نتائج البحث - "Yasumasa Ando"

1

دورية أكاديمية

Changes in the flow properties of potato starch supplemented with super-fine eggshell powder.

المؤلفون: Daisuke NEI, Tatsuki KAMATA, Yasumasa ANDO

المصدر: Food Science & Technology Research; 2024, Vol. 30 Issue 2, p141-150, 10p

مصطلحات موضوعية: EGGSHELLS, STARCH, POWDERS, FOOD additives, POTATOES, WASTE minimization

2

Vacuum impregnation of liquid into carrot assisted by high hydrostatic pressure

المؤلفون: Ming Gao, Kazuki Nomura, Yasumasa Ando, Yoshiko Nakaura, Zhenya Zhang, Kazutaka Yamamoto

المصدر: High Pressure Research. :1-14

مصطلحات موضوعية: Condensed Matter Physics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::95dc7d25b8618b94f36eb9be3fa28dc5
https://doi.org/10.1080/08957959.2023.2195109

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3

Comparison of Potato Void Structures Dried by Air-Drying, Freeze-Drying, and Microwave-Vacuum-Drying, and the Physical Properties of Powders After Grinding

المؤلفون: Yasumasa Ando, Daisuke Nei

المصدر: Food and Bioprocess Technology. 16:447-458

مصطلحات موضوعية: Process Chemistry and Technology, Safety, Risk, Reliability and Quality, Industrial and Manufacturing Engineering, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::2961dd93ddf9bd6e7a9273ddb09df9d8
https://doi.org/10.1007/s11947-022-02941-x

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4

دورية أكاديمية

Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation.

المؤلفون: Yasumasa ANDO, Takeyuki OKADA

المصدر: Food Science & Technology Research; 2023, Vol. 29 Issue 6, p453-463, 11p

مصطلحات موضوعية: KIWIFRUIT, STRUCTURAL colors, TEMPERATURE control, MICROWAVES, VAPOR pressure, ATMOSPHERIC pressure, THAWING

5

دورية أكاديمية

The ability to resist freezing damage of three Japanese radish (Raphanus sativus L.) cultivars.

المؤلفون: Chotika VIRIYARATTANASAK, Yasumasa ANDO, Nobuko FUKINO, Yuji TAKEMURA, Tomoko HASHIMOTO

المصدر: Food Science & Technology Research; 2023, Vol. 29 Issue 5, p423-432, 10p

مصطلحات موضوعية: CULTIVARS, RADISHES, FREEZING, CELL anatomy, THAWING, PECTINS

6

Improvement of Mechanical Properties of Frozen Japanese Radish by Combination of Low- and High-temperature Blanching Pretreatment

المؤلفون: Namiko Nishida, Yasumasa Ando

المصدر: Food and Bioprocess Technology.

مصطلحات موضوعية: Process Chemistry and Technology, Safety, Risk, Reliability and Quality, Industrial and Manufacturing Engineering, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::a4fee3277e9eeb7b3f26e28cd58d8864
https://doi.org/10.1007/s11947-023-03098-x

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7

Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing

المؤلفون: Daisuke Nei, Yasumasa Ando, Itaru Sotome

المصدر: Food Science and Technology Research. 28:207-216

مصطلحات موضوعية: Marketing, General Chemical Engineering, Industrial and Manufacturing Engineering, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::a9a0a5f2a91d5bdaee6011954fdac386
https://doi.org/10.3136/fstr.fstr-d-21-00283

8

Physical, chemical, and physiological characterization of the reactions preceding chilling injury–induced cell membrane damage in cucumber

المؤلفون: Satoru Tomita, Yasumasa Ando, Takashi Watanabe, Masayasu Nagata

المصدر: Postharvest Biology and Technology. 201:112349

مصطلحات موضوعية: Horticulture, Agronomy and Crop Science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b26c6a22f71d9c56d7fca1e3051c8074
https://doi.org/10.1016/j.postharvbio.2023.112349

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9

Vacuum impregnation of apple assisted by high hydrostatic pressure

المؤلفون: Ming Gao, Yoshiko Nakaura, Kazutaka Yamamoto, Yasumasa Ando, Zhenya Zhang, Kazuki Nomura

المصدر: High Pressure Research. 41:414-428

مصطلحات موضوعية: Materials science, Hydrostatic pressure, Texture (crystalline), Composite material, Condensed Matter Physics, Electrical impedance spectroscopy

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::461773de916ac3886933193bb18acb0c
https://doi.org/10.1080/08957959.2021.1981308

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10

Cabbage Core Powder as a New Food Material for Paste Preparation with 'Nata Puree'

المؤلفون: Ken Tokuyasu, Kenji Yamagishi, Yasumasa Ando, Nobuya Shirai

المصدر: Journal of applied glycoscience. 69(4)

مصطلحات موضوعية: General Medicine

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc9d4a149832439f4c244d5358e99a40
https://pubmed.ncbi.nlm.nih.gov/36531692

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