Development of predictive models for overall preference scores of flour based food products

• Project/Area Number: 22780236
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Single-year Grants
• Research Field: Agricultural information engineering
• Research Institution: The University of Tokyo
• Principal Investigator: ARAKI Tetsuya 東京大学, 大学院・農学生命科学研究科, 准教授 (40420228)
• Project Period (FY): 2010 – 2012
• Project Status: Completed (Fiscal Year 2012)
• Budget Amount: ¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000); Fiscal Year 2012: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2011: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000); Fiscal Year 2010: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
• Keywords: 画像処理 / 画像認識 / 小麦粉製品 / 励起・蛍光マトリクス / おいしさ / 食感 / 内部構造

Research Abstract

Gluten distribution was successfully visualized and quantified for bread dough under four different mixing conditions. An algorithm was developed for quantifying bubble structure in baked bread from scanned images of its cross section. Investigation of viscoelastic parameters directly influencing the texture of baked bread resulted in the discrepancy between expansibility and softness of the samples. Further challenge is to improve the accuracy of sensory evaluation data for constructing predictive models of overall preference scores.

Research Products

• [Journal Article] Development of a novel staining procedure for visualizing the gluten-starch matrix in bread dough and cereal products. (2013)
  • Author(s): Maeda T, Kokawa M, Miura M, Araki T, Yamada M, Takeya K, Sagara Y
  • Journal Title: Cereal Chemistry, Volume: 90(3) Issue: 3 Pages: 175-180
  • DOI: 10.1094/cchem-10-12-0132-r
  • Peer Reviewed
• [Journal Article] Development of a quantitative visualization technique for gluten in dough using fluorescence fingerprint imaging (2012)
  • Author(s): Kokawa, M., Sugiyama, J., Tsuta, M., Yoshimura, M., Fujita, K., Shibata, M., Araki, T., Nabetani, H.
  • Journal Title: Food and Bioprocess Technology Volume: 印刷中 Issue: 11 Pages: 1-11
  • DOI: 10.1007/s11947-012-0982-7
  • Peer Reviewed
• [Journal Article] Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage (2012)
  • Author(s): Tsai CL, Sugiyama J, Shibata M, Kokawa M, Fujita K, Tsuta M, Nabetani H, Araki T
  • Journal Title: Bioscience, Biotechnology, and Biochemistry Volume: 76 Issue: 2 Pages: 331-335
  • DOI: 10.1271/bbb.110722
  • NAID: 10030399936
  • ISSN: 0916-8451, 1347-6947
  • Peer Reviewed
• [Journal Article] Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescencefingerprint imaging. (2012)
  • Author(s): Kokawa M, Fujita K, Sugiyama J, Tsuta M, Shibata M, Araki T, Nabetani H
  • Journal Title: Journal of CerealScience Volume: 55(1) Issue: 1 Pages: 15-21
  • DOI: 10.1016/j.jcs.2011.09.002
  • Peer Reviewed
• [Journal Article] A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication. (2012)
  • Author(s): Onishi M, Inoue M, Araki T, Iwabuchi H, Sagara Y
  • Journal Title: Food and Bioprocess Technology Volume: 5(4) Issue: 4 Pages: 1228-1237
  • DOI: 10.1007/s11947-010-0422-5
  • Peer Reviewed
• [Journal Article] Package design of ready-to-drink coffee beverages based on food kansei model-Effects of straw and cognition terms on consumer's pleasantness. (2012)
