نتائج البحث - "Emiko Okazaki"

1

Academic Journal

Physical properties of Alaska pollock surimi gel as affected by emulsified level and heating rates

المؤلفون: Van-Thi Nguyen, Emiko Okazaki

المصدر: Fisheries and Aquatic Sciences, Vol 27, Iss 12, Pp 791-801 (2024)

مصطلحات موضوعية: Surimi, Ohmic heating, Fish oil, Emulsification, Mixing speed, Aquaculture. Fisheries. Angling, SH1-691

وصف الملف: electronic resource

Relation: http://www.e-fas.org/archive/view_article?doi=10.47853/FAS.2024.e73; https://doaj.org/toc/2234-1757

URL الوصول: https://doaj.org/article/79a247f76b05420d854e8ecdd1a00e58

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2

Academic Journal

Toward Classification of Fish Meat Using Fluorescence Excitation–Emission Matrix and Multivariate Statistics

المؤلفون: Md. Mizanur Rahman, Mario Shibata, Mst. Nazira Akhter Rithu, Emiko Okazaki

المصدر: Fishes, Vol 9, Iss 12, p 500 (2024)

مصطلحات موضوعية: fluorescence spectroscopy, food fraud, freshness, multivariate analysis, Biology (General), QH301-705.5, Genetics, QH426-470

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2410-3888/9/12/500; https://doaj.org/toc/2410-3888

URL الوصول: https://doaj.org/article/78b0ba857a5c4415803540dd8d2cd8a8

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3

Academic Journal

Ⅳ–2. Importance of integrated management and visualization of fish freshness from catch to distribution / Ⅳ–2. 水産物の生産から流通に至る高鮮度化と品質の見える化

المؤلفون: EMIKO OKAZAKI, 岡﨑惠美子

المصدر: 日本水産学会誌 / NIPPON SUISAN GAKKAISHI. 2024, 90(1):68

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4

Academic Journal

III-2. Possibility of fluorescence fingerprint analysis in quality evaluation of seafood / Ⅲ-2．蛍光指紋分析を用いた水産物品質評価の可能性

المؤلفون: EMIKO OKAZAKI, MARIO SHIBATA, MD. MIZANUR RAHMAN, NAHO NAKAZAWA, 中澤奈穂, 岡﨑惠美子, 柴田真理朗

المصدر: 日本水産学会誌 / NIPPON SUISAN GAKKAISHI. 2022, 88(5):416

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5

Academic Journal

I. Advances in nondestructive technologies and their applications to quality assessment of seafood / Ⅰ．非破壊計測技術の進展と水産物品質評価への応用

المؤلفون: EMIKO OKAZAKI, KUNIHIKO KONNO, TAKASHI KIMIYA, TOSHIYUKI SUZUKI, 今野久仁彦, 岡﨑惠美子, 木宮隆, 鈴木敏之

المصدر: 日本水産学会誌 / NIPPON SUISAN GAKKAISHI. 2022, 88(5):410

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6

Academic Journal

Foreword / はじめに

المؤلفون: EMIKO OKAZAKI, KUNIHIKO KONNO, TAKASHI KIMIYA, TOSHIYUKI SUZUKI, 今野久仁彦, 岡﨑惠美子, 木宮隆, 鈴木敏之

المصدر: 日本水産学会誌 / NIPPON SUISAN GAKKAISHI. 2022, 88(5):409

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7

Academic Journal

Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics

المؤلفون: Md. Mizanur Rahman, Mario Shibata, Naho Nakazawa, Mst. Nazira Akhter Rithu, Shigeki Nakauchi, Tomoaki Hagiwara, Kazufumi Osako, Emiko Okazaki

المصدر: Fishes, Vol 7, Iss 6, p 364 (2022)

مصطلحات موضوعية: fluorescence spectroscopy, fish quality, pH prediction, mackerel fish, multivariate statistics, pH sensitivity of fluorophores, Biology (General), QH301-705.5, Genetics, QH426-470

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2410-3888/7/6/364; https://doaj.org/toc/2410-3888

URL الوصول: https://doaj.org/article/c3443491d3164ef8988ef9775971695f

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8

Academic Journal

Ⅲ-2. The effect of salting on the quality of frozen seafood / Ⅲ-2. 冷凍水産物の品質と塩漬

المؤلفون: EMIKO OKAZAKI, NAHO NAKAZAWA, QINGQING JIANG, 中澤奈穂, 姜晴晴, 岡﨑惠美子

المصدر: 日本水産学会誌 / NIPPON SUISAN GAKKAISHI. 2021, 87(5):563

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9

Academic Journal

The Physico-chemical Properties of Biodegradable Films from Lizardfish (Saurida wanieso) Viscera (Stomach and Intestines)

المؤلفون: Emiko OKAZAKI, Ha Thi Nhu NGUYEN, Kazufumi OSAKO, Kigen TAKAHASHI, Sheik Md. MONIRUZZAMAN

