京都大学大学院農学研究科食品生物科学専攻
農産製造学分野
Laboratory of Bioengineering, Division of Food Science and Biotechnology,
Graduate School of Agriculture, Kyoto University


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2015

  1. K. Katsuki, Y. Miyagawa, R. Matsuno, and S. Adachi: Evolution of the size distribution of oil-droplets over time in oil-in-water emulsions. Jpn. J. Food Eng., 16(3), 231-234 (2015).
  2. T. Ogawa, A. Chuma, U. Aimoto, and S. Adachi: Characterization of pasta prepared under different drying conditions. J. Food Sci., 80(9), E1959-E1964 (2015).
  3. K. Klinchongkon, P. Khuwijitjaru, J. Wiboonsirikul, and S. Adachi: Extraction of oligosaccharides from passion fruit peel by subcritical water treatment. J. Food Proc. Eng. (in print)
  4. Y. Sha, U. Aimoto, and S. Adachi: Adsorption isotherms of hydrophobic substances onto a chromatographic organic monolith. Jpn. J. Food Eng. (in print)
  5. Y. Sha and S. Adachi: Swelling pressure of tapioca starch gel estimated from distribution coefficients of non-electrolytes. Food Sci. Technol. Res.(in print)
  6. Y. Miyagawa, K. Katsuki, R. Matsuno, and S. Adachi: Effect of oil-droplet size on activation energy for coalescence of oil droplets in an O/W emulsion. Biosci. Biotechnol. Biochem.(in print)
  7. Y. Miyagawa, M. Shima, R. Matsuno, and S. Adachi: Energy efficiency of different emulsification methods: A comparative evaluation. Jpn. J. Food Eng., 16(1), 71-74 (2015).
  8. D.-M. Gao, T. Kobayashi, S. Adachi: Kinetic effect of alcohols on hexose isomerization under subcritical aqueous conditions, Chemical Engineering Research and Design, accepted.
  9. D.-M. Gao, T. Kobayashi, S. Adachi: Solubility of D-galactose, D-talose, and D-tagatose in aqueous ethanol at low temperature, Food Science and Technology Research, in press.
  10. Y. Miyagawa, M. Yoshino, T. Kobayashi, S. Adachi: Kinetic analysis for the conversion of fructose to 5-hydroxymethylfurfural in [BMIM]Cl with lower water contents, Journal of Applied Glycoscience, in press.
  11. J. Wiboonsirikul, K. Nakata, T. Kobayashi, P. Khuwijitjaru, S. Adachi: Degradation of disaccharides containing two glucose units in subcritical water, Asia-Pacific Journal of Chemical Engineering, in press.
  12. T. Kobayashi, M. Yoshino, Y. Miyagawa, S. Adachi: Production of 5-hydroxymethylfurfural in a eutectic mixture of citric acid and choline chloride and its extractive recovery, Separation and Purification Technology, 155, 26-31 (2015).