  • Author(s): Akiyama M, Tatsuzaki M, Michishita T, Ichiki T, Sumi M, Ikeda M, Araki T, Sagara Y
  • Journal Title: Food and Bioprocess Technology Volume: 5(5) Issue: 5 Pages: 1924-1938
  • DOI: 10.1007/s11947-011-0527-5
  • Peer Reviewed
• [Journal Article] Effect of Amylose Content of Rice on the Physical Properties of Rice Porridge Bread (2012)
  • Author(s): 柴田真理朗,杉山純一,藤田かおり,蔦 瑞樹,吉村正俊,粉川美踏, 荒木 徹也
  • Journal Title: Nippon Shokuhin Kagaku Kogaku Kaishi Volume: 59 Issue: 10 Pages: 503-508
  • DOI: 10.3136/nskkk.59.503
  • NAID: 10031122184
  • ISSN: 1341-027X, 1881-6681
  • Peer Reviewed
• [Journal Article] Gel Property Changes in High-amylose Rice by Mechanical Mixing (2012)
  • Author(s): 柴田真理朗, 杉山純一, 藤田かおり, 蔦瑞樹, 吉村正俊, 粉川美踏, 荒木徹也
  • Journal Title: Nippon Shokuhin Kagaku Kogaku Kaishi Volume: 59 Issue: 5 Pages: 220-224
  • DOI: 10.3136/nskkk.59.220
  • NAID: 10030655448
  • ISSN: 1341-027X, 1881-6681
  • Peer Reviewed
• [Journal Article] Discrimination of the Geographic Origin of Mangoes Using Fluorescence Fingerprint (2012)
  • Author(s): 中村結花子, 藤田かおり, 蔦瑞樹, 柴田真理朗, 吉村正俊, 粉川美踏, 杉山純一, 鍋谷浩志, 荒木徹也
  • Journal Title: Nippon Shokuhin Kagaku Kogaku Kaishi Volume: 59 Issue: 8 Pages: 387-393
  • DOI: 10.3136/nskkk.59.387
  • NAID: 10030963913
  • ISSN: 1341-027X, 1881-6681
  • Peer Reviewed
• [Journal Article] Characteristic Coloring Curve for White Bread during Baking (2011)
  • Author(s): Onishi M, Inoue M, Araki T, Iwabuchi H, Sagara Y
  • Journal Title: Bioscience, Biotechnology, and Biochemistry Volume: 75 Issue: 2 Pages: 255-260
  • DOI: 10.1271/bbb.100558
  • NAID: 10027897596
  • ISSN: 0916-8451, 1347-6947
  • Peer Reviewed
• [Journal Article] Odorant Transfer Characteristics of White Bread during Baking (2011)
  • Author(s): Onishi M, Inoue M, Araki T, Iwabuchi H,Sagara Y
  • Journal Title: Bioscience, Biotechnology, and Biochemistry Volume: 75 Issue: 2 Pages: 261-267
  • DOI: 10.1271/bbb.100572
  • NAID: 10027897612
  • ISSN: 0916-8451, 1347-6947
  • Peer Reviewed
• [Journal Article] Visualization of the distribution of multiple constituents in bread dough by use of Fluorescence Fingerprint Imaging. (2011)
  • Author(s): Kokawa M, Fujita K, Sugiyama J, Tsuta M, Shibata M, Araki T, Nabetani H
  • Journal Title: Procedia Food Science Volume: 1(0) Pages: 927-934
  • DOI: 10.1016/j.profoo.2011.09.140
  • Peer Reviewed
• [Journal Article] Evaluation of viscoelastic propertiesand air-bubble structure of bread containing gelatinized rice. (2011)
  • Author(s): Shibata M, Sugiyama J, Tsai CL, Tsuta M, Fujita K, Kokawa M, Araki T
  • Journal Title: Procedia Food Science Volume: 1 Pages: 927-934
  • DOI: 10.1016/j.profoo.2011.09.085
  • Peer Reviewed
• [Journal Article] Visualization of Gluten and Starch Distributions in Dough by Fluorescence Fingerprint Imaging (2011)
  • Author(s): Kokawa M, Fujita K, Sugiyama J, Tsuta M, Shibata M, Araki T, Nabetani H
  • Journal Title: Bioscience, Biotechnology, and Biochemistry Volume: 75 Issue: 11 Pages: 2112-2118
  • DOI: 10.1271/bbb.110342
  • NAID: 10030396445
  • ISSN: 0916-8451, 1347-6947
  • Peer Reviewed
• [Journal Article] Viscoelastic Properties and Air-bubble Structure of Bread Containing Gelatinized Rice Porridge (2011)
  • Author(s): 柴田真理朗, 杉山純一, 蔡佳〓, 蔦瑞樹,藤田かおり , 粉川美踏 , 荒木徹也.
