Imaizumi Teppei

J-GLOBAL         Last updated: Jan 3, 2020 at 16:13
 
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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, Fumihiko Tanaka, Toshitaka Uchino
Journal of Food Engineering   257 19   Sep 2019   [Refereed]
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   [Refereed]
Chinda Chhe, Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino
Engineering in Agriculture, Environment and Food      Jan 2017   [Refereed]
© 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   [Refereed]
© 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   [Refereed]
IMAIZUMI Teppei, TANAKA Fumihiko, HAMANAKA Daisuke, SATO Yuma, UCHINO Toshitaka
J Food Eng   162 56-62   Oct 2015   [Refereed]
IMAIZUMI Teppei, ORIKASA Takahiro, MORIFUSA Sonoko, VAN MAN Lam, MURAMATSU Yoshiki, KOIDE Shoji, UCHINO Toshitaka, TANAKA Fumihiko, HAMANAKA Daisuke, TAGAWA Akio
Eng Agric Environ Food (Web)   8(1) 1-6 (WEB ONLY)   Jan 2015   [Refereed]
Takahiro Orikasa, Shoji Koide, Shintaro Okamoto, Teppei Imaizumi, Yoshiki Muramatsu, Jun Ichi Takeda, Takeo Shiina, Akio Tagawa
Journal of Food Engineering   125 51-58   Jan 2014   [Refereed]
Hot air and vacuum drying were performed to investigate changes in the moisture content, hardness, l-ascorbic acid content, antioxidant activity, and surface color of kiwifruit samples over the course of the drying process at temperatures of 50, 6...
Machida Genki, Orikasa Takahiro, imaizumi Teppei, Tagawa Akio
NIPPON SHOKUHIN KOGYO GAKKAISHI   61(7) 278-285   2014   [Refereed]
Both the leaching of potassium and chlorophyll from broccoli and changes in color were examined during soaking in hot water at four temperatures ranging from 70°C to 100°C. To describe the leaching of potassium quantitatively, the measured data we...
Imaizumi Teppei, Muramatsu Yoshiki, Orikasa Takahiro, Hamanaka Daisuke, Tanaka Fumihiko, Uchino Toshitaka, Tagawa Akio
NIPPON SHOKUHIN KOGYO GAKKAISHI   61(6) 244-250   2014   [Refereed]
Taro, potato, yam and Japanese radish samples were cut into cylindrical shapes (diameter=29mm; length=40mm (taro and potato), 120mm (yam and Japanese radish), and were used to examine changes in gelatinization enthalpy, electrical impedance, moist...
EFFECT OF HOT WATER TREATMENT ON WATER MIGRATION AND STRUCTURE IN POTATO TUBER
Teppei Imaizumi, Toshitaka Uchino, Fumihiko Tanaka, Daisuke Hamanaka
Proceedings of ISMAB 2014   829-834   2014   [Refereed]
IMAIZUMI Teppei, ORIKASA Takahiro, MURAMATSU Yoshiki, TAGAWA Akio
NIPPON SHOKUHIN KOGYO GAKKAISHI   60(1) 11-18   Jan 2013   [Refereed]
The leaching losses of potassium from taro and yam during soaking in hot water were examined at four temperatures ranging from 70°C to 100°C. In order to describe this phenomenon quantitatively, the leaching losses and measured data were fitted to...

Misc

 
桑原 真市, 倉田 佳苗, 今泉 鉄平, 濱田 和広, 岩橋 均
New food industry = ニューフードインダストリー   61(11) 801-806   Nov 2019
食品の安全・品質に関する技術講座 第15回 野菜の加工前処理
田川彰男,今泉鉄平
88 378-385   2013

Conference Activities & Talks

 
Electrical impedance analysis for evaluating tissue conditions of processed vegetables
International Symposium on A New Era in Food Science and Technology 2019   9 Oct 2019   
Morphology analysis of wild-type saccharomyces cerevisiae by using flow particle image analyzer
Kento Hyodo, Yuto Harada, Tomoyuki Nakagawa, Teppei Imaizumi, Methavee Peanparkdee, Satoshi Iwamoto
the 12th European Congress of Chemical Engineering and 5th European Congress of Applied Biotechnology   15 Sep 2019   
Effects of blanching pretreatment on drying characteristics and pectic states of dried ‘Fuyu’ persimmon
Tatsuya Oshima, Kodai Kato, Satoshi Iwamoto, Teppei Imaizumi
2019 International Joint Conference on JSAM, SASJ, and 13th CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops   3 Sep 2019   
Effects of heating under pasteurization conditions on mechanical and electrical properties of mung bean sprout
Hayato Ogino, Haruki Ando, Satoshi Iwamoto, Teppei Imaizumi
2019 International Joint Conference on JSAM, SASJ, and 13th CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops   3 Sep 2019   
Evaluation of quality and structural properties of bread containing edible cricket
Kiko Kuroda, Tatsuya Oshima, Teppei Imaizumi
2019 International Joint Conference on JSAM, SASJ, and 13th CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops   3 Sep 2019   

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