Kazunori Hironaka
Obihiro University of Agriculture and Veterinary Medicine
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Publication
Featured researches published by Kazunori Hironaka.
Food Chemistry | 2011
Kazunori Hironaka; M. Kikuchi; Hiroshi Koaze; Tadatoshi Sato; Michiyuki Kojima; K. Yamamoto; K. Yasuda; M. Mori; Shogo Tsuda
The aim of this study was to evaluate the use of vacuum-impregnation (VI) for enriching the ascorbic acid content of whole potatoes. Whole potatoes were immersed in a 10% ascorbic acid (AA) solution. A vacuum pressure of 70cm Hg was applied for 0-60min, following atmospheric pressure restoration for 3h, while samples remained in the VI solution. AA concentrations of potatoes were measured using HPLC. The effects of cooking and storage time in subsets of the fortified samples were also evaluated. Results indicated that the AA concentration of whole potatoes increased with vacuum time (max 150mg/100g fr. wt.). In addition, a steam-cooking study showed that 100g of the 25min steam-cooked VI potatoes could provide adults with 90-100% of the recommended daily allowance of AA (100mg). The storage study showed that VI whole potatoes had a relatively high AA concentration (50mg/100gfr. wt.), even at 14days of storage at 4°C. This study indicated that VI treatment of whole potatoes was useful for enriching the AA content.
Cereal Chemistry | 2002
N. Ohwada; Ken-ichi Ishibashi; Kazunori Hironaka
ABSTRACT The effect of storage temperatures (-10, +1, and +10°C) on the structural organization of mung bean starch gels and noodles was studied by acid hydrolysis, X-ray diffractometry, and gel-permeation chromatography. The gels showed higher susceptibility to acid compared with the noodles as shown by the rate constants of the first stage of hydrolysis (k = 5.37–12.17 × 10-2/day and k = 4.19–4.61 × 10-2/day for gels and noodles, respectively). Acid hydrolysis showed no difference in the amount of resistant residues of both gels (42–46%) and noodles (44–45%), except for gels (38%) stored at -10°C. The acid-resistant residues of both the gels and noodles had a B-type X-ray diffraction pattern (major reflections at 2θ = 19, 24, and 25°). The acid-resistant residues of the unstored sample and those stored at -10°C for both gels and noodles contained chains with DP 46–54 and after debranching yielded two peaks with DP 29–39 and DP 15–19. The acid-resistant residues of gels and noodles stored at +1 and +10°C...
Carbohydrate Polymers | 2003
T Yoneya; Ken-ichi Ishibashi; Kazunori Hironaka; K Yamamoto
Journal of applied glycoscience | 2003
Naomy Ohwada; Ken-ichi Ishibashi; Kazunori Hironaka; Kazuo Yamamoto
Food Preservation Science | 2003
Kazunori Hironaka; Ken-ichi Ishibashi; Mochihumi Minami; Hiroshi Koaze
Journal of the Society of Agricultural Structures, Japan | 1983
Ken-ichi Ishibashi; Yoshifumi Kohsaka; Hiroaki Kawano; Hiroshi Koaze; Kazunori Hironaka; Taisei Okamura
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 2007
Shigenori Nishi; Yusuke Saito; Hiroshi Koaze; Kazunori Hironaka; Michiyuki Kojima
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 2007
Shigenori Nishi; Yusuke Saito; Kazunori Hironaka; Hiroshi Koaze; Ryuichiro Maeda
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 2007
Michiyuki Kojima; Shigenori Nishi; Yusuke Saito; Kazunori Hironaka; Hiroshi Koaze; Ryuichiro Maeda
Journal of the Society of Agricultural Structures, Japan | 1994
Naomy S. Sabiniano; Ken-ichi Ishibashi; Kazunori Hironaka; Kazuo Yamamoto
Collaboration
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Obihiro University of Agriculture and Veterinary Medicine
View shared research outputsObihiro University of Agriculture and Veterinary Medicine
View shared research outputsObihiro University of Agriculture and Veterinary Medicine
View shared research outputsObihiro University of Agriculture and Veterinary Medicine
View shared research outputsObihiro University of Agriculture and Veterinary Medicine
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