  • Journal Title: Nippon Shokuhin Kagaku Kogaku Kaishi Volume: 58 Issue: 5 Pages: 196-201
  • DOI: 10.3136/nskkk.58.196
  • NAID: 10028259921
  • ISSN: 1341-027X, 1881-6681
  • Peer Reviewed
• [Journal Article] A PTR-MS-based protocol for simulating bread aroma during mastication (2011)
  • Author(s): Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., Sagara, Y.
  • Journal Title: Food and Bioprocess Technology Volume: (印刷中、2010年8月17日オンライン閲覧可能 掲載確定)
  • Peer Reviewed
• [Journal Article] Odorant transfer characteristics in white bread during baking process (2011)
  • Author(s): Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., Sagara, Y.
  • Journal Title: Biosci.Biotechnol.Biochem. Volume: 75 Pages: 261-267
  • Peer Reviewed
• [Journal Article] Characteristic coloring curve of white bread during baking (2011)
  • Author(s): Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., Sagara, Y.
  • Journal Title: Biosci.Biotechnol.Biochem. Volume: 75 Pages: 255-260
  • Peer Reviewed
• [Journal Article] 粥状に糊化処理した米を添加したパンの粘弾性および気泡構造 (2011)
  • Author(s): 柴田真理朗, 杉山純一, 蔡佳〓, 蔦瑞樹, 藤田かおり, 粉川美踏, 荒木徹也
  • Journal Title: 日本食品科学工学会誌 Volume: 58 Pages: 196-201
  • NAID: 10028259921
  • Peer Reviewed
• [Journal Article] Package Design of Ready-to-Drink Coffee Beverages Based on Food Kansei Model-Effects of Straw and Cognition Terms on Consumer's Pleasantness (2011)
  • Author(s): Akiyama, M., Tatsuzaki, M., Michishita, T., Ichiki, T., Sumi, M., Ikeda, M., Araki, T., Sagara, Y.
  • Journal Title: Food and Bioprocess Technology Volume: (印刷中、2011年2月23日オンライン閲覧可能 掲載確定)
  • Peer Reviewed
• [Journal Article] GasChromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network. (2010)
  • Author(s): Michishita T, Akiyama M, Hirano Y, Ikeda M, Sagara Y, Araki T
  • Journal Title: Journal of Food Science Volume: 75(9) Issue: 9
  • DOI: 10.1111/j.1750-3841.2010.01828.x
  • Peer Reviewed
• [Journal Article] NIR spectral imaging with discriminant analysis for detecting foreign materials among blueberries. (2010)
  • Author(s): Sugiyama T, Sugiyama J, Tsuta M, Fujita K, Shibata M, Kokawa M, Araki T, Nabetani H, Sagara Y
  • Journal Title: Journal of Food Engineering Volume: 101(3) Issue: 3 Pages: 244-252
  • DOI: 10.1016/j.jfoodeng.2010.06.026
  • Peer Reviewed
• [Journal Article] Development of Quantitative Analysis for Relationships between Viscoelasticity and Air-bubble Structure of Bread (2010)
  • Author(s): 柴田真理朗, 杉山純一, 蔦瑞樹, 藤田かおり, 杉山武裕, 粉川美踏, 荒木 徹也 , 鍋谷浩志, 相良泰行.
  • Journal Title: Nippon Shokuhin Kagaku Kogaku Kaishi Volume: 57 Issue: 7 Pages: 296-303
  • DOI: 10.3136/nskkk.57.296
  • NAID: 10026883411
  • ISSN: 1341-027X, 1881-6681
  • Peer Reviewed
• [Journal Article] Development of Measurement for Bubble Structure of Bread using Image Scanner (2010)
  • Author(s): 柴田真理朗, 杉山純一, 蔦瑞樹, 藤田かおり, 杉山武裕, 粉川美踏, 荒木 徹也 , 鍋谷浩志, 相良泰行.
  • Journal Title: Nippon Shokuhin Kagaku Kogaku Kaishi Volume: 57 Issue: 6 Pages: 243-250
  • DOI: 10.3136/nskkk.57.243
  • NAID: 10026411116
  • ISSN: 1341-027X, 1881-6681
  • Peer Reviewed
• [Journal Article] Prediction for Mixture Rate of Buckwheat Flour Against Wheat Flour Using Excitation-emission Matrix (EEM) (2010)
  • Author(s): 杉山武裕, 藤田かおり, 蔦瑞樹, 杉山純一, 柴田真理朗, 粉川美踏, 荒木徹也,鍋谷浩志, 相良泰行.