  13. I. Koomyart, H. Nagamizu, P. Khuwijitjaru, T. Kobayashi, H. Shiga, H. Yoshii, S. Adachi, Compositions, flavour and antiradical properties of products from subcritical water treatment of raw Isada krill, International Journal of Food Science and Technology, 50(7), 1632-1639 (2015).
  14. D.-M. Gao, T. Kobayashi, S. Adachi: Kinetic analysis for the isomerization of glucose, fructose, and mannose in subcritical aqueous ethanol, Bioscience, Biotechnology and Biochemistry, 79(6), 1005-1010 (2015).
  15. D.-M. Gao, T. Kobayashi, S. Adachi: Promotion or suppression of glucose isomerization in subcritical aqueous straight- and branched-chain alcohols, Bioscience, Biotechnology and Biochemistry, 79(3), 470-474 (2015).
  16. S. Nakayama, Y. Kimura, S. Miki, J. Oshitani, T. Kobayashi, S. Adachi, T. Matsuura, H. Imanaka, N. Ishida, H. Tada, K. Nakanishi, K. Imamura: Influence of sugar surfactant structure on the encapsulation of oil droplets in an amorphous sugar matrix during freeze-drying, Food Research International, 70, 143-149 (2015).
  17. D.-M. Gao, T. Kobayashi, S. Adachi: Production of rare sugars from common sugars in subcritical aqueous ethanol. Food Chemistry, 175, 465-470 (2015).
  18. I. Koomyart, H. Nagamizu, P. Khuwijitjaru, T. Kobayashi, H. Shiga, H. Yoshii, S. Adachi: Subcritical water treatment for producing seasoning from semi-dried Isada krill. Journal of Food Process Engineering, 37, 267-274 (2015).
  19. T. Jarunglumlert, K. Nakagawa, S. Adachi, Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions, Food Research International, 75: 166−173 (2015).
  20. T. Jarunglumlert, K. Nakagawa, S. Adachi, Influence of aggregate structure of casein on the encapsulation efficiency of β-carotene entrapped via hydrophobic interaction, Food Structure, 5: 42−50 (2015).
  21. K. Nakagawa, T. Ochiai, A Mathematical Model of Multi-Dimensional Freeze-Drying for Food Products, Journal of Food Engineering, 161: 55-67 (2015).
  22. N. Sowasod, K. Nakagawa, T. Charinpanitkul, W. Tanthapanichakoon, Effect of pH and freezing condition on cryogel encapsulation of curcumin, Advanced Materials Research, 1103: 9−14 (2015).
  23. K. Nakagawa, Y. Goto, Preparation of α-Amylase-immobilized Freeze-dried Poly(vinyl alcohol) Foam and its Application to Microfluidic Enzymatic Reactor, Chemical Engineering and Processing, 91: 35−42 (2015).
  24. K. Nakagawa, Y. Fujii, Protein-based microencapsulation with freeze pretreatment: Spray-dried oil in water emulsion stabilized by the soy protein isolate−gum acacia complex, Drying Technology, 33, 1541-1549 (2015).

