Search Results - "SHIBATA, Mario"

Ice crystal recrystallization inhibition of type I antifreeze protein, type III antifreeze protein, and antifreeze glycoprotein: effects of AF(G)Ps concentration and heat treatment by Ma, Qingbao, Shibata, Mario, Hagiwara, Tomoaki

“…This study compared ice recrystallization behaviors of frozen dessert model systems containing type I antifreeze protein (AFP I), type III antifreeze protein…”
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Prospect of fluorescence fingerprints for the noninvasive sensing of seafood freshness: a review by Rahman, Md. Mizanur, Nakazawa, Naho, Shibata, Mario, Nakauchi, Shigeki, Okazaki, Emiko

“…Seafood is one of the most traded food commodities in the world. Traditionally, frozen seafood is evaluated using destructive chemical methods, which are…”
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Ice Recrystallization Behavior of Corn Starch/Sucrose Solutions: Effects of Addition of Corn Starch and Antifreeze Protein III by Monalisa, K., Shibata, Mario, Hagiwara, Tomoaki

“…Knowledge of the behavior of corn starch during frozen storage is necessary to understand more complex systems. In the present study, ice recrystallization in…”
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Expeditious prediction of post-mortem changes in frozen fish meat using three-dimensional fluorescence fingerprints by Rahman, Md. Mizanur, Shibata, Mario, ElMasry, Gamal, Nakazawa, Naho, Nakauchi, Shigeki, Hagiwara, Tomoaki, Osako, Kazufumi, Okazaki, Emiko

“…The present study was conducted to characterize fluorophores in the fish body using three-dimensional fluorescence fingerprints (3D-FFs) and to utilize these…”
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Monitoring of adsorption behaviors of bovine serum albumin onto a stainless steel surface by the quartz crystal microbalance based on admittance analysis by Hagiwara, Tomoaki, Nattawut, Phosri, Shibata, Mario, Sakiyama, Takaharu

“…The adsorption process of bovine serum albumin (BSA) onto a stainless steel surface was investigated using the quartz crystal microbalance based on admittance…”
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Optimization of fucoxanthin extraction obtained from natural by-products from Undaria pinnatifida stem using supercritical CO2 extraction method by Yin, Shipeng, Niu, Liqiong, Shibata, Mario, Liu, Yuanfa, Hagiwara, Tomoaki

“…In the recent years, edible brown seaweed, Undaria pinnatifida , has presented beneficial effects, which may be correlated with this species containing major…”
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Smart technique for accurate monitoring of ATP content in frozen fish fillets using fluorescence fingerprint by Shibata, Mario, ElMasry, Gamal, Moriya, Keisuke, Rahman, Md. Mizanur, Miyamoto, Yuki, Ito, Kazuya, Nakazawa, Naho, Nakauchi, Shigeki, Okazaki, Emiko

“…The aim of the present study was to develop a fast and nondestructive method based on fluorescence fingerprints (FFs) to predict the ATP content in frozen fish…”
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Recrystallization of Ice Crystals in Trehalose Solution at Isothermal Condition by Klinmalai, Phatthranit, Shibata, Mario, Hagiwara, Tomoaki

“…An isothermal ice recrystallization behavior in trehalose solution was investigated. The isothermal recrystallization rate constants of ice crystals in…”
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Effect of retort treatment on physicochemical properties of high-amylose rice gel made by high-speed shear treatment by Isaka, Keisuke, Shibata, Mario, Osawa, Marin, Sugiyama, Junichi, Hagiwara, Tomoaki

“…The effects of retort treatment on rice gels made from rice of three kinds (Aichi125, Mizuhochikara, Momiroman) prepared using high speed shear treatment (HST)…”
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Real time monitoring and evaluation of the inhibition effect of fucoxanthin against α-amylase activity by using QCM-A by Yin, Shipeng, Siahaan, Evi Amelia, Niu, Liqiong, Shibata, Mario, Liu, Yuanfa, Hagiwara, Tomoaki

“…The main symptoms of diabetes are hyperglycemia and insulin resistance. The inhibition of the starch digestion enzymes could effectively regulate starch…”
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Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging by Kokawa, Mito, Fujita, Kaori, Sugiyama, Junichi, Tsuta, Mizuki, Shibata, Mario, Araki, Tetsuya, Nabetani, Hiroshi

“…A method combining fluorescence fingerprint (FF) measurement with an imaging technique was developed to visualize the distributions of gluten and starch in…”
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Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage by TSAI, Chia-Ling, SUGIYAMA, Junichi, SHIBATA, Mario, KOKAWA, Mito, FUJITA, Kaori, TSUTA, Mizuki, NABETANI, Hiroshi, ARAKI, Tetsuya

“…The objective of this study was to investigate the effects of rice porridge on the texture and viscoelastic properties of bread during storage. Three types of…”
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Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics by Rahman, Md. Mizanur, Shibata, Mario, Nakazawa, Naho, Rithu, Mst. Nazira Akhter, Nakauchi, Shigeki, Hagiwara, Tomoaki, Osako, Kazufumi, Okazaki, Emiko

“…The pH of fish muscle is an important index for quality assessment, but the traditional methods using a pH meter and probe/electrode are destructive,…”
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Method of determining the optimal dilution ratio for fluorescence fingerprint of food constituents by Trivittayasil, Vipavee, Tsuta, Mizuki, Kokawa, Mito, Yoshimura, Masatoshi, Sugiyama, Junichi, Fujita, Kaori, Shibata, Mario

“…Quantitative determination by fluorescence spectroscopy is possible because of the linear relationship between the intensity of emitted fluorescence and the…”
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Prediction of Aerobic Plate Count on Beef Surface Using Fluorescence Fingerprint by Yoshimura, Masatoshi, Sugiyama, Junichi, Tsuta, Mizuki, Fujita, Kaori, Shibata, Mario, Kokawa, Mito, Oshita, Seiichi, Oto, Naomi

“…The potential of fluorescence fingerprint (FF) spectroscopy was investigated to develop a nondestructive prediction method of aerobic plate count on a beef…”
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Predicting the Buckwheat Flour Ratio for Commercial Dried Buckwheat Noodles Based on the Fluorescence Fingerprint by SHIBATA, Mario, FUJITA, Kaori, SUGIYAMA, Junichi, TSUTA, Mizuki, KOKAWA, Mito, MORI, Yoshitane, SAKABE, Hiroshi

“…A rapid method for predicting the buckwheat flour ratio of dried buckwheat noodles was developed by using the fluorescence fingerprint and partial least…”
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Visualization of Gluten, Starch, and Butter in Pie Pastry by Fluorescence Fingerprint Imaging by Kokawa, Mito, Yokoya, Naoto, Ashida, Hiroko, Sugiyama, Junichi, Tsuta, Mizuki, Yoshimura, Masatoshi, Fujita, Kaori, Shibata, Mario

“…The distribution of starches, proteins, and fat in baked foods determine their texture and palatability, and there is a great demand for techniques to…”
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Visualization of Gluten and Starch Distributions in Dough by Fluorescence Fingerprint Imaging by KOKAWA, Mito, FUJITA, Kaori, SUGIYAMA, Junichi, TSUTA, Mizuki, SHIBATA, Mario, ARAKI, Tetsuya, NABETANI, Hiroshi

“…A novel method combining imaging techniques and fluorescence fingerprint (FF) data measurement was developed to visualize the distributions of gluten and…”
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Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging by Kokawa, Mito, Sugiyama, Junichi, Tsuta, Mizuki, Yoshimura, Masatoshi, Fujita, Kaori, Shibata, Mario, Araki, Tetsuya, Nabetani, Hiroshi

“…The distribution of constituents in food affects its end qualities such as texture, and there is a growing demand to develop a method for studying this…”
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Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III by Monalisa, K., Shibata, Mario, Hagiwara, Tomoaki

“…Ice recrystallization (IR) is an undesirable phenomenon in which the size of an ice crystal grows in the frozen medium. Based on the Ostwald ripening theory,…”
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