  • Journal Title: Nippon Shokuhin Kagaku Kogaku Kaishi Volume: 57 Issue: 6 Pages: 238-242
  • DOI: 10.3136/nskkk.57.238
  • NAID: 10026411101
  • ISSN: 1341-027X, 1881-6681
  • Peer Reviewed
• [Journal Article] Application of the Covariance Structure Analysis to the Organoleptic Value and Properties of Instrumental Analysis of Raw Cod Roe (2010)
  • Author(s): 上田玲子, 荒木徹也, 柴田真理朗, 相良泰行, 杉山公教, 千葉智.
  • Journal Title: Nippon Shokuhin Kagaku Kogaku Kaishi Volume: 57 Issue: 8 Pages: 326-335
  • DOI: 10.3136/nskkk.57.326
  • NAID: 10026525955
  • ISSN: 1341-027X, 1881-6681
  • Peer Reviewed
• [Journal Article] 励起蛍光マトリクスによるそば粉と小麦粉の混合割合の推定 (2010)
  • Author(s): 杉山武裕、藤田かおり、蔦瑞樹、杉山純一、柴田真理朗、粉川美踏、荒木徹也、鍋谷浩志、相良泰行
  • Journal Title: 日本食品科学工学会誌 Volume: 57 Pages: 238-242
  • NAID: 10026411101
  • Peer Reviewed
• [Journal Article] イメージスキャナを用いた画像処理によるパン気泡構造の計測手法の開発 (2010)
  • Author(s): 柴田真理朗、蔦瑞樹、藤田かおり、杉山武裕、粉川美踏、荒木徹也、鍋谷浩志、相良泰行、杉山純一
  • Journal Title: 日本食品科学工学会誌 Volume: 57 Pages: 243-250
  • Peer Reviewed
• [Journal Article] パンの粘弾性および気泡構造(すだち)の関係の定量化手法の開発 (2010)
  • Author(s): 柴田真理朗、杉山純一、蔦瑞樹、藤田かおり、杉山武裕、粉川美踏、荒木徹也、鍋谷浩志、相良泰行
  • Journal Title: 日本食品科学工学会誌 Volume: 57 Pages: 296-303
  • Peer Reviewed
• [Journal Article] 生たらこの官能評価値と機器分析値への共分散構造分析の適用 (2010)
  • Author(s): 上田玲子、荒木徹也、柴田真理朗、相良泰行、杉山公教、千葉智
  • Journal Title: 日本食品科学工学会誌 Volume: 57 Pages: 326-335
  • Peer Reviewed
• [Journal Article] NIR spectral imaging with discriminant analysis for detecting foreign materials among blueberries (2010)
  • Author(s): Sugiyama, T., Sugiyama, J., Tsuta, M., Fujita, K., Shibata, M., Kokawa, M., Araki, T., Nabetani, H., Sagara, Y.
  • Journal Title: Journal of Food Engineering Volume: 101 Pages: 244-252
  • Peer Reviewed
• [Journal Article] Gas Chromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network (2010)
  • Author(s): Michishita, T, Akiyama, M., Hirano, Y., Ikeda, M., Sagara, Y., Araki, T.