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2014

  1. T. Ogawa, S. Koizumi, and S. Adachi: Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions. Food Biopro. Process., 92, 9-13 (2014).
  2. D. Gao, T. Kobayashi, and S. Adachi: Kinetics of sucrose hydrolysis in a subcritical water-ethanol mixture. J. Appl. Glycosci., 61, 9-13 (2014).
  3. T. Ma, T. Kobayashi, and S. Adachi: Kinetics of oxidation of different depths of methyl linoleate in bulk phase. Food Sci. Technol. Res., 20(2), 183-187 (2014).
  4. T. Roppongi, T. Ogawa, and S. Adachi: Water sorption kinetics of udon with different diameters. Food Sci. Technol. Res., 20(2), 241-246 (2014).
  5. P. Khuwijitjaru, J. Plernjit, S. Samuhaseneetoo, R. Pongsawatmanit, and S. Adachi: Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products. Can. J. Chem. Eng., 92(5), 810-815 (2014).
  6. P. Khuwijitjaru, B. Suaylam, R. Pongsawatmanit, and S. Adachi: Degradation of caffeic acid in subcritical water and on-line HPLC-DPPH assay of degradation products. J. Agric. Food Chem., 62(8), 1945-1949 (2014).
  7. P. Khuwijitjaru, A. Pokpong, K. Klinchongkon, and S. Adachi: Production of oligosaccharides from coconut meal by subcritical water treatment. Intl. J. Food Sci. Technol., 49(8), 1946-1952 (2014).
  8. T. Ogawa and S. Adachi: Measurement of moisture profiles in pasta during rehydration based on image processing. Food Bioproc. Technol.,7, 1465−1471 (2014).
  9. T. Ma, T. Kobayashi, and S. Adachi: Effects of various emulsification methods on oxidation of methyl linoleate. Biosci. Biotechnol. Biochem., 78, 147-150 (2014).
  10. B. Tangkhavanich, T. Kobayashi, and S. Adachi: Effects of repeated treatment on the properties of rice stem extract using subcritical water, ethanol, and their mixture. J. Ind. Eng. Chem., 20, 2610-2614 (2014).
  11. K. Kikuchi, S. Yamamoto, H. Shiga, H. Yoshii, and S. Adachi: Effect of reducing oil droplet size on lipid oxidation in an oil-in-water emulsion. Jpn. J. Food Eng., 15(2), 43-47 (2014).
  12. K. Nakagawa, T. Jarunglumlert, and S. Adachi: Microencapsulation of ?-carotene by self-aggregated caseinates. Jpn. J. Food Eng., 15(2) 51-57 (2014).
  13. T. Ogawa and S. Adachi: Effect of surface roughness on rehydration kinetics of spaghetti. Jpn. J. Food Eng., 15(2) 101-104 (2014).
  14. T. Ogawa and S. Adachi: Effects of drying conditions on moisture distribution in rehydrated spaghetti. Biosci. Biotechnol. Biochem., 78(8), 1412-1414 (2014).
  15. I. Koomyart, H. Nagamizu, P. Khuwijitjaru, T. Kobayashi, H. Shiga, H. Yoshii, and S. Adachi: Subcritical water treatment for producing seasoning from semi-dried Isada krill. J. Food Proc. Eng., 37(6), 567-574 (2014).
  16. T. Ogawa, A. Hasegawa, and S. Adachi: Effects of relaxation of gluten network on rehydration kinetics of pasta. Biosci. Biotechnol. Biochem., 78(11), 1930-1934 (2014).
  17. H. Shiga, S. Adachi, S. Adachi, and H. Yoshii: A simple method for determining the flaxseed or fish oil content in microcapsules prepared by spray drying. Jpn. J. Food Eng., 15(3), 131-139 (2014).
  18. Y. Watanabe, T. Fukuda, N. Takahashi, and S. Adachi: Optimal conditions for lipase-catalyzed condensation of erythorbic acid with fatty acids in organic solvents. Jpn. J. Food Eng., 15(3), 143-148 (2014).
  19. K. Kikuchi, S. Yamamoto, H. Shiga, H. Yoshii, and S. Adachi: Surface-oil content of microcapsules with different oil droplet-to-microcapsule size ratio. Jpn. J. Food Eng., 15(3), 191-193 (2014).
  20. 吉村 美紀, 江口 智美, 東羅 あかね, 中川 究也, 豆乳・米粉・油脂混合エマルションのゲル化特性 (1): 酢酸による凝固の検討, 日本食品工学会誌, 15:243-249 (2014).
  21. 中川 究也, 藤井 祐太, 江口 智美, 吉村 美紀, 豆乳・米粉・油脂混合エマルションのゲル化特性 (2): 凍結環境下における凝固特性の検討, 日本食品工学会誌, 15:251-258 (2014).
  22. K. Nakagawa, A. Tamura, C. Chaiya, Preparation of Proteolytic Microreactors by Freeze-Drying Immobilization, Chemical Engineering Science, 119(8): 22−29 (2014).

