Naomichi Iso
University of Tokyo
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Publication
Featured researches published by Naomichi Iso.
Progress in Biotechnology | 1996
Naomichi Iso; M. Horie; Haruo Mizuno; Hiroo Ogawa; Yoshinori Mochizuki; Tomoo Mihori
Abstract In order to make clear the thermal and rheological changes in meat from high pressure treatment, we discussed volume changes, enthalpy changes from measurement of DSC, molecular weight changes from SDS-PAGE, and dynamic viscoelastic measurement on the pressurized samples. Carp meat was pressurized from 98MPa to 490MPa for 13h at 1°C. Although pressurized meat paste under 294MPa produced a gel by heating, meat paste pressurized at not less than 392MPa gave a brittle structure. A comparison of the results from other measurements suggested that there was a similar denaturation mechanism in both heating and pressurizing treatments.
Journal of Food Science | 1999
Chang-Suk Kong; Hiroo Ogawa; Naomichi Iso
Nippon Suisan Gakkaishi | 1985
Naomichi Iso; Haruo Mizuno; Takahide Saito; Ching Yang Lin; Takao Fujita; Eizoh Nagahisa
Biopolymers | 1982
Takahide Saito; Naomichi Iso; Haruo Mizuno; Nobuhiko Onda; Hideyuki Yamato; Hiroshi Odashima
Fisheries Science | 2001
Xin Gao; Hiroo Ogawa; Yuri Tashiro; Naomichi Iso
Journal of Food Science | 1991
Jeng-Ren Lo; Yoshinori Mochizuki; Yuji Nagashima; Munehiko Tanaka; Naomichi Iso; Takeshi Taguchi
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 1996
Shigeki Konoo; Hiroo Ogawa; Haruo Mizuno; Naomichi Iso
Fisheries Science | 1994
Shin-ichi Iso; Haruo Mizuno; Hiroo Ogawa; Yoshinori Mochizuki; Naomichi Iso
Nippon Suisan Gakkaishi | 1984
Naomichi Iso; Harou Mizuo; Takahide Saito; Fumiaki Ohzeki; Nobuo Kurihara
Bulletin of the Chemical Society of Japan | 1974
Takahide Saito; Naomichi Iso; Haruo Mizuno
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