Search Results - "SAKAI, Noboru"

Effect of protein denaturation degree on texture and water state of cooked meat by Ishiwatari, Naomi, Fukuoka, Mika, Sakai, Noboru

“…•Distribution of protein denaturation formed in the meat during heating was predicted.•Elastic modulus of a meat sample with a clear denaturation distribution…”
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Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies by Llave, Yvan, Udo, Toshifumi, Fukuoka, Mika, Sakai, Noboru

“…The increase in temperature during ohmic heating (OH) at 20 kHz of conventional beef (CB) and wagyuu beef (WB) was evaluated by analyzing the effects on drip…”
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Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies by Llave, Yvan, Terada, Yuina, Fukuoka, Mika, Sakai, Noboru

“…•Dielectric properties (DPs) of frozen tuna in the range of −20 to +10°C were measured.•Effect of frequency (13.56 and 27.12MHz) and muscle composition on DPs…”
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Computer simulation of radiofrequency defrosting of frozen foods by Llave, Yvan, Liu, Shixiong, Fukuoka, Mika, Sakai, Noboru

“…•A 3D model of the defrosting of frozen foods assisted by RF heating was created.•The model accounts for TPs/DPs temperature dependence, and allows for phase…”
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Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment by Llave, Yvan, Fukuda, Satoshi, Fukuoka, Mika, Shibata-Ishiwatari, Naomi, Sakai, Noboru

“…Raw eggs were separated into yolks and whites before thermal treatment. An ohmic heating process at 20 kHz and 30 V was used for egg-yolk samples, and color…”
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Electrical conductivity and ohmic thawing of frozen tuna at high frequencies by Liu, Lei, Llave, Yvan, Jin, Yinzhe, Zheng, Da-yu, Fukuoka, Mika, Sakai, Noboru

“…In this study, we examined ohmic thawing in frozen tuna muscle (Thunnus maccoyii), and how it is influenced by electrical conductivity (EC). The EC values of…”
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Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation by Yu, Xingyi, Llave, Yvan, Fukuoka, Mika, Sakai, Noboru

“…•At the beginning of grilling L* value increased along with protein denaturation.•Kinetics parameters of the reduction rate of protein denaturation of red sea…”
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Modeling of fish boiling under microwave irradiation by Liu, Shixiong, Yu, Xingyi, Fukuoka, Mika, Sakai, Noboru

“…•Fish boiling was investigated in which microwave was used as the heating energy.•The microwave cooking process was simulated via a three-dimensional…”
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Color changes in fish during grilling – Influences of heat transfer and heating medium on browning color by Matsuda, Hiroki, Llave, Yvan, Fukuoka, Mika, Sakai, Noboru

“…► We model browning rate of fish during grilling using first-order kinetic reaction. ► Color changes are appropriately estimated even different heat transfer…”
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Mathematical modeling of shrinkage deformation in eggplant undergoing simultaneous heat and mass transfer during convection-oven roasting by Llave, Yvan, Takemori, Kenji, Fukuoka, Mika, Takemori, Toshikazu, Tomita, Haruo, Sakai, Noboru

“…This study aimed to analyze experimentally and by modeling the shrinkage deformation of Japanese eggplant (Solanum melongena) during roasting by simultaneous…”
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Analysis of the effects of thermal protein denaturation on the quality attributes of sous‐vide cooked tuna by Llave, Yvan, Shibata‐Ishiwatari, Naomi, Watanabe, Mai, Fukuoka, Mika, Hamada‐Sato, Naoko, Sakai, Noboru

“…Traditional (low temperature, long time) and novel (low temperature, short time) sous‐vide cooking of lean tuna were characterized by analyzing the effects of…”
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Evaluation of relationship between state of wheat flour-water system and mechanical energy during mixing by color monitoring and low-field 1 H NMR technique by Sangpring, Yada, Fukuoka, Mika, Ban, Nobuo, Oishi, Hiroki, Sakai, Noboru

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Decomposition kinetics of umami component during meat cooking by Ishiwatari, Naomi, Fukuoka, Mika, Hamada-Sato, Naoko, Sakai, Noboru

“…•The remaining IMP in the beef decreased during the isothermal heating below 60°C.•Reduction rate of the IMP at 40°C was the largest.•At 70°C the amount of IMP…”
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Study of Ca2+-ATPase Activity and Solubility in the Whole Kuruma Prawn (Marsupenaeus japonicus) Meat During Heating: Based on the Kinetics Analysis of Myofibril Protein Thermal Denaturation by Mao, Weijie, Li, Xiaolong, Fukuoka, Mika, Liu, Shucheng, Ji, Hongwu, Sakai, Noboru

“…Protein denaturation is considered to be the main cause of physicochemical changes in prawns during heating. However, no studies have been analyzed the…”
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Electrical Conductivity of Yellowtail (Seriola quinqueradiata) Fillets During Ohmic Heating by Jin, Yinzhe, Cheng, Yu-dong, Fukuoka, Mika, Sakai, Noboru

“…Electrical conductivities (ECs) of ordinary (white) and dark (red) muscles of yellowtail (Seriola quinqueradiata) fillets were measured at frequencies between…”
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CFD analysis of the convection flow in the pan during induction heating and gas range heating by Kawakami, Haruna, Llave, Yvan, Fukuoka, Mika, Sakai, Noboru

“…► The convection in the pan during IH and GRH was analyzed by using CFD. ► In GRH the heat flux measured at the wall of the pan was used as B.C. ► In IH the…”
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Measurement of plasma choline in acute coronary syndrome: importance of suitable sampling conditions for this assay by Ohkawa, Ryunosuke, Kurano, Makoto, Sakai, Noboru, Kishimoto, Tatsuya, Nojiri, Takahiro, Igarashi, Koji, Hosogaya, Shigemi, Ozaki, Yukio, Dohi, Tomotaka, Miyauchi, Katsumi, Daida, Hiroyuki, Aoki, Junken, Okubo, Shigeo, Ikeda, Hitoshi, Tozuka, Minoru, Yatomi, Yutaka

“…Blood choline has been proposed as a predictor of acute coronary syndrome (ACS), however different testing procedures might affect the choline concentration…”
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Use of microwave heating to control the degree of starch gelatinization in noodles by Xue, Changfeng, Sakai, Noboru, Fukuoka, Mika

“…In this work, to reduce the cooking time of the noodles, a partially gelatinized noodle strain was produced by making pre-heated dough using a microwave oven…”
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Prediction of the degree of starch gelatinization in wheat flour dough during microwave heating by Xue, Changfeng, Fukuoka, Mika, Sakai, Noboru

“…In order to produce quick-boiling noodles, we made partially pre-gelatinized wheat flour dough by the microwave heating method. A cylindrical-shaped piece of…”
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Evaluation of a Novel Immunochromatographic Assay Using Monoclonal Antibodies against the Matrix Protein of Human Metapneumovirus by Ishiguro, Nobuhisa, Akutsu, Yasushi, Azuma, Katsuki, Yonekawa, Motoharu, Sato, Daisuke, Ishizaka, Akihito, Tsuchida, Akira, Nagano, Naoko, Kakuya, Fujio, Tame, Atsushi, Yamanaka, Tatsuru, Morita, Keisuke, Okamura, Akiko, Odagawa, Yasuhisa, Ishizu, Katsura, Yasoshima, Koichi, Kikuta, Hideaki, Togashi, Takehiro, Tohmoto, Tatsuhiro, Sakai, Noboru, Manabe, Atsushi

“…The aim of this study was to determine the sensitivity and specificity of a novel immunochromatographic (IC) assay (APD1806) using monoclonal antibodies…”
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