  • Journal Title: Journal of Food Science Volume: 75
  • Peer Reviewed
• [Presentation] 光の指紋によるパイ生地中の グルテン・澱粉・バターの分布可視化. (2013)
  • Author(s): 粉川美踏,杉山純一,蔦瑞樹,藤田かおり,吉村正俊,柴田真理朗, 荒木徹也 ,鍋谷浩志
  • Organizer: 日 本食品科学工学会 平成 25 年度関東支部大会
  • Place of Presentation: 東京, 東京農業大学
  • Year and Date: 2013-03-07
• [Presentation] ダイレクト糊化 法による高アミロース米麺の開発. (2013)
  • Author(s): 松山信悟,柴田真理朗,杉山純一,藤田 かおり,蔦瑞樹,吉村正俊,粉川美踏, 平野由香里, 荒木徹也
  • Organizer: 日本食品科学工学会 平成 25 年度関東支部大会 (
  • Place of Presentation: 東京, 東京農業大学
  • Year and Date: 2013-03-07
• [Presentation] ダイレクト糊化による高アミロース米の最適製パン技術の開発. (2013)
  • Author(s): 平野由香里,杉山純一,柴田真理朗,藤田かおり,蔦瑞樹,吉村正俊,粉川美踏, 松山信悟, 荒木徹也
  • Organizer: 日本食品科学工学会平成 25 年度関東支部大会
  • Place of Presentation: 東京, 東京 農業大学
  • Year and Date: 2013-03-07
• [Presentation] 光の指紋によるパイ生地中のグルテン・澱粉・バターの分布可視化 (2013)
  • Author(s): 粉川美踏ら
  • Organizer: 日本食品科学工学会平成25年度関東支部大会
  • Place of Presentation: 東京農業大学
• [Presentation] ダイレクト糊化法による高アミロース米麺の開発 (2013)
  • Author(s): 松山信悟ら
  • Organizer: 日本食品科学工学会平成25年度関東支部大会
  • Place of Presentation: 東京農業大学
• [Presentation] ダイレクト糊化による高アミロース米の最適製パン技術の開発 (2013)
  • Author(s): 平野由香里ら
  • Organizer: 日本食品科学工学会平成25年度関東支部大会
  • Place of Presentation: 東京農業大学
• [Presentation] 蛍光指紋によるパン生地中グルテンの定量イメージング. (2012)
  • Author(s): 粉川美踏, 蔦瑞樹, 杉山純一, 藤田かお り, 吉村正俊, 柴田真理朗, 荒木 徹也 ,鍋谷浩志
  • Organizer: 農業情報学会 2012 年度大会
  • Place of Presentation: 東京, 東京大学
  • Year and Date: 2012-05-17
• [Presentation] et al., Development of High-Amylose Rice Gel by Gelatinization and Mechanical Mixing. (2012)
  • Author(s): Shibata, M.
  • Organizer: 2012 EFFoST Annual Meeting
  • Place of Presentation: Montpellier, France
• [Presentation] et al., Developments of Integrated Quality Evaluation and Design systems for Natural Cheese. (2012)
  • Author(s): Morita, A.
  • Organizer: 5th European Conference on Sensory and Consumer Research
  • Place of Presentation: Bern, Switzerland
• [Presentation] et al., Determination of the Geographic Origin of Mangoes using Fluorescence Fingerprint. (2012)
  • Author(s): Nakamura, Y.
  • Organizer: 16th IUFoST, World Congress of Food Science and Technology
  • Place of Presentation: Foz do Iguacu, Brazil
• [Presentation] et al., Quantitative Visualization of the Distribution of Gluten and Starch in Model Dough with Fluorescence Fingerprint Imaging. (2012)
  • Author(s): Kokawa, M.
  • Organizer: International Conference of Agricultural Engineering, CIGR-AgEng2012
  • Place of Presentation: Valencia, Spain
• [Presentation] パン生地の蛍光指紋イメージン:成分存在比を考慮したカラーマッピング法. (2012)
  • Author(s): 粉川美踏,蔦瑞樹,杉山純一,藤田かお り,吉村正俊,柴田真理朗, 荒木徹也 ,鍋谷浩志
  • Organizer: 日本食品科学工学会第59回大会
  • Place of Presentation: 札幌, 藤女子大学
• [Presentation] ダイレクト糊化による高アミロース米ゲル食品の開発. (2012)
  • Author(s): 柴田真理朗,杉山純一,松山信悟,藤田 かおり,粉川美踏,蔦瑞樹,吉村正俊, 荒木徹也
  • Organizer: 日本食品科学工学会第59回大会
  • Place of Presentation: 札幌,藤女子大学
• [Presentation] 蛍光指紋によるサトイモの産地判別法開発とその精度検討. (2012)
  • Author(s): 中村結花子,藤田かおり,杉山純一,蔦 瑞樹,粉川美踏,吉村正俊,柴田真理朗,鍋谷浩志, 荒木徹也 ,中村哲
  • Organizer: 日本食品科学工学会第59回大会
  • Place of Presentation: 札幌,藤女子大学
• [Presentation] 溶融塩の配合割合と溶融時間がプロセスチーズの粘弾性に及ぼす影響評価. (2012)
  • Author(s): 守田愛梨,池上翔馬,荒木徹也 ,小石原 洋,越智浩,相良泰行
  • Organizer: 日本食品科学工学会第59回大会
  • Place of Presentation: 札幌, 藤女子大学
• [Presentation] 高アミロース米を用いた新規食品の開発. (2012)
  • Author(s): 柴田真理朗,杉山純一,藤田かおり,蔦 瑞樹,吉村正俊,粉川美踏, 荒 木徹也
  • Organizer: 日本食品工学会第13回 次大会
  • Place of Presentation: 札幌, 北海道大学
• [Presentation] チェダーチーズの粘弾性と香気成分特性および官能評価値の相関分析. (2012)
  • Author(s): 守田愛梨, 荒木 徹也,住正宏,吉田浩一,上田玲子,相良泰行
  • Organizer: 日本食品工学会第13回年次大会
  • Place of Presentation: 札幌, 北海道大学
• [Presentation] Development of High-Amylose Rice Gel by Gelatinization and Mechanical Mixing (2012)
  • Author(s): Shibata, M. et al.