2013

  1. T.-Y. Chiou, A. Ogino, T. Kobayashi, and S. Adachi: Characteristics and antioxidative ability of defatted rice bran extracts obtained using several extractants under subcritical conditions. J. Oleo Sci., 62(1), 1-8 (2013).
  2. K. Imamura, Y. Kimura, S. Nakayama, M. Sayuri, S. Ogawa, T. Hoshino, J. Oshitani, T. Kobayashi, S. Adachi, T. Matsuura, H. Imanaka, N. Ishida, and K. Nakanishi: Characteristics of amorphous matrices composed of different types of sugars in encapsulating emulsion oil droplets during freeze-drying. Food Res. Intl., 51, 201-207 (2013).
  3. U. Aimoto, T. Ogawa, and S. Adachi: Water sorption kinetics of spaghetti prepared under different drying conditions. Food Sci. Technol. Res., 19(1), 17-22 (2013).
  4. J. Wiboonsirikul, M. Mori, P. Khuwijitjaru, and S. Adachi: Properties of extract from okara by its subcritical water treatment. Intl. J. Food Prop., 16, 974-982 (2013).
  5. T. Ogawa and S. Adachi: Effect of salts on water sorption kinetics of dried pasta. Biosci. Biotechnol. Biochem., 77(2), 249-252 (2013).
  6. T.-Y. Chiou, T. Kobayashi, and S. Adachi: Characteristics and antioxidative activity of the acetone-aoluble and insoluble fractions of the defatted rice bran extract obtained using aqueous organic solvent under subcritical conditions. Biosci. Biotechnol. Biochem., 77(3), 624-630 (2013).
  7. M. Yoshino, T. Ogawa, and S. Adachi: Properties and water sorption characteristics of spaghetti prepared using various dies. J. Food Sci., 78(4), E520-525 (2013).
  8. Y. Watanabe, Y. Shirai, M. Miyake, J. Kitano, and S. Adachi: Antimicrobial activity of monoacyl hexose coexistent with lysozyme against Gram-positive Bacilli. Intl. J. Food Prop., 16, 1222-1230 (2013).
  9. N. Mizuno, T. Ogawa, and S. Adachi: Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents. Food Biosci., 2, 10-14 (2013).
  10. B. Tangkhavanich, Y. Oishi, T. Kobayashi, and S. Adachi: Properties of the rice stem extracts obtained by subcritical water/ethanol treatment. Food Sci. Technol. Res., 19(4), 547-552 (2013).
  11. A. Hasegawa, T. Ogawa, and S. Adachi: Dilatometric measurement of partial molar volume of water sorbed onto durum wheat flour. Biosci. Biotechnol. Biochem., 77(7), 1565-1568 (2013).
  12. B. Tangkhavanich, T. Kobayashi, and S. Adachi: Effects of treatment time during subcritical water treatment and its re-treatment on the properties of rice stem extract. Japan J. Food Eng., 14(2), 107-112 (2013).
  13. B. Tangkhavanich, T. Kobayashi, and S. Adachi: Properties of rice stem extracts obtained using subcritical fluids. Biosci. Biotechnol. Biochem. 77(10):2112-6 (2013)
  14. K. Kikuchi, S. Yamamoto, H. Shiga, H. Yoshii, and S. Adachi: Surface oil content of microcapsules containing various oil fractions and oil-droplet sizes. Japan J. Food Eng., 14(4), 169-174 (2013).
  15. K. Nakagawa, N. Sowasod, W. Tanthapanichakoon and T. Charinpanitkul, Hydrogel Based Oil Encapsulation for Controlled Release of Curcumin by Using a Ternary System of Chitosan, kappa-Carrageenan, and Carboxymethylcellulose Sodium Salt, LWT Journal of Food Science and Technology, 54(2), 600-605 (2013).
  16. T. Jarunglumlert, K. Nakagawa, Spray-drying of casein aggregates loaded with β-carotene: Influences of acidic conditions and storage time on surface structure and encapsulation efficiencies, Drying Technology, 31, 1459-1465 (2013).
  17. K. Nakagawa, Characterization of freeze-dried core-shell nanoparticles prepared via gelatin−acacia complex coacervation: A study on particle formation upon freezing, Drying Technology, 31, 1466-1476 (2013).
  18. N. Sowasod, K. Nakagawa, W. Tanthapanichakoon and T. Charinpanitkul, Encapsulation of curcumin loaded oil droplets with chitosan based cryogel: Influence of freezing condition on nanocapsule properties, Food Science and Technology Research, 19(4), 633-640 (2013).

