Research: Study on Roasting Kinetics and Colour Change of Coffee Bean under Pre-roasting, Roasting, and Over-roasting Conditions Coffee is known as one of the most popular beverages in the w …
Daniel (Master course)
Yukari Hirano (Master course)
Research: Development of a novel bread containing porridge made from high amylose rice Recently, owing to the rising price of wheat and excess supply of rice, bread made from wheat partially …
Shingo Matsuyama (Master course)
Research: Development of noodles from high amylose rice using “direct gelatinization” High amylose rice has a higher content of amylose than the normal non-waxy rice consumed in …
Yoshinori Imamura (Master course)
Research: The goal of my study is to develop the technology to evaluate the functionality of the interior of agricultural products (ability to remove active oxygen) in a non-destructive and …
Shoji Sasao (Master course)
Research:Effect of enzyme activity, sugar composition and functional ingredients in banana influenced by high pressure processing High pressure processing of food is known to change enzyme a …
To kajin
Research: Pre-dehydration before freezing foods and the assessment of foods’ taste after rehydration As the pace of our lives become faster and faster, various kinds of instant foods like fr …
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