  • Organizer: 2012 EFFoST Annual Meeting
  • Place of Presentation: Montpellier, France
• [Presentation] Developments of Integrated Quality Evaluation and Design systems for Natural Cheese (2012)
  • Author(s): Morita, A. et al.
  • Organizer: 5th European Conference on Sensory and Consumer Research
  • Place of Presentation: Bern, Switzerland
• [Presentation] Determination of the Geographic Origin of Mangoes using Fluorescence Fingerprint (2012)
  • Author(s): Nakamura, Y. et al.
  • Organizer: 16th IUFoST, World Congress of Food Science and Technology
  • Place of Presentation: Foz do Iguacu, Brazil
• [Presentation] Quantitative Visualization of the Distribution of Gluten and Starch in Model Dough with Fluorescence Fingerprint Imaging. (2012)
  • Author(s): Kokawa, M. et al.
  • Organizer: International Conference of Agricultural Engineering, CIGR-AgEng2012
  • Place of Presentation: Valencia, Spain
• [Presentation] パン生地の蛍光指紋イメージン：成分存在比を考慮したカラーマッピング法 (2012)
  • Author(s): 粉川美踏ら
  • Organizer: 日本食品科学工学会第59回大会
  • Place of Presentation: 札幌、藤女子大学
• [Presentation] ダイレクト糊化による高アミロース米ゲル食品の開発 (2012)
  • Author(s): 柴田真理朗ら
  • Organizer: 日本食品科学工学会第59回大会
  • Place of Presentation: 札幌、藤女子大学
• [Presentation] 蛍光指紋によるサトイモの産地判別法開発とその精度検討 (2012)
  • Author(s): 中村結花子ら
  • Organizer: 日本食品科学工学会第59回大会
  • Place of Presentation: 札幌、藤女子大学
• [Presentation] 溶融塩の配合割合と溶融時間がプロセスチーズの粘弾性に及ぼす影響評価 (2012)
  • Author(s): 守田愛梨ら
  • Organizer: 日本食品科学工学会第59回大会
  • Place of Presentation: 札幌、藤女子大学
• [Presentation] 高アミロース米を用いた新規食品の開発 (2012)
  • Author(s): 柴田真理朗ら
  • Organizer: 日本食品工学会第13回年次大会
  • Place of Presentation: 北海道大学
• [Presentation] チェダーチーズの粘弾性と香気成分特性および官能評価値の相関分析 (2012)
  • Author(s): 守田愛梨ら
  • Organizer: 日本食品工学会第13回年次大会
  • Place of Presentation: 北海道大学
• [Presentation] 蛍光指紋によるパン生地中グルテンの定量イメージング (2012)
  • Author(s): 粉川美踏ら
  • Organizer: 農業情報学会2012年度大会
  • Place of Presentation: 東京大学
• [Presentation] Texture and viscoelastic properties of bread containing rice porridge (Okayu) during storage (2011)
  • Author(s): 柴田真理朗, 杉山純一, 藤田かおり, 蔡佳〓, 蔦瑞樹, 吉村正俊, 粉川美踏, 荒木徹也
  • Organizer: 日本食品科学工学会第58回大会
  • Place of Presentation: 東北大学
  • Year and Date: 2011-09-10
• [Presentation] Texture and viscoelastic properties of bread containing rice porridge(Okayu) during storage. (2011)
