Kiyoshi Hayakawa
Takeda Pharmaceutical Company
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Featured researches published by Kiyoshi Hayakawa.
Progress in Biotechnology | 2002
Kiyoshi Hayakawa; Naoto Miyajima; Yasushi Fujimoto; Kazunari Saho; Tetsuya Komai; Masamitsu Matsumoto; Rikimaru Hayashi
A simple method for high-pressure generation and its application for microbial inactivation was studied. In order to obtain the theoretical pressure, the design of the high-pressure chamber was improved, for use on a large scale. Two types of high-pressure chambers were constructed: a pin type chamber consisting of a vessel and a cap with a pin stopper, and a screw cap type chamber consisting of a vessel and a screw cap. Pressure generated in the vessel in the temperature range from 0 to −22°C precisely fitted to the equilibrium curve of water and Type I ice. The generated pressure increased with decreasing temperature from −22 to −30°C reaching 250 MPa at −30°C. After storage of food samples in the vessels at −30°C for 24h, yeasts in nigori-zake and beer, and lactic acid bacteria in yoghurt were completely inactivated and microorganisms typically found in milk were partially inactivated.
Progress in Biotechnology | 1996
Kiyoshi Hayakawa; Yoshie Ueno; Shinya Kawamura; Youichi Miyano; Sunao Kikushima; Sakiko Shou; Rikimaru Hayashi
Abstract Pressurization completely inactivated yeast and enzymes in water but not in shiromiso . The presence of NaCl or glucose in shiromiso had an adverse influence on the high pressure inactivation of yeast and enzymes, whereas ethanol had an effective influence. For effective use of high pressure in inactivating yeast and enzymes in a foodstuff, high pressure treatment was applied to salt-free miso which was newly produced as a test product. Thus, the miso containing low salt was proved to be sterilized at a lower pressure forpreservation. These results indicate that hydrostatic pressure was available to develope new types of food which contain low salt and sugar.
Bioscience, Biotechnology, and Biochemistry | 1997
Yoshie Ueno; Kiyoshi Hayakawa; Saori Takahashi; Kohei Oda
Bioscience, Biotechnology, and Biochemistry | 2014
Yoshie Ueno; Kiyoshi Hayakawa; Saori Takahashi; Kohei Oda
生物高分子 | 2011
Yuko Watanabe; Kiyoshi Hayakawa; Hiroshi Ueno
Archive | 1991
Yoshio Ando; Kiyoshi Hayakawa; Sunao Kikushima; Minoru Takebe; 嘉生 安藤; 潔 早川; 実 武部; 直 菊島
Archive | 2001
Shinji Azumaguchi; Kiyoshi Hayakawa; Busaku Kin; Yoshie Ueno; 義栄 上野; 潔 早川; 伸二 東口; 武祚 金
Archive | 2005
Kiyoshi Hayakawa; Kohei Oda; Yuko Watanabe; 耕平 小田; 潔 早川; 渡辺祐子
Bulletin of the Agricultural Chemical Society of Japan | 1995
Kiyoshi Hayakawa; Yoshie Ueno; Shinya Kawamura; Youichi Miyano; Sunao Kikushima; Sakiko Shou; Rikimaru Hayashi
Chagyo Kenkyu Hokoku (Tea Research Journal) | 2009
Yuko Watanabe; Kiyoshi Hayakawa; Hiroshi Ueno