المصدر: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers. 2020, 37(1):45

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10

Academic Journal

4. Texture properties and saltiness efficiency of surimi-based product / 4. ねり製品のテクスチャーと塩味効率

المؤلفون: EMIKO OKAZAKI, HANH THI MY TRAN, KAORU KOHYAMA, KAZUFUMI OSAKO, Tran Thi My Hanh, 大迫一史, 岡﨑惠美子, 神山かおる

المصدر: 日本水産学会誌 / NIPPON SUISAN GAKKAISHI. 2020, 86(2):95

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11

Academic Journal

Foreword / はじめに

المؤلفون: EMIKO OKAZAKI, TOORU OOIZUMI, YUKO MURATA, 大泉徹, 岡﨑惠美子, 村田裕子

المصدر: 日本水産学会誌 / NIPPON SUISAN GAKKAISHI. 2020, 86(2):91

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12

Academic Journal

The late Professor Taneko Suzuki, honorary member / 鈴木たね子先生のご逝去を悼む

المؤلفون: EMIKO OKAZAKI, SHUGO WATABE, 岡﨑惠美子, 渡部終五

المصدر: 日本水産学会誌 / NIPPON SUISAN GAKKAISHI. 2020, 86(4):248

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13

Academic Journal

A comparative study of physicochemical properties of recovered protein from Japanese anchovy (Engraulis japonicus) isolated by various recovery methods

المؤلفون: Asada Jiarpinijnun, Emiko Okazaki, Jie-Ting Geng, Kazufumi Osako, Kigen Takahashi, Nonthacha Thanathornvarakul

المصدر: Food Science and Technology Research. 2021, 27(1):121

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14

Academic Journal

Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage

المؤلفون: Qingqing Jiang, Emiko Okazaki, Jiawen Zheng, Tingting Que, Shiguo Chen, Yaqin Hu

المصدر: International Journal of Food Properties, Vol 21, Iss 1, Pp 1166-1179 (2018)

مصطلحات موضوعية: Biochemical properties, water-holding capacity, texture, microstructure, cryogenic freezing, frozen storage, northern snakehead, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

URL الوصول: https://doaj.org/article/f6d3006316784fddbb3caa5fe8684f3e

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15

Academic Journal

Fish Oil Supplementation Improves the Quality of Frozen Sasa-kamaboko

المؤلفون: Emiko Okazaki, Hideto Fukushima, Kazufumi Osako, Liqiong Niu, Naho Nakazawa, Yoshihisa Suzuki

المصدر: Food Science and Technology Research. 2020, 26(2):185

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16

Academic Journal

Textural Properties of Heat-induced Gels Prepared Using Different Grades of Alaska Pollock Surimi under Ohmic Heating

المؤلفون: Emiko Okazaki, Jae W. Park, Kazufumi Osako, Naho Nakazawa, Niu Liqiong, Van-Thi Nguyen

المصدر: Food Science and Technology Research. 2020, 26(2):205

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17

Academic Journal

Prevention of the browning of dried Japanese common squid Todarodes pacificus by immersion in sodium citrate solution before drying / クエン酸ナトリウムを利用したスルメイカTodarodes pacificus外套膜筋の乾燥中の褐変抑制

المؤلفون: EMIKO OKAZAKI, JIETING GENG, KAZUFUMI OSAKO, KIGEN TAKAHASHI, MASARU KASUKAWA, SHOHEI YAMASHITA, TOSHIKI KAIDO, 大迫一史, 山下捷平, 岡﨑惠美子, 海藤としき, 粕川将, 耿ショウテイ, 髙橋希元

المصدر: 日本水産学会誌 / NIPPON SUISAN GAKKAISHI. 2019, 85(6):591

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18

Academic Journal

Effect of Cooling Conditions on the ATP Content and pH of Chub Mackerel Scomber japonicus Meat / 漁獲後の冷却条件がマサバScomber japonicus 肉の ATP 比率とpH に及ぼす影響

المؤلفون: Emiko OKAZAKI, Hideto FUKUSHIMA, Naho NAKAZAWA, Ritsuko WADA, Ryusuke TANAKA, Toshimichi MAEDA, 中澤奈穂, 前田俊道, 和田律子, 岡﨑惠美子, 田中竜介, 福島英登

المصدر: 日本冷凍空調学会論文集 / Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers. 2019, 36(2):49

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19

Academic Journal

Quality Improvement of Fish Paste Product by Fish Oil Emulsification and its Utilization / 魚油の乳化による水産ねり製品の品質向上とその利用

المؤلفون: Emiko Okazaki, Seiji Noda, 岡﨑惠美子, 野田誠司

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2018, 65(9):433

20

Academic Journal

Identification and Roles of the Taste-active Components of Dried Nori

المؤلفون: Emiko OKAZAKI, Hiroko MATSUDA, Kazufumi OSAKO, Takaaki SHIRAI, Tokifusa KAWASHIMA

المصدر: Japan Journal of Food Engineering. 2018, 19(2):121

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