SHIBARA Naomi

J-GLOBAL         Last updated: Apr 18, 2019 at 11:26
 
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Name
SHIBARA Naomi
Affiliation
Gifu University
Section
Faculty of Education

Research Areas

 
 

Published Papers

 
Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna
Journal of Food Processing and Preservation,   doi.org/10.1111/jfpp    2017   [Refereed]
Journal of Food Engineering   117 361-369   2013   [Refereed]
Journal of Food Engineering   119 324-331   2013   [Refereed]
Changes of inosine monophosphate and glutamine acid which are umami component of meat during cooking
Proceedings of 13th ASEAN Food Conference 2013   Ref. No.FEN-O 1.4   2013   [Refereed]
Heat transfer analysis-based prediction of protein denaturation and umami component of meat during cooking
Proceedings of International Congress on Engineering and Food 11   Ref. No. AFT623   2011   [Refereed]

Misc

 
Naomi Shibata-Ishiwatari, Mika Fukuoka, Noboru Sakai
Food Science and Technology Research   21 525-530
Copyright © 2015, Japanese Society for Food Science and Technology. The change in viscosity of expressible water associated with mass transfer during meat cooking was described using dynamic viscoelasticity measurement of meat juice containing 78....