Imaizumi Teppei

J-GLOBAL         Last updated: Apr 6, 2019 at 18:15
 
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Name
Imaizumi Teppei
Affiliation
Gifu University
Section
Faculty of Applied Biological Sciences

Academic & Professional Experience

 
Apr 2017
 - 
Today
Assistant Professor, Faculty of Applied Biological Sciences, Gifu University
 
Apr 2016
 - 
Mar 2017
Research Fellow, JSPS
 

Education

 
Apr 2013
 - 
Mar 2016
Graduate School of Bioresource and Bioenviromental Sciences, Kyusyu University
 
Apr 2011
 - 
Mar 2013
Graduate School of Horticulture, Chiba University
 
Apr 2007
 - 
Mar 2011
Faculty of Horticulture, Chiba University
 

Published Papers

 
Teppei Imaizumi, Mizuha Yamauchi, Madoka Sekiya, Yutaro Shimonishi, Fumihiko Tanaka
Postharvest Biology and Technology   145 33-40   Jun 2018   [Refereed]
Kinetic evaluation of effects of low-temperature blanching on mechanical properties of carrot
Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino
Proceedings of ISMAB 2018      May 2018   [Refereed]
Teppei Imaizumi, Monika Szymanska-Chargot, Piotr M. Pieczywek, Monika Chylinska, Arkadiusz Koziol, Diana Ganczarenko, Fumihiko Tanaka, Toshitaka Uchino, Artur Zdunek
LWT - Food Science and Technology   84 658   Oct 2017   [Refereed]
吉田有花, 吉田有花, 今泉鉄平, 田中史彦, 内野敏剛
農業食料工学会誌   79(2) 140‐148   Mar 2017
Chinda Chhe, Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino
Engineering in Agriculture, Environment and Food      Jan 2017
© 2017. Changes in the enzymatic and physicochemical properties of sweet potatoes processed by a combination of pre-heating and high-temperature blanching were investigated. First, the characteristics of the inactivation of peroxidase and pectin m...
Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino
Transaction of the American Society of Agricultural and Biological Engineers   60(2) 545-550   2017   [Refereed]
Teppei Imaizumi, Fumihiko Tanaka, Yuma Sato, Yuka Yoshida, Toshitaka Uchino
Journal of Food Process Engineering      Jan 2016
© 2016 Wiley Periodicals, Inc.Electrical impedance spectroscopy is expected to use for quality estimation of agricultural product. In this study, changes in moisture content, porosity and electrical and mechanical properties of sweet potato heated...
Numerical modeling of peroxidase inactivation of potato tuber
Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino
Proceedings of ISMAB 2016   416-421   2016   [Refereed]
Effects of hot water blanching on biological and physicochemical properties of sweet potato slice
Chhe Chinda, Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino
Proceedings of ISMAB 2016   390-395   2016   [Refereed]
MURAMATSU Yoshiki, SAKAGUCHI Eiichiro, KAWAKAMI Shotaro, ORIKASA Takahiro, KOIDE Shoji, IMAIZUMI Teppei, TAGAWA Akio
Int J Food Prop   18(9-12) 2213-2222   Dec 2015

Conference Activities & Talks

 
Kinetic evaluation of effects of low-temperature blanching on mechanical properties of carrot
Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino
International Symposium on Machinery and Mechatronics for Agriculture and Biosystems Engineering   28 May 2018   
Relationships of texture, porosity, electrical properties and CT value of heated sweet potato
Teppei Imaizumi, Fumihiko Tanaka, Yuma Sato, Yuka Yoshida, Toshitaka Uchino
4th CIGR International Conference of Agricultural Engineering   Jun 2016   
今泉鉄平, 田中史彦, 内野敏剛
農業食料工学会年次大会講演要旨   20 May 2016   
吉田有花, 今泉鉄平, 田中史彦, 内野敏剛
農業食料工学会年次大会講演要旨   20 May 2016   
Effects of hot water blanching on biological and physicochemical properties of sweet potato slice
Chhe Chinda, Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino
International Symposium on Machinery and Mechatronics for Agricultural and Biosystems Engineering 2016   May 2016   

Research Grants & Projects

 
Potential and sustainable production of edible insects as an alternative source of animal protein and
JSPS KAKEN: 
Project Year: Jul 2018 - Mar 2022    Investigator(s): Tanaka Fumihiko
JSPS KAKEN: Grant-in-Aid for Research Activity start-up
Project Year: Aug 2017 - Mar 2019    Investigator(s): Imaizumi Teppei