2012

  1. P. Khuwijitjaru, K. Watsanit and S. Adachi: Carbohydrate content and composition of product from subcritical water treatment of coconut meal. J. Ind. Eng. Chem., 18, 225-229 (2012)
  2. T. Kobayashi, T. Takahashi, and S. Adachi: Synthesis of 6-O-octanoyl-1,2-O-isopropylidene-?- D-glucofuranose by lipase-catalyzed esterification in an organic solvent. J. Oleo Sci., 61(2), 75-79 (2012).
  3. Y. Watanabe, T. Suzuki, H. Nakanishi, A. Sakuragochi and S. Adachi: Effect of ascorbic acid or acyl ascorbate on the stability of catechin in O/W emulsion. J. Am. Oil Chem. Soc., 89, 269-274 (2012).
  4. T.-Y. Chiou, T. L. Neoh, T. Kobayashi, and S. Adachi: Properties of extract obtained from defatted rice bran by extraction with aqueous ethanol under subcritical conditions. Food Sci. Technol. Res., 18(1), 37-45 (2012).
  5. T. Kobayashi, R. Fujita, I. Chaiyapat, H. Mori, A. Hosoda, H. Taniguchi, and S. Adachi: Kinetic analysis for the degradation of glycyl-L-leucine and L-leucyl-glycine in subcritical water. Biosci. Biotechnol. Biochem., 76(1), 125-128 (2012).
  6. T. Ogawa, T. Kobayashi, and S. Adachi: Prediction of pasta drying process based on a thermogravimetric analysis. J. Food Eng., 111, 129-134 (2012).
  7. T. Takahashi, T. Kobayashi, and S. Adachi: Surfactant properties of enzymatically-synthesized monolauroyl disaccharides. Food Sci. Technol. Res., 18(2), 167-171 (2012).
  8. P. Khuwijitjaru, N. Sayputikasikorn, S. Samuhaseneetoo, P. Penroj, P. Siriwongwilaichat, and S. Adachi: Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum). J. Oleo Sci., 61(6), 349-355 (2012).
  9. N. Viriya-empikul, J. Wiboonsirikul, T. Kobayashi, and S. Adachi: Effects of temperature and flow rate on subcritical-water extraction from defatted rice bran. Food Sci. Technol. Res., 18(3), 333-340 (2012).
  10. H. Kanatani, Y. Kimura, M. Asanoma, A. Nakamura, M. Hirotsuka, and S. Adachi: The indigestible disaccharide β-1,4-mannobiose from coconut is absorbed into rat's portal vein. Biosci. Biotechnol. Biochem., 76(3), 575-577 (2012).
  11. T. Ma, T. Takahashi, T. Kobayashi, and S. Adachi: Oxidation of methyl linoleate mixed with methyl octanoate, laurate or palmitate. Japan J. Food Eng., 13(2), 25-29 (2012).
  12. Y. Murayama, J. Wiboonsirikul, P. Khuwijitjaru, T. Kobayashi, and S. Adachi: Antioxidative characteristics of extracts from cereal residues by their subcritical water treatment. J. Oleo Sci., 61(9), 465-468 (2012).
  13. B. Tangkhavanich, T. Kobayashi, and S. Adachi: Properties of rice straw extract after subcritical water treatment. Biosci. Biotechnol. Biochem., 76(6), 1146-1149 (2012).
  14. T.-Y. Chiou, T. L. Neoh, T. Kobayashi, and S. Adachi: Extraction of defatted rice bran with subcritical aqueous acetone. Biosci. Biotechnol. Biochem., 76(8), 1535-1539 (2012).
  15. A. Chuma, T. Ogawa, T. Kobayashi, and S. Adachi: Moisture sorption isotherm of durum wheat flour. Food Sci. Technol. Res., 18(5), 617-622 (2012).
  16. Y. Sha, T.-Y. Chiou, T. Kobayashi, and S. Adachi: Evaluation of antioxidative activity for extracts from defatted rice bran using 5-axe cobweb chart. Food Sci. Technol. Res. , 18(6), 789-793 (2012).
  17. A. Hasegawa, T. Ogawa, and S. Adachi: Estimation of the gelatinization temperature of noodles from their water sorption curves under temperature-programmed heating conditions. Biosci. Biotechnol. Biochem., 76(11), 2156-2158 (2012).
  18. T. Kobayashi, T. Nagao, Y. Watanabe, Y Shimada: Promotion of the lipase-catalyzed hydrolysis of conjugated linoleic acid l-menthyl ester by addition of an organic solvent. SpringerPlus, 1, 67 (2012).