  • Author(s): Tsai CL, Sugiyama J, Shibata M, Kokawa M, Fujita K, Tsuta M, Nabetani H, Araki T
  • Organizer: 日本食品工学会第12回(2011年度)年次大会
  • Place of Presentation: 京都, 京都テルサ
  • Year and Date: 2011-08-06
• [Presentation] 米素材を混合したパン生地の成分分布可視化手法の開発. (2011)
  • Author(s): 粉川美踏, 柴田真理朗, 吉村正俊, 藤田かおり, 蔦瑞樹, 杉山純一, 荒木徹也,鍋谷浩志
  • Organizer: 日本食品工学会第12回(2011年度)年次大会
  • Place of Presentation: 京都, 京都テルサ
  • Year and Date: 2011-08-06
• [Presentation] 蛍光指紋計測によるマンゴーの産地判別. (2011)
  • Author(s): 中村結花子, 藤田かおり,杉山純一,蔦瑞樹,粉川美踏,吉村正俊,柴田真理朗,鍋谷浩志, 荒木徹也
  • Organizer: 日本食品工学会第12回(2011年度)年次大会
  • Place of Presentation: 京都, 京都テルサ
  • Year and Date: 2011-08-06
• [Presentation] Ttexture and viscoelastic properties of bread containing rice porridge (Okayu) during storage (2011)
  • Author(s): Tsai, C.L., Sugiyama, J., Shibata, M., Kokawa, M., Fujita, K., Tsuta, M., Nabetani, H., Araki, T.
  • Organizer: 日本食品工学会第12回年次大会
  • Place of Presentation: 京都テルサ
  • Year and Date: 2011-08-06
• [Presentation] 米を素材としたパン生地成分分布可視化手法の開発 (2011)
  • Author(s): 粉川美踏, 柴田真理朗, 吉村正俊, 藤田かおり, 蔦瑞樹, 杉山純一, 荒木徹也, 鍋谷浩志
  • Organizer: 日本食品工学会第12回年次大会
  • Place of Presentation: 京都テルサ
  • Year and Date: 2011-08-06
• [Presentation] Visualization of the distribution of multiple constituents in bread dough by use of Fluorescence Fingerprint Imaging (2011)
  • Author(s): Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., Nabetani, H.
  • Organizer: 11th International Congress on Engineering and Food
  • Place of Presentation: Hilton Hotel, Athens
  • Year and Date: 2011-05-23
• [Presentation] Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice (2011)
  • Author(s): Shibata, M., Sugiyama, J., Tsai, C.L., Tsuta, M., Fujita, K., Kokawa, M., Araki, T.
  • Organizer: 11th International Congress on Engineering and Food
  • Place of Presentation: Hilton Hotel, Athens
  • Year and Date: 2011-05-23
• [Presentation] Visualization of the distribution of multiple constituents in bread dough by use of Fluorescence Fingerprint Imaging. (2011)
  • Author(s): Kokawa M, Fujita K, Sugiyama J, TsutaM, Shibata M, Araki T, Nabetani H.
  • Organizer: 11th International Congress on Engineering and Food
  • Place of Presentation: Athens, Greece
• [Presentation] Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice. (2011)
  • Author(s): Shibata M, Sugiyama J, Tsai CL, Tsuta M, Fujita K, Kokawa M, Araki T.
