005

20

Non-thermal Inactivation of Bacillus Spores by Pressure-holding

AOYAMA, Yasushi, SHIGETA, Yujin, OKAZAKI, Takashi, HAGURA, Yoshio, SUZUKI, Kanichi

Journal:

Food Science and Technology Research

Year:

2005

Language:

english

File:

PDF, 768 KB

english, 2005

21

Germination and Inactivation of Bacillus subtilis Spores under Combined Conditions of Hydrostatic Pressure and Medium Temperature

AOYAMA, Yasushi, SHIGETA, Yujin, OKAZAKI, Takashi, HAGURA, Yoshio, SUZUKI, Kanichi

Journal:

Food Science and Technology Research

Year:

2005

Language:

english

File:

PDF, 768 KB

english, 2005

22

Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods.

TOHI, Sadao, HAGURA, Yoshio, SUZUKI, Kanichi

Journal:

Food Science and Technology Research

Year:

2002

Language:

english

File:

PDF, 188 KB

english, 2002

23

The Effect of Muscle Fiber Direction on the Cut Surface Angle of Frozen Fish Muscular Tissue Cut by Bending Force.

OKAMOTO, Kiyoshi, HAGURA, Yoshio, SUZUKI, Kanichi, KUBOTA, Kiyoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1996

Language:

english

File:

PDF, 1.52 MB

english, 1996

24

Control of ice fraction by capacitance measurement for prevention of collapse during freeze drying of food

Tohi, Sadao, Hagura, Yoshio, Suzuki, Kanichi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2003

Language:

english

File:

PDF, 772 KB

english, 2003

25

Effects of the Glass Transition Temperature on the Shaving Characteristics of Katsuobushi (boiled and dried bonito)

Hagura, Yoshio, Yukitomo, Sumie, Suzuki, Toru, Suzuki, Kanichi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2006

Language:

english

File:

PDF, 983 KB

english, 2006

26

Prediction of Cut Surface Angle of the Frozen Fish by Bending.

Okamoto, Kiyoshi, Hagura, Yoshio, Suzuki, Kanichi, Kubota, Kiyoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2002

Language:

english

File:

PDF, 2.22 MB

english, 2002

27

Melting Point Measurement of Edible Fats and Oils Using Electric Capacity.

HAGURA, Yoshio, SUZUKI, Kanichi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2002

File:

PDF, 302 KB

2002

28

Proposal of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid

Hoshino, Takayoshi, Kawai, Kiyoshi, Hagura, Yoshio

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2013

File:

PDF, 398 KB

2013

29

An application of cryo-shattering to low-fat meat separation from whole fish of mackerel and sardine.

Hagura, Yoshio, Watanabe, Hisahiko, Ishikawa, Masanobu, Sakai, Yoshio

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1989

Language:

english

File:

PDF, 256 KB

english, 1989

30

10.2331/suisan.67.631

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2001

File:

PDF, 662 KB

2001

31

Preparation of Corn Oil/Water and Water/Corn Oil Emulsions Using PTFE Membranes.

SUZUKI, Kanichi, FUJIKI, Ikuhisa, HAGURA, Yoshio

Journal:

Food Science and Technology International Tokyo

Year:

1998

Language:

english

File:

PDF, 8.36 MB

english, 1998

32

The Effect of Superheated Steam Treatment on the Quality of Vegetable Oils

AMATSUBO, Tomone, HAGURA, Yoshio, SUZUKI, Kanichi

Journal:

Food Science and Technology Research

Year:

2006

Language:

english

File:

PDF, 207 KB

english, 2006

33

Relationship between Rheology, Particle Size and Texture of Mayonnaise

MARUYAMA, Kentaro, SAKASHITA, Toshiyuki, HAGURA, Yoshio, SUZUKI, Kanichi

Journal:

Food Science and Technology Research

Year:

2007

Language:

english

File:

PDF, 918 KB

english, 2007

34

Hydrostatic Pressure-Induced Germination and Inactivation of Bacillus Spores in the Presence or Absence of Nutrients

SHIGETA, Yujin, AOYAMA, Yasushi, OKAZAKI, Takashi, HAGURA, Yoshio, SUZUKI, Kanichi

Journal:

Food Science and Technology Research

Year:

2007

Language:

english

File:

PDF, 797 KB

english, 2007

35

Estimation of Cryo-cutting Conditions for Frozen Surimi Gel Using DSC

OKAMOTO, Kiyoshi, HAGURA, Yoshio, SUZUKI, Kanichi

Journal:

Food Science and Technology Research

Year:

2005

Language:

english

File:

PDF, 577 KB

english, 2005

36

Growth Inhibition of Microorganisms by Hydrostatic Pressure

AOYAMA, Yasushi, SHIGETA, Yujin, OKAZAKI, Takashi, HAGURA, Yoshio, SUZUKI, Kanichi

Journal:

Food Science and Technology Research

Year:

2004

Language:

english

File:

PDF, 517 KB

english, 2004

37

Freeze-Grinding Separation of Flesh and Bone in Processed Marine Food Waste.

HAGURA, Yoshio, HORITA, Ryuhei, SUZUKI, Kanichi

Journal:

Food Science and Technology Research

Year:

2002

Language:

english

File:

PDF, 402 KB

english, 2002

38

Determination of Viscoelastic Properties of Rice Porridge by the Non-Rotational Concentric Cylinder Method

KEAWKAIKA, Somchai, SUZUKI, Kanichi, HAGURA, Yoshio

Journal:

Food Science and Technology Research

Year:

2010

Language:

english

File:

PDF, 632 KB

english, 2010

39

Preparation of High Concentration O/W and W/O Emulsions by the Membrane Phase Inversion Emulsification Using PTFE Membranes.

SUZUKI, Kanichi, HAYAKAWA, Koji, HAGURA, Yoshio

Journal:

Food Science and Technology Research

Year:

1999

File:

PDF, 720 KB

1999

40

Effects of Notch Introduction on 3-Point Bending Cutting Characteristics of Frozen Fish.

HAGURA, Yoshio, SUZUKI, Kanichi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2002

File:

PDF, 1.00 MB

2002

41

10.3136/nskkk.51.109

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2004

File:

PDF, 1.43 MB

2004

42

Lengthwise Cutting of Frozen Fish by Cylinder Splitting Load.

Hagura, Yoshio, Suzuki, Kanichi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2002

File:

PDF, 1.36 MB

2002

43

A Relationship Between Weight and Capacitance Changes during Freeze-drying Process of Food.

Tohi, Sadao, Hagura, Yoshio, Suzuki, Kanichi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2002

Language:

english

File:

PDF, 1.85 MB

english, 2002

44

A Non-destructive and Continuous Measurement of Gelatinization of Rice in Rice Cooking Process.

Hagura, Yoshio, Suzuki, Kanichi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2002

File:

PDF, 1.08 MB

2002

45

Effect of Oil Content on Optimum Conditions for Cryo-Cutting of Frozen Surimi, as Estimated by DSC.

Okamoto, Kiyoshi, Hagura, Yoshio, Suzuki, Kanichi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2006

Language:

english

File:

PDF, 1.02 MB

english, 2006

46

Measurement of Deterioration of Frying Oil Using Electrical Properties

Hagura, Yoshio, Sasaki, Yoshihiro, Suzuki, Kanichi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2006

Language:

english

File:

PDF, 1.54 MB

english, 2006

47

Combined Effect of Far Infrared Heating on the Quality of Vegetable Oil During Superheated Steam Treatment

Amatsubo, Tomone, Hagura, Yoshio, Suzuki, Kanichi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2007

Language:

english

File:

PDF, 868 KB

english, 2007

48

Preparation of an Oil/Water Emulsion using the Vapor Injection Method

Kusakabe, Yuta, Kawai, Kiyoshi, Hagura, Yoshio

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2013

File:

PDF, 476 KB

2013

49

Effect of Freeze-Grinding and Drying Process on the Quality of Fish Oil Extracted from Fish Bone of Yellow-fin Tuna and Bonito.

Hagura, Yoshio, Shuto, Takahiro, Okada, Makiko, Suzuki, Kanichi

Journal:

Journal of the Society of Powder Technology Japan

Year:

2002

File:

PDF, 722 KB

2002

50

Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130 T with the addition of disaccharides, polymers, and their mixtures

Teng, Da, Kawai, Kiyoshi, Mikajiri, Shuto, Hagura, Yoshio

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2017

Language:

english

File:

PDF, 509 KB

english, 2017