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| Registros recuperados: 21 | |
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| 小嶋, 道之; 西, 繁典; 齋藤, 優介; 弘中, 和憲; 小疇, 浩; 前田, 龍一郎; Kojima, Michiyuki; Nishi, Shigenori; Saito, Yusuke; Hironaka, Kazunori; Koaze, Hiroshi; Maeda, Ryuichiro. |
| Ano: 2007 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2246 |
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| Hironaka, Kazunori; Itaya, Toshihiko; Koaze, Hiroshi; Yamamoto, Kazuo; Sato, Tadatoshi; Kojima, Michiyuki; Mori, Motoyuki; Tsuda, Shogo; 弘中, 和憲; 板谷, 俊彦; 小疇, 浩; 山本, 和夫; 佐藤, 禎稔; 小嶋, 道之; 森, 元幸; 津田, 昌吾. |
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Palavras-chave: ジャガイモ; ポリフェノールオキシダーゼ; PH; 基質; Potato tuber; PPO; Substrate. |
| Ano: 2008 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2270 |
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| Santiago, Dennis Marvin; Kawashima, Yuka; Matsushita, Koki; Noda, Tatsuya; Pelpolage, Samanthi; Tsuboi, Kazumasa; Kawakami, Sakura; Koaze, Hiroshi; Yamauchi, Hiroaki. |
| Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation produced fresh pasta dark purple in color, attributable to the intrinsic anthocyanin content. Moreover, PSPP provided a higher amount of gelatinized starch, resulting in softer and more elastic raw fresh pasta; and the boiled fresh pasta showed a softer texture, as indicated by its hardness, rupture force and energy. However, PSPP-supplementation decreased the cooking weight gain of fresh pasta. Sensory evaluation rated the quality of boiled fresh pasta with 7.5%... |
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Palavras-chave: Purple sweet potato; Fresh pasta; Noodle quality. |
| Ano: 2016 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4472 |
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| Tsuboi, Kazumasa; Ohara, Ami; Matsushita, Koki; Yamada, Daiju; Santiago, Dennis Marvin; Kawakami, Sakura; Koaze, Hiroshi; Yamauchi, Hiroaki. |
| Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were stored at various temperature conditions and then subjected to analyses of bread hardening (temporal changes in hardness), hardening rate constant of bread (HRC), and simulation of hardening behavior using a hardening model. The results were as follows: The hardening of all breads slowed with the increase in storage temperature. The hardening of breads made with Yudane dough (Yudane breads) was slower than that without Yudane dough (Control) at any storage temperature. The HRC of all breads sharply decreased with the increase in... |
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Palavras-chave: Bread; Temperature; Hardening; Kinetic model; Simulation. |
| Ano: 2017 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4484 |
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| Yamauchi, Hiroaki; Yamada, Daijyu; Murayama, Daiki; Marvin Santiago, Dennis; Orikasa, Yoshitake; Koaze, Hiroshi; Nakaura, Yoshiko; Inouchi, Naoyoshi; Noda, Takahiro; 山内, 宏昭; 折笠, 善丈; 小疇, 浩. |
| White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The... |
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Palavras-chave: Bread; Staling; Texture; Starch; Retrogradation. |
| Ano: 2014 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4300 |
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| Hironaka, Kazunori; Shimizu, Akira; Koaze, Hiroshi; Yamamoto, Kazuo; Sato, Tadatoshi; Kojima, Michiyuki; Mori, Motoyuki; Tsuda, Shogo; 弘中, 和憲; 清水, 明; 小疇, 浩; 山本, 和夫; 佐藤, 禎稔; 小嶋, 道之; 森, 元幸; 津田, 昌吾. |
| The pH, polyphenol content and polyphenol oxidase (PPO) activity in stem end, middle, and bud end of Norin No. 1 potatoes, one of processing varieties in Japan, were measured to investigate their respective distributions. The stem end area had a higher pH and PPO activity in the three areas. This result points out that careful harvesting and postharvest handling are needed especially at the stem end area of potatoes because of its high PPO activity. |
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Palavras-chave: 分布; ジャガイモ; PH; ポリフェノール; ポリフェノールオキシダーゼ; Distribution; Potato tuber; Polyphenol; Polyphenol oxidase. |
| Ano: 2008 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2271 |
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| Saito, Yusuke; Morita, Takeshi; Nishi, Shigenori; Koaze, Hiroshi; Hironaka, Kazunori; Kojima, Michiyuki; 齋藤, 優介; 森田, 武志; 西, 繁典; 小疇, 浩; 弘中, 和憲; 小嶋, 道之. |
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Palavras-chave: アズキ; ポリフェノール; 抗酸化活性; 種皮色; 品種. |