  • Organizer: 11th International Congress on Engineering and Food
  • Place of Presentation: Athens, Greece
• [Presentation] アミロース含量の異なる糊化米がパンの物性へ及ぼす影響. (2011)
  • Author(s): 柴田真理朗,杉山純一,藤田かおり,蔡佳〓, 蔦瑞樹,吉村正俊,粉川美踏, 荒木徹也
  • Organizer: 日本食品科学工学会第58回 (2011年度 ) 大会
  • Place of Presentation: 仙台, 仙台国際センター, 東北大学)
• [Presentation] 米を製パン素材としたパンの気泡構造および粘弾性 (2010)
  • Author(s): 柴田真理朗,杉山純一,蔦瑞樹,藤田かおり,粉川美踏,蔡佳〓,荒木徹也
  • Organizer: 日本食品科学工学会第57回大会
  • Place of Presentation: 東京, 東京農業大学
  • Year and Date: 2010-09-03
• [Presentation] EEMイメージングによるパン生地中のグルテン・デンプン分布の可視化 (2010)
  • Author(s): 粉川美踏,藤田かおり,杉山純一,蔦瑞樹,柴田真理朗,荒木徹也,鍋谷浩志
  • Organizer: 日本食品科学工学会第57回大会
  • Place of Presentation: 東京,東京農業大学
  • Year and Date: 2010-09-03
• [Presentation] 米を製パン素材としたパンの気泡構造および粘弾性 (2010)
  • Author(s): 柴田真理朗, 杉山純一, 蔦瑞樹, 藤田かおり, 粉川美踏, 蔡佳〓, 荒木徹也
  • Organizer: 日本食品科学工学会第57回大会
  • Place of Presentation: 東京農業大学
  • Year and Date: 2010-09-03
• [Presentation] EEMイメージングによるパン生地中のグルテン・デンプン分布の可視化 (2010)
  • Author(s): 粉川美踏, 藤田かおり, 杉山純一, 蔦瑞樹, 柴田真理朗, 荒木徹也, 鍋谷浩志
  • Organizer: 日本食品科学工学会第57回大会
  • Place of Presentation: 東京農業大学
  • Year and Date: 2010-09-03
• [Presentation] 励起蛍光マトリクスイメージングによるパン生地中のグルテン・デンプン分布の可視化手法 (2010)
  • Author(s): 粉川美踏,藤田かおり,杉山純一,柴田真理朗,蔦瑞樹,荒木徹也,鍋谷浩志,
  • Organizer: 日本食品工学会第11回年次大会
  • Place of Presentation: 東京, 東京海洋大学
  • Year and Date: 2010-08-04
• [Presentation] 励起蛍光マトリクスイメージングによるパン生地中のグルテン・デンプン分布の可視化手法 (2010)
  • Author(s): 粉川美踏, 藤田かおり, 杉山純一, 柴田真理朗, 蔦瑞樹, 荒木徹也, 鍋谷浩志
  • Organizer: 日本食品工学会第11回年次大会
  • Place of Presentation: 東京海洋大学
  • Year and Date: 2010-08-04
• [Presentation] Visualization of the gluten distribution in dough by using the excitation-emission matrix. (2010)
  • Author(s): Kokawa M, Fujita K, Sugiyama J, ShibataM, Tsuta M, Sugiyama T, Araki T, Nabetani H.
  • Organizer: 1st International Congress on Food Technology
  • Place of Presentation: Antalya, Turkey
• [Presentation] Image analysis of bread crumb structure in relation to mechanical properties. (2010)
  • Author(s): Shibata M, Tsuta M, Sugiyama J, FujitaK, Sugiyama T, Kokawa M, Araki T, Nabetani H.
  • Organizer: 1st International Congress on Food Technology
  • Place of Presentation: Antalya, Turkey
• [Presentation] Visualization of the gluten distribution in dough by using the excitation-emission matrix (2010)
  • Author(s): Kokawa, M., Fujita, K., Sugiyama, J., Shibata, M., Tsuta, M., Sugiyama, T., Araki, T., Nabetani, H.
  • Organizer: 1st International Congress on Food Technology
  • Place of Presentation: アンタルヤ(トルコ)
• [Presentation] Image analysis of bread crumb structure in relation to mechanical properties (2010)
  • Author(s): Shibata, M., Tsuta, M., Sugiyama, J., Fujita, K., Sugiyama, T., Kokawa, M., Araki, T., Nabetani, H.
  • Organizer: 1st International Congress on Food Technology
  • Place of Presentation: アンタルヤ(トルコ)
• [Remarks]
  • URL: http://www.iai.ga.a.u-tokyo.ac.jp/nabetani-araki2012/src/index.html
• [Remarks] 国際情報農学研究室荒木研究室
  • URL: http://www.iai.ga.a.u-tokyo.ac.jp/nabetani-araki2012/src/index.html