ページの先頭へ

2011

  1. T. Ogawa, T. Kobayashi, and S. Adachi: Water sorption kinetics of spaghetti at different temperatures. Food Biopro. Process., 89, 135-141 (2011).
  2. P. Khuwijitjaru, T. Yuenyong, R. Pongsawatmanit, and Shuji Adachi: Effects of ferric chloride on thermal degradation of ?-oryzanol and oxidation of rice bran oil. Eur. J. Lipid Sci. Technol., 113(5), 652-657 (2011).
  3. R. Wang, T. Kobayashi, and S. Adachi: Degradation kinetics of N-acetyl-D-glucosamine and D-glucosamine in subcritical water. Food Sci. Technol. Res., 17(4), 273-278 (2011).
  4. R. Wang, T. L. Neoh, T. Kobayashi, and S. Adachi: Antioxidative ability of degradation products of glucuronic and galacturonic acids from subcritical water treatment. Chem. Eng. Technol., 34(9), 1514-1520 (2011).
  5. T.-Y. Chiou, T. L. Neoh, T. Kobayashi, and S. Adachi: Antioxidative ability of defatted rice bran extract obtained by subcritical water extract in bulk oil and aqueous dispersion systems. Japan J. Food Eng., 12(4), 147-154 (2011).
  6. U. Aimoto, T. Kobayashi, and S. Adachi: Temperature dependence of distribution behavior of saccharides on hydrophobic resin. Japan J. Food Eng., 12(4), 165-168 (2011).
  7. T. Kobayashi, T. Nagao, Y. Watanabe, and Y. Shimada: Direct GC analysis of the fatty acid compositions of conjugated linoleic acid and its L-menthyl esters. J. Oleo Sci., 60(8), 445-448 (2011).

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2010

  1. T. Kobayashi, K. Takase, and S. Adachi: Degradation kinetics of branched-chain amino acids in subcritical water. Biosci. Biotechnol. Biochem., 74(3), 649-651 (2010).
  2. Y. Murayama, T. Kobayashi, and S. Adachi: Properties of extracts from soy sauce cake using subcritical water treatment. Japan J. Food Eng., 11(1), 67-71 (2010).
  3. Y Watanabe, K. Idenoue, M. Nagai, and S. Adachi: Stability of catechin in aqueous solution with coexistent ascorbic acid or octanoyl ascorbate and organic acid. Food Sci. Technol. Res., 16(2), 111-114 (2010).
  4. R. Wang, T. L. Neoh, T. Kobayashi, Y. Miyake, A. Hosoda, H. Taniguchi, and S. Adachi: Degradation kinetics of glucuronic acid in subcritical water. Biosci. Biotechnol. Biochem., 74(3), 601-605 (2010).
  5. N. Jeyashoke, T.-Y. Chiou, T. L. Neoh, Y. Murayama, T. Kobayashi, and S. Adachi: Effect of temperature-rising rate on the antioxidative ability of the defatted rice bran extract obtained by subcritical water treatment. Food Sci. Technol. Res., 16(3), 197-200 (2010).
  6. T. Kobayashi, T. Ehara, T. Mizuoka, and S. Adachi: Efficient synthesis of 6-O-palmitoyl-1,2-O-isopropylidene-α-D-glucofuranose in an organic solvent system by lipase-catalized esterification. Biotechnol. Lett., 32, 1679-1684 (2010).
  7. P. Khuwijitjaru, S. Anantanasuwong, and S. Adachi: Emulsifying and foaming properties of defatted soy meal extracts obtained by subcritical water treatment. Intl. J. Food Prop., 14(1), 9-16 (2010).
  8. S. Kikuchi, S. Ochi, and S. Adachi: Simultaneous estimation of the binding constant of saccharide to sodium ion and the swelling pressure of cation-exchange resin. Food Sci. Technol. Res., 16(6), 531-536 (2010).
  9. Y. Watanabe, H. Nakanishi, N. Goto, K. Otsuka, T. Kimura, and S. Adachi: Antioxidative properties of ascorbic acid and acyl ascorbates in ML/W emulsion. J. Am. Oil Chem. Soc., 87(12), 1475-1480 (2010).

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