KOKAWA Mito
- Articles
- Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study
Ihara Shinobu; Islam Md Zohurul; Kitamura Yutaka; Kokawa ...
Foods (Basel, Switzerland)/8(8), 2019-08 - Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)
Amini Rasool Khan; Islam Md Zohurul; Kitamura Yutaka; Kok...
Foods (Basel, Switzerland)/8(8), 2019-08 - 近紫外から近赤外の光を用いた食品の非破壊評価:身近な光による食品の「おいしさ」評価
粉川 美踏
KAGAKU TO SEIBUTSU/57(2)/pp.78-79, 2019 - Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion
Li Xinyue; Kokawa Mito; Afroz Sheuli; Tanaka Tamotsu; Kit...
FOOD RESEARCH INTERNATIONAL/121/pp.926-932, 2019-07 - Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre
Chiba Akira; Kokawa Mito; Tsuta Mizuki; Todoriki Setsuko
INTERNATIONAL DAIRY JOURNAL/91/pp.129-136, 2019-04 - Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment
Mario Shibata; Junichi Sugiyama; Fujita Kaori; Kokawa Mi...
Food Science and Technology Research/24(4)/pp.739-746, 2018-03 - Classification of 1-methylcyclopropene treated apples by fluorescence fingerprint using partial least squares discriminant analysis with stepwise selectivity ratio variable selection method
Trivittayasil Vipavee; Tsuta Mizuki; Kasai Satoshi; Ma...
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS/175/pp.30-36, 2018-04 - Development and Characterization of Gluten-free Bread Using Rice Gel and Rice Flour
中野 明日香; 粉川 美踏; 北村 豊
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY - Nippon Shokuhin Kagaku Kogaku Kaishi/65(3)/pp.124-129, 2018 - Evolution of the bulk optical properties of bovine muscles during wet aging
Van Beers Robbe; Kokawa Mito; Aernouts Ben; Watté Rod...
Meat science/136/pp.50-58, 2017-10 - Formation of Phosphatidic Acid in Japanese Mustard Spinach (Komatsuna) during the Milling Process
Li Xinyue; Kokawa Mito; Kitamura Yutaka
Food Science and Technology Research/23(4)/pp.517-523, 2017-07 - Influence of micro wet milling parameters on the processing of Komatsuna (Brassica rapa var. perviridis) juice with rich phosphatidic acid
Li Linyue; Kokawa Mito; Kitamura Yutaka
JOURNAL OF FOOD ENGINEERING/217/pp.50-57, 2018 - Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads
Tsai Fu-Hsuan; Kitamura Yutaka; Kokawa Mito
Carbohydrate polymers/174/pp.1069-1077, 2017-10 - 米から作る新しい食品～グルテンフリー米ゲルパンと乳酸発酵ライスミルク～
北村 豊; 粉川美踏
製パン工業/46(7)/pp.3-6, 2017-07 - Fiber optics fluorescence fingerprint measurement for aerobic plate count prediction on sliced beef surface
Dheni Mita Mala; Masatoshi Yoshimura; Susumu Kawasaki; Mi...
LWT - Food Science and Technology/68/pp.14-20, 2016-05 - Degradation Kinetics and Storage Stability of Vacuum Spray-Dried Micro Wet-Milled Orange Juice (Citrus unshiu) Powder
Islam M. Z.; Kitamura Yutaka; Kokawa Mito; Monalisa K.
FOOD AND BIOPROCESS TECHNOLOGY/10(6)/pp.1002-1014, 2017-06 - Simultaneous estimation of scavenging capacities of peach extract for multiple reactive oxygen species by fluorescence fingerprint method
Trivittayasil Vipavee; Kameya Hiromi; Shoji Toshihiko; ...
Food chemistry/232/pp.523-530, 2017-10 - The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread
Koxawa Mito; Maeda Tatsuro; Morita Airi; Araki Tetsuya; Y...
Food Science and Technology Research/23(2)/pp.181-191, 2017-03 - Liquid-core alginate hydrogel beads loaded with functional compounds of radish by-products by reverse spherification: Optimization by response surface methodology
Tsai Fu-Hsuan; Kitamura Yutaka; Kokawa Mito
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES/96/pp.600-610, 2017-03 - Predicting the Heating Temperature of Soymilk Products Using Fluorescence Fingerprints
Kokawa Mito; Nishi Kotaro; Ashida Hiroko; Trivittayasi...
FOOD AND BIOPROCESS TECHNOLOGY/10(3)/pp.462-468, 2017-03 - Effect of Emulsification on the Physical Properties of High-amylose Rice Gel
Houjyo Kenichi; Sugiyama Junichi; Kokawa Mito; Fujita Ka...
Food Science and Technology Research/23(2)/pp.221-228, 2017 - Physical Properties of Heated Surimi Gel Containing Emulsified High Amylose Rice Gel
北條健一; 杉山純一; Kokawa Mito; 藤田かおり; 弓削渉; 野崎理悦; 伊藤寿美
Nippon Shokuhin Kagaku Kogaku Kaishi/64(3)/pp.139-149, 2017 - Viscoelastic properties and bubble structure of rice-gel made from high-amylose rice and its effects on bread
Kokawa Mito; Suzuki Yoko; Suzuki Yukiko; Yoshimura Masat...
JOURNAL OF CEREAL SCIENCE/73/pp.33-39, 2017-01 - Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder
Islam M.Z.; Kitamura Yutaka; Kokawa Mito; Monalisa K.; Ts...
FOOD AND BIOPRODUCTS PROCESSING/101/pp.132-144, 2017-01 - Preparation and physical property assessments of liquid-core hydrogel beads loaded with burdock leaf extract
Tsai Fu-Hsuan; Chiang Po-Yuan; Kitamura Yutaka; Kokawa...
RSC ADVANCES/6(94)/pp.91361-91369, 2016 - Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics
Tsai Fu-Hsuan; Chiang Po-Yuan; Kitamura Yutaka; Kokawa Mi...
FOOD HYDROCOLLOIDS/62/pp.140-148, 2017 - more...
- Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study