食品研究部門

食品品質評価制御ユニット

主要成果

(官能評価)

  • Kentaro Irie, Tatsuro Maeda, Yukari Kazami, Mitsuru Yoshida, Fumiyo Hayakawa, Establishment of a sensory lexicon for dried long pasta, Journal of Sensory Studies, 33, e12438-374 (2018)
  • 早川文代、風見 由香利、阿久澤 さゆり、井奥 加奈、西成 勝好、神山 かおる,種々の食物名からみた日本語テクスチャー用語の特徴づけ,日本食品科学工学会誌,65, 363-374 (2018)
  • 黒飛知香,干野隆芳,羽倉義雄,風見由香利,早川 文代,市販イチゴジャムにおける風味要素のTime-Intensityプロファイリング,日本食品科学工学会誌,64, 549-558 (2017)
  • 早川文代,福井明子,松木順子,矢野裕之,大豆粉生地物性に対するグルタチオンの効果,農研機構報告食品部門,1, 1-7 (2017)
  • Hayakawa, F., Vocabularies and terminologies of food texture description and characterization. in Modifying food texture Vol.2 Sensory analysis, consumer requirements and preferences, Chen, J. & Rosenthal, A. Ed., Woodhead Publishing, pp.3-18 (2015).
  • Hayakawa. F., Kazami, Y., Ishihara, S., Nakao, S., Nakauma, M., Funami, T., Nishinari, K., Kohyama, K., Characterization of eating difficulty by sensory evaluation of hydrocolloid gels. Food Hydrocolloids, 38, 95-103 (2014)
  • 早川文代,風見由香利,神保聡子,浦田貴之,官能評価による未加熱こめ油の風味のプロファイリング,日本調理科学会誌,47,333-340 (2014)
  • Hayakawa F, Kazami Y, Nishinari K, Ioku K, Akuzawa S, Yamano Y, Baba Y, Kohyama K, Classification of Japanese texture terms. Journal of Texture Studies, 44, 140-159 (2013)
  • 早川文代,風見由香利,井奥加奈,阿久澤さゆり,西成勝好,神山かおる,日本語テクスチャー用語の対象食物名の収集と解析,日本食品科学工学会誌,58,359-374 (2011)
  • Hayakawa, F., Kazami, Y., Wakayama, H., Oboshi, R., Tanaka, H., Maeda, G., Hoshino, C., Iwawaki, H., Miyabayashi, T., Sensory lexicon of brewed coffee for Japanese consumers, untrained coffee professionals and trained coffee tasters, Journal of Sensory Studies, 25, 917-939 (2010)
  • Hayakawa, F., Ukai, N., Nishida, J., Kazami, Y., Kohyama, K., Lexicon for the sensory description of French bread in Japan. Journal of Sensory Studies, 25, 76-93 (2010)

(消化性)

  • Sasaki, T., Matsuki, J., Yoza, K., Sugiyama, J., Maeda, H., Shigemune, A., Tokuyasu, K. Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions, Food Science & Nutrition, 7, 721-729 (2019)
  • Sasaki, T. Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread, Cereal Chemistry, 95, 177-184 (2018)
  • Sasaki, T., Kawamata, K., Okamoto, K. Comparison of starch physicochemical properties of waxy rice cultivars with different hardening rates, Cereal Chemistry, 94, 699-704 (2017)
  • Sasaki, T., Okunishi, T., Sotome, I., Okadome, H. Effects of milling and cooking conditions of rice on in vitro starch digestibility and blood glucose response, Cereal Chemistry, 93, 242-247 (2016)
  • Sasaki, T., Sotome, I., Okadome, H. In vitro starch digestibility and in vivo glucose response of gelatinized potato starch in the presence of non-starch polysaccharides, Starch, 67, 415-423 (2015)
  • Sasaki, T., Kohyama, K., Miyashita, K., Okunishi, T. Effects of rice flour blends on bread texture and staling. Cereal Chemistry, 91, 146-151 (2014)
  • Sasaki, T., Hayakawa, F., Suzuki, Y., Suzuki, K., Okamoto, K., Kohyama, K. Characterization of waxy rice cakes (mochi) with the rapid hardening quality by instrumental and sensory methods, Cereal Chemistry, 90, 101-106 (2013)
  • Sasaki, T., Kohyama, K. Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions, Food Chemistry, 133, 1420-1426 (2012)
  • Sasaki, T., Kohyama K. Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel, Food Chemistry, 127, 541-546 (2011)