| Ano: 2008 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2272 |
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| 中村, 正; 菅井, 理子; 男澤, 綾; 有賀, 秀子; 小疇, 浩; キュラ, キーユキア; 荒井, 威吉; 浦島, 匡; Nakamura, Tadashi; Sugai, Michiko; Nakamura, Aya; Ariga, Hideko; Koaze, Hiroshi; Kiiyukia, Cura; Arai, Ikichi; Urashima, Tadasu. |
| Ano: 1999 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1877 |
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| 西, 繁典; 齋藤, 優介; 小疇, 浩; 弘中, 和憲; 小嶋, 道之; Nishi, Shigenori; Saito, Yusuke; Koaze, Hiroshi; Hironaka, Kazunori; Kojima, Michiyuki. |
| Ano: 2007 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2245 |
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| 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... |
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Palavras-chave: Potato starch; Low temperature storage; Physicochemical properties. |
| Ano: 2005 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2965 |
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| 石橋, 憲一; 小疇, 浩; 弘中, 和憲; 加藤, 舜郎; 岡村, 太成; Ishibashi, Kenichi; Koaze, Hiroshi; Hironaka, Kazunori; Kato, Shunro; Okamura, Taisei. |
| Ano: 1979 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1661 |
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| 岡村, 太成; 石橋, 憲一; 弘中, 和憲; 小疇, 浩; 加藤, 舜郎; Okamura, Taisei; Ishibashi, Kenichi; Hironaka, Kazunori; Koaze, Hiroshi; Kato, Shunro. |
| Ano: 1980 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1662 |
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| 弘中, 和憲; 岡村, 太成; 石橋, 憲一; 小疇, 浩; 加藤, 舜郎; Hironaka, Kazunori; Okamura, Taisei; Ishibashi, Kenichi; Koaze, Hiroshi; Kato, Shunro. |
| Ano: 1980 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1663 |
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| 小疇, 浩; 岡村, 太成; 石橋, 憲一; 弘中, 和憲; 加藤, 舜郎; Koaze, Hiroshi; Okamura, Taisei; Ishibashi, Kenichi; Hironaka, Kazunori; Kato, Shunro. |
| Ano: 1980 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1664 |
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| 石橋, 憲一; 高坂, 義文; 河野, 博明; 小疇, 浩; Hironaka, Kazunori; Okamura, Taisei; Ishibashi, Kenichi; Kohsaka, Yoshifumi; Kawano, Hiroaki; Koaze, Hiroshi. |
| 家畜廃棄物の有効利用の一環として、乳牛ふんからエネルギーを回収するために、嫌気性消化の基礎実験を行なうと同時に希釈ふんの粘牲をも調べた。その結果、連続消化( 3.06kg-vs/m3/日)の場合、定常状態とみなした期間の平均のガス生成速度は 132.5l/有機物kg/日であるが、稲わらを試料の固形物当り10％以上加えた回分式消化の発生ガス量は、無添加のそれより著しく減少することを明らかにした。また、希釈試料の含水比が約3,000％(d.b)以上ではニュートン流体とみなせること、さらに嫌気性消化の最適条件すなわち、30～55％および pH7～8の試料希釈液は低粘度を示すことなどが確かめられた。 |
| Ano: 1983 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1775 |
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| 西, 繁典; 齋藤, 優介; 小疇, 浩; 弘中, 和憲; 小嶋, 道之; Nishi, Shigenori; Saito, Yusuke; Koaze, Hiroshi; Hironaka, Kazunori; Kojima, Michiyuki. |
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Palavras-chave: 小果実; ポリフェノール; 血糖値; 膵リパーゼ; メタボリックシンドローム. |
| Ano: 2008 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2273 |
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| 齋藤, 優介; 西, 繁典; 小疇, 浩; 弘中, 和憲; 小嶋, 道之; Saito, Yusuke; Nishi, Shigenori; Koaze, Hiroshi; Hironaka, Kazunori; Kojima, Michiyuki. |
| Ano: 2007 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2244 |
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| 安田, 久美; 石橋, 憲一; 弘中, 和憲; 小疇, 浩; 山本, 和夫; Yasuda, Kumi; Ishibashi, Kenichi; Hironaka, Kazunori; Koaze, Hiroshi; Yamamoto, Kazuo. |
| 無水酢酸を用いた酢酸化分級馬鈴薯澱粉の物理化学特性を調べた．1)無水酢酸添加量の増加にしたがい，酢酸化分級馬鈴薯澱粉の物理化学特性は次のように変化した．(1)アセチル基含量が増加した．(2)蒸留水中のRVA特性値(糊化開始温度，最高粘度およびブレークダウン)，DSC特性値(糊化開始温度，糊化最高温度，糊化終了温度および糊化エンタルピー)が低下し，溶解度，膨潤度が増加した．(3)蒸留水中で調製した澱粉糊液の動的粘弾性(貯蔵弾性率および損失弾性率)が減少し，周波数依存性が認められた．各ずり速度における澱粉糊液のずり応力は低下し，チキソトロピー性が小さくなった．(4)0.1 M食塩水中で調製した4%澱粉糊液の離水率は，著しく減少した．2)酢酸化分級馬鈴薯澱粉間(大，中および小粒子)の物理化学特性には次のような差異が認められた．(1)小粒子のアセチル基含量は，中粒子および大粒子よりも高かった．(2)蒸留水中で測定したRVA最高粘度の低下は，粒径の減少にともなって大きくなった．また，蒸留水中における溶解度および膨潤度は，粒径が大きいほど高かった．(3)0.1 M食塩水中では，小粒子および中粒子の，澱粉糊液のRVA最高粘度が無水酢酸添加量の増加にともなって高くなり，その粘度の増加程度は粒径が小さいほど大きかった．(4)蒸留水中では，溶解度および膨潤度は，粒径が大きいほど高かった．0.1 M食塩水中では，粒径が大きいほど，溶解度が低くなり，膨潤度は高くなった．3)0.1 M食塩水の影響に関して，RVA最高粘度，溶解度・膨潤度が，蒸留水中に比べ，顕著に低下した． Physicochemical properties of acetylated fractionated potato starchesï¼ prepared... |
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Palavras-chave: Acetylated fractionated potato starch; Physicochemical property; Granule size. |
| Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2769 |
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| Registros recuperados: 21 | |
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