Consulta: creatorFacets:"Ishibashi, Ken-ichi"
Registros recuperados: 12
Data/hora: 11/06/2024 13:21:36

ナガイモの流動特性
Provedor de dados: 19
Autores: Hironaka, Kazunori; Ishibashi, Ken-ichi; Sabiniano, Naomy S.
Ano: 1993
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2241

Effect of Storage Period and Temperature on Some Properties of Potato Starch
Provedor de dados: 19
Autores: サビニアーノ, ナオミ S.; 石橋, 憲一; 弘中, 和憲; 山本, 和夫; SABINIANO, Naomy S.; Ishibashi, Ken-ichi; Hironaka, Kazunori; Yamamoto, Kazuo.
The effect of temperature on the properties of potato starch during storage at 1, 5 and 10 centigrade for 6 months were determined. The Brabender peak viscosity, final viscosity at 92.5 centigrade breakdown, swelling power, solubility and phosphorus content decreased while initial pasting temperature, temperature at peak viscosity and blue value of the starches increased during storage. Phosphorus content was highly correlated with Brabender peak viscosity and breakdown(r =0.92 and 0.82, respectively, p&lt;0.01). Higher rates of decrease in viscosity and phosphorus content occurred at 1 and 10 centigrade during storage....
Palavras-chave: Potato storage; Potato starch; Brabender viscosity; Swelling power; Solubility; Phosphorus; Blue value; 馬鈴薯貯蔵; 馬鈴薯デンプン; ブラベンダー粘度; 膨潤度; 溶解度; リン含量; 青価.
Ano: 1994
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1862

貯蔵馬鈴薯の内部損傷の変化
Provedor de dados: 19
Autores: Hironaka, Kazunori; Ishibashi, Ken-ichi; Ono, Kouzi.
Palavras-chave: Nourin-ichigo potatoes; Storage; Bruise susceptibility; Penetration force; 農林1号; 貯蔵; 内部損傷; 貫入力.
Ano: 1996
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1349

Effect of pH on itaconic acid fermentation with modeled beet thick juice and molasses by Aspergillus terreus k26
Provedor de dados: 19
Autores: 中川, 允利; 八城, 譲; 石橋, 憲一; 弘中, 和憲; Nakagawa, Mitsutoshi; Yashiro, Yuzuru; Ishibashi, Ken-ichi; Hironaka, Kazunori.
Palavras-chave: イタコン酸醗酵; 甜菜生汁模擬; 甜菜廃糖蜜模擬; 初発pH; PH制御.
Ano: 1992
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1690

前処理した甜菜生汁および廃糖蜜のAspergillus terreus K26によるイタコン酸醗酵
Provedor de dados: 19
Autores: 中川, 允利; 石橋, 憲一; 弘中, 和憲; Nakagawa, Mitsutoshi; Ishibashi, Ken-ichi; Hironaka, Kazunori.
Palavras-chave: イタコン酸醗酵; 前処理; 甜菜生汁; 甜菜廃糖蜜; メチレンコハク酸.
Ano: 1991
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1646

甜菜生汁および廃糖蜜のイタコン酸醗酵の原料化のための前処理
Provedor de dados: 19
Autores: 中川, 允利; 上家, 一則; 石橋, 憲一; 弘中, 和憲; Nakagawa, Mitsutoshi; Kamiie, Kazunori; Ishibashi, Ken-ichi; Hironaka, Kazunori.
Palavras-chave: 前処理; 甜菜生汁; 甜菜廃糖蜜; イタコン酸醗酵; メチレンコハク酸.
Ano: 1990
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1616

Blackspot bruising of processing potatoes during storage
Provedor de dados: 19
Autores: Hironaka, Kazunori; Itaya, Toshihiko; Ishibashi, Ken-ichi; 弘中, 和憲; 板谷, 俊彦; 石橋, 憲一.
Palavras-chave: Processing potatoes; Storage; Blackspot; 加工用馬鈴薯; 貯蔵; 皮下黒変.
Ano: 1998
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1289

加工用貯蔵ジャガイモの塊茎内の糖およびデンプン含量の不均一分布
Provedor de dados: 19
Autores: Hironaka, Kazunori; Ishibashi, Ken-ichi; Minami, Mochihumi; Koaze, Hiroshi; 弘中, 和憲; 石橋, 憲一; 南, 望史; 小疇, 浩.
Ano: 2001
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2320

Energy saving in the storage of agricultural products
Provedor de dados: 19
Autores: Ishibashi, Ken-ichi; Hironaka, Kazunori; Okamura, Taisei; 石橋, 憲一; 弘中, 和憲; 岡村, 太成.
Palavras-chave: Energy saving; Storage; Chinese cabbage; Carrot; Polystyrene film; 省エネルギー; 貯蔵; ハクサイ; ニンジン; ポリスチレンフィルム.
Ano: 1990
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1573

Equilibrium moisture content of beans
Provedor de dados: 19
Autores: 石橋, 憲一; 弘中, 和憲; 中川, 允利; Ishibashi, Ken-ichi; Hironaka, Kazunori; Nakagawa, Mitsutoshi.
Palavras-chave: 平衡水分; 豆類; 吸湿; 脱湿; 貯蔵.
Ano: 1992
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1691

低温貯蔵した馬鈴薯から単離された澱粉の物理化学特性
Provedor de dados: 19
Autores: 池田, 大輔; 石橋, 憲一; 野田, 高弘; 弘中, 和憲; 小疇, 浩; 山本, 和夫; Ikeda, Daisuke; Ishibashi, Ken-ichi; Noda, Takahiro; Hironaka, Kazunori; Koaze, Hiroshi; Yamamoto, Kazuo.
Potato tubers(cv.，Inka-no-mezame，Inka Red，Kitamurasaki，Danshaku and Kitahime)were stored at 4℃ for about 8 months and changes in physicochemical properties of starches isolated from potatoes were examined periodically during storage. Both average granule size and phosphorus content of starches were decreased during low temperature storage. However，  the blue values of starches from five cultivars were increased with the increasing duration of storage period. These changes may suggest that amylopectin of the outer surface of starch granules is gradually converted to sugars during cold storage. There was no clear tendency regarding swelling power and solubility of starches during storage. From RVA analysis，the pasting temperature of Inka Red and...
Palavras-chave: Potato starch; Low temperature storage; Physicochemical properties.
Ano: 2005
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2965

バレイショ澱粉の諸性状におよぼす低温貯蔵の影響
Provedor de dados: 19
Autores: Sabiniano, Naomy S.; Ishibashi, Ken-ichi; Hironaka, Kazunori.
This study was conducted to determine the effect of storage on the properties of potato starch. Starch was prepared from three varieties of potato, namely; Benimaru, Toyoshiro and Konafubuki, after storage at 5°C for 6 months. The average granule size, phosphorus content, Brabender peak viscosity and breakdown of the starches from the stored tubers for each variety were lower than those from the unstored tubers. The initial pasting temperature did not have a considerable change. The temperature at peak viscosity of Benimaru starch increased, while it decreased for both Toyoshiro and Konafubuki starches after storage. The viscosity and rigidity of 1% starch pastes also decreased during storage while the blue value increased. The decrease in Brabender peak...
Ano